EvelynAdams Portfolio LARGE (PDF)

evelyn adams
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university work

dnanonymous

Your genes. Your identity. Your property.
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Whilst you take care to shield your bank
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passwords, you forget about the microscopic
matter that contains everything. Biological
surveillance is turning your body into mass of
data and you are leaving this data everywhere.

A self directed, speculative project focusing
on genetic privacy and biological surveillance.
The final outcome is DNAnonymous. A
multidimensional brand that offers information,
advice and protection to keep your personal
information yours.

dnanonymous remove & replace kit

dnanonymous website

in vivo // in vitro

My third year BA dissertation. The full title
of the project is ‘In Vivo // In Vitro - How art
and biotechnology are changing what it means
to be human’ and took the form of a 64 page
hardback publication which I bound myself.

A study into the intersection of biology, art and
technology and what this means in terms of
society, identity and the future - specific case
studies including Stelarc, The Tissue Culture and
Art Project and Christian Bök.

I reached the ultimate conclusion that in this
exciting era of rapid technological advancement
we must take the time to stop and question
our intentions before we reach the point of no
return.

the chemical synthesis
of a grilled cheese

This start of this project involved taking any
kind of simple process and observing and
analysising it to the point of great detail.
Specifically, I found the actual chemistry taking
place interesting.

The project resulted in a complex web
documenting and connecting the two main
chemical reactions - the toasting of the bread
and the melting of the cheese.

(please zoom for detail)

PROTON (P+)
A stable, positively charged
subatomic particle within an
atom’s nucleus. The atoms of
each chemical element have a
characteristic number of protons,
this is called the atomic number. A
proton is composed of 3 quarks.

CATION

CALCIUM ION

Positively charged atoms are called
cations, meaning there is a higher
number of protons than electrons.
In order to balance the charge there
should be equal of both.

An ion is an atom of an element
that has an unequal number
of electrons (negative charges)
compared to protons, (positive
charges). In a calcium ion there is
a positive charge of 2 shown by
(Ca2+)

ELECTRON (E—)
A stable, negatively charged
subatomic particle with no known
substructure. Electrons orbit the
nuclei of atoms.

QUARK
Subatomic and indivisible particles
that represent the smallest known
units of matter.

HYDROGEN
Element with atomic number 1.
The most abundent element in
the universe. On Earth, isolated
hydrogen atoms are extremely rare
instead, they tends to combine with
other atoms in compounds, or with
itself to form H2 - hydrogen gas.

CASEIN
In milk, casein is found in clumps
called micelles. Micelles are held
togther with calcium ions.

STAGE 2
As the cheese heats up, the bonds
holding the casein proteins (the
main protein in cheese) break. As
a result the cheese collapses into a
thick fluid.

H

AGE OF CHEESE
In fresh cheese the casein
molecules are large and stringy, as
in mozzarella. As cheese ages, the
casein is attacked by enzymes, which
breaks it up into small pieces. Aged
cheeses, like cheddar, melt more
smoothly.

FACTORS THAT AFFECT
CHEESE MELTING
WATER CONTENT
O
H

H

WATER
A water molecule contains one
oxygen and two hydrogen atoms
that are connected by covalent
bonds. Water is a liquid at room
temperature, but also exists on
Earth in solid and gaseous states.

ACID CONTENT

Element with atomic number 8. A
highly reactive nonmetal capable
of combining with most other
elements. The third most abundant
element in the universe and makes
up nearly 21% of the earth’s
atmosphere.

Some cheeses are curded with acid.
They aren’t held together with
calcium as the acid dissolves it. Its
simply bonded with casein, so when
the cheese is heated, the bonds
tighten and force out the water.
The cheese just solidifies further,
for example, indian paneer and
halloumi.

Is made up of/contains
Is thereby known as/definition

H

HYDROGEN

O

Element with atomic number 1.
The most abundent element in
the universe. On Earth, isolated
hydrogen atoms are extremely rare
instead, they tends to combine with
other atoms in compounds, or with
itself to form H2 - hydrogen gas.

H

ACETIC ACID
(Also known as ethanoic acid)
a simple, carboxylic acid with
antibacterial and antifungal
properties. Found in vinegar, It has
a distinctive sour taste and pungent
smell.

Subatomic and indivisible particles
that represent the smallest known
units of matter.

The neutron is a subatomic particle
with no net electric charge and
a mass slightly larger than the
proton. Protons and neutrons are
bound together through the nuclear
force, neutrons are required for
the stability of nuclei. They are
composed of three quarks.

Chemical bond referrs to the forces
holding atoms together to form
molecules. The attraction between
electrons of one atom to the
nucleus of another atom contribute
to what is known as chemical bonds.
The positively charged central core
of an atom, consisting of protons
and neutrons and containing nearly
all its mass.

The smallest unit into which matter
can be divided without the release
of electrically charged particles.
Atoms are the basic building blocks
of chemistry.

Amines are derivatives of ammonia.
In amines, the hydrogen atoms in
the ammonia have been replaced
one at a time by hydrocarbon
groups.

PROTON (P+)
A stable, positively charged
subatomic particle within an
atom’s nucleus. The atoms of
each chemical element have a
characteristic number of protons,
this is called the atomic number. A
proton is composed of 3 quarks.

AMINE

ELECTRON (E—)
A stable, negatively charged
subatomic particle with no known
substructure. Electrons orbit the
nuclei of atoms.

CYCLIC COMPOUNDS
a compound that has a ring of
atoms in its molecules. The rule for
naming is they all start with ‘cyclo-’.

H
H

C

C

H

O

OXYGEN

C

H

O

H

H

Element with atomic number 8. A
highly reactive nonmetal capable
of combining with most other
elements. The third most abundant
element in the universe and makes
up nearly 21% of the earth’s
atmosphere.

H

N
C

H
CH2

CH2

CH2

CH2

NH2

C
O

HO

LYSINE

HYDROGEN
NITROGEN
Element with atomic number 7.
The fifth most abundant element in
the universe, it is a component of
all proteins and it can be found in
all living systems. In its gas form,
nitrogen is colourless, odourless.

Element with atomic number 6.
The fourth most abundent element
in the universe. Carbon atoms can
be bonded together in different
ways, called ‘allotropes’, for example
graphite and diamond.

AMINO ACID

One of the main amino acids in
flour, in bread. Lysine is classified
as an ‘essential amino acid’ since it
cannot be synthesized by the human
body and so has to be taken in with
the diet.

An amino acids is an organic
compound containing an amino
group and a carboxylic acid group.
It serves as a building block for
proteins.

Element with atomic number 1.
The most abundent element in
the universe. On Earth, isolated
hydrogen atoms are extremely rare
instead, they tends to combine with
other atoms in compounds, or with
itself to form H2 - hydrogen gas.

STAGE 2

HETEROCYCLIC NITROGEN
Heterocyclic nitrogen compounds
are formed at the same time. This
is a compound where some or all
of the atoms are joined in rings
containing at least one atom of an
element other than carbon.

STAGE 1
The reducing sugars and the amino
acids in the bread condensate. (A
condensation reaction is when two
molecules combine to form a larger
molecule with the loss of a small
molecule).

The sugars dehydrate while the
amino acids also begin to degrade.
At this point, the bread is in the
process of changing to a light
yellow crust.

POLYMERISATION
of Aldehyde-amine compounds.
This is when monomers (small
molecules) chemically combine to
produce a chainlike network called a
polymer.

REDUCING SUGARS
A sugar that is capable of acting
as a reducing agent (which is an
is an element or compound that
donates an electron to another
atom in a chemical reaction). All
monosaccharides are reducing
sugars.

H

CARBON

ATOM

O

The simplest carbohydrates and are
often called simple sugars. They are
the building blocks from which all
bigger carbohydrates are made.

OXYGEN

OXYGEN

A class of organic compounds,
in which a carbon atom shares a
double bond with an oxygen atom,
a single bond with a hydrogen atom,
and a single bond with another
atom or group of atoms. Many
aldehydes have pleasant odours.

O

Element with atomic number 8. A
highly reactive nonmetal capable
of combining with most other
elements. The third most abundant
element in the universe and makes
up nearly 21% of the earth’s
atmosphere.

ALDEHYDE

NUCLEUS

The melting of cheese
(start on left)

Is exactly the same as

C
H

H

O

MONOSACCHARIDE

Element with atomic number 8. A
highly reactive nonmetal capable
of combining with most other
elements. The third most abundant
element in the universe and makes
up nearly 21% of the earth’s
atmosphere.

NEUTRON

QUARK

The next chornological step

C

CHEMICAL BOND

The Chemical Synthesis
of a Grilled Cheese

The Maillard Reaction
(start on the right)

Element with atomic number 6.
The fourth most abundent element
in the universe. Carbon atoms can
be bonded together in different
ways, called ‘allotropes’, for example
graphite and diamond.

Element with atomic number 6.
The fourth most abundent element
in the universe. Carbon atoms can
be bonded together in different
ways, called ‘allotropes’, for example
graphite and diamond.

C
C
H

One of the most common reducing
sugars found in bread. As one
of the main energy sources for
both plants and animals it is very
important.

CARBON

O
H

O

GLUCOSE

CARBON

HYDROGEN

Diagram 2

H

OXYGEN

Element with atomic number 1.
The most abundent element in
the universe. On Earth, isolated
hydrogen atoms are extremely rare
instead, they tends to combine with
other atoms in compounds, or with
itself to form H2 - hydrogen gas.

Diagram 1

C

The inner mucosa is composed
of layers of epithelial tissue.
Epithelial tissue lines the cavities
and surfaces of blood vessels and
organs throughout the body. On
the skin, for example, it acts as a
safety barrier between internal cells
and the dirt and microbes in the
environment.

An enzyme extracted from the
stomach of mammals to curdle the
casein. It helps young mammals
digest their mothers’ milk. Calf
rennet is extracted from the inner
mucosa of the fourth stomach
chamber of young, unweaned
calves.

STAGE 1

Key

EPITHELIAL TISSUE

RENNET

At about 32°C, the solid milk fat
in the cheese begins to liquify, and
beads of melted fat rise to the
surface.

In moist cheese, the proteins are
loosely packed with lots of water
between them, so they readily melt,
e.g Brie. Hard cheeses contain so
little water that when they melt,
they don’t completely liquefy e.g.
Parmigiano Reggiano.

H
H

STAGE 3
The final stage, where the most
colour is produced and there is a
golden brown crust on the toast.

next nature

The brief asked us to pick an area of interest
within nature and look into the visual language
of it. I took a speculative approach and looked
at the future of technology and intelligence and
its relationship with humanity.

I researched Artificial Intelligence in depth and
found it a complex topic. In its most accessible
format, in film, AI is always anthropmorphised,
whether this is to make it seem more friendly
or more sinister. I found this very interesting.

My response to my findings were two short
animations where I aimed to focus on the
communication of AI with humans using a face.
The first inspired by CAPTCHA, the second by a
more primitive computer interface.

input // output:
chinese whispers

Input//Output started with experimenting
with generating systems based on simple words
such as ‘Multiplication’ and ‘Divison’ that we
could feed images and words into to create new
content. I chose the word ‘Substitution’ for my
system.

The final ‘rule’ was ‘Google the word or image
and choose the third result.’ I then pushed this
idea further by taking the resulting image and
feeding this back into Google. I repeated this
ten times with four different images across
three different search engines.

I felt the title ‘Chinese Whispers’ suited the
whole process rather well - a specific starting
image, once fed into the search engine several
times became more and more warped at the
internet’s mercy. The resulting journey is
interesting to follow.