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May Meeting Notice
Edward W. Morley Award
Presentation & Address

Wed. May 15, 2019
Michaelson & Morley Restaurant
11038 Bellflower Rd., Cleveland, OH 44106

4:30 pm Executive Committee Meeting
5:00 pm Social/Networking
5:45-7:00 pm Dinner
7:00 pm Award presentation and Address

BIOROBOTICS: An Emerging Field at the Boundary between Biology, Chemistry, and Engineering
By Dr. Daniel A. Scherson, Frank Hovorka Professor of Chemistry, and Director of the Ernest B. Yeager Center for Electrochemical Sciences, Case Western Reserve University

Over the last two decades ingenious devices have been developed for converting chemicals present in biofluids into electrical energy in living organisms with potential application in a variety of areas of fundamental and practical relevance.Efforts in our laboratories have focused on the development of such biofuel cells that could be implanted into insects and provide the power required not only for the operation of electronics for sensing, information storage and wireless communication, but also for the stimulation of the nervous system, a strategy that will ultimately allow control of certain aspects of the insect behavior. An attractive feature of this approach is that it provides a continuous and autonomous source of power, thereby avoiding the need for an external battery as implemented recently by other groups  who succeeded in controlling wirelessly the path of motion of a  cockroachTo this end, we designed, constructed and successfully tested an implantable biofuel cell incorporating a bienzymatic anode capable of dissociating trehalose, a dissacharide found at concentrations of up to tens of mM in the hemolymph  of insects, to yield glucose, which is then oxidized to gluconolactone by the enzyme glucose oxidase. As shown recently in our laboratories, this type of biofuel cell can generate up to 15.6 μW/cm2 when implanted in a live cockroach and power a transmitter attached to its body capable of sending radio signals wirelessly to a distant receiver.


Please RSVP by Friday May 10, 2019, by emailing Mark Waner ( with your entree selection (chicken, scallops or vegetarian-see menu below for details). At the event, we can take credit card payments, checks made out to “Cleveland ACS”, or cash. The cost is $20 for members, non-members and guests, $10 for retirees or unemployed, and $5 for students.

Dinner menu:

Chefs Mixed green salad

Citrus herb chicken/spinach/artichoke/feta/red pepper/ Israeli couscous/apricot almond glaze

Seared Sea Scallops/cheddar grits/sauteed spinach/candied pancetta/ smoked beet puree

Mushroom meatballs/zucchini noodles/carmelized fennel/oil-cured olives/tomato basil sauce/ topped with parmesan

Chefs choice dessert.




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