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Early forensics and crime-solving chemists - Deborah Blum

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So we live in what I think of as a CSI age
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where we take for granted
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that scientists are going to work together with the police,
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help them solve crimes,
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map fingerprints,
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analyze poisons,
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but in fact, this is really a very new idea.
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We only actually started training scientists and forensics
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in this country in the 1930s.
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So as a writer interested in chemistry,
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what I wondered was,
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"What was it like before scientists knew
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how to tease a poison out of a corpse,
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before you could actually catch a killer that way?"
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And it won't surprise you to learn
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that the answer is pretty dangerous.
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And in fact, in 1918, New York City issued a report
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admitting that smart poisoners could operate
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with impunity in the city.
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This is a 1918 crime scene photo from Brooklyn,
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and at this time, the coroner system was so corrupt
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that you could literally buy your cause of death.
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Often coroners didn't even show up at crime scenes.
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And if you go back and you look at the death certificates of the time,
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I found one that read,
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"Could be an auto accident or possibly diabetes."
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And another, which involved a man who shot himself in the head,
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said, "ruptured aneurysm".
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So you find, not surprisingly, the police saying,
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"We're going to look a lot smarter
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if we stay away from the science side of the story."
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But, in 1918 New York City appointed
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the first trained medical examiner it ever had.
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That's the gentleman sitting down there.
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And he hired the first forensic toxicologist ever
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attached to an American city.
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And together, these two men,
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Charles Norris, the medical examiner,
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and Alexander Gettler, the chemist sitting next to him,
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rewrote the rules of crime detection in this country.
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And that wasn't easy because poisons were everywhere.
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If we take this one, arsenic trioxide,
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arsenic trioxide's probably the most famous homicidal poison in history
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and it was in every home.
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Anyone could go to the grocery store or the pharmacy and buy it.
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It was in every kitchen because,
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believe it or not, it was used to color food.
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It was in medicines
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and it was in cosmetics
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in ways that prevented people from really understanding
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