Food for ThoughtThe Delicious Chemistry of the Thanksgiving Kitchen Prof. Matt Francis describes the underlying chemical and biochemical processes that lead to perfect roast turkey, thickened gravy, fluffy whipped cream, deli... By: Science@Cal … Continue reading →

Chemistry 51A: Organic Chemistry. Lecture 24 UCI Chem 51A Organic Chemistry (Fall 2014) Lec 24. Organic Chemistry -- Factors that Affect the Rate of the SN1 Reaction View the complete course: ... By: UCIrvineOCW … Continue reading →

WAYNESBURG Waynesburg Universitys American Chemical Society student chapter was recently selected to receive the Outstanding Chapter Award from the American Chemical Society for the fifth consecutive year. The award is a result of the chapters activities conducted during the 2012-13 academic year. More than 400 student chapter annual activity reports were reviewed by the Society Committee on Education. As a result of the reports, 280 awards were given, including 44 Outstanding, 85 Commendable, and 151 Honorable Mention awards. Waynesburg University was one of only 44 chapters selected to receive the Outstanding Award. Under the direction of Dr. Robert LaCount, professor emeritus of chemistry at Waynesburg University, and Dr. Evonne Baldauff, assistant professor of chemistry and chair of the department of chemistry, the ACS student chapter was highly involved in campus and community outreach activities throughout the year, such as monthly labs for homeschooled students, a Haunted Lab open to the campus and local community and the Food Chemistry and Green Chemistry programs offered to local Girl Scout members, among many others. Student chapter members also provide service to the department, work to foster community within the group through social events offered throughout the academic year, and participate in National Chemistry … Continue reading →

05.12.2014 - (idw) Johannes Gutenberg-Universitt Mainz Chemistry professor from Mainz University developed in a collaborative research project a novel foil packaging material that displays information on food freshness by means of color changes The Mainz chemistry professor Katja Heinze and her Luxembourg cooperation partner Dr. Patrick Choquet have received the Interregional Research Award for the development of novel, intelligent foils for food packaging. This is the sixth time this award worth EUR 35,000 has been presented. Its purpose is to promote collaboration in cross-border research projects and reinforce the profile of the interregional research landscape. "To offer capable partners the best conditions for cross-border cooperation that is the main aim of our mutual cooperation strategy in the sector of higher education and research in the Greater Region. The SURFAMINE research project that has been honored with the 2014 Interregional Research Award is an outstanding example of the potential that lies in cross-border cooperation," emphasized State Secretary Professor Thomas Deufel of the Ministry of Education, Science, Continuing Education, and Culture of Rhineland-Palatinate. Working in collaboration with Dr. Patrick Choquet from the Centre de Recherche Public in Belvaux, Luxembourg on the SURFAMINE project, the work group of Professor Katja Heinze of the … Continue reading →