Archive for the ‘misc cool stuff’ Category

Write a song (or in this case, rewrite a song)


Read Full Post »

Here are a couple of very cool ideas that use chemistry in other mediums…

Scientific cookie cutters:

and chemical labels for crayons!

So can you think of any way to add some chemistry to a hobby or interest and then sell it??

Read Full Post »

Toronto is hosting Science Rendezvous this Sat May 9th. It is a festival of science!!

elephants toothpaste

elephants toothpaste

This is one wonderful way to get kids and older people too, interested in science and to see that scientists are not just lab slaves.
Volunteering at such an event can also help scientists or budding scientists see if an outreach role is for them – do they shine in a teaching/coaching role or does it make them want to slink back to the lab and hide under the lab bench?
showing kids around the lab

showing kids around the lab

Read Full Post »

more food chemistry!

The Science section of the New York Times has an article on the science of cooking – take a look!
At the Stove, a Dash of Science, a Pinch of Folklore

I had invited Ms. Corriher [a biochemist] and her husband, Arch, who were in New York from Atlanta for a visit, to dinner to help answer some kitchen curiosities. Cookbooks bark out instructions like boot camp orders — Add oil to pasta water! Salt the eggplant! Brown meat to seal in juices! — and legions of home cooks obediently follow them.

I wondered how many of these truisms had a scientific underpinning and how many were but myths. Browning meat, for instance, does not seal in juices. The char adds flavor, though.

If you are about to braise a fish in tongue-searing chili sauce, what’s the point of soaking it in wine? The alcohol boils away, and the spiciness ought to obliterate any taste of the wine.

Ms. Corriher had an explanation. It was not the flavor of the wine that was important, but what it did. Alcohol is a solvent. “Some compounds dissolve in water,” she said. “Some dissolve in fat. But alcohol dissolves both fat-soluble compounds and water-soluble compounds. You’re pulling flavor compounds out of the fish so that they can contribute to the flavor in the sauce.”

Boy, I love this stuff – perhaps I need to start a blog on food and chemistry or is there already one out there???

Read Full Post »

Here is a new book that sounds interesting – suitable for chemists and ex-chemists:
A Jewish Genius, a Doomed Tycoon, and the Scientific Discovery That Fed the World but Fueled the Rise of Hitler
By Thomas Hager
Harmony Press. 316 pp. $24.95

Somehow fertilizer seems an unlikely subject for a Faustian tale about pride, vanity and ambition. Yet here it is: Chemists Fritz Haber and Carl Bosch won Nobel Prizes for their contributions to humanity as young men and reached the pinnacle of German science, only to be brought low by their own, very human failings.

Haber and Bosch invented industrially made fertilizer during the first decade of the 20th century, developing a method of synthesizing and mass-producing ammonia from hydrogen and atmospheric nitrogen, hence the title of Thomas Hager’s book, The Alchemy of Air.

Read Full Post »

Ok, so it is hollywood logic – but this movie might be interesting watching…
Nobel Son
nobel son movie poster
It’s got family, chemistry, kidnapping and did I say chemistry?

Read Full Post »

Here is a hilarious ad for a chromatograph:

A new trend? here are a few more oddities:

PCR Song

Perhaps more chemical/equipment companies need some chemists to write songs and ads for them!!

Read Full Post »

Older Posts »