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Abstract: This study presents the results of 10 years of field investigation in Fuente de Piedra Playa Lake located in southern Spain. These field obs...
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To: NATIONAL EDITORS
Contact: Daylene Long of Vernier Software & Technology, +1-503- 277-2299, dlong@vernier.com; or Kati Elliott of KEH Communications, +1-410-975-9638, kati@kehcomm.com, for Vernier Software & Technology
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DAYTON -- Drew Sanders, a 13-year-old Troy Junior High student, said he learned "tons of things" during ChemFest 2007 on Sunday afternoon at the Boonshoft Museum of Discovery.
I learned how to get pigments out of food. I learned about density," he said. "And I learned that I need to wash my hands.
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BRISTOL, Pa. -- Nearly seven hundred curious middle school students will conduct hands-on chemistry experiments during the 20th annual National Chemis...
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DUBLIN -- Research and Markets (http://www.researchandmarkets.com/research/c1f99c/the_integrated_app) has announced the addition of the "The Integrate...
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Term papers? Yes, we tackled those.
Freshman gym? Yep, we faced that, too. Along with chemistry experiments, rumors in the hallway, cafeteria food and the high school prom.
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Term papers? Yes, we tackled those.
Freshman gym? Yep, we faced that, too. Along with chemistry experiments, rumors in the hallway, cafeteria food and the high school prom.
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Brookhaven National Laboratory will receive up to $600,000 in federal grants for two of its latest chemistry experiments.
The two projects, headed by BNL Chemist Toshifumi Sugama, will receive up to $300,000 from the U.S. Department of Energy. The first project involves the development of a cost-effective, multi- functional cement composite that can mitigate the corrosion of carbon steel casings at high hydrothermal temperatures, while the second project will seek to optimize a self-degradable sealer that can prevent the loss of a substantial amount of circulated water- based drilling fluid - a necessity in order for the hydraulic- stimulation process to access geothermal energy.
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It is in this bath that [Bryan Zupon] cooks sous vide, which, as he explains, means "cooked under a vacuum at the exact temperature that you want the meat to be done for extended periods of time." (Essentially, whatever you want to cook is sealed with a vacuum saver-As Seen on TV!-and dropped in about four gallons of water.) Zupon cooks a pork belly sous vide for up to 48 hours; for our pork tenderloin tonight, he immersed it at 140 degrees for four hours. I'm scrolling desperately through my brain for all the research I've done on sous vide: Isn't it supposed to be 146 for pork? Or 148? (Zupon assures me trichinosis dies at 135. But what if it's a hearty strain???) After the pork is cooked, he will take it out of the bag and "sear it to create the golden crust that everyone is used to,...
... impart the very essence of flavor using chemistry and physics by examining ingredients at the molecu... and knows well El Bulli's chemistry experiments: "All their little caviar balls are '10.4 grams al...
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After his seventh-grade class from Helfrich Park Middle School wrapped up a couple of hours worth of chemistry experiments at the University of Southern Indiana, student Jade Kopp raised his hand.
Is this as fun for you as it is for us?" Kopp asked USI faculty member Mark Krahling.