[No Man's Sky info] AI, Naming, Chemistry etc Compact interview compilation 5 Uploaded under fair use. I don't own the music in this video. All right go to the artist! Intro music: http://www.youtube.com/watch?v=p7ZsBPK656s Links to channels with original interviews... By: xaythor … Continue reading →

Chem C3000 Chemistry Sets Features - besttoysforkids http://bestbuylines.com/chemistry-set/ The Kids chemistry set was a common gift in past times and now is revived. Children can begin to explore the world of science physics and chemistry and... By: Best Educational Toys for Children … Continue reading →

A worker shows a famous Belgian speculoos, a traditional caramelised biscuit, at the Lotus factory in Lembeke in this picture taken on December 1, 2008.(REUTERS/Thierry Roge) It's Christmas cookie time, and everyone's got a recipe or two they swear by, whether their loyalties lie with frosted sugar cookies or gently spiced gingerbread. In a time of togetherness and seasonal cheer, though, cookies can be contentious: Is crispy better than chewy? Is a cakelike texture something to strive for, or avoid at all costs? How do you pick the perfect recipe when cookie tastes vary so wildly? The chemistry of cookies can help answer that last question. These sweet treats require a delicate balance between sugar, flour and fat and the outcomes of varying an ingredient or two get confusing quickly. [11 Health Benefits of Christmas Dinner] "Cookies are actually really complicated," said Jeff Potter, the author of "Cooking for Geeks: Real Science, Great Hacks and Good Food" (O'Reilly Media, 2010). "They're a whole microcosm. Every single thing in food science that happens pretty much happens in cookies." The ingredients To understand the complexity of a simple snowflake sugar cookie, it helps to start with the ingredients. There's flour, of course, … Continue reading →

It's Christmas cookie time, and everyone's got a recipe or two they swear by, whether their loyalties lie with frosted sugar cookies or gently spiced gingerbread. In a time of togetherness and seasonal cheer, though, cookies can be contentious: Is crispy better than chewy? Is a cakelike texture something to strive for, or avoid at all costs? How do you pick the perfect recipe when cookie tastes vary so wildly? The chemistry of cookies can help answer that last question. These sweet treats require a delicate balance between sugar, flour and fat -- and the outcomes of varying an ingredient or two get confusing quickly. [11 Health Benefits of Christmas Dinner] "Cookies are actually really complicated," said Jeff Potter, the author of "Cooking for Geeks: Real Science, Great Hacks and Good Food" (O'Reilly Media, 2010). "They're a whole microcosm. Every single thing in food science that happens pretty much happens in cookies." The ingredients To understand the complexity of a simple snowflake sugar cookie, it helps to start with the ingredients. There's flour, of course, the base of most baked holiday treats. When mixed with water, flour forms a protein called gluten, a long molecule that helps trap air bubbles … Continue reading →

Emeritus chemistry professor Herb Strauss has died at 78 December 22, 2014 Emeritus Professor of Chemistry Herbert Herb Leopold Strauss Emeritus Professor of Chemistry Herbert Herb Leopold Strauss died at home in Berkeley on December 2, after a long illness. He was 78. Strauss was an internationally recognized spectroscopist who studied the rotational and vibrational properties of molecules. Although he officially retired in 2003, he remained active on campus as a professor of the graduate school. He taught his last class, a graduate seminar, three weeks before his death. Strauss was born in 1936 in Aachen, Germany, to Joan and Charles Strauss. With the help of relatives in England, the family, including Strausss younger brother, Walter, escaped Nazi Germany for England in 1939. After a harrowing year in London, during which Strauss almost died from bronchitis, the family was able to immigrate to the United States. The family lived in a small apartment in Kew Gardens, Queens, New York. Strausss father worked as a real estate agent, and his mother as a saleswoman in a clothing store. Although not wealthy, the family was a loving and supportive one that placed great emphasis on education. Strauss studied chemistry as an undergraduate … Continue reading →

The head of chemistry at a private boarding school who wrote "disparaging" comments on student testimonials has been reinstated in her job while a formal investigation is carried out. Carol Ann Ward was the head of chemistry at St Peter's School in Cambridge and had been a teacher at the school since January 2003. Ms Ward was dismissed from her position after she wrote comments on student testimonials that were negative of other students and staff at the Anglican school. The testimonials, which were sent to students before they had been approved, included the comments "[the student] never used me, abused me, but has always treated me with respect as a person, which is more than I can say for many of her peers and the staff I have to work with." "A simple hello from [the student] on many days have been the difference between me going home feeling like I'm a worthless piece of crap to be beaten down or going home feeling at least one person as (sic) acknowledged me that day." After the dismissal in October this year, Ms Ward took her claim to the Employment Relations Authority, which has released its decision that Ms Ward … Continue reading →