Chemistry 107. Inorganic Chemistry. Lecture 19. UCI Chemistry: Inorganic Chemistry (Fall 2014) Lec 19. Inorganic Chemistry -- Chemistry of the Main Group Elements -- Carbon Group through Noble Gases View t... By: UCIrvineOCW … Continue reading →

Chemistry Club - "Be My Baby" Cover [Live In-Studio] SCIENCE! Chemistry Club covers The Ronettes' "Be My Baby" live at Consonance Productions. NEW ALBUM out December 5! Get your tickets to the release party!: http://bit.ly/ChemClub-Dec5 Find... By: Chemistry Club … Continue reading →

Could Beal's return hurt the Wizards' chemistry? The Post Sports Crew previews Bradley Beal's return to the Wizards. The shooting guard has missed six weeks due to an injury in his non-shooting wrist. By: Washington Post … Continue reading →

Kroto (Courtesy photo) Nobel laureate in chemistry Sir Harry Kroto will give a free public speech at the University of Texas at El Paso at 4 p.m. Tuesday, UTEP officials announced. Kroto will give a lecture titled "Chemistry in Nano and Outer Space" in the Undergraduate Learning Center, Room 106, on campus. He shared the 1996 Nobel Prize in chemistry with Robert Curl and Richard Smalley for discovering "fullerenes," according to the Nobel Prize website. They uncovered the first fullerene molecule, called buckminsterfullerene or "buckyball," in 1985. The nanoparticles are being studied for use in solar energy and drug delivery, according to a UTEP news release. In 1996, Queen Elizabeth knighted Kroto, who is currently the Francis Eppes Professor of Chemistry at Florida State University. Kroto's visit is part of UTEP's Centennial Lecture Series that brings noteworthy speakers to campus as part of the 100th anniversary of UTEP's founding as the Texas State School of Mines and Metallurgy, according to the release. UTEP President Diana Natalicio and the school's Department of Chemistry are sponsoring the lecture. More here: Nobel laureate Sir Harry Kroto to give chemistry talk at UTEP … Continue reading →

BI Answers: Why does Sriracha sauce taste so good? It adds kick to scrambled eggs, looks pretty on pasta, and even tastes good on pizza. Rumors that its southern California factory was closing spurned frightened fans to storm grocery stores and stockpile it by the box. An outside company even came out with keychain-size bottles of the stuff so devotees could squirt it on their favorite foods on the go. But what explains our near-universal infatuation with Sriracha? As the American Chemical Society points out a recent video, it's all about the chemistry. Sriracha's taste comes from five main ingredients: ground up red chile peppers, vinegar, garlic powder, salt, and sugar. It's so simple you can even make it at home. The Chemistry of Sriracha/ACS Their sweet burn is what makes us all swoon quite literally for the sauce. The peppers used in Sriracha contain two molecules in the capsaicin family that trigger the production of a special protein in our mouths. That protein, called TRPV1, is designed to respond to hotter-than-boiling temperatures by triggering the release of pain-killing molecules called endorphins the same feel-good chemicals that get released when we exercise, eat chocolate, or have sex. The Chemistry of … Continue reading →

SAN DIEGO (CNS) - A chemistry instructor at the University of San Diego was named California's Professor of the Year Thursday by the Carnegie Foundation for the Advancement of Teaching and the Council for Advancement and Support of Education. Mitchell Malachowski was among 31 honorees in their states named by the two organizations, which also awarded four national Professors of the Year. Malachowski is a leader in promoting undergraduate research, according to USD. "We are delighted that Professor Malachowski is receiving this national recognition for his exceptional contributions as a scholar, teacher and mentor who has positively influenced the lives and careers of hundreds of students and made a lasting impact on the field," said USD President Mary Lyons. Earlier this year, Malachowski was honored by the Council on Undergraduate Research. Since 2006, he has received $1.5 million from the National Science Foundation to conduct more than 40 workshops across the country to help promote a culture of undergraduate research to promote and enhance student achievement. "This award speaks to the overall quality of the University of San Diego's Chemistry and Biochemistry Department and the value our faculty place on undergraduate research," Malachowski said. "Many people here have helped me … Continue reading →