Articles

    Anne T. Sherren

    June, 2007: Anne Sherren states “Chemistry is the Central Science, and the current interesting research is at the interfaces –chemistry and biology, chemistry and physics, chemistry and foods, chemistry and material science, and chemistry and other disciplines in science.” She als...

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    Jean'ne M. Shreeve

    April, 2006: Dr. Jean'ne M. Shreeve is currently Professor of Chemistry at the University of Idaho in Moscow, Idaho. Jean'ne has been at the University of Idaho for 45 years and still enjoys working 80 plus hour weeks. Currently, she is only doing chemical research. Each day she enjoys finding out ...

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    Susan Solomon

    March, 2006: Susan Solomon, a Chicago native widely recognized as a leader in atmospheric science, is a senior scientist at the National Oceanic and Atmospheric Administration's (NOAA) Aeronomy Laboratory in Boulder, Colorado, which she joined in 1981, upon graduation from University of California,...

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    Sharon Vergez Vercellotti

    January, 2007: Sharon Vergez Vercellotti is President of V-LABS, INC., Covington, LA, a consulting, manufacturing, and analytical laboratory, specializing in carbohydrates and polysaccharides. This chemist works to solve problems for her clients in many ways including using carbohydrate chemistry. ...

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    Catherine Wojtowicz

    December, 2004: I was quite a bit nervous as I walked into the classroom of the Cudahy Science Building at the Loyola University Lakeshore campus. It was the first day of the Summer Semester, and I was bracing myself for an epic, three months long battle with the archenemy of my undergraduate caree...

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    Poinsettia pH Paper

    Kids, here's a way to use holiday plants for science! Many plants contain pigments that are responsive to changes in acidity. An example is the poinsettia plant, which has colored leaves called bracts (they aren't really flowers). You can extract the red pigment from bright-red colored poinsettias a...

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    Homemade Vinegar

    Kids, what is vinegar? Vinegar is a product of the fermentation of alcohol by bacteria to for the purpose of producing acetic acid. Acetic acid has a tangy taste and it is also useful for household cleaning. Vinegar can be produced slowly from fruit juice or fermented juice. It can be produced quic...

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    Powdered Olive Oil

    Kids, what is molecular gastronomy? It's food science that seeks to understand the chemical and physical transformations that occur during cooking. It uses chemistry to put a modern spin on traditional foods. In this experiment, you will combine maltodextrin powder with olive oil to make a powdere...

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    Council Report 2014 #2 National Meeting San Francisco

    Report of Council Meeting in San Francisco The 248th National Meeting of the ACS was held in San Francisco, CA, from August 10 – 14, 2014. The theme of this meeting was “Chemistry and Global Stewardship.” The Chicago Section was represented by Charles Cannon (Local Section Activit...

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    The Chemical Bulletin - October 2014

    Click here to download The Chemical Bulletin for 2014 October

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