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Chemistry World January 2008 Dylan Stiles |
Column: Bench Monkey The benefits of ethanol.  |
Chemistry World June 19, 2014 Paul Hughes |
The chemistry of beer: the science of the suds This is an informative book, particularly for those with little knowledge of chemistry and brewing, but an interest in both.  |
Chemistry World September 2009 |
Column: Undercover academic Chemistry has so much to offer but will likely never receive credit, mainly because its contributions are in the disputed territories between disciplines. I find that a little sad.  |
Chemistry World March 3, 2015 Peter Reed |
Important figures of analytical chemistry from Germany in brief biographies: from the middle ages to the twentieth century This book makes a useful addition to the chemical literature and is recommended to chemists and, in particular, historians of chemistry.  |
Chemistry World October 2010 |
Column: In the pipeline Derek Lowe investigates the comeback combinatorial chemistry has made in the field of drug discovery  |
Chemistry World April 17, 2014 Robert Jackson |
UCL chemistry department: 1828--1974 As well as describing the history of University College London chemistry, this book mentions the staff, as well as information about the buildings occupied. There's plenty of chemistry as well, which is a very nice touch.  |
Chemistry World March 13, 2015 Dimitris Charalampopoulos |
The Oxford handbook of food fermentations This book provides a comprehensive account of the science and technology of fermented foods through contributions by leading experts.  |
Chemistry World August 8, 2013 Victoria Druce |
Chemistry: the impure science Chemistry: the impure science by Bensaude-Vincent and Simon, delves into the past to assert the foundations of a modern chemistry, with a concluding chapter that might propel the subject into an ethically sound and influential future.  |
Chemistry World January 9, 2014 Andrea Sella |
Tsvett's column Chemistry is not dissipating. In the life sciences it has come to underpin everything from physiology to imaging to genetics. And, for me, that all began with the work of an obscure botanist trying to understand photosynthesis.  |
Chemistry World May 2007 Dylan Stiles |
Bench Monkey One has to wonder if Pauling, Sacks and Woodward would have ended up like they did if it were not for the very early hands-on experience they got with chemistry. Today's chemistry sets may be safer, but they're also a lot more boring.  |
AskMen.com Alex Santoso |
Liver Health: The Beer Drinker's Best Herbs Studies have suggested that, when consumed in moderation, beer has many health benefits.  |
AskMen.com Charles Capuano |
FAQ On Alcohol - Part II Here are answers to some questions you may have concerning the effects of alcohol on your body and your mind.  |
Chemistry World July 21, 2008 |
Chemical Education in Need of Reform China's university chemistry departments are struggling to attract students despite the rapid expansion of the country's higher education system.  |
Chemistry World December 2007 Richard Van Noorden |
Surfing Web2O The rapid evolution of the world wide web is creating fresh opportunities - and challenges - for chemistry.  |
AskMen.com April 26, 2001 Simon McNeil |
The Health Benefits Of Beer Take heed all you beer lovers. It is now a proven fact that beer -- yes, beer -- can provide the same health benefits as wine...  |