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Chemistry World
April 2007
Dylan Stiles
Opinion: Bench Monkey Science may never be able to explain why extending propionic acid by three carbons changes the smell from cheese to goats. Some questions may be better left unanswered. mark for My Articles similar articles
Chemistry World
February 2011
Rehabilitating captured CO2 Rather than burying it underground, companies are developing processes that use carbon dioxide emissions as chemical starting materials. Andy Extance investigates mark for My Articles similar articles
Chemistry World
May 26, 2015
Catching the runaways I think each cohort of industrial chemists has a runaway industrial reaction that defines their generation. mark for My Articles similar articles
Chemistry World
November 28, 2014
Synthesizing the midnight oil Staying up late is nothing new to chemists, especially in a university setting. I enjoyed late nights in the laboratory in graduate school. mark for My Articles similar articles
Chemistry World
February 20, 2015
Enthralled by evaporation The separating funnel might be the most fun of all laboratory glassware. mark for My Articles similar articles
Food Engineering
September 1, 2005
A breath of fresh air A venturi "wet" scrubber helps eliminate odors at International Ingredient Corp.'s drying plant in Monroe, WI, keeping outlet particulate loading far below the state's allowable limit -- and keeping the neighbors happy. mark for My Articles similar articles
Geotimes
November 2007
Carolyn Gramling
Acid Rain Alters Coastal Waters Excess carbon dioxide, sulfur and nitrogen from fossil fuel burning, agricultural runoff and other human sources are changing ocean chemistry -- and that impact is especially pronounced along the coasts, new research suggests. mark for My Articles similar articles
Wired
September 25, 2007
Patrick Di Justo
What's Inside: Colgate Whitening Oxygen Bubbles Brisk Mint Toothpaste A list and definition of the ingredients in your toothpaste. mark for My Articles similar articles
AskMen.com
Dustin Driver
Good & Bad Preservatives There are so many preservatives in our food that many ingredient lists read like a chemistry book. How can you tell which are the good, which are the bad, and which are just confusing? mark for My Articles similar articles
Chemistry World
December 11, 2006
Richard Van Noorden
Unique Teaching Laboratory Goes Online A remote-controlled chemical laboratory that can be operated through the internet was unveiled recently. The system allows chemical engineering students anywhere in the world to operate a real-life laboratory without costly equipment. mark for My Articles similar articles