SCIENCE teachers, TEACHER training, CHEMISTRY education, HIGH schools, OCCUPATIONAL training, SECONDARY education, EFFECTIVE teaching, HIGH school students, and EDUCATION research
The article discusses studies about developments in professional training of science teachers in high schools in the U.S. A chemistry teacher should have as a minimum, college courses in general inorganic chemistry, organic chemistry, qualitative analysis, quantitative analysis and physical chemistry. Organic chemistry is studied because of the basic principles and general information involved and the important role organic substances play in modern life. One of the conclusions reached by the Committee on Preparation of High School Chemistry teachers is that more extensive training and other sciences is urgently needed in many cases and these needs should be met either by decreasing the requirements in educational course, by increasing the number of credits required for graduation.
SCIENTISTS, BIOLOGISTS, BIOLOGICAL research, SCIENTIFIC community, and OXYTETRACYCLINE
The article presents information on scientist Ben A. Sobin and his research achievements. He was born in Cleveland, Ohio, in 1912 and his graduate education took place at Ohio State University. He specialized in chemistry, organic chemistry, bacteriology and biochemistry. Professionally he worked in various organizations and his career with Pfizer Inc. began as chief of biologies control where he attained success in research assignment. One of them was the preparation of the first samples of Terramycin under Sobin's direction.
Science News. April 20, 1991, Vol. 139 Issue 16, p254, 1 p. chart Dotted line separates two PMPOT-18 units.
Magnetic materials -- Research, Polymers -- Research, and Chemistry, Organic -- Research
Progress in designing magnetic polymers As modern alcnemists, organic chemists keep trying to make plastics more like metals -- either to conduct electricity or to serve as magnets. Although several [...]
SEDIMENTATION & deposition -- Research, OCEAN bottom, and CARBONATE minerals
Discusses the mechanism underlying the relative deposition rates of organic carbon and calcite to the sea floor. Effect of total calcite concentration on the specific depth at which calcite dissolves; Control of atmospheric carbon dioxide by ocean carbonate chemistry; Organic carbon degradation in the sediments.
Published data and the results of the authors' investigations on the electrochemical conversion of carbon, sulfur, and nitrogen oxides and freons into valuable organic products are reviewed. Considerable attention is paid to the probable mechanisms of such processes, the role and position of the radical-ions and free radicals in them, and the effect of the structure of the reagents, the electrolysis conditions, and other factors on the composition and yield of the products. The problems of developing this promising process, which lies at the junction between physical chemistry, organic chemistry, and ecology, are explored. [ABSTRACT FROM AUTHOR]
Chemistry, Organic -- Research, Liquids -- Equipment and supplies, Chemicals -- Equipment and supplies, Solvents -- Composition, and Chemical industry -- Product information
New liquids take aim at old-fashioned chemistry With increasing frequency, today's chemists are sending their students off in search of Victorian-era scientific reports. These obscure, 19th-century references to the work [...]
Journal of Family & Consumer Sciences; Jan2004, Vol. 96 Issue 1, p23-24, 2p, 1 Black and White Photograph
CHEMISTRY, FOOD science, FOOD packaging, COOKING, MATHEMATICS, ENGLISH people, INFORMATION services, TECHNICAL writing, and STUDENTS
The article reports on the connection of Food Science Class with the basic principles in Chemistry. It covered the basic principles of chemistry, organic chemistry, biochemistry and microbiology. Other topics involved in it are the study of food production, processing and packaging and its principles were linked to real-life applications with food. It also dealt on Math and English skills and integrated the major fields of scientific study with nutrition, technology, history and food preparation. Its laboratories involved data collection, development of tables and technical writing and are designed to help students apply Math and Algebra 1 skills through calculation of mass percentages, averages and density and showed students on which procedure worked best and why.