A comprehensive source of references, substances and reactions in chemistry and related sciences. Using the SciFinder search interface, search for substances, reactions, patent, and journal articles can be done. NEW USERS MUST CREATE AN ACCOUNT.
Access to multidisciplinary information from approximately 8,700 research journals. Includes access to Science Citation Index, Social Science Citation Index, and Arts & Humanities Citation Index. Most content from 1900-present, although specific databases include earlier information.
PubChem provides information on the biological activities of small molecules
The Disappearing Spoon by Sam KeanFrom New York Times bestselling author Sam Kean comes incredible stories of science, history, finance, mythology, the arts, medicine, and more, as told by the Periodic Table. Why did Gandhi hate iodine (I, 53)? How did radium (Ra, 88) nearly ruin Marie Curie's reputation? And why is gallium (Ga, 31) the go-to element for laboratory pranksters?* The Periodic Table is a crowning scientific achievement, but it's also a treasure trove of adventure, betrayal, and obsession. These fascinating tales follow every element on the table as they play out their parts in human history, and in the lives of the (frequently) mad scientists who discovered them. THE DISAPPEARING SPOON masterfully fuses science with the classic lore of invention, investigation, and discovery--from the Big Bang through the end of time. *Though solid at room temperature, gallium is a moldable metal that melts at 84 degrees Fahrenheit. A classic science prank is to mold gallium spoons, serve them with tea, and watch guests recoil as their utensils disappear.
Call Number: QD466 .K37 2010
Publication Date: 2011-06-06
The Science of Chocolate by Stephen T. Beckett; Royal Society of Chemistry (Great Britain) Staff (Contribution by); Barry Freedman (Other); Jennifer Harding (Other)The second edition of this international best seller has been fully revised and updated describing the complete chocolate making process, from the growing of the beans to the sale in the shops. The Science of Chocolate takes the reader on the journey of chocolate, to discover how confectionery is made and the way in which basic science plays a vital role. The second edition contains new chapters, covering topics which include nutrition - why chocolate is good for you - how to stop it melting in hot countries and possible methods of putting bubble inside a chocolate bar. This book will appeal to those with a fascination for chocolate and will be of specialist interest to those studying food sciences and working in the confectionery industry. A series of experiments, which can be adapted to suit students, are included to demonstrate the physical, chemical and mathematical principles involved.
Publication Date: 2008-02-14
Chemistry of the Elements by N.N Greenwood, A. EarnshawWhen this innovative textbook first appeared in 1984 it rapidly became a great success throughout the world and has been translated into several European and Asian languages.