We are in the middle of the YouTube Generation. Anyone can create short films and disseminate them to the masses with relative ease. Want to learn how to change a tire? Need to fold a napkin so it looks like a swan? Interested in feedstocks derived from biomass to make...
Searching for information on electrical risks, I came across a funny sign. It reads: Caution -- If you think OSHA is a small town in Wisconsin you're in trouble.
I fully admit that I sometimes take for granted how things work. I know that without science and technology, much of what I do and enjoy everyday wouldn't be possible. But I don't give enough credit to the behind-the-scenes magic.
Each June brings memories of graduation. I remember the day I walked across the stage to accept my high school diploma – how full of promise the future seemed. I also remember listening to our valedictorian and salutatorian speeches and realizing that these folks really had a bright future.
There are myriad good things about the International Year of Chemistry (IYC), including the many creative ways businesses in the chemical industry choose to celebrate. The most recent tip of the hat to IYC is from Elsevier, publisher of scientific, technical and medical information products and services.
Do you consider yourself a chemistry geek? What about a technology geek? It's OK – you're among friends here. After all, the site you're on is devoted to chemical processing practices, trends and applications – it's pretty safe to say you have a bit of geek in you.
I finally got around to reading the latest issue of the Rotarian, a magazine for members of Rotary International. What got my attention was a formula on the back cover: 54H20. It's the logo for the Five for Water Foundation -- a project under the Rotary Foundation umbrella that raises...
After covering the manufacturing industry for nearly 15 years, I've had the opportunity to get in-depth information on numerous products and solutions. I always get a kick out of seeing said products in their intended environment because I have an inside scoop on how it was made, or I've seen...
Anytime I read about a food item that's been moved up the naughty list and actually crosses over to good-for-you status, I take note.
Years ago I was in San Francisco on a business trip and I walked out of a little mom-and-pop restaurant to be greeted by a homeless man who asked me this question: What's the best nation in the world? I hesitated, sensing there was a punch line right around the corner.