Alright...Show yourselves!
According to The Disgruntled Chemist, it's delurking week! I'll go with that. Who reads this? What do you think of it? Open thread time!!
According to The Disgruntled Chemist, it's delurking week! I'll go with that. Who reads this? What do you think of it? Open thread time!!
Posted by Ψ*Ψ at 5:33:00 PM
Labels: announcements, random
Laws of Thermodynamics:
1. You cannot win.
2. You cannot break even.
3. You cannot stop playing the game.
12 comments:
I'll start. It's nice when Excimer posts things here, because then I can be lazy :)
I agree. Excimer's posts are frequently amazing, witty, poignant and down-to-earth. He also smells nice and likes children. His favorite kind of bagel is the Cinnamon Crunch bagel from Panera Bread.
The cinnamon crunch bagels are pretty good, yeah. I still prefer the dutch apple & raisin, though, with coffee from somewhere else that is not Panera.
I am NOT half (or any other proportion) of CBC. I read this blog because blogs are awesome and I like this one. However, I'm disappointed I didn't get even close to the mystery compound. Oh well. I did recognize that it was extensively conjugated.
I am a chemist. I teach chemistry to college students. I also brew beer. Face it, brewing beer is chemistry. I have a blog here. It's new, so be gentle.
I teach in a very small department. I am the organic/biochemistry part and my colleague is the inorganic/p-chem part. I love to read blogs (especially ones about carbon) because it gives me a chance to have casual "discussions" with other chemists.
That's why I'm here.
Oh yeah, I also like football, baseball, protein-carbohydrate interactions. porphyrins, cooking, dendrimers, Netflix, and honey crisp apples
Your blog includes lots of beer, so I think everyone will be gentle! (Especially if you send them beer.)
Sounds like a very tiny department! Is the rest of the school small also?
yup, small school. 600 students. But, 8 chem majors graduating this Spring.
I already give too much beer away. I need to find friends who are cool but don't like beer.
One of my 3 roommates, an organic chemist, has been brewing at home. (Most of the time his stuff was very drinkable and we had parties all the time. I was helping him with stuff like bottling etc, it was not that much work actually).
He stored the stuff in boxes in a closet. Once it just happened that we left too little headspace when bottling the young beer - or maybe he added too much glucose for the in-bottle carbonation. When you have box of overpressurized beer bottles and when one bottle explodes it can set a chain reaction.... The whole box was lost. It was not a real bang, more like a crusching glass and a hiss. We were sitting in the kitchen and playing cards and suddenly this funny noise and a golden lake seeping under the kichen door...
After we cleaned up the mess, there was the problem of what to do with the unexploded rest of the batch - we had two more boxes of equaly over-pressured bottles. So we put on goggles and very gingerly transfered the bottles into a freezer, to reduce the pressure. Then we called bunch of other people and explained that we had this emergency and a large quatity of good beer needs to be consumed right away.
It turned out that this over-carbonated IPA from freezer was one of the best beers I ever had.
I drop by this, and a lot of other organic chemistry blogs every once in a while. I a new faculty member (synthetic organic, medicinal, bioorganic) at a University in Canada.
I experimented with fermentation and even distillation while I was an undergrad, with a couple of amusing stories like milkshake's, but perhaps I'll save those for some other time...
Cheers!
I stop by once or twice a day, mostly to make it look like I'm looking up stuff relevent to work. Plus, my blog gets read from here every so often.
I once had two bottles of raspberry wheat from a brewpub in Indiana detonate. Fortunately, I wasn't in the room when it happened, but there were glass shards laying a good 12 feet away from "ground zero". I've since been a little more anal about keeping my cellar stock at a proper lower temperature.
I'm always happy to find more chemists blogging. Science blogs seems to be biology heavy.
I'm a food chemist. I can rarely eat my results, but my lab smells nice most of the time as I like to react amino acids and glucose together. This reaction makes great aromas and colors.
I'd blog more about my chemistry experiences, but since I'm in industry I can't really tell in any sort of detail about the cool shit I make on a daily basis. It all has to be hazy and fuzzy so that I don't let even the slightest whiff of confidentiality leak out. Occasionally I'll post something, but it's not what drives my blog.
But, like labcat, I enjoy seeing a growing momentum toward chemistry-based blogs
Wish my reactions smelled nice! More frequently, I smell thiols, which are not the same as fragrant, no matter how much I love garlic. Ether is the nicest-smelling thing here :)
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