Albert Hofmann, a scientist who accidentally discovered and created the drug Lysergic acid diethylamide (LSD) in 1938, has died today at the age 102. picked by AutumnLotus 4 months ago

Primo Michele Levi (July 31, 1919 – April 11, 1987) was a Jewish Italian chemist, Holocaust survivor and author of memoirs, short stories, poems, and novels. He is best known for his work on the Holocaust, and in particular his account of the year he spent as a prisoner in Auschwitz, the infamous death camp in Nazi-occupied Poland. If This Is a Man (published in the United States as Survi... read full post picked by 2manyusernames 10 months ago

Believe it or not, some chemists do have a sense of humour. picked by Bornbad 1 year ago

when an egg is cooked, the protein molecules unroll themselves, link up and enclose the water molecules. In order to 'uncook' the egg, you need to detach the protein molecules from each other. By adding a product like sodium borohydride, the egg becomes liquid within three hours. For those who want to try it at home, vitamin C also does the trick. picked by 2manyusernames 7 months ago

By creating "Teflon" versions of natural antibiotics found in frog skin, a research team led by biological chemist E. Neil Marsh has made the potential drugs better at thwarting bacterial defenses, an improvement that could enhance their effectiveness. picked by AutumnLotus 1 year ago

Albert Hofmann, the Swiss chemist who invented LSD, died Tuesday at the age of 102. Although psychedelic drug enthusiasts are busy writing online tributes to Hofmann (who died from a heart attack, not from attempting to chew off his elbow in an acid-induced freak-out), there's also a sense that few people under the age of 30 have heard much about LSD, picked by DerAlt 4 months ago

From the chemist Karl Scheele, a man who was brilliant in chemistry, but a bit ignorant with his habit of tasting his discoveries to Madame Curie who discovered radiation, but not the fatal aspects to exposure to it until it was too late, and more. picked by 2manyusernames 3 months ago

a physical chemist, wants to bring the scientific method to the kitchen. At his laboratory in the Collège de France in Paris, he and his students debunk dictums, test old wives tales, and pare dishes down to their barest elements before rebuilding them into new food blends and innovative cuisine. picked by 2manyusernames 2 years ago