Baking Chemistry: The Importance of Carbon Dioxide

March 2, 2006 | Leave a Comment

Good chemistry key to good cakes: You lovingly labored over that cake for hours – and it fell. The chocolate chip cookies spread far and wide, and now they look like chocolate chip pancakes. Grandmother’s famous no-fail muffins suddenly failed, and those usually light-and-airy biscuits turned out brittle and hard as dried peas. There’s a [...]

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RSC Opens Access to African Scientists

March 2, 2006 | Leave a Comment

Africa given free journal access. ‘The Royal Society of Chemistry (RSC) has announced that it will give Africa free access to its journal archives. A total of 1.5 million pages and 250,000 articles will be available electronically to African scientists.’ Archives for Africa and beyond.

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