“Superhydrophobic surfaces are those which repel water to such a degree that droplets roll right off. The forces of surface tension actually overtake the friction of the surface the droplet rests on, and this is what keep the droplets from wetting.”
Not that you could disobey this or anything…
CLEARLY worth repeating in my own lab (esp. for our school programs, assuming we’re cleared for safety issues). Perhaps also a segue for talking about alternative energy?
Originally from eBaum’s World.
A solution of glucose, sodium hydroxide, and indigo carmine, when shaken, will change from yellow to red to green. Left to sit, it will revert to red again, then yellow, and the process can be repeated. The indigo carmine is green when oxidized, yellow when reduced, and red in the intermediate semiquinone state
Download the full presentation here (pdf).
“Vladimir Markovnikov,a chemist and political progressive, was outmaneuvered by the crafty and conservative Aleksandr Zaitsev. Both men would go on to fame as discoverers of signiﬁcant trends in chemical reactivity and organic chemistry students today still learn “Zaitsev’s Rule” and “Markovnikov’s Rule.”
“So, organic chemistry has come a long way from its early days. It might have reached its peak,in a certain sense, around 1972, when Robert Woodward of Harvard and Albert Eschenmoser of the Swiss Institute of Technology synthesized the very complex molecule we know as vitamin B-12. Ever since, it has been widely accepted that organic chemists can make pretty much any molecule that occurs in nature. That is really something!”
…looks like this.
“…a grain of sodium sulfate and sodium chloride (salt) while researching jet turbine safety. Jet turbines become very hot when in use and are also exposed to the atmosphere. This combination can lead to compounds such as salt encrusting the turbines. Rosier and her colleagues reproduced and photographed one such salt grain in the laboratory.”
Image by Hollie Rosier of Swansea University, Winner of the 2012 2012 Research as Art competition. Via Live Science.
“Sucralose was discovered in 1976 by scientists from Tate & Lyle, working with researchers Leslie Hough and Shashikant Phadnis at Queen Elizabeth College (now part of King’s College London). While researching ways to use sucrose as a chemical intermediate in non-traditional areas, Phadnis was told to test a chlorinated sugar compound. Phadnis thought that Hough asked him to taste it, so he did. He found the compound to be exceptionally sweet.” (From wiki)
Read a bit more about this neat story at Futility Closet.