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DTSTART;TZID=America/Los_Angeles:20220504T040000
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DTSTAMP:20260611T131147
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SUMMARY:Fashion\, Pharmaceuticals\, Food and Fun: How Color Changed the World
DESCRIPTION:Mary Virginia Orna\, Professor Emeritus of Chemistry at College of New Rochelle\nSponsored by the ACS San Diego Section\n7-8:30pm\, Online via Zoom\, Free\, Registration required\n\n\nWays the use of color has evolved over the past 32\,000 years and enriched the lives of mankind in numerous ways.\n\n\n\n\n\nAbout this event\n\n\nAbout the author: Mary Virginia Orna is Professor Emeritus of Chemistry at College of New Rochelle. She holds a Ph.D. in analytical chemistry from Fordham University. Dr. Orna has lectured and published in the areas of color chemistry and archaeological chemistry. Her 2013 book\, The Chemical History of Color\, was praised in J.ChemEd and was subsequently rated as the most popular book in the Springer series of that year. Her latest book\, March of the Pigments\, is scheduled for release by the Royal Society of Chemistry in May of this year. \n\n\nAbout the talk: Color has been an exciting and enjoyable part of our lives since the color-sensitive eye evolved since time immemorial. However\, the relationship between color\, chemistry\, and the development of society is far more recent. In this talk\, Dr. Orna will trace the history of color usage as a chemical endeavor to help us understand it as a universal part of the human experience. From the cave paintings in the Grotte Chauvet in Southern France to the present day\, she will focus on four major areas: fashion\, pharmaceuticals\, food\, and fun.an
URL:https://www.siliconvalleyacs.org/event/fashion-pharmaceuticals-food-and-fun-how-color-changed-the-world/
LOCATION:Virtual
CATEGORIES:Dinner Meeting
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DTSTART;TZID=America/Los_Angeles:20220512T030000
DTEND;TZID=America/Los_Angeles:20220512T040000
DTSTAMP:20260611T131147
CREATED:20220503T212254Z
LAST-MODIFIED:20220503T212254Z
UID:18713-1652324400-1652328000@www.siliconvalleyacs.org
SUMMARY:New Approaches to Non-Flammable Polymer Materials and Composites
DESCRIPTION:Prof. E. Bryan Coughlin\, Polymer Science and Engineering Department\, University of Massachusetts Amherst\nSponsored by the Golden Gate Polymer Forum\n6-7pm\, Online via Zoom\, Free/$5 Donation\, Registration required (Registration deadline May 11th at 1pm)\n\nAbstract:\nThe hydrocarbon-rich composition of many classes of high volume polymers\, such as polyolefins\, polyurethanes\, and polyesters\, makes them highly flammable and poorly suited for installation in confined environments from which rapid egress during a fire would be difficult. Flame retardants\, generally in the form of molecular additives\, are blended with polymers to produce finished materials that achieve acceptable performance in flammability tests. Such flame retardants typically consist of halogenated molecules (i.e.\, bromine and/or chlorine-containing) or inorganic salts. Halogenated molecules are problematic from the standpoint of toxicity and associated legislation restrictions\, while inorganic additives require high weight percent loadings that compromise the physical properties of polymers. The drawbacks to each of these additive approaches are thus significant and drive the discovery of polymers that are inherently flame retardant due to their mechanism of degradation. Moreover\, the polymers generated should have processing characteristics and mechanical properties that make them suitable for further evaluation as materials suitable for a variety of application. Several new classes of patented halogen-free materials have been synthesized and tested that exceed the stringent Federal Aviation Administration (FAA) objectives in terms of flammability\, and afford some of the lowest measured heat release rates of any hydrocarbon polymers ever made produced. Past accomplishments have yielded impactful results.* Progress toward further advancing fire-safe materials will be presented. \n* “How advanced plastics saved lives on Asiana Flight 214” Plastics Today July 9\, 2013 \nSpeaker Background:\n\nE. Bryan Coughlin studied chemistry at Grinnell College\, and received his B. A. in 1988. Upon the completion of his Doctorate in Chemistry at the California Institute of Technology in 1993 under the direction of John Bercaw\, he joined the Central Research and Development Department of the DuPont Company in Wilmington Delaware.  He is a co-inventor of the DuPont’s Versipol® Polyolefin Technology Platform\, and has over 40 patents to his name. Since 1999 Dr. Coughlin has been on the Faculty of the Polymer Science and Engineering Department at the University of Massachusetts\, Amherst\, where he is currently a Full Professor. He has won a number of research awards including the NSF CAREER award\, 3M non-tenured faculty award\, and DuPont Young Faculty Award\, among others. In 2018 he was elected a Fellow of the American Chemical Society. His research interests are broad and cover aspects of synthetic polymer chemistry and material characterization studies of polymers for use in fuel cells\, lithium ion batteries\, light harvesting polymer for organic photovoltaics\, functional hybrid materials\, and fire-safe polymers.
URL:https://www.siliconvalleyacs.org/event/new-approaches-to-non-flammable-polymer-materials-and-composites/
LOCATION:Virtual
CATEGORIES:Dinner Meeting
ATTACH;FMTTYPE=image/jpeg:https://www.siliconvalleyacs.org/wp-content/uploads/2021/09/Golden-Gate-Polymer-Forum.jpg
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20220518T190000
DTEND;TZID=America/Los_Angeles:20220518T200000
DTSTAMP:20260611T131147
CREATED:20220307T141953Z
LAST-MODIFIED:20220504T113916Z
UID:18415-1652900400-1652904000@www.siliconvalleyacs.org
SUMMARY:The Flavor Equation: A Conversation with Nik Sharma
DESCRIPTION:Download and share the colorful poster!\n  \n\nModerated by Professor Dick Zare\, Stanford Chemistry Department\nSponsored by the ACS Silicon Valley Section\n7-8pm\, Online via Zoom\, Free\, Register to receive the Zoom link\n\nAbstract: Did you know that sweet potatoes benefit from steaming to break down their stringy fibers and render them spoonable? Or that research shows that roasting the sweet potatoes produces at least 17 more aromatic molecules than boiling or microwaving\, and most of them in higher concentrations? Or that doing a little bit of steam and a little bit of roasting is a neat trick to make your sweet potatoes the star of a Thanksgiving dinner? \nWe are excited to announce that this month\, we will have not one but two phenomenal scientist food lovers. \nBio: \nNik Sharma\, a molecular biologist turned cookbook author (Season and The Flavor Equation) says\, “there are six basic elements that constitute the all-important flavor of a dish: emotion\, sight (how a dish looks)\, sound (how it sounds when you eat it)\, mouthfeel (texture)\, aroma\, and taste.” Mr. Sharma uses science and chemistry to explain how to manipulate each of these elements\, ultimately crafting the final flavor of the dish. Using the tools Mr. Sharma provides\, you can master the art and science of cooking. \nProfessor Richard N. Zare\, the moderator of this lively conversation\, is the Marguerite Blake Wilbur Professor in Natural Science and Professor of Chemistry at Stanford University. Throughout his career\, Prof. Zare has made a considerable impact in physical chemistry and analytical chemistry\, particularly through the development of laser-induced fluorescence (LIF) and the study of chemical reactions at the molecular and nanoscale level. LIF is an extremely sensitive technique with applications ranging from analytical chemistry and molecular biology to astrophysics. One of its applications was the sequencing of the human genome. Recently\, Prof. Zare has been offering a course to Stanford freshman titled “Chemistry in the Kitchen”. Along with his students\, he playfully explores the chemistry that turns foods into meals. \nBring your burning questions about cooking and we will let Mr. Sharma and Prof. Zare transform immutable scientific principles into practical information for food lovers. This evening promises to be fun and enlightening. We look forward to seeing you all there. \n 
URL:https://www.siliconvalleyacs.org/event/the-flavor-equation/
LOCATION:Virtual
CATEGORIES:Dinner Meeting
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