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DTSTART;TZID=America/Los_Angeles:20201209T120000
DTEND;TZID=America/Los_Angeles:20201209T150000
DTSTAMP:20260425T163012
CREATED:20201114T211101Z
LAST-MODIFIED:20210327T014702Z
UID:14285-1607515200-1607526000@www.siliconvalleyacs.org
SUMMARY:ChemLuminary Awards
DESCRIPTION:The 22nd Annual ChemLuminary Awards ceremony will be held virtually and will include a keynote address by Janet L. Bryant\, recipient of the 2020 Award for Volunteer Service to the American Chemical Society\, and the presentations of awards given by 23 committees of the Society will follow. \nThe Silicon Valley Local ACS Section has been selected as a finalist for the following ChemLuminary Awards for activities held in 2019: \n\nOutstanding Local Section Career Program\nOutstanding New Local Section Younger Chemists Committee\nBest Activity or Program Highlighting ACS Change Drivers or Strategic Planning\nOutstanding Local Section Industry Event\nOutstanding Performance by a Local Section (Large Size)\nMembership Affairs Committee Industry Engagement & Outreach\nBest New Senior Chemists Activity within a Local Section\n\nAward-winning Local Sections\, Technical Divisions\, International Chapters\, and Regional Meetings will receive a $500 cash prize and a ChemLuminary award plaque that will be shipped immediately following the ceremony. \nRegistration is complimentary. Attendees will receive an access code to enter the event. \nVirtual ceremony registration
URL:https://www.siliconvalleyacs.org/event/2020-annual-chemluminary-awards-virtual-ceremony-please-join-us/
CATEGORIES:Section Business
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DTSTART;TZID=America/Los_Angeles:20201112T170000
DTEND;TZID=America/Los_Angeles:20201112T183000
DTSTAMP:20260425T163012
CREATED:20201114T084314Z
LAST-MODIFIED:20210327T020317Z
UID:14264-1605200400-1605205800@www.siliconvalleyacs.org
SUMMARY:From Plant Scents to Perfumes
DESCRIPTION:Abstract\nPlant scents from flowers\, fruits\, leaves\, or tree barks are composed of complex mixtures of volatile organic compounds. People have used these fragrant mixtures since ancient times to produce lotions\, oils and perfumes. While contemporary perfumes and other scented products consist\, to a large extent\, of synthetic materials\, the inspiration for their components came mostly from natural compounds. In this presentation\, we’ll look at the compositions of some familiar plant scents\, including their functions\, and at typical structures of some of the compounds that compose them. From plant scents\, we’ll continue to fragrances and products that people today use in their daily lives\, such as shampoos\, soaps\, or expensive perfumes. This will include a look at synthetic compounds and mixtures that are used nowadays. \n       \nSpeaker bio\nMargareta (Greti) Séquin has a Ph. D. in organic chemistry from the University of Basel in Switzerland\, did postdoctoral work at Princeton University and at the Technical University of Munich\, and has taught organic chemistry at Dominican University and at San Francisco State University for more than thirty years. She has been giving many presentations on plant chemistry topics at botanical gardens and science centers. As an active member of the ACS California Section she participates in public events with hands-on activities on plant chemistry for general audiences. Because of her great interest in plants she has been a long-time docent at the Regional Parks Botanic Garden in Berkeley\, CA (more information about this park). Margareta is the author of the books The Chemistry of Plants: Perfumes\, Pigments\, and Poisons and The Chemistry of Plants and Insects: Plants\, Bugs\, and Molecules\, published by RSC\, Cambridge\, UK
URL:https://www.siliconvalleyacs.org/event/from-plant-scents-to-perfumes/
LOCATION:Virtual
CATEGORIES:Dinner Meeting
ATTACH;FMTTYPE=image/jpeg:https://www.siliconvalleyacs.org/wp-content/uploads/2020/11/Margareta-Sequin.jpg
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DTSTART;TZID=America/Los_Angeles:20200220T020000
DTEND;TZID=America/Los_Angeles:20200220T050000
DTSTAMP:20260425T163012
CREATED:20220502T145018Z
LAST-MODIFIED:20220502T145018Z
UID:18643-1582164000-1582174800@www.siliconvalleyacs.org
SUMMARY:Chemistry in the Kitchen: Promoting Appreciation of Chemistry and Science
DESCRIPTION:Professor Richard Zare\, Stanford Chemistry Department \nAbstract:  For the past three years\, I have been offering a course to Stanford freshmen titled “Chemistry in the Kitchen.” Students are told the following before signing up for this course: This course examines the chemistry relevant to food and drink preparation\, both in homes and in restaurants\, which makes what we consume more pleasurable. Good cooking is more often considered an art rather than a science\, but a small bit of understanding goes a long way to make the preparation and consumption of food and drink more enjoyable. The intention is to have demonstrations and tastings as a part of every class meeting. We will examine some rather familiar items in this course: eggs\, dairy products\, meats\, breads\, vegetables\, pastries\, and carbonated beverages. We shall playfully explore the chemistry that turns food into meals. A high-school chemistry background is assumed; bring to class a good appetite and a healthy curiosity. \nMy goal has not been to make Iron Chefs or chemistry majors from those who take this course but instead to have the students learn how the science behind cooking can greatly increase their enjoyment of food. This lecture gives me the opportunity to tell you how this course came about and what aspects about the course make it a very popular course here at Stanford in which students leave the course with a new sense of the importance of chemistry in their daily lives. \nBio: Richard N. Zare is the Marguerite Blake Wilbur Professor of Natural Science. His website: www.stanford.edu/group/Zarelab contains more than you probably want to know about him and current research interests. He is particularly proud to have received the National Medal of Science in 1983 and the Presidential Award for Science\, Mathematics\, and Engineering Mentoring in 2012. He also received the Robert A. Welch Award in Chemistry in 1999\, the Wolf Prize in Chemistry in 2005\, the ACS Priestley Medal in 2010\, the King Faisal International Prize in Science in 2011\, and the Othmer Gold medal in 2017.
URL:https://www.siliconvalleyacs.org/event/chemistry-in-the-kitchen-promoting-appreciation-of-chemistry-and-science/
LOCATION:In-Person in Mountain View at Cuesta Park Group BBQ Areas #1-2\, 615 Cuesta Drive\, Mountain View\, CA\, United States
CATEGORIES:Dinner Meeting
ATTACH;FMTTYPE=image/jpeg:https://www.siliconvalleyacs.org/wp-content/uploads/2022/05/Richard-Zare.jpg
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