December Meeting: "Reactive Azolyl Intermediates: Generation via Photocatalysis and Synthetic Utility
Dr. Amandeep Arora, faculty member at the University of Dubuque, will speak at our last meeting of the year. Dr. Arora will discuss with us her research with reactive azolyl intermediates: Reactive Azolyl Intermediates: Generation via Photocatalysis and Synthetic Utility.
Location: Virtual via Zoom
Time: Wednesday, December 1 from 7 - 8 pm
Contact: Mark Sinton
Putnam Museum Open House and Mole Day Celebration
The Putnam Museum provided free Museum admission to ACS members and their families to kick-off a partnership between the Putnam Museum and the Local Section. The Section received an ACS Innovative Project Grant to partner with the Putnam Museum to provide interactive chemistry demonstrations at the Putnam and support the development of a new exhibit at the Putnam, “History of the Future”. In addition to Museum admission, a reception was held to kick off the partnership.
Date: October 23rd
Location: Putnam Museum and Science Center
Virtual Seminar - Best Queso Scenario
Professor Max Holle from Monmouth College presented a seminar on the microbiology and food safety of fresh, Hispanic-style, cheese on April 27th.
Virtual Chemistry Trivia Night
St. Ambrose University hosted a virtual chemistry trivia night on March 31st. Teams included the chemistry clubs from Monmouth, St. Ambrose, and Loras competing with the non-student members. Dr. Andy Axup hosted the event and created many fun questions to stump the participants. Ultimately, the chemistry clubs were unable to beat the combined experience of the non-student members, who had the highest score at the end of the night.
The Chemistry of Candy
“The Chemistry of Candy” was presented by Dr. Michelle Schwenk, who is the President of Bellis Food Solutions and the President of the American Association of Candy Technologists (AACT). Michelle shared her more than 30 years of experience in the food and confectionary industry. She discussed how the properties of sugar can be manipulated by controlling its physical state and concentration to produce the myriad of confectionary products on the market. Products discussed included hard candy, gummy bears, cotton candy, caramel, fudge, and toffee. 30 people joined us for the virtual presentation.