Science in the Kitchen., by Mrs. E. E. Kellogghttps://www.ajhw.co.uk/books/book33/book33.html
and discoveries in chemistry and physics, than any other department of human industry. Iron mining, glass-making, even the homely art of brick-making, and many of the operations o
Peirce's classification of the sciences (IEKO)https://www.isko.org/cyclo/peirce.htm
telescopes, with its chemistry and electricity, and with its entirely new appliances of life, […] almost as much as if it had transported our race to another planet”
This article considers Charles Peirce's classification of the sciences from shortly after the turn of the 20th Century. The classification has two main sources of inspiration: Com
Scientific and technical books of yesteryearhttp://library.sciencemadness.org/library/index.html
219 Further tales of chemistry and travel from raconteur Max Gergel. Well worth reading if you enjoyed Excuse Me Sir, Would You Like to Buy a Kilo of Isopropyl Bromide? . Original
Scientific and technical books of yesteryearhttp://sciencemadness.org/library/
219 Further tales of chemistry and travel from raconteur Max Gergel. Well worth reading if you enjoyed Excuse Me Sir, Would You Like to Buy a Kilo of Isopropyl Bromide? . Original
Molecules with Silly or Unusual Names - page 4https://www.chm.bris.ac.uk/sillymolecules/sillymols4.htm
stories, mostly from chemistry but also from other related sciences. Silly Molecule Names Leon Mathiasen from Arhus University found that in winemaking, lactic acid bacteria is kn
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