Dean’s Analytical Chemical Handbook

Biosorbents for Metal Ions

Tensor properties of solids: equilibrium tensor properties of solids

Tensor properties of solids: transport properties of solids

Indispensable in hot kitchens: the nanotube

Oxford chemists have found a way of using carbon nanotubes to judge the heat of chilli sauces. The technology might soon be available commercially as a cheap, disposable sensor for use in the food industry.

Professor Richard Compton and his team at Oxford University have developed a sensitive technique to measure the levels of capsaicinoids, the substances that make chillies hot, in samples of chilli sauce. They report their findings in the Royal Society of Chemistry journal The Analyst.

Royal Society of Chemistry (2008, May 8). Chemists Measure Chilli Sauce Hotness With Nanotubes. ScienceDaily. Retrieved May 15, 2008, from http://www.sciencedaily.com­ /releases/2008/05/080506115604.htm

Breaking NEWS!!! SciFinder Scholar is now on the Web. No longer do you need to download the interface software. We have established our account that is protected by password. We will run both the web and interface connections for awhile probably til the end of Spring Term.

To logon to the web version to to: http://www.library.drexel.edu/cgi-bin/r.cgi?url=http://www.library.drexel.edu/resources/restricted/scifinderscholarweb.html

Feedback on usability on the new web version would be appreciated.