Historians and philosophers of science offer 18 papers from a European Science Foundation workshop held in Uppsala, Sweden, in February 1996, explore such questions as how textbooks differ from other forms of chemical literature, under what conditions they become established as a genre, whether they develop a specific rhetoric, how their audiences help shape the profile of chemistry, translations, and other topics. Only names are indexed.

Communication skills are an essential part of all university degree courses, and chemistry is no exception. The aspects of communication skills identified in this book are: * Information retrieval * written delivery * visual delivery * oral delivery * team work and * problem solving Material includes background information for tutors and a detailed tutor's guide, as well as suggestions for sources of extra material or alternative ways of running the exercise. Trialled at several institutions, this book can be used as a modular text, or as a set of "stand alone" exercises. It is aimed at students in the penultimate year of a chemistry degree.

A growing body of evidence indicates that, increasingly, the public is engaging with science in a wide range of informal environments, which can be any setting outside of school such as community-based programs, festivals, libraries, or home. Yet undergraduate and graduate schools often don't prepare scientists for public communication. This practical guide is intended for any chemist â€" that is, any professional who works in chemistry-related activities, whether research, manufacturing or policy â€" who wishes to improve their informal communications with the public. At the heart of this guide is a framework, which was presented in the report Effective Chemistry Communication in Informal Environments and is based on the best available empirical evidence from the research literature on informal learning, science communication, and chemistry education. The framework consists of five elements which can be applied broadly to any science communication event in an informal setting.

Practicing chemists face a number of ethical considerations, from issues of attribution of authorship through the potential environmental impact of a new process to the decision to work on chemicals that could be weaponised. By keeping ethical considerations in mind when working, chemists can build their own credibility, contribute to public trust in the chemical sciences and do science that benefits the world. Divided into three parts, methodological aspects, research ethics, and social and environmental implications, Good Chemistry introduces tools and concepts to help chemists recognise the ethical and social dimensions of their own work and act appropriately. Written to support chemistry students in their studies this book includes practice questions and examples of relevant situations to help students engage with the subject and prepare for their professional life in academia, industry, or public service.

Chemistry plays a critical role in daily life, impacting areas such as medicine and health, consumer products, energy production, the ecosystem, and many other areas. Communicating about chemistry in informal environments has the potential to raise public interest and understanding of chemistry around the world. However, the chemistry community lacks a cohesive, evidence-based guide for designing effective communication activities. This report is organized into two sections. Part A: The Evidence Base for Enhanced Communication summarizes evidence from communications, informal learning, and chemistry education on effective practices to communicate with and engage publics outside of the classroom; presents a framework for the design of chemistry communication activities; and identifies key areas for future research. Part B: Communicating Chemistry: A Framework for Sharing Science is a practical guide intended for any chemists to use in the design, implementation, and evaluation of their public communication efforts.

It is critical that we increase public knowledge and understanding of science and technology issues through formal and informal learning for the United States to maintain its competitive edge in today's global economy. Since most Americans learn about science outside of school, we must take advantage of opportunities to present chemistry content on television, the Internet, in museums, and in other informal educational settings. In May 2010, the National Academies' Chemical Sciences Roundtable held a workshop to examine how the public obtains scientific information informally and to discuss methods that chemists can use to improve and expand efforts to reach a general, nontechnical audience. Workshop participants included chemical practitioners (e.g., graduate students, postdocs, professors, administrators); experts on informal learning; public and private funding organizations; science writers, bloggers, publishers, and university communications officers; and television and Internet content producers. Chemistry in Primetime and Online is a factual summary of what occurred in that workshop. Chemistry in Primetime and Online examines science content, especially chemistry, in various informal educational settings. It explores means of measuring recognition and retention of the information presented in various media formats and settings. Although the report does not provide any conclusions or recommendations about needs and future directions, it does discuss the need for chemists to connect more with professional writers, artists, or videographers, who know how to communicate with and interest general audiences. It also emphasizes the importance of formal education in setting the stage for informal interactions with chemistry and chemists.

Whether you know it or not, you become a chemist any time you step into a kitchen. As you cook, you oversee intricate chemical transformations that would test even the most hardened of professional chemists. Focussing on how and why we cook different dishes the way we do, this book introduces basic chemistry through everyday foods and meal preparations. Through its unique meal-by-meal organisation, the book playfully explores the chemistry that turns our food into meals. Topics covered range from roasting coffee beans to scrambling eggs and gluten development in breads. The book features many experiments that you can try in your own kitchen, such as exploring the melting properties of cheese, retaining flavour when cooking and pairing wines with foods. Through molecular chemistry, biology, neuroscience, physics and agriculture, the author discusses various aspects of cooking and food preparation. This is a fascinating read for anyone interested in the science behind cooking.