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March 20, 2012

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Knight News Challenge: Science Concierge: Connecting People with Knowledge

1. What do you propose to do?

Develop Science Concierge microgrant program within our existing science hub to motivate more and better interaction with science.

2. Is anyone else doing something like this now, and how is your project different?

Our interconnected annual conference,…

(Source: newschallenge1)

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January 23, 2012

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Borrowing these storied items to entertain guests at cocktail parties might prove tricky, but party-going scientists have modern tools to spark some fun of their own. In the December 2011 editionof Physics World, Harvard University’s Naveen Sinha and David Weitz describe how science lovers might take cues from high-end bartenders who are making cocktail drinks with laboratory tools and techniques.

Traditionally developed by trial and error, cocktails can now be concocted by taking some tips from thermodynamics and soft-matter physics. In lieu of standard shakers and stirrers, the authors explain how mixologists are using thermocouples, centrifuges, and other lab equipment to perfect the flavor, appearance, aroma, and texture of mixed drinks.

Borrowing these storied items to entertain guests at cocktail parties might prove tricky, but party-going scientists have modern tools to spark some fun of their own. In the December 2011 editionof Physics World, Harvard University’s Naveen Sinha and David Weitz describe how science lovers might take cues from high-end bartenders who are making cocktail drinks with laboratory tools and techniques.

Traditionally developed by trial and error, cocktails can now be concocted by taking some tips from thermodynamics and soft-matter physics. In lieu of standard shakers and stirrers, the authors explain how mixologists are using thermocouples, centrifuges, and other lab equipment to perfect the flavor, appearance, aroma, and texture of mixed drinks.

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January 15, 2012

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