South by Southwest

SXSW is known for film, music, and comedy. Over the past couple of years though, I've been hearing more and more about SXSW as scientific conference. So this year, I talked C&EN into sending me to Austin. To read the feature article I wrote about the trip, visit cenm.ag/sxsw


Here, please enjoy some of my favorite photos that I got, both of things related to chemistry and of my other exploration of the festival. 


Moment of calm
Infrared B&W


To the Moon
 (Artemis II astronauts Reid Wiseman, Christina Koch, and Jeremy Hansen).


Flash Tatt
Infrared B&W


Harvard/Smithsonian Astrophysicist, NBD

Gender Fluid
Infrared B&W

Women in STEM


Stare

Staples
Infrared B&W

Early Start

Rogan

AI art thinks about biocybernetic AI - C&EN Bonus Content

I recently published an article for C&EN's Newscripts column titled: A tiny brain good only at video games, for now, and an elephant-trunk gripper arm. That article, available at the link, is about two research projects. In the first, an Australian team grew neuron clusters on computer I/O chips, and then taught those vivo-silico systems how to play Pong. In the second, unrelated project, a group in South Korea made a new gripping appendage for robot arms that combines suction and a pinch-grip. 

It was a hoot to report, write, and especially illustrate. The Korean team supplied me with a wealth of great images and a hypnotizing video showing the gripper in action; C&EN's video team clipped the video down to a social-media-friendly 2-ish minutes. 

For the Pong brain, I wanted to make the illustration using an image-generating AI. I have a subscription to Midjourney, so off I went on a long fun trek to make something that visually captured the story. There's a gatekeeping aspect I don't like to what I'm about to say, but I feel like AI illustration is a better term than AI art for all of these platforms, but that's a discussion for a different blog. 

When you're making AI illustrations, you usually need to iterate several-to-many times before you land on what you want. In this case, I was also picking the illustration with my editor, who preferred some of the less gross-looking images that Midjourney cranked out. But I am famously loathe to let good visual content go un-offeredthat's how C&EN's Chemistry in Pictures came into beingso here is a slideshow containing most of the runners-up that we didn't end up using in the article. 



Inflation Reduction Act - Chemistry laundry list

Any day now, Joe Biden will sign the Inflation Reduction Act, the thing that used to be the Build Back Better bill till Joe Manchin decided to strip huge swaths of much-needed reform and aid out it for his own financial, ego, and political gain, into law. I wrote a large-ish piece about it for Chemical & Engineering News, where I work, analyzing the impacts of the soon-to-be law on chemistry business and research. You can check that out here: 

What’s in the Inflation Reduction Act for chemistry? - Read on at cen.acs.org

Getting ready to write that, I read a lot of statements from corporations, think tanks, advocacy groups, and industry groups, as well as a decent chunk of the actual bill itself. One result of that effort was a big list of provisions that scientists, engineers, and business people in chemistry and allied fields would care about. That list didn't really fit in the article, and it would have been painful to edit it to C&EN standards. 

So here it is! Don't yell at me if it isn't perfect. A known weakness is some of these items may overlap some in the actual text of the bill. And even if this looks like it'd be exhaustive, it probably isn't. It's a large bill with a lot of manufacturing and advanced industry incentives in there. And I didn't even touch all the health care stuff.

I was unable to express how big of a deal this bill is for carbon capture/direct air capture and for bioeconomy/biofuels people. 

The boost to the 45Q tax credits, both for point source capture and direct air capture, WILL push many projects over the line into economic feasibility. The credits for carbon capture are now pretty well in line with the costs of carbon capture for a lot of technologies on a lot of specific sites. 

And the SAF tax credit along with other supports for biofuels and "advanced manufacturing" will similarly translate directly and quickly into more bioeconomy projects in the US, I expect.

Jessie Jenkins of the REPEAT Project, a policy analysis shop (A report full of lovely data projections about the full carbon impacts is here: https://repeatproject.org/reports) also made a great point on a recent podcast: It's not just these dollars we're talking about. Project developers will leverage each and everyone one of those dollars with various financing- and insurance-related lenders.


Jenkins says the Inflation Reduction Act will eventually add up to 1 billion metric tons of greenhouse gas emission reductions. That's billion with a B. We're finally seeing some action in the right order of magnitude to meet the moment.

Okay, enough ramble, here's my list of ...

Boons for chemistry and chemistry-aligned industries:

  • Transportation

    • Clean fuel tax credit worth up to $1.75 per gallon for sustainable aviation fuel (SAF)

    • Tax credits and grants for biofuels infrastructure

    • $2 billion in grants to convert auto manufacture to clean cars

    • $20 billion in loans for new clean car plants

    • $4,000-$7,500 clean vehicle tax credit

    • $9 billion in federal clean tech procurement, including $3 billion for zero-emission postal vehicles

    • $1 billion to support clean heavy-duty vehicles such as school buses and garbage trucks

    • $3 billion for zero-emission port equipment

  • Carbon Capture

    • Boosts to 45Q credits: industrial (min 12.5kt/year) and power (min 18.75 kt/year) point-source capture raised to $85/ton for storage, $60/ton for utilization including enhanced oil recovery; direct air capture (minimum 1kt/year) raised to $180/ton for storage, $130/ton for utilization including enhanced oil recovery

    • Direct pay for CC, DAC, and Utilization;

  • Efficiency and emissions reduction

    • $27 billion for a Greenhouse Gas Reduction Fund

    • Consumer energy efficiency: Home appliance and heat pump subsidies ($9B in rebates, 10 yrs of tax credits), which will boost the market for refrigerants and solar panels

    • More than $3.2 billion in federal procurement for green and low-carbon materials and equipment for new federal buildings and upgrades to existing federal buildings

    • $2 billion in support for domestic manufacturing of low-carbon and carbon-sequestering materials for the Federal highway system

    • More than $6 billion in grants and tax credits for industrial decarbonization, the chemical industry called out specifically in addition to steel and cement

    • Methane reduction program; $1.55 billion to EPA to issue loans, rebates, contracts, and grants to help the oil and gas sector reduce methane emissions from petroleum and natural gas systems and directs EPA to charge a small per-ton fee on methane emissions above project-specific thresholds starting in 2025.

    • $8 billion in grants for planning and implementation of local GHG reduction and air quality projects and programs

    • $40 million boost in EPA funding to address staffing and resource shortfalls for environmental reviews

  • Energy

    • Estimated $3 billion in production tax credits for domestic production of solar panels, wind turbines, batteries, and critical materials; 

    • $2 billion in funding for clean energy research at National Labs

    • $10 billion investment tax credits to build manufacturing for clean energy tech; 

    • Est $30 billion in subsidies for existing nuclear power plants over 10 yrs - 0.3 to 1.5 cents per kilowatt-hour depending on wage practices; 

    • Clean energy production tax credits, $30 billion in grants and loans for local utilities to decarbonize

  • Agriculture

    • $20 billion in support for sustainable agriculture, applicable to cover crops that can become biofuels, carbon farming

Also check out this excellent analysis by ICIS 
https://www.icis.com/explore/resources/news/2022/08/05/10792910/insight-us-inflation-reduction-act-to-boost-chems-going-to-sustainability/



Made it: Hop Water aka non-alcoholic beer - easy, minimal equipment





Here's how I made a nice hop water, aka non-alcoholic IPA, in a 1 gallon batch for just a few bucks with minimal equipment and fuss

TL:DR - To make a good hop water, take an extract homebrew recipe you like and remove the base malt. Do the brew the same but add the bottling sugar at the end of the boil, pitch yeast right into your cooled wort, and bottle straight from the kettle.

But, like, why? 
I was given a 4 pack of some fancy brand of Hop Water from a friend; it had been donated to the food pantry he volunteers at but no one there was interested. I'm always up to try something new, and it was lovely. Crisp, hoppy, this one had some ginger, it was perfect for a summer day. Let's be honest, it's good marketing for what is basically a non-alcoholic IPA.

Brief divergence on non-alcoholic beer. There's two ways I know to make it. You can make regular beer and then remove the alcohol by boiling, freezing, or finding some specialized membrane. That would be do-able at a large scale but impractical at a homebrew scale. And the boiling and freezing methods are generally murder on the flavor. Or you can make it so that very little alcohol is ever formed. The latter is what I did, and it came out great.

I already make a small range of homebrewed beverages such as hard cider and beer, so I looked around for hop water recipes on the internet. Clawhammer, a homebrew supply company, has the recipe everyone seems to link back to. But to my scientific and perhaps reductionist mind, it seemed to include steps that weren't needed and remove steps that would matter.

I want flavors and aromas from malt, hops, and yeast. I don't want a high alcohol content. What do I do when I want a higher alcohol content in a brew? I add more fermentable sugars. So to make a near-zero brew, all you really need to do is reduce the fermentable sugars to close to zero.

So let's go.

Ingredients:

5 quarts of charcoal-filtered or otherwise dechlorinated water

1 cup of honey malt barley, or a different flavoring malt or blend of your liking

3 tbsp hop pellets, I used 2 tbsp challenger and 2 tbsp citra

1 pinch of Irish moss (optional)

1 packet of ale yeast

Equipment:

A large stock pot or brew kettle with at least 2 gal capacity and a lid

Some way to cool the kettle quickly. I used a copper coil wort chiller, an ice bucket or even a winter patio would work too

Either little socks/teabags for your malt and hops, a filter, or both

A long, smooth, metal spoon

Bottles and caps, about 12

A funnel

Thermometer

Star-san or some other sanitizer, mixed up in a spray bottle

Method, which takes about 2 hours but they're pretty chill hours:

1) Bring 5 quarts of water to boil in a large stockpot or brew kettle. Lower heat to simmer.

2) Put 1 cup of malt/barley in, using a grain sock or giant tea bag if you want (makes the bottling step easier. This is going to boil for 60 minutes total.

3) Along with the malt, add 2 tbsp challenger hops, these are your bittering hops. I put them in tea bags.

4) While that's gently simmering, sanitize your bottles and caps.

4) After 40 minutes, add 1 tbsp citra hops, these are your flavoring hops.

5) After 5 more minutes, if you're using a copper coil wort chiller or any other cooling method that comes in direct contact with the liquid, put that in the pot now. Also put the spoon in. This is to sanitize those things. Also add 3 tbsp table sugar or bottling sugar, if you're carbonating it in the bottle. Skip this if you're kegging.

6) Hook up or otherwise prep your cooling method, whatever that is.

7) After 4 more minutes, add the last 1 tbsp of citra hops, these are your aroma hops. From this point forward, sanitize anything that's going to go in or over your kettle by spraying it with Star-san.

8) Cool it down, stirring with the spoon to speed things along. Leave the spoon in there till the very end. If you ever take it out, re-sanitize with the Star-san.

9) When the temperature gets below 110° F (no problem if it's lower than that), sprinkle 1/4 to a 1/2 of the yeast packet over top of your liquid. Give it a couple of minutes to soak, then stir it well.

10) Bottle it. Lots of good ways to do this. I sanitized a 1 gal glass apple cider jug, put a filter in my funnel, and slowly poured the brew into that. Then I poured from the glass jug directly into the bottles. and capped it. Point is, you want your brew, just the liquid, to go into your bottles. I've heard re-used plastic soda bottles work fine for this, though I haven't tried it. Leave a couple inches of empty space above the liquid level below the cap.

11) Wait. Sigh, the hard part. Mine sat for about a week in a dark corner of the laundry room, probably 60 to 70 °F for two weeks. At that point they were plenty fizzy enough. And they taste great!


I should note, using this method, I did get some yeast mass at the top of each bottle. Not the best look, but it doesn't hurt the drinking experience at all in my opinion. The fizzing of opening and pouring them mixed it in, and to me it was undetectable.

So, if you don't want to pay a lot of $$ for professionally made hop water; if you want a non-alcoholic beer that's more like an IPA than a pilsner; if you're looking to cut down your drinking but like the ceremony, hops, and bubbles of beer; give this a try.

Roland Wilkerson, rest in peace

To call him my friend
would perhaps be a stretch.
Easily half the comprehensible words he ever spoke to me
were barked in anger;
an understandable response as
I put on the aspect of displeased authority.
But he was part of my community
and I was part of his. I knew him not as well as some
but better than many, I'd venture.
He was not as crazy as he let on.
He understood much more than he responded to.
When so much is out and open for anyone to see and touch and judge
perhaps his inner life was something
that could be safe from elements and eyes.
Was his music beautiful? I confess I never heard him play.
Maybe I didn't know him at all.
No one here will, now. The cold took him.
Can I take some comfort, remembering?
A donut here, a mail drop there? Did I help?
A cup of soup, not from me, but warmed his last night on Earth.
I'm glad of that.

Thinkpiece: Wrong for the sake of consistency

I was part of a men's club in college, kind of like a fraternity. During a basketball game, our athletic director got in a heated argument, a shouting match really, with two of the refs. He was ejected from the game and given a three-game suspension. A real black mark for our atheltics-focused club.

At the next club meeting we expressed our displeasure with his conduct, and reminded him that the athletic director is speaking for the whole club at a sporting event. Even though his complaint had been valid, it had hurt all of us for him to let his temper fly. We discussed it for a while, accepted his apology and promise to do better, and moved to skip any externally facing punishment.

It was the right decision, but the VP of the club was livid. He'd been the athletic director before the current one's predecessor, just 10 months previous, and had an almost identical incident. Except that we voted to remove him as athletic director, a role he'd wanted for years and loved, and bar him from the rest of that season of basketball.

"How is this fair?" he asked. "Why does he get off with a slap on the wrist, but you publicly humiliated me, didn't even let me play?"

It went around in uncomfortable circles like that for a while, with people awkwardly defending the minimal differences in the cases. Then someone stood up and said, "Because we were wrong to do it to you. And doing it to him isn't going to undo that wrong."

In the classical narrative, we all would have enjoyed a dramatic moment of silent elightenment. Then the VP would seconded the motion and we'd have adjourned to go out for pizza. But we awkwardly took the vote, which passed 22-1 with three abstentions, and then quietly went home after a prayer. It took some time for those relationships to heal.

But it was still the right decision. And admitting that we were wrong freed us to learn from our mistake. He was right to feel wronged, not because we didn't do it again but because we shouldn't have done it even once. But taking our licks freed us to learn from the mistakes we'd made instead of insisting against reason that we'd made almost none.

Our leaders today too often act like admitting they were wrong is worse than lying to the people that trust them. As if being right about everything is a sane standard in any field, let alone the squishy realm of public policy. America has kicked ass not by being consistent, but by being right. And we usually get to being right after a handful of failures and incomplete successes. We make bold gambits, we take risks, but we also we cut our losses unashamed and try again.

And because our current political leaders tell each other and us that they can't have been wrong, they wallow in their wrongness, an emperor with no clothes.

It's cool. You're human, it was worth trying. Trickle down economics looked logical on paper. The War on Drugs seemed like a decent public health initiative. It seemed like the ground we left unpaved would soak up enough rainwater to keep low-lying communities safe from floods. I wouldn't have guessed that widening a road increases congestion. Bernie Madoff seemed like another straight-forward Wall Street suit.

But these were mistakes. And that's okay. Unless we insist the people that made them are superhumans incapable of error and double down on them. We have to value being right above being consistent.

Tried It: WindBlox bike helmet wind deflector

PXL_20211211_232120527
These bicycle helmet accessories are, as promised, easy to install and swap between. 

First up a disclosure: Windblox sent me these for free to try. They are not otherwise paying me for this review. Also the links are Amazon affiliate links, and a I'll earn a small commission if you click them and then buy stuff. 

These are shaped sleeves that fit over the straps of a bicycle or skate helmet to block out the wind and the cold. For those of you with a short attention span, let me give you the TLDR version. The standard Windblox do a good job of reducing wind noise at high speeds and would be a good gift for a cycling enthusiast that already has everything. The winter ones didn't do as much to reduce wind noise, but they are an A+ warmth bonus. 

The first ones I tried were the standard version. They're basically a sleeve that fits over the helmet strap in front of your ear. A bit of stiff foam inside the sleeve creates a windbreak right in front of your ear. The stiff foam side goes against your head--I had them facing out at first and that doesn't work. 

As I rode around at normal cruising-around-the-neighborhood speeds, I didn't hear a difference. Still had the normal amount of whooshing, and pulling them away from my head caused no appreciable change. They were, however, entirely unobtrusive from a comfort standpoint. But when I actually got some speed going downhill--speeds that any serious cyclist would cruise at or above on a rail trail or some such thing--then the difference became apparent. 

The higher frequency wind noises were almost entirely gone. My ability to hear the rest of my surroundings, things like traffic, doors, sirens in the distance, was greatly improved. As soon as it warms up, these are going back on my helmet--the winter version is staying on for now (see below).

Being totally honest, wind noise hasn't been a big concern for me on the bicycle thus far. On my motorcylce though, absolutely. Back when I had a Honda Shadow 600, I wore a proper DOT helmet. But a LOT of motorcycle riders wear something not much different than a skate helmet with a fake DOT sticker; I don't endorse that practice, but the Windblox would make that a nicer experience. 

If you have a serious cyclist to buy for, this would make a good gift for them. The Serious Cyclists I know are hard to buy for because they've already gotten themselves all the gadgets they need and the real gear is beyond gift price ranges. These are affordable, and I've never seen them before so I doubt most people have them.


The winter ones though, that's what I'm legit excited to have. Instead of just blocking in front of your ears, the stiff foam is a U shape. It's earmuffs that velcro on to your bike or skate helmet, and they are just the coziest. In Baltimore, it's always a battle for me: do I bother to put on a cowl or balaclava, or do I just deal with cold ears?

These will carry me through most of my winter riding with toasty ears. For some reason they didn't reduce wind noise much at high speeds, but I don't care because my ears were warm and comfortable. Like the standard versions, they have an unobtrusive fit. Because the black ones Windblox sent match my black helmet, they look like they came as an optional accessory for the helmet.

And that is actually why if these are intriguing you, you may want to get them soonish. Both the standard version and the winter version feel and look like things that should come with a nice new helmet from a good manufacturer. It wouldn't surprise me at all if Giro, Smith, or some other helmet company came along and bought Windblox to give themselves a competitive advantage. 

So, in summary: The standard Windblox do what they say and cut down a lot of high-speed wind noise. For the casual cyclist, they wouldn't make a big difference. But for anyone that goes fast, they would. The winter ones are a really nice upgrade to my helmet and could completely replace all the various cowls and other things I've bought just to keep my ears warm on the bike in winter. At $16 and $20 as of this writing, I think they're a good deal. 

Made it: Banana Beer chapter 2

My first stab at banana beer was going pretty well. I got good fermentation, I hadn't lost much liquid in the filtration process, I had no obvious sign of contamination from my post-ferment filtration.

But then Whitney's cousin sent me her sous vide coooker. With that, I could precisely control the "mash" temperature. I also wanted to see if adding pectic enzymes would make it easier to filter.

I had a good control experiment planned where I'd split the batch in half and do half with enzymes and half without. But then I got distracted and did them both the same way. Oh well. I'll just have to do a third round without the enzymes and compare.

I should say without external enzymes. Bananas have amylase of their own, and I think pectic enzymes too.

Later, I went back and tried it without barley or external enzymes. It was a near-total fail, I didn't get anything you'd call juice, just two thicknesses of mush. I couldn't get a brix or gravity reading.

Anywoo, for the real deal, I mashed up 868 grams of plantains and 1,354 grams of bananas with a potato masher. I should have blended, but I didn't want to destroy the natural enzymes. To that I added 60 mL filtered water, 80 g 2-row pale malt, and a 1/2 tsp each of pectic enzyme blend and alpha-amylase.

I added the malt, the barley, to get it's beta-amylase. Beta-amylase lops sugars off the ends of starch chains, whereas alpha-amylase cuts starch chains at random. I wanted to destroy as much of the structure of the fruit pulp as possible and maximize the production of fermentable sugars, so I used both. I figure a little barley flavor won't hurt the taste.

My starting pH was 5.8, which seemed fine. I placed both sections in 1-gal ziplock freezer bags and set the sous vide machine to 104 F. There it sat for 2.5 hours. This was the pectin rest, as that's the temperature recommended for pectin degradation by some online guides and this paper I found about extracting bananas with these enzymes to make banana wine (https://doi.org/10.1111/j.1745-4530.2007.00152.x). I used lower temperatures but longer times than in a beer mashing, figuring the lower mobility and minimal stirring would slow things down.

Twice I took the bags out and mushed them around to mix the ingredients. The mix had gotten thinner already, and a little darker, by the 1.5 hour mark.

At the end of that step, the pH had dropped below 5.5. Which makes sense because enzymatic pectin degradation yields simple sugars and galacturonic acid.

Next I turned the temperature up to 130 F, a little higher than in the paper because I didn't want too much beta-glucanse action, another enzyme in the barley, as excess product there can cause off flavors. That enzyme tails off at around 130, and I figured it had enough time in the first rest.

That set for 3 hours and 10 minutes, with occasional mushing around to mix. This mash temperature saw the muck thin and darken a lot, especially around the outside of the bags. The pH also rose here, back up to around 5.6 by the time it was done.

After filtering with the nut milk bag, and lots of squeezing, I got around 0.4 gallons of juice with a gravity of around 1.096 and a brix reading of 22. I'm noting the brix, even though I'm still learning to use the refractometer, because it will be useful to track the progress of fermentation and maybe to get my final gravity.

That went in the fridge overnight because it was one freakin' AM.  But I did stick the pulp back in overnight at 130 F with another 30 mL of water to see if more would convert. A little did. In the morning I squeezed another 200 mL of juice out.

Diluting to 1 gal total, my starting gravity reading is 1.030. That's low. I may want to spike it with some simple or malt sugar, but I think I'll wait till primary fermentation slows. I crushed a campden tablet in there and now it'll sit for at least 24 hours.

Final Brix is 2, which is about 1.008 in gravity, which says I'm at around 3.15% ABV and that the yeast did a good job converting all those sugars into alcohol. The taste is very plain without any recognizable banana flavor, at least from a small sample. I'm going to bottle condition it with more banana extract.

Wow, these are terrible! Bitter and sour, not really fizzy, and no banana flavor! More like a bad banana cider. But there's one big huge trick in the hard cider world: If it sucks, let it sit in the bottle for longer! Sometimes a cider that is ghastly in January 2020 is actually pretty decent in Feb 2021. I'll update this in the latter-named month :)


Made it: Banana Beer chapter 1


My first batch of banana beer was pretty simple. I put about a half-gallon of frozen bananas into a half-gallon size slow-cooker, blended it up with just enough water to make it move, then added amylase from an old bottle I had lying around and tried to hold it between 145 and 155 F for about 10 hours.

At first, I'd adjusted the pH to about 7.2 with baking soda, having seen a pH for human amylase. But then I saw a better chart that showed the type of amylase I was using, which wants a pH around 5, so I brought it back down with citric acid. Annoyingly, it had started out around pH 6, which would have been fine. Oh well.

After that ~10 hour "mash," I stuck it in the fridge overnight. Then I diluted it to about 1 total gallon and boiled it for about 40 minutes, adding hops in two portions similar to the IPA recipe I'd made recently. [add details if I find them]. After cooling that with a wort-chiller, I pitched some yeast I'd harvested from some cider and put it all in a 1 gal glass jug.

It was still waaay to thick to get an kind of gravity reading so I shrugged and moved on with my life.

After a lag in of about a day, it started bubbling! It bubbled in a very satisfying way for about a week, sitting on my desk whispering fun things to me as I worked. Then I took a nut milk bag, sprayed the hell out of it and myself with Star-San, and filtered out most of the sediment. That I put back in the washed and re-sanitized 1 gal jug.

Concerned about oxidation, I decided to give it some simple sugar to eat. My hope was to degas the beer and purge the headspace of oxygen more than it was to increase the ABV. I dissolved 2 tbsp of table sugar in 1/3 cup of boiling water, cooled it in the freezer, and then added it to the jar. It bubbled again for about 4 days and then slowed to a stop.

After that filtration, there was still some sediment, which settled to the bottom, giving me a cloudy yellow liquid. I let it sit in the secondary fermentation for another week [extend from here after what I do on 5/30]

It's good! Bright yellow, which is fun. The taste is mild, it doesn't smack of bananas. It tastes mostly like hopped hard apple ciders I've done, but with a wide middle on the palate instead of a sharp top. Even my dad liked it okay. You wouldn't guess it was made from bananas if I didn't tell you, which is both cool and a flaw. After all, it's a lot more work than hard apple cider :)

Superscript and subscript block in unicode

Did you know you can use unicode to write proper chemical symbols on social media? You can. But it's not always easy to type them and I'm bad at memorization, so I made this handy list to copy and paste from. 

Is there another way to do this? Probably, but this seems to be the simplest, especially for superscript 1, superscript 2, and superscript 3. These are the ones I use most writing about chemistry. If you find this and find it handy and want me to add something, just let me know.

Superscripts 

0    ¹ 1    ² 2    ³ 3    ⁴ 4    ⁵ 5    ⁶ 6    ⁷ 7    ⁸ 8    ⁹ 9

⁺ +    ⁻ -    ⁿ n    ⁽ (    ⁾ ) 

¹    ⁺²    °

Subscripts 

₀ 0    ₁ 1    ₂ 2    ₃ 3    ₄ 4    ₅ 5    ₆ 6    ₇ 7    ₈ 8    ₉ 9

₊ +    ₋ -    ₌ =    ₍ (    ₎ )    ₙ n

 Other

Em dash

En dash  

CH     CO     N      HO

Battling down dioxane


In which I tell you about a NY State law designed to get a suspected carcinogen out of personal care products, and how industry is making it happen

https://cen.acs.org/business/consumer-products/companies-getting-14-dioxane-home/98/i11

South by Southwest

SXSW is known for film, music, and comedy. Over the past couple of years though, I've been hearing more and more about SXSW as scientifi...