Celebrating 125 Years of the NC-ACS!
Welcome to the North Carolina Local Section of the American Chemical Society.
We are a scientific society dedicated to supporting scientific inquiry in the field of chemistry. Our section was founded in 1896 and is the oldest section in the South. Our founding fathers recognized the importance of being a resource to our community, supporting the advancement of chemistry and the importance of involvement at the local level. Our membership is diverse with an opportunity to connect no matter where you are in your career.
Writing Safety Statements in Publications Half-Day Workshop
Date: Monday, Sept 27, 2021
Time: 1:00-4:30PM EDT
The ACS now requires that authors include a statement of safety concerns in manuscripts submitted to ACS journals. The 2020 edition of the ACS Guide to Scholarly Communication, section 1.3 (Communicating Safety Information) provides guidelines to developing appropriate information for scholarly communication, but there are no complete examples provided, only excerpts. Furthermore, the chapter provides only information—it cannot impart the knowledge and skills necessary to carry out the instructions in the section. The purpose of this workshop is to put into practice the guidelines for writing effective safety statements based on the science and the intended audience using risk assessment.
Presented by: Sammye Sigmann, Leah McEwen, Daniel Kuespert
ACS Virtual Career Day
Inspiring Women In Chemistry: Career Conversations Driven by Pfizer
Science Café: The Chemistry and Craft of Bread Making
Co-hosted with American Chemical Society Greater Houston Section (ACS-GHS)
Date: Thursday, Sept 30, 2021
Time: 7-8PM EDT
Summary - The process of making bread is full of science, from the microorganisms that perform fermentation in the dough, to the stretching of gluten during kneading, to the physics of the bubbles that form in the dough. This talk will give an overview of this science, with a focus on places in the bread-making process where bakers can look to improve their loaves. We'll cover the relationship between fermentation time and flavor, what happens during kneading (and during "no-kneading"), tips to make a home oven behave like a bakery oven, and more.
Speaker Bio - Emily Jane Buehler completed graduate school in chemistry and worked six years as a bread baker before realizing she wanted to be a writer. Her first book, Bread Science, explores the science and craft of baking bread. Her second book, Somewhere and Nowhere, is a memoir of a bicycle trip from New Jersey to Oregon that explores the benefits of living in the present moment. Emily currently writes romantic fiction. She is also a freelance copyeditor. She teaches bread-making classes and continues to travel by bicycle.
125th Anniversary T-shirts Available
2021 Local Section Meeting (virtual) - Nov 10th
Calls for Volunteers
The following committees are looking for additional local members:
Younger Chemist Committee (YCC)
Womens Chemist Committee (WCC)
Senior Chemists (SCC)