Just Like Cooking
Chemistry-Related Hijinks, Hoopla, and Skullduggery - Since 2011
Just Like Cooking's Latest Posts
Ever looked at a molecule and thought something was just...off?A little while ago, I browsed through the latest edition of PLoS One, the open science journal. I don't often go there for chemistry publications, but curiosity struck, so I typed, "antibacterial NMR" (I think) into the search box. Up came this paper, from 2013, announcing:A novel alkaloid, xinghaiamine A, isolated from a marine bacterium, that...Had novel structural features, such as a sulfoxide and acenaphthylene ring, rarely […]
From an astute commenter in the 2015-2016 Bumper Cars post, we hear about Prof. Andrew Hamilton's appointment to serve as the next President of New York University (NYU). Congrats!I'm sure chemblogosphere NYU alums Phil Baran and ChemBark are overjoyed.Readers, how many chemists now serve as chancellors, provosts, or presidents at academic institutions?Here's who I know about today - I'll add more as I hear about them in the comments.John D. Simon - Lehigh UniversityAndrew Hamilton - New […]
Two hot areas of research served up second helpings online this week:C-H Azidation: Remember John Hartwig's iron-meets hypervalent iodide combination from last March? It possessed the power to insert a late-stage amine equivalent into complex natural products. John Groves has raised the stakes, disclosing a "practical and complementary" Mn-porphyrin promoted version that takes solid sodium azide as the precursor. Source: Groves, JACS ASAPThe group finds it can enable late-stage […]
With today's confirmation of Prof. Scott Snyder's move to the University of Chicago, the university caps off a three-year hiring spree bringing a total of 13 new faculty into Chemistry and related departments.Wow. Can anyone elaborate? Massive private donation? Mortgage breaks? Something in the water?
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