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Ruth Mary Rogan Benerito (January 12, 1916 – October 5, 2013) was an American physical chemist and inventor known for her huge impact work related to the textile industry, notably including the development of wash-and-wear cotton fabrics using a technique called cross-linking.
Notable contributions include the discovery of the process for making durable press (permanent press) cotton for wrinkle-free garments. Particular contributions to this discovery came from Ruth R. Benerito , who invented a cross-linking chemical reaction of the cellulose molecules in cotton that imparts the permanent press characteristic on ...
Joan Oró (1923–2004), Catalan biochemist, one of his most important contributions was the prebiotic synthesis of the nucleobase adenine from hydrogen cyanide; Hans Christian Ørsted (1777–1851), first to isolate aluminium; Wilhelm Ostwald (1853–1932), 1909 Nobel Prize in Chemistry; Larry E. Overman (born 1943), American organic chemist
Ruth Benerito, inventor of wrinkle-free cotton; Alfred H. Clifford, mathematician; Isaac Cline, meteorologist and writer; Theodore John Dimitry Jr. optometrist known for developing the Dimitry Erisiphake and the Plastic Eye; Bennet Dowler, medical scientist; Andrew Higgins, ship builder and inventor; Emile Lamm, inventor
President-elect Donald Trump spent the past two years on the campaign trail making more than a dozen promises about what he would enact on his first day in office.
A female karaoke singer struck more than a bad note -- bashing a man over the head with a metal pitcher in Queens in a fight over the microphone, according to cops.
Her most-famous contribution to modern physics was discovering the nuclear shell of the atomic nucleus, for which she won the Nobel Prize in 1963. Slow light Lene Hau led a Harvard University team who used a Bose–Einstein condensate to slow down a beam of light to about 17 metres per second , and, in 2001, was able to stop a beam completely.
Skip the loaf of pre-sliced white bread during your next grocery trip. “There is minimal nutritional value in processed white bread (the one that comes in packages),” says Dr. Lopez-Jimenez.