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Graham, Thomas

(Encyclopedia)Graham, Thomas, 1805–69, Scottish chemist, best known for research in diffusion in both gases and liquids that led to his formulation of Graham's law. His discovery that certain substances (e.g., gl...

P

(Encyclopedia)P, 16th letter of the alphabet, representing the voiceless bilabial stop. It corresponds to Greek pi, but in form it looks like Greek rho (see R). For the technical use of P in higher criticism, see O...

Jungius, Joachim

(Encyclopedia)Jungius, Joachim yōˈäkhĭm yo͝ongˈēo͝os [key], 1587–1657, German mathematician, logician, and systematizer of natural history. In 1608 he made his inaugural dissertation at the Univ. of Giess...

Bawendi, Moungi

(Encyclopedia)Moungi Bawendi, 1961–, b. Paris, France, American-Tunisian-French chemist, studied at Harvard University (B.A., 1982; M.A.1983) and the University of ...

Swiss Federal Institute of Technology

(Encyclopedia)Swiss Federal Institute of Technology, at Zürich, founded 1855 as the Federal Polytechnic Institute, given its current name 1911. It is a science and technology research university with a solid reput...

Pedersen, Charles John

(Encyclopedia)Pedersen, Charles John, 1904–89, American chemist, b. Busan, Korea, M.S. Massachusetts Institute of Technology, 1927. After finishing his studies, Pedersen began work as a research chemist for the D...

Wilkinson, Sir Geoffrey

(Encyclopedia)Wilkinson, Sir Geoffrey, 1921–, English inorganic chemist. He shared the 1973 Nobel Prize in Chemistry with Ernst Otto Fischer for their independent research on the organometallic compounds of the t...

baptism

(Encyclopedia)baptism [Gr., =dipping], in most Christian churches a sacrament. It is a rite of purification by water, a ceremony invoking the grace of God to regenerate the person, free him or her from sin, and mak...

glucose

(Encyclopedia)glucose, dextrose, or grape sugar, monosaccharide sugar with the empirical formula C6H12O6 . This carbohydrate occurs in the sap of most plants and in the juice of grapes and other fruits. Glucose ...

sucrose

(Encyclopedia)sucrose so͞oˈkrōs [key], commonest of the sugars, a white, crystalline solid disaccharide (see carbohydrate) with a sweet taste, melting and decomposing at 186℃ to form caramel. It is known commo...