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Mariner 6 and 7 spacecraft
Society: ACSMain Category: ChemicalSub Category: Lasers & ElectroopticsEra: 1960sDateCreated: 1969University of California, BerkeleyBerkeleyState: CACountry: USAWebsite: https://www.acs.org/content/acs/en/education/whatischemistry/landmarks/mars-infrared-spectrometer.htmlCreator: Pimentel, George, Herr, Kenneth

As much as we know today about the planets of the solar system, it’s almost incomprehensible that a mere 50 years ago we knew almost nothing about them. Observations of even Mars and Venus, Earth’s closest planetary neighbors, through Earth-based telescopes had provided only the most rudimentary information on their physical characteristics and essentially no information on the chemical properties of the planets and their atmospheres.

YearAdded:
2017
Image Caption: Mariner 6 and 7
The Keeling Curve, December 2014
Society: ACSMain Category: ChemicalSub Category: Frontiers of KnowledgeEra: 1950sDateCreated: 1950-1969Scripps Institution of Oceanography at the University of CaliforniaLa JollaState: CACountry: USAWebsite: https://www.acs.org/content/acs/en/education/whatischemistry/landmarks/keeling-curve.htmlCreator: Keeling, Charles David

Charles David Keeling of Scripps Institution of Oceanography was the leading authority in establishing the global atmospheric carbon dioxide (CO2) record. In 1958, Keeling began measuring atmospheric CO2 con­centrations from Hawaii’s Mauna Loa Observatory. Using rigorous analytical procedures, he revealed new information about natural and man-caused carbon trends.

YearAdded:
2015
Image Credit: Courtesy Wikicommons/Scrippsnews (CC BY-SA 4.0)Image Caption: The Keeling Curve, December 2014
frozen foods
Society: ACSMain Category: ChemicalSub Category: Food ProcessingEra: 1950sDateCreated: 1957Western Regional Research CenterAlbanyState: CACountry: USAWebsite: https://www.acs.org/content/acs/en/education/whatischemistry/landmarks/frozenfoods.htmlCreator: Western Regional Research Center

Frozen foods have become a staple of the modern diet. Freezing allows consumers to have access to foods previously unavailable or available only seasonally, and it provides convenience for many families. But frozen foods became commonplace only after World War II, in part due to research conducted at the Western Regional Research Center which helped determine the proper time and temperature at which various foods should be frozen to insure their quality and stability.

 

The plaque commemorating the research reads:

YearAdded:
2002
Image Credit: Courtesy USDA/Scott Bauer (CC BY 2.0)Image Caption: Examples of frozen foods
Dehydrated_shredded_potatoes
Society: ACSEastern Regional Research CenterWyndmoorState: PACountry: USAWebsite: https://www.acs.org/content/acs/en/education/whatischemistry/landmarks/fooddehydration.html#history-of-dehydrated-potatoesCreator: Eastern Regional Research Center

Instant mashed potatoes are commonplace on grocery shelves and have found wide use institutionally and in domestic and international food aid programs. The most successful form of instant mashed potatoes resulted from the flake process developed in the 1950s and 1960s at the Eastern Regional Research Center, a United States Department of Agriculture facility outside of Philadelphia. The process for reconstituting instant mashed potatoes devised at this facility utilized dehydration technology.

YearAdded:
2007
Image Caption: Dehydrated shredded potatoes
Era: 1940sDateCreated: 1942Baton Rouge RefineryBaton RougeState: LACountry: USAWebsite: https://www.acs.org/content/acs/en/education/whatischemistry/landmarks/fluidbedreactor.htmlCreator: Standard Oil Corporation of New Jersey [now Exxon Corporation]

The first commercial circulating fluid bed reactor, PCLA #1 (Powdered Catalyst Louisiana), went on stream on May 25, 1942, in the Baton Rouge Refinery of the Standard Oil Company of New Jersey (now ExxonMobil Corporation). This first use of powdered catalysts in continuous operation allowed the efficient cracking of heavy gas oils to meet the growing demand for high-octane fuels. Today, fluid bed reactors are in use worldwide for the manufacture of fuels, chemical intermediates and plastics.

The plaque commemorating the development reads:

YearAdded:
1998
Image Credit: Courtesy ACS/Keith LindblomImage Caption: National Historic Chemical Landmark plaque installed at the site of the PCLA #1 at ExxonMobil’s Baton Rouge Refinery.
Roy Teranishi
Society: ACSMain Category: ChemicalDateCreated: 1956Western Regional Research CenterAlbanyState: CACountry: USAWebsite: https://www.acs.org/content/acs/en/education/whatischemistry/landmarks/usda-flavor-chemistry.htmlCreator: Western Regional Research Center

Flavor—encompassing both aroma and taste—provides the defining characteristic of how we experience food. Flavor has long been an enigma to scientists: Aristotle described two categories of taste, sweet and bitter. Today we recognize five basic tastes in food: sweetness, saltiness, sourness, bitterness and umami (savory). But what are the scientific components of flavor, and how can flavor be studied, quantified and replicated?

 

YearAdded:
2013
Image Credit: Photo by USDA-ARImage Caption: Roy Teranishi samples the headspace over fresh grapes before injecting a sample into a gas chromatograph.
river blindness
Society: ACSMain Category: ChemicalSub Category: MedicalDateCreated: 1987Merck & Co., Inc.RockvilleState: MDCountry: USAWebsite: https://www.acs.org/content/acs/en/education/whatischemistry/landmarks/ivermectin-mectizan.htmlCreator: Merck Research Labs

The story is so improbable it defies belief: a soil sample from Japan stops suffering in Africa. It starts when a scientist discovers a lowly bacterium near a golf course outside Tokyo. A team of scientists in the United States finds that the bacterium produces compounds that impede the activity of nematode worms. It is developed into a drug that wards off parasites in countless pets and farm animals, averting billions of dollars in losses worldwide.

YearAdded:
2016
Image Credit: Courtesy Wikicommons/현태웅 (CC BY-SA 4.0)Image Caption: A young man affected by onchocerciasis - river blindness
First Oil Well
Society: ACSMain Category: ChemicalSub Category: Industrial AdvancesEra: 1850-1859DateCreated: 1859Drake Well MuseumTitusvilleState: PACountry: USAWebsite: https://www.acs.org/content/acs/en/education/whatischemistry/landmarks/pennsylvaniaoilindustry.htmlCreator: Drake, Edwin

Long before Texas gushers and offshore drilling, and a century before oil wells dotted Arabian sands and rose out of Venezuelan waters, the center of petroleum production was western Pennsylvania. In the middle of the 19thcentury two developments occurred that guaranteed Pennsylvania’s dominance: The construction, in Pittsburgh, of the first still to refine crude oil into kerosene for use in lighting, and the drilling of the first oil well in Titusville, Pennsylvania.

 

Image Caption: A retouched photograph showing Edwin L. Drake, to the right, and the Drake Well in the background, in Titusville, Pennsylvania, where the first commercial well was drilled in 1859 to find oil
Signs
Society: ACSMain Category: ChemicalEra: 1930sDateCreated: 1936Day-Glo Color Corp.ClevelandState: OHCountry: USAWebsite: https://www.acs.org/content/acs/en/education/whatischemistry/landmarks/dayglo.htmlCreator: Switzer, Robert and Joseph

DayGlo fluorescent pigments, a new class of pigments based on fluorescent dyes and polymeric materials, were developed between the 1930s and 1950s by scientists at Switzer Brothers, Inc. (now Day-Glo Color Corp.). These pigments absorb various light frequencies (visible and invisible to the human eye) and reemit them, producing intense visible colors that appear to glow, even in daylight.

YearAdded:
2012
Image Caption: Signs are one common use for DayGlo fluorescent pigments.
SRRC
Society: ACSMain Category: ChemicalEra: 1960sDateCreated: 1970sSouthern Regional Research CenterNew OrleansState: LACountry: USAWebsite: https://www.acs.org/content/acs/en/education/whatischemistry/landmarks/cottonproducts.htmlCreator: U.S. Department of Agriculture ARS Southern Regional Research Center

By the 1950s, synthetic fabrics - often wrinkle resistant and flame retardant - began to overtake cotton as the dominant U.S. textile fiber. To reverse this trend chemists and chemical engineers at the Southern Regional Research Center initiated research to modify cotton chemically. Their efforts in developing agents that crosslinked the cellulose fibers and in establishing crosslinking mechanisms led to improved durable press fabrics. SRRC studies also developed new agents that improved the durability of flame retardant cotton to laundering.

YearAdded:
2004
Image Credit: Photo courtesy National Archives and Records Administration. (CC BY 2.0)Image Caption: The Southern Regional Research Center in New Orleans, Louisiana in August 1985.
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Innovations

A curious child who dissembled the clocks in her parent's home, Grace Hopper graduated from Vassar College with a B.A. in mathematics and physics. She continued her education at Yale University by completing a masters and Ph.D. in mathematics. She then returned to Vassar to teach. During World… Read More
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Havemeyer Hall

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Herman Mark

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Holt Caterpillar Tractor

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Hoover Dam

In 1918, the U.S. Reclamation Service's director and chief engineer Arthur P. Davis proposed a dam of unprecedented height to control the devastating floods on the Colorado River, generate hydroelectric power, and store the river's ample waters for irrigation and other uses. A dam project of…

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