IN opening the discussion on electron diffraction and surface structure before a joint meeting of the Physical and Chemical Societies held on March 17, Prof. G. I. Finch compared electron diffraction ...

Most packaged foods you buy at the grocery store are made with additives to preserve freshness, maintain flavor, and prolong shelf life. But you may not know exactly how these additives affect your ...

LONDON. Royal Society, March 18.—S. Chapman, J. Topping, and J. Morrall: On the electrostatic potential energy, and the rhombohedral angle, of carbonate and nitrate crystals of the calcite type.

Methylene blue and ammonium iodide crystals grow epitaxially on a mica cleavage surface, the orientation of the deposit crystals being determined by the substrate surface structure. Thus the ...