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ChemMatters
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Glass
Glass - Chemistry Encyclopedia - structure, reaction, water, uses, elements, metal, property
All About Glass | Corning Museum of Glass
Chemistry of Glass
Iron Smelting
Hurstwic: Iron Production in the Viking Age
The Open Door Web Site : History : The Industrial Revolution : Iron and Steel Manufacture
Smelting
Mustard gas
HowStuffWorks "How Mustard Gas Works"
Molecule of the Month - Mustard Gas
Mustard agents: description, physical and chemical properties, mechanism of action, symptoms, antidotes and methods of treatment
Fermentation of alcohol
BBC - Standard Grade Bitesize Chemistry - Carbohydrates : Revision, Page 6
HowStuffWorks "Beer Fermentation"
Yeast, Fermentation, Beer, Wine | Learn Science at Scitable
Maillard Reaction
100 Years Ago, Maillard Taught Us Why Our Food Tastes Better Cooked : The Salt : NPR
Maillard Reaction
The Maillard Reaction - S. E. Fayle, Juliet A. Gerrard - Google Books
The Maillard Reaction Turns 100 | October 1, 2012 Issue - Vol. 90 Issue 40 | Chemical & Engineering News
Why does food taste better when it’s browned? The Maillard reaction and caramelization, explained.
Haber-Bosch process
Fitz Haber
Haber & Bosch
Haber-Bosch process for ammonia production
Haber-Bosch process for manufacture of ammonia
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