USA

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.

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:

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.

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:

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?

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.

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.

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.

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.

Imagine a world without batteries. It would be a much different world, in which the automobile and the telephone would have developed differently and probably later, a world without many of the conveniences of modern life and without some of the necessities. The battery, ever smaller and more powerful, defines much of our modern comforts and advances. There were many scientific and technological advances on the way to those smaller and more powerful batteries.