When many people think about Kentucky, bourbon is one of the first things to come to mind. While bourbon, wine, and beer are popular staples in Kentucky, many people hold misconceptions about how it is produced. Bert Lynn, a professor of Chemistry, hopes to dispel many of these myths while also introducing his students to the history and chemistry of beer, wine, and distilled spirits in his course, Spirit Chemistry. In this podcast, Lynn talks about his hopes and excitement for the class and how it may relate to a potential Wine, Brewing and Distillation Sciences Certifiate program.
Through Paul Laurence Dunbar High School's Math, Science, and Technology Center, high school senior Valerie Sarge is acquiring an impressive set of research skills before she even begins college. Valerie has been working with chemistry professor John Anthony at UK's Center for Applied Energy Research, and is looking at how agricultural byproducts might be able to be used in flexible, low-cost electronics.