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Chemical Science

Chemical science news from across RSC Publishing.



Essential Elements


ChemComm makes an impact



The first in a series of ChemComm International Symposia was held, with great success, in China in December. The meeting, on Polymers and Polymer Science, featured a mix of speakers from the UK, the Netherlands, the US and China and was held in three different venues: The Institute of Chemistry of the Chinese Academy of Sciences, Beijing; Fudan University, Shanghai; and Sun Yat-Sen University, Guangzhou. 

ChemComm Symposium in China

ChemComm editor Sarah Thomas explained the aim of the symposium: 'The purpose of this event was to bring together scientists in a stimulating and friendly environment that will foster collaborations between the researchers and the universities involved. This was successfully achieved with the first symposium, which was met with an overwhelmingly positive response from all who took part.'

ChemComm editorial board member, and speaker at the symposium, David Haddleton was extremely impressed by the event and what it represents for advancing the chemical sciences. 'The RSC is right to focus efforts on China,' he said, 'my impression is that the Chinese are on the whole very receptive of the UK and the RSC.'

ChemComm is the flagship journal of the RSC, publishing some of the most significant work in the chemical sciences. A long and successful history has seen the journal adapt and evolve to meet the changing publishing environment. Today the journal is the fastest at publishing general chemistry communications.

Building on the success of the first symposium, two more ChemComm international symposia are planned over the next 18 months, both likely to be held in Asia. Watch out for details of these events and other exciting ChemComm developments.

Chemical Communications

A vibrant blend of high quality research from across the chemical sciences

Journal free for all



RSC Publishing is using a new approach to provide access to Energy & Environmental Science, the new journal scheduled for launch in summer 2008.

All online content will be available for free during 2008 and 2009. Access, which will be managed by institution and IP address, will be provided following a simple registration process. In addition, the current issue of the journal will be freely available to everyone online, without the need for any registration.

The new approach is in response to feedback from scientists, librarians and other information specialists. The free access will help both scientists and librarians/information specialists to fully evaluate the new journal, before they consider taking out a license or a subscription in 2010.

'We're delighted to launch this new journal in response to feedback from the community,' commented John Haynes, RSC Publishing's editorial director. 'Authors will also benefit from publishing in the journal because the access model is designed to maximise ease of use and global visibility.' 

To register for free access at your institution, please complete the online form.

Free online access for new journal

Registration will provide free institutional access to Energy & Environmental Science in 2008 and 2009

Hot off the Press



Science of Chocolate
First published in 2000 The Science of Chocolate has become an international best seller! Widely used in industry and academia throughout the world, The Science of Chocolate has even been translated into Spanish and Japanese. February 2008 sees the arrival of the highly anticipated 2nd edition. Readers will be pleased to hear the 2nd edition has been fully revised and updated: describing the complete chocolate making process from the growing of beans to the sale in the shops. New chapters cover topics such as nutrition, including why chocolate is good for you; how to stop it melting in hot countries; and possible methods of putting bubbles inside a chocolate bar. A perfect book for chocolate enthusiasts and scientists alike!

For more information visit the book's web page.

Science of Chocolate

Science of Chocolate

Copyright: 2008
Stephen T Beckett

This book takes the reader on the journey of chocolate, to discover how confectionery is made and will appeal to those with a fascination for chocolate.