We wish you and your family a happy and healthy New Year!



 We wish you and your family a happy and healthy New Year!


Virtual Annual Meeting

Join us for our last big virtual event in 2020! Come meet the San Diego Section Executive Committee members and hear election results for new officers.

Date: Thursday, December 3, 2020

Time: 6:00 PM

Join the Zoom Meeting: https://american-chemical-society.zoom.com/j/81599945286?pwd=bmhMR2JjdTFHZjU3RCtZWWo2bjhDdz09

James Caldwell, our 2020 Chair, will give the year-end wrap-up


Jim Shih, Chair in 2021, will discuss his plans for the coming year




Please vote by November 25th

Bios can be found on pages 4-6 in the November Newsletter

Younger Chemists Committee (YCC) Meet & Greet Career Panel

Younger Chemists Committee (YCC) Meet & Greet Career Panel

Virtual – A link will be provided closer to the event date

Date: Wednesday, December 2, 2020

Time: 3:00-4:00 pm



Skin-Inspired Organic Electronics

Skin-Inspired Electronics

Zhenan Bao, Ph. D.
K.K. Lee Professor of Chemical Engineering and (by courtesy) Professor of Chemistry, Materials Science and Engineering, Stanford University

Date: Wednesday, November 4, 2020

Time: 7:00 – 8:00pm

Place: Your Computer (ZOOM meeting)

RSVP: https://www.eventbrite.com/e/designing-artificial-electronic-skin-tickets- 123780820767


Zhenan Bao is Chair of the Chemical Engineering Department at Stanford University. Bao was selected as one of Nature’s Ten People Who Mattered in 2015 as a “Master of Materials” for her work on artificial electronic skin. In 2020 she was awarded the inaugural ACS Central Science Disruptor and Innovator Prize. Bao has received numerous national and international science awards. Bao is a member of the National Academy of Engineering and the National Academy of Inventors. She is a Fellow of MRS, ACS, AAAS, SPIE, ACS PMSE and ACS POLY.



Skin is the body’s largest organ and is responsible for the transduction of a vast amount of information. This conformable, stretchable, self-healable and biodegradable material simultaneously collects signals from external stimuli that translate into information such as pressure, pain, and temperature. The development of electronic materials, inspired by the complexity of this organ, is a tremendous unrealized materials challenge. However, the advent of organic-based electronic materials may offer a potential solution to this long-standing problem. In this talk, I will describe the design of organic electronic materials to mimic skin functions. These new materials and new devices enabled a range of new applications in medical devices, robotics and wearable electronics.

National Chemistry Week Video Contest Outline

Product: Create an original, bite-sized, educational video explaining any topic consistent with
the theme of “Sticking with Chemistry”.

Participants: The contest is open to grades 9-12 and undergraduate students studying in San
Diego County.

Length: 5-6 minutes

Is a chemical demonstration necessary? No, the video does not require the use of any
chemicals or any other physical props to be considered for the contest. A winning video may
feature graphics and/or animations, exclusively. Videos that show students (or parents or
guardians) engaging in a questionable, dangerous, or illegal activity/behavior will be

Safety and Personal Protective Equipment: Students who do choose to do a chemical
demonstration as part of their video must adhere to strict safety protocols. You can learn about
handling and working with chemicals on the American Chemical Society’s Chemical and
Laboratory Safety page. Minors must be supervised by a parent or guardian at all times when
working with chemicals. Participants are discouraged from using reagents or chemicals they are
not already familiar with. Neither the American Chemical Society, nor the San Diego Local
Section will be responsible for any damage, injury, or death resulting from a chemical

Submissions: Submit your video by posting to YouTube. Email a YouTube link to
jcaldwell@sandiegoacs.org by October 23, 2020. The subject headline should read National
Chemistry Week Video Contest. Before submission, the video must be set to ‘public’. In the
email, include your name, school, grade level (or undergraduate year), and best phone number
to reach you at in the email.

Winning videos: The winners of the contest will be announced in November. Prizes will be
awarded to the best three videos in the grades 9-12 and undergraduate categories. The winning
videos will be posted on the San Diego American Chemical Society Local Section website.

Rank K-12
1st Place $300 $300
2nd Place $200 $200
3rd Place $100 $100

Grading: The video will be graded on the following categories.



Dr. Rachel Dutton, Associate Professor, Biological Sciences, UCSD and
Robert Graff of Venissimo’s Academy of Cheese

Date: Thursday, October 8, 2020

Time: 6 PM

Price: The cheese plate cost is $25. The Local Section will cover the first 50 registrations.
Members will only pay for optional expenses of delivery and wine. One 5-cheese plate per household please (enough cheese for two people per plate). Adult must be present to receive wine in person if delivered.

Wine: Sparkling Cava Rose from Spain – $20.

Pickup or Delivery: Cheese plate and wine can be picked up on the Wednesday before or Thursday of the event at the Mission Hills Venissimo store or on Thursday of the event at the Del Mar store. Delivery can be arranged for $10 per address in SD County. We will deliver on Wednesday the day before or Thursday of the event.

Further instruction on pickup/delivery and Zoom links will be provided upon registration.

RSVP: Registration will be open between September 15 – October 1 — Registration limit 100 https://virtual_cheese_science_presentation.eventbrite.com
Ticket holders will be emailed a link for the online zoom meeting on October 5th.



Release your inner nerd and come learn about the science behind cheese. What makes curd separate from whey? What makes certain cheeses stinky? What is blue cheese?
Join Dr. Rachel Dutton, Associate Professor at UCSD, and Rob Graff of Venissimo’s Academy of Cheese for an evening of curducation to answer these questions and more. Dr. Dutton & Rob will take you on an educational and delicious cheese tasting adventure from the comfort of your home.


Rachel Dutton is an Associate Professor of Biology at UC San Diego. Dr. Dutton received her B.Sc. from UC San Diego and her Ph.D. in Microbiology from Harvard Medical School. The Dutton lab is working towards characterizing the diverse species interactions that occur within microbiomes, using simple, experimentally tractable communities such as cheese as model systems. For the past 10 years, the Dutton lab has worked closely with cheesemakers to characterize the diversity of microbes involved in the aging of cheeses. Dr. Dutton has been named an NIH Director’s New Innovator, a Packard Fellow, and a Pew Scholar, and her work has been featured in The New York Times, Wired, NPR, and Netflix. She serves on the Leadership Team for UC San Diego’s Center for Microbiome Innovation.


Robert Graff has been in the cheese industry for 18 years. He began working at Venissimo Cheese in 2008 and he started Venissimo’s Academy of Cheese in 2009. As the head of Venissimo’s Academy of Cheese, Rob works with local restaurants, catering companies and the public to spread the goodness and glory of cheese. Rob also started Veni Voyages in 2016, a division of Venissimo that brings customers to Europe cheese-focused food tours.

ACS Fall 2020 Meeting & Expo (Virtual)

Date: Aug 17-20, 2020

More details coming soon.

The 66th Annual Greater San Diego Science And Engineering Fair

Date: March 10 – 15, 2020

Judging Day Date: Wednesday, March 11

Place: Balboa Park Activity Center, 2145 Park Blvd Map

For information please see http://www.gsdsef.org/

Chemistry of Wine: Dr. J. Ernest Simpson

Dr. J. Ernest Simpson
Professor Emeritus
Chemistry Department, California State Polytechnic University, Pomona, CA

Date: Thursday, March 12, 2020

Time: 6:00 PM Check-in and seating
7:00 PM Talk and serving wine begins
7:15 PM Break for light supper
7:45 – 8:30 PM Talk and serving continues

Place: Elijah’s Restaurant
7061 Clairemont Mesa Blvd., San Diego Map

Price: $25.00 per person
No one under the age of 21 will be admitted. Attendance limited to first 75 registrants.

RSVP: By Monday, March 9, 2020

About the Speaker:
Dr. Simpson joined the Chemistry Department at California State Polytechnic University, Pomona, in 1968 after completing his B.S., M.S., and Ph.D. (organic chemistry) at the University of New Mexico and spending one year as a visiting chemistry professor at Pomona College. In 1973-74 he was on leave as visiting research associate in the Department of Enology and Viticulture at UC/Davis. He is an active member of the American Society for Enology and Viticulture and has served on the editorial review board for the Society’s journal. He has published a California wine guide. He is a member of the Society of Wine Educators and the American Wine Society. At Cal Poly he developed industrial chemistry and cooperative education courses/programs. He was the Director of Cooperative Education for Cal Poly (1980-2001). His research interests are in the areas of polycyclic aromatic hydrocarbons, carbon-13-labeled compounds, and phenolic compounds, especially in grapes and wine. At Cal Poly he has been selected for exceptional merit service awards including the 2013 Provost’s Award. In 1996 he was selected as the outstanding advisor in the College of Science, and his co-op program was chosen as the best in California. He is a member of ACS (San Gorgonio past chair and current councilor), California Association of Chemistry Teachers (program chairman and southern section president, 1985-87), and California Cooperative Education Association (president 1996-97). He was selected as an ACS Fellow in 2012, and serves on the ACS National Local Section Activities Committee.

About the Lecture:
The talk will include an overview of wine and wine making and more detailed descriptions of the chemical composition of grapes and wine, laboratory methods for analysis of grapes and wines, sensory and organoleptic methods used for wine, the role of tannin and other phenolic compounds in wine, and some potential health aspects of wine. The talk will be combined with a “component and varietal analysis”. During the component analysis, the audience will be given a reference wine sample with known levels of components such as acid, sugar, alcohol, etc., and then “unknown” samples in which one or more components have been increased by a known increment. During a varietal analysis a representative number of white and red wines will be compared.