Chemist Quotes

“We must trust to nothing but facts: These are presented to us by Nature, and cannot deceive. We ought, in every instance, to submit our reasoning to the test of experiment, and never to search for truth but by the natural road of experiment and observation.”
― Antoine Lavoisier, Elements of Chemistry

“Have you heard the joke about the chemist, physicist and economist who get wrecked on a desert isle, with a huge supply of canned baked beans as their only food? The chemist says that he can start a fire using the neighbouring palm trees, and calculate the temperature at which a can will explode. The physicist says that she can work out the trajectory of each of the baked beans, so that they can be collected and eaten. The economist says "Hang on guys, you're doing it the hard way. Let's assume we have a can opener.”
― Steve Keen, Debunking Economics: The Naked Emperor Dethroned?

“... and finally there came the customer we'd always dreamed of, who wanted us as consultants. To be a consultant is the ideal work, the sort from which you derive prestige and money without dirtying your hands, or breaking your backbone, or running the risk of ending up roasted or poisoned: all you have to do is take off your smock, put on your tie, listen in attentive silence to the problem, and then you'll feel like the Delphic oracle. You must then weigh your reply very carefully and formulate it in convoluted, vague language so that the customer also considers you an oracle, worthy of his faith and the rates set by the Chemists' Society.”
― Primo Levi, The Periodic Table

“Any chemist reading this book can see, in some detail, how I have spent most of my mature life. They can become familiar with the quality of my mind and imagination. They can make judgements about my research abilities. They can tell how well I have documented my claims of experimental results. Any scientist can redo my experiments to see if they still work—and this has happened! I know of no other field in which contributions to world culture are so clearly on exhibit, so cumulative, and so subject to verification.”
― Donald J. Cram, From design to discovery

“In 1902, Marcellin P. Berthelot, often called the founder of modern organic chemistry, was one of France's most celebrated scientists—if not the world's. He was permanent secretary of the French Academy, having succeeded the giant Louis Pasteur, the renowned microbiologist. Unlike Delage, an agnostic, Berthelot was an atheist—and militantly so.”
― Robert K. Wilcox, The Truth About the Shroud of Turin: Solving the Mystery

“I keep notations, like my mother. She had notebook after notebook of trials and errors, all written in her perfect penmanship on quad-ruled pages, a square for each letter to nest in. My journal is a thick black hardcover with unlined pages. Like her, I'm a technician, a statistician, copiously documenting slight variations in texture, color, taste. I'm a chemist. A quarter cup of rye flour added to the white wheat gives a sweeter flavor. A half teaspoon more salt and 78 percent hydration of the dough result in those coveted large, irregular rooms in the crumb. Mastering formulas, not recipes, in the quest for the perfect loaf. Xavier tells me not to bother. He doesn't believe in perfection. "Forget the ingredients. Forget the environment. 'You' are different each day. You can't replicate yourself. Your hands are stronger, or weaker. Your mind thinks different thoughts while kneading. Life is all over you, changing you. All that goes into the making comes out in the bread. It won't be the same from one batch to the next. Not ever."
"It'll be close, though."
"Close only counts in horseshoes and hand grenades."
He's the artist. He makes me brave enough to try. With his encouragement, I've focused on the creativity of bread, writing my own recipes, exploring nontraditional flavors and shapes. Not all of them turn out well, but he tastes my failures with me, with layers of warm butter.”
― Christa Parrish, Stones For Bread