September 2013

September 2013


September 2013

Volume 6 5, Issue 1

September 2013


DINNER!!! Congratulations to the Spencer Award Winner,

Dr. Attila Pavlath

WHEN: Friday, September 20, 2013

4:30pm: Reception/Social: Tour the underground and learn about Park

University – providing education in the sciences since 1878

6:15pm: Dinner

7:15pm: Welcome & Introductions

7:30pm: Award Winner, Dr. Attila Pavlath, Presentation

8:15pm: Poster Session and Dessert

WHERE: Park University’s PDL (Park Distance Learning)

8700 NW River Park Drive, Parkville MO (Located in Underground Facilities)

There will be posted signs for you to follow.

TALK TITLE: “From the Farmland to Your Table

How to Retain the Quality of the Produce”

MENU: ACCOMPANIMENTS: House or Greek Salad, Fresh Veggie Medley,

Oven Roasted Herb Potatoes, Water, Tea & Wine (Red & White)

ENTRÉE: Choose Apricot & Boursin Chicken or Flank Steak Roulade (Please

specify your entrée choice when you RSVP)

DESSERT (to be served at Poster Session): Lemon Bars, Brownies, & Petit

Fours; Regular & Decaf Coffee; Hot Tea

*NOTE: Vegetarian choices are available upon request

Cost for dinner is Free for Poster Presenters, $10 for Students and

$30 for All Other Guests; Faculty may bring up to two students Free

Please see pages 2 & 3 for more info on the Kenneth A

Spencer award winner and his talk.

*Please See Page 5 for live streaming info of the event.

RSVP: Please RSVP to

Sarah Leibowitz at:

by NOON on Friday,

Sept. 13 th . *PLEASE

NOTE: We ask you to

indicate your entrée

choice when you RSVP.

Thank you!!









Inside this issue:

Spencer Award Dinner Info…….page 1

Dr. Pavlath Bio & Pic…………..….page 2

Abstract of Talk……………………….page 3

Call for Section Involvement…. page 3

HS Student Flyer…………………… 4

Call for Posters/Live Stream… 5

Executive Board Members…… 6


The 2013 Kenneth A Spencer Award Winner is Attila Pavlath

Attila Pavlath was born in 1930 in Budapest and received all his education there. In Hungary he

was an Assistant Professor at the Technical University of Budapest. He was the co-founder of

fluorine chemistry research in Hungary. In 1956, after the Hungarian Revolution he escaped

Hungary together with his family. After two years at the McGill University in Montreal, Canada he

joined Stauffer Chemical Company in Richmond California to lead a research group on agriculture

related problems. In 1967, on the invitation of the U.S. Department of . Agriculture, he continued

his research at the Western Regional Research Center, in Albany, California where he headed

various research efforts to help the U.S. agriculture. He officially retired in 2000, but continues as

a Senior Emeritus Research Chemist

In his 60+ years of teaching and research carrier Dr. Pavlath pioneered research not just in fluorine

chemistry, but also in areas of glow discharge, biomass, biodegradable films and various

agricultural chemistry problems. He published more than 130 research papers, he wrote 10 books

and larger chapters. He also has 25 patents some of them are commercialized. He has lectured

throughout the world at various scientific meetings, universities, and research institutes. He

received many awards, among them 1997 he was awarded by the Pioneer of the Year by the

American Institute of Chemists and in 2004 he was elected to the Hungarian Academy of Science.

He is the honorary lifetime President of the ACS Hungarian International Science Chapter.

In addition to his scientific accomplishments, he is equally well known for his various worldwide

activities to help the chemical profession. One of them is the badly needed improvement of the

public image of chemistry. He developed a worldwide program to educate the public about the

benefits of chemical developments, which provide almost everything in our everyday life. He is

also very well known in the American Chemical Society for his continuous activities to modernize

the Society. In 1999 the members elected him as President and he is still very active in these




Attila E. Pavlath, Western Regional Research Center

800 Buchanan, Albany, CA 94710, USA

While some products can be eaten in their original form, in most cases they need to be pared,

cored, sliced or diced for immediate household use. However in today’s busy society we have less

and less time for the preparation of food. While we have frozen ready-to-eat dinners which when

heated up generally taste as just prepared in a hot oven, if farm products are processed days ahead

they start to dehydrate, deteriorate, and lose appearance, flavor and nutritional values.

Frequently, this happens within hours or days. One way to prevent this is to replace the natural skin

with a film which is not only edible but also undetectable to our tastebuds. The film should

prevent moisture loss while selectively allowing the controlled exchange of important gases, such

as oxygen, carbon dioxide and ethylene involved in respiration processes. Mother Nature is a very

good chemist and it is not easy to compete with her.

To maintain edibility we have to use the main components our everyday foods, i.e., proteins,

carbohydrates and fats as starting materials. Each of these components has different properties,

which are efficient in controlling one type of transmission while sometimes having a detrimental

effect on others. None of them alone has the required physic chemical properties to control

everything. The general rule is that fats reduce water transmission, polysaccharide films control

oxygen and other gas transmission, and protein films provide mechanical stability. These materials

can be added separately, or mixed provided they do not change flavor. The key to success is to find

the right combination. The lecture will describe these possible films and discuss how they can be


Pavlath, A.E. and Orts, W. Edible Films: Why, What and How? In Edible Films and Coatings

for Food Applications, Eds. M.E. Embuscado and K.C. Huber, Springer, USA, N.Y. 2012

Your Section of the American Chemical Society Want YOU!!

Wants you to get involved!! We are looking for your input on talk topics,

seminars, training sessions, and educational activities. What do you want

your section to offer to you as a member?

Consider getting more involved…have you ever thought about running for

office? We’re always looking for new members to step up with their ideas!

Please feel free to contact any of the officers listed on the back page of

this publication to find out how you can make a difference or with any

questions or suggestions you may have. Thank you very much in advance!

Please see our website at: for

schedule information on the Spencer Award Symposium in Indianapolis

on September 10, 2013

The Spencer Award Event will be available for live web-streaming at:


Chairman: Dr. Tom Metz (retired, Bayer Crop).…..(816) 582-8904

Chair-Elect: Dr. Greg Claycomb (Park Univ. )…..….(816) 235-5988

Treasurer: Dr. Gary Clapp (CritiTech)……….………....(785) 841-7120

Secretary: Dr. Jing Tao (KCMO Water)……….…….....(816) 513-0371

Councilors: Dr. Eckhard Hellmuth (UMKC)…….….…..(816) 536-1891

Dr. Sarah Leibowitz (DeLaval Manufacturing)…..(816) 891-6974

Alternate Councilors: Dr. William Gutheil (UMKC)..(816) 235-2424

Dr. Gary Clapp (CritiTech)...(785) 841-7120

Newsletter: Mary Jean Clapp……………………………….

Web Master: Dr. Jing Tao (KCMO Water)……………


American Chemical Society

Kansas City Section…

We’re on the web! Visit us at:

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