Professor Douglas MacFarlane and Dr Paul Lasky have been recognised for their outstanding contributions to research with the Australian Academy of Science awarding them the David Craig Medal, and the Pawsey Medal, respectively.
When Monash chemistry Professor Doug MacFarlane was a PhD student at Purdue University in Indiana, he worked on “liquid salts” for use in preserving living tissue – including human kidneys and marine corals. Fast-forward 30 years and marine biologists are now freezing hundreds of species of corals threatened by global warming in these salts, which are also known as ionic liquids.
Over the past few years the whisky-drinking world has been introduced to several new products that claim to produce high-quality liquor in just a fraction of the time usually required to age single malt spirits. Instead of maturing the whisky for a decade or more in oak barrels, some distillers say they can replicate the quality and taste in a matter of weeks.