The Central Regional Meeting (CMACS) of the American Chemical Society will be held in Covington, KY, May 16-19. A variety of research papers will be presented from environmental to food science, including a special session on the chemistry of beer. The program includes:

• Flavors and fermentation will be the topic of the symposium "Chemistry You Can Drink: Beer Demystified." Representatives from regional brewing companies will present their findings on Thursday, May 18 and some sessions will conclude with an informal tasting. All papers included in this symposium will be presented in Room B, Northern Kentucky Convention Center: C.W. Bamforth, Anheuser-Busch Brewing Company, Columbus, Ohio, "Acetaldehyde: How did that get in my beer?"; Thursday, May 18, 1:00 p.m. (tasting follows); C. Gural, Miller Brewing Company, Trenton, Ohio, "Americans love the rich creamy taste of butterjust not in our beer!"(tasting follows); Thursday, May 18, 1:50 p.m.; R.R. Price, Jim Beam Brands Co., Inc., Claremont, Ky., "Water: the essential ingredient"; Thursday, May 18, 2:45 p.m.; M.A. Gruber, Briess Malting Company, Chilton, Wis., "The malting process: specialty malts" Thursday, May 18, 3:25 p.m.; C. W. Bamforth, University of California, Department of Food Science & Technology, Davis, Calif., "Consistently Excellent Taste: Controlling beer flavor today and tomorrow"; Thursday, May 18, 4:05 p.m.

• University of Cincinnati, professor emeritus, Leland C. Clark Jr. will receive the meeting's 2000 award in chemical sensors at 9:00 a.m. on Wednesday, May 17. Clark invented the first chemical sensor, which has lead to the development of small monitors for medical research. He will give his award address immediately following the ceremony.

• Three researchers from the Lubrizol Corporation in Wickliffe, Ohio, will receive the 2000 ACS Environmental Industrial Innovation award for their work with PuriNOx, a water-b
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