Chemistry and cooking are pretty similar, at least to Mike Natchus.
He walks through a lab in Atlanta and stops at a fume hood, a ventilated enclosure that sucks up dangerous gases, where he picks up a small glass container.
“A lot of what we do looks like you’re working in a kitchen,” Natchus, who works at the Emory Institute for Drug Development, says. “Instead of working with pots and pans, we’re working usually with little flasks and little vials.”
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