Walter Weizel "Ruprecht-Karls-Universität Heidelberg". He received his doctorate in physical chemistry at Heidelberg, under Max Trautz. He switched form chemistry to physics to work on the quantum mechanics of molecules as a fellow of the "Notgemeinschaft der Deutschen Wissenschaft" (NG; Emergency Association of German Science) at the "Universität Rostock". He completed his Habilitation in 1929. After Habilitation, Weizel worked briefly at "Badische Anilin- und Sodafabrik" (BASF, Baden Aniline and Soda Factory) at Ludwigshafen. Then, during 1931, he had a Rockefeller fellowship to the University of Chicago. From late in 1931, Weizel was an "ordentlicher Professor" (ordinarius professor) of theoretical physics at the
Soda bread "soda bread" is restricted to the white savoury form. In the southern provinces of Ireland, the wholemeal variety is usually known as "brown bread" and is almost identical to the Ulster wheaten. In some parts of Fermanagh, the white flour form of the bread is described as "fadge". The "griddle cakes", "griddle bread" (or "soda farls" in Ulster) take a more rounded shape and have a cross cut in the top to allow the bread to expand. The griddle cake or farl is a more flattened type of bread. It is cooked on a griddle, allowing it to take a