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 Soda bread is a variety of quick bread traditionally made in a variety of cuisines in which sodium bicarbonate (otherwise known as "baking soda", or in Ireland, "bread soda") is used as a leavening agent instead of the traditional yeast. The ingredients of traditional soda bread are flour, baking soda, salt, and buttermilk. The buttermilk in the dough contains lactic acid, which reacts with the baking soda to form tiny bubbles of carbon dioxide. Other ingredients can be added such as butter, egg, raisins, or nuts. An advantage of quick breads is their ability to be prepared quickly