Other
Cha, Inc.: History of the Dupont's and Their Discovery
This site from CHA, Inc. gives a biographical background of the Dupont's and gives information on one of its greatest discoveries, nylon.
Other
World of Molecules: Material Molecules
Investigate the three-dimensional structure of different types of material molecules.
Massachusetts Institute of Technology
Mit: Inventor of the Week: Roy J. Plunkett
Read about Roy Plunkett's invention, teflon, one of the best-known and most widely used polymers that was created by accident.
Other
Chemical Heritage Foundation: Roy J. Plunkett
This website tells about the life and scientific contributions of Roy J. Plunkett, the inventor of Teflon.
National Inventors Hall of Fame
National Inventors Hall of Fame: Roy J. Plunkett
This website provides biographical information about Roy J. Plunkett and his discovery of Teflon.
Other
Petrochemicals Europe: Discovery Timeline
Follow this timeline to learn about the development of the petrochemical industry and significant innovators in the creation of many of the products we take for granted.
Other
Dupont: History of Teflon
This website tells the history of the development of teflon, and incldues information on Dr. Roy Plunkett, the inventor of teflon.
Wikimedia
Wikipedia: Teflon
This site from Wikipedia, the Free Encyclopedia, provides great information on Teflon, created by the DuPont corporation. Links are provided throughout for additional information, along with several formulas, and interesting facts.
Other
Chemours: Explore the World of Du Pont Teflon
A web page devoted to the uses of teflon. Links to other information and gives a comprehensive list of the applications.
Other
Du Pont Heritage: Eleuthere Irenee Du Pont
The timeline at this resource begins with E. I. DuPont. Click on his picture for a brief biography that links to a more in-depth version of this company founder.
Royal Society of Chemistry
Royal Society of Chemistry: Kitchen Chemistry: Why Do Pans Stick? [Pdf]
Article about Teflon explains why foods stick to pans and poses questions about the chemistry that causes foods to bind to uncoated metals.