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Founded in 1944, the American Committee for the Weizmann Institute of Science develops philanthropic support for the Weizmann Institute in Israel, and advances its mission of science for the benefit of humanity.
https://www.weizmann-usa.org/blog/chaim-weizmann-s-acetone-discovery-was-key-to-british-wwi-effort/
Nov 10, 2022...
More than a century ago, in 1915, a senior lecturer in biochemistry at the University of Manchester named Dr. Chaim Weizmann invented a fermentation process that converted starch — a poly-sugar readily available from corn and potatoes — into acetone and butyl alcohol, facilitated by a bacteria, Clostridium acetobutylicum, that Dr. Weizmann had previously isolated.
This novel method of acetone production became known as “the Weizmann process.” As serendipity would have it, acetone was a key component in the production of the smokeless gunpowder (cordite) used by the Allies in World War I. Acetone had previously been made from calcium acetate imported from Germany, but since the Allies were at war with Germany, this was no longer possible, and the U.S. had a sparse supply. So, Winston Churchill, then First Lord of the Admiralty, requested that the “Weizmann process” be used to mass produce acetone in England, Canada, and the U.S.
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