Böcker utgivna av Royal Society of Chemistry

This comprehensive book describes all aspects of the current sampling and analysis techniques for trace-level beryllium in the workplace.

A journey through the diverse world of nanotechnology research and development, covering 122 specific research projects taking place in laboratories around the world.

This book plans to achieve a unification of views towards the goal of understanding the microscopic structure and behaviour of condensed phases of water at interfaces and progressing into the bulk.

The latest developments in fire retardancy of polymeric materials, including new systems, formulations and test-methods are detailed in this book.

Indispensable reference source for researchers in the pharmaceutical and allied industries, and at the biology/chemistry interface in academia.

This new publication brings together contemporary approaches for designing nanostructures that employ naturally derived self-assembling motifs as synthetic platforms.

For those wanting to become rapidly acquainted with specific areas of NMR, this title provides unrivalled scope of coverage.

With contributions from international experts, this book is essential reading for academics and industrialists in food science.

An up-to-date review of the scale of the electronic waste problem, the impact of recent legislation, current and future methods for treatment, recycling and disposal.

Describes the development of the topic seen primarily from a European point of view, but also in a wider perspective. Written by a group of Danish experts and edited to a comprehensive presentation.

International interest in nanoscience research has flourished in recent years, as it becomes an integral part in the development of future technologies. The diverse, interdisciplinary nature of nanoscience means effective communication between disciplines is pivotal in the successful utilization of the science. Nanochemistry: A Chemical Approach to Nanomaterials is the first textbook for teaching nanochemistry and adopts an interdisciplinary and comprehensive approach to the subject. It presents a basic chemical strategy for making nanomaterials and describes some of the principles of materials self-assembly over 'all' scales. It demonstrates how nanometre and micrometre scale building blocks (with a wide range of shapes, compositions and surface functionalities) can be coerced through chemistry to organize spontaneously into unprecedented structures, which can serve as tailored functional materials. Suggestions of new ways to tackle research problems and speculations on how to think about assembling the future of nanotechnology are given. Primarily designed for teaching, this book will appeal to graduate and advanced undergraduate students. It is well illustrated with graphical representations of the structure and form of nanomaterials and contains problem sets as well as other pedagogical features such as further reading, case studies and a comprehensive bibliography.

Reflecting the growing volume of published work in this field, researchers will find this book an invaluable source of information on current methods and applications.

A textbook aimed at polymer and material scientists, but also of interest to chemists and physicists studying organic materials.

Someone once said that 'wine is a mixture of chemistry, biology and psychology'. It has certainly fascinated people over the centuries and without a doubt been enjoyed by many. Indeed, from its serendipitous roots as an attempt to store fruit, wine has been woven into the fabric of society; from its use in religion to today's sophisticated products sampled over a meal. The Chemistry and Biology of Winemaking not only discusses the science of winemaking but also aims to provide the reader with a wider appreciation of the impact of oenology on human society. Beginning with a history of wine the book discusses a wide range of topics, with particular emphasis on the organisms involved. Starting with the role of yeast in fermentation, it goes on to discuss so-called 'killer yeasts', lactic acid bacteria and the role that genetically modified organisms may have in the future. This book is ideal for anyone interested in the process of winemaking and will be of particular use for those with an interest in the chemical and biological sciences.

This book brings together current developments and offers an up-to-date review of research presented at the 10th International Symposium on Environmental Radiochemical Analysis.

A comprehensive overview of fundamental concepts of asymmetric synthesis along with in-depth discussion. Recent developments that address important synthetic challenges are presented and highlighted with hundreds of examples.

Spanning chemical, cosmetic and manufacturing industries, this book is aimed at: chemists, clinicians, ecotoxicologists, operation managers, pharmaceutical process managers, quality assurance officers, technicians and toxicologists.

An indispensable handbook of the highest standard for those working in the fields of food analysis and forensic applications.

A definitive reference source, written by practising experts in the field, providing detailed and up-to-date information on key aspects of metal catalysis.

A concise but comprehensive annual survey of a vast field of study enabling the reader to rapidly keep abreast of the latest developments in this specialist area.

Comprehensively covers the key topical areas of heritage science and discusses the threats to a wide range of heritage materials and monuments by biological and chemical agents of decay.

This book introduces chemists to the range of structures of fungal metabolites.

This book discusses the contemporary techniques and the latest applications in the field of nucleation, growth, inhibition and dissolution of solids.

This book is the proceedings of the 8th International Symposium on the Characterisation of Porous Solids that took place in Edinburgh, 10-13th June 2008.

This book provides a comprehensive review of microporous materials in an easily accessible style offering a valuable source of references over a wide range of topics.

Ever wondered why bread rises? Or why dough needs to rest? From cakes and biscuits to flat breads and standard loaves, the diversity of products is remarkable and the chemistry behind these processes is equally fascinating. The Science of Bakery Products explains the science behind bread making and other baked goods. It looks at the chemistry of the ingredients, flour treatments, flour testing and baking machinery. Individual chapters focus on the science of breads, pastry, biscuits, wafers and cakes. The book concludes with a look at some experiments and methods and goes on to discuss some ideas for the future. The Science of Bakery Products is an interesting and easy to read book, aimed at anyone with an interest in everyday chemistry.

This book provides an insight into subjects such as catalysis; process intensification; and how to measure the "green" value of a process.

This insightful book represents the experience and understanding of the global experts in the field and spotlights both the structural and medicinal chemistry aspects of drug design. The need to 'encode' the physiological factors of pharmacology, a key area, is explored.

Catalysis will be of interest to anyone working in academia and industry that needs an up-to-date critical analysis and summary of catalysis research and applications.

This book will be essential reading for all industrial practitioners and all engineers working either in industry or research on processes involving solid and powder handling.