The role of the Maillard reaction in forming flavors from amino acid and sugar precursors has been studied for many years. To establish the basic chemistry of the reaction, researchers have used model systems, often solutions of a single amino acid with a single sugar. Despite the apparent simplicity of the system, heating such a solution can generate tens if not hundreds of compounds, which requires careful and time-consuming analysis to identify and quantify each component.
Data from the model systems has allowed researchers to study the pathways that lead to flavor formation, and various schemes have been proposed to identify the main "routes" that lead to flavor compounds. Such schemes have led to one of the main control principles, namely an understanding of the role of amino acids in forming some characteristic aromas, e.g., bread flavor from proline, as well as an appreciation of the role of C5 and C6 sugars in controlling the rate of reaction.
Recently, the formation of taste compounds through the Maillard reaction has been investigated and new potent compounds have been discovered that can contribute to the overall flavor formed during the Maillard reaction. These findings also offer the potential for control and manipulation of the Maillard reaction to form specific types of flavor. Although the nature of the end-products of the Maillard reaction in both food and model systems are well documented, applying these principles to control flavor formation in real foods has proved difficult.
This book describes recent research and developments related to the control of the Maillard reaction to give optimum flavor quality. These include kinetic modeling of the reaction, the effect of physical parameters (temperature, time, moisture content, pH), and the effect of chemical parameters (amino acid and sugar composition, the presence of other components). The topics covered relate to real food systems and reaction product flavorings, as well as model systems. Contributors from academia and industry have come together to provide an up to date overview of progress in this important area of flavor research.

In this second edition, Edwin Frankel has updated and extended his now well-known book Lipid oxidation which has come to be regarded as the standard work on the subject since the publication of the first edition seven years previously. His main objective is to develop the background necessary for a better understanding of what factors should be considered, and what methods and lipid systems should be employed, to achieve suitable evaluation and control of lipid oxidation in complex foods and biological systems.
The oxidation of unsaturated fatty acids is one of the most fundamental reactions in lipid chemistry. When unsaturated lipids are exposed to air, the complex, volatile oxidation compounds that are formed cause rancidity. This decreases the quality of foods that contain natural lipid components as well as foods in which oils are used as ingredients. Furthermore, products of lipid oxidation have been implicated in many vital biological reactions, and evidence has accumulated to show that free radicals and reactive oxygen species participate in tissue injuries and in degenerative disease.
Although there have been many significant advances in this challenging field, many important problems remain unsolved. This second edition of Lipid oxidation follows the example of the first edition in offering a summary of the many unsolved problems that need further research. The need to understand lipid oxidation is greater than ever with the increased interest in long-chain polyunsaturated fatty acids, the reformulation of oils to avoid hydrogenation and trans fatty acids, and the enormous attention given to natural phenolic antioxidants, including flavonoids and other phytochemicals.

This book is concerned with two major industrial minerals: Lithium and Calcium Chloride. The geology of their deposits is first reviewed, along with discussions of most of the major deposits and theories of their origin. The commercial mining and processing plants are next described, followed by a review of the rather extensive literature on other proposed processing methods. The more important uses for lithium and calcium chloride are next covered, along with their environmental considerations. This is followed by a brief review of the production statistics for each industry, and some of their compounds' phase data and physical properties.
- Describes the chemistry, chemical engineering, geology and mineral processing aspects of lithium and calcium chloride
- Collects in one source the most important information concerning these two industrial minerals
- Presents new concepts and more comprehensive theories on their origin

This volume is an attempt to educate, to provide a source of information, knowledge, and wisdom to the person who has spent so much time and energy on his or her schooling. The Council for Chemical Research (CCR) and the American Chemical Society (ACS) have both spent considerable effort over the past decades focusing on how to ensure that graduate education in the chemical sciences remains at the absolute highest caliber, and produces the best possible professionals. In spite of notable efforts from both organizations to prepare graduate students for the professional world, neither has specifically asked what a person needs to be successful once they have both the Ph.D. and the first job in hand. Put succinctly, there is much more to being successful in a career in chemistry than just the hard-earned Ph.D. degree. What You Need for the First Job, Besides the Ph.D. in Chemistry is based on a symposium of the same name held at the 246th National Meeting of the American Chemical Society, which took place in Indianapolis, Indiana in September, 2013. This book is the result of seeds that were planted during numerous informal conversations at the annual meetings of the CCR, as well as during such discussions at national and regional meetings of the ACS, and at the ACS employment clearing houses. The authors felt that the same intense focus a person needs to earn a Ph.D. might actually work against the attention to other details needed in order to be successful once he or she has obtained a position. Leaders want to ensure that new hires are working effectively toward tenure, are quickly becoming productive members of their corporate team, or are well integrated into their government laboratory research group. While it is easy to lump factors other than technical competence in one's job under the term "soft skills," this is an oversimplification. This book represents an attempt to have voices from all three pillars of the chemical enterprise - academia, industry, and government laboratories - heard in terms of relating what is important for their newly hired Ph.D.-holders. What You Need for the First Job, Besides the Ph.D. in Chemistry will be a valuable resource for first-time job seekers, as well as those with aspirations of a future career in the chemical sciences.

This third volume of NMR Spectroscopy in the Undergraduate Curriculum continues the work we started with the first and second volumes in providing effective approaches for using nuclear magnetic resonance spectrometers as powerful tools for investigating a wide variety of phenomena at the undergraduate level. This volume focuses on upper-level courses and NMR spectroscopy across the curriculum. The applications and strategies in this volume will be helpful to those who are looking to transform their curriculum by integrating more NMR spectroscopy, to those who might not have considered NMR spectroscopy as a tool for solving certain types of problems, or for those seeking funding for a new or replacement NMR spectrometer.

This book will explore our forests as the most readily available and renewable source of carbon as well as the building block of chemicals, plastics, and pharmaceuticals as the next 100 years gradually push consumers toward alternate sources of chemicals. Meeting these needs from trees requires that new chemistry be developed so that plant materials is converted to commodity chemicals. This focused discussion on ongoing global efforts at creativity using forest and biomass based renewable materials will include six different mechanisms for bringing about change on this very innovative topic.

This ACS Symposium Series is the product of a symposium held at the 241st National Meeting of the American Chemical Society in Anaheim, CA on March 27-31, 2011. It includes chapters on new biobased building blocks such as the furandicarboxylic acid, polyesters and polyamides from adipic, succinic and sebacic acids with aliphatic diols such as 1,3-propylene glycol, 1,4-butanediol, 1,12-dodecylenediol and isosorbide. The conversion of hydroxymethylfurfural, the dehydration product of hexose sugars, to succinic acid and 1,4-butanediol to produce poly(butylene succinate) is described in one chapter. Also the synthesis of new polymers from plant-derived olefinic monomers such as tulipalin A and studies of composites from cotton by-products are featured in other chapters. There is a strong emphasis on biocatalytic synthesis and polymerization within the book. Chapter topics include the synthesis of ?-hydroxyfatty acids and polymers therefrom, an interesting discussion on the structural differences of the products of the biocatalytic and chemical catalytic synthesis of polyesters from oleic diacid and glycerol and the ability to produce polylactic acid (PLA) and PLA-PHA copolyesters within a "microbial cell factory". Other areas of interest explored in other chapters include recent developments of biobased polymer fibers and oleate-based pressure sensitive adhesives and composites. One chapter describes a large increase in cold-drawn fiber tensile strength by the blending of a small amount of ultrahigh molecular weight (MW) poly(3-hydroxybutyrate) with a much lower MW 3-hydroxybutyrate polymer. The addition of a rubber and inorganic fillers to normally brittle PLA was found to dramatically improve its ductility. Finally, there are several chapters on seed oil-based polyurethanes, one on fibers from soy proteins and composites from starch.

Both technically and economically, additives form a large and increasingly significant part of the polymer industry, both plastics and elastomers. Since the first edition of this book was published, there have been wide-ranging developments, covering chemistry and formulation of new and more efficient additive systems and the safer use of additives, both by processors in the factory and, in the wider field, as they affect the general public.

This new edition follows the successful formula of its predecessor, it provides a comprehensive view of all types of additives, concentrating mainly on their technical aspects (chemistry/formulation, structure, function, main applications) with notes on the commercial background of each. The field has been expanded to include any substance that is added to a polymer to improve its use, so including reinforcing materials (such as glass fibre), carbon black and titanium dioxide.

This is a book which has been planned for ease of use and the information is presented in a way which is appropriate to the users' needs.

Since the first publication of this definitive work nearly 40 years ago, this fourth edition has been completely rewritten.

Crystallization is used at some stage in nearly all process industries as a method of production, purification or recovery of solid materials.
Incorporating all the recent developments and applications of crystallization technology, Crystallization gives clear accounts of the underlying principles, a review of the past and current research themes and guidelines for equipment and process design. This new edition introduces and enlarges upon such subjects as:
- Control and Separation of polymorphs and chiral crystals
- Micro- and macro-mixing and the use of computer fluid dynamics
- Seeding and secondary nucleation in batch crystallization processes
- Incorporation of upstream and downstream requirements into design procedures for crystallization plant
- Computer-aided molecular design and its use in crystal habit modifier selection
Crystallization provides a comprehensive overview of the subject and will prove invaluable to all chemical engineers and industrial chemists in the process industries as well as crystallization workers and students in industry and academia.
Crystallization is written with the precision and clarity of style that is John Mullin's hallmark - a special feature being the large number of appendices that provide relevant physical property data.
Covers all new developments and trends in crystallization.
Comprehensive coverage of subject area.

This third edition of Peter Bernath's successful Spectra of Atoms and Molecules is designed to provide advanced undergraduates and graduate students a working knowledge of the vast field of spectroscopy. Also of interest to chemists, physicists, astronomers, atmospheric scientists, and engineers, this volume emphasizes the fundamental principles of spectroscopy with the primary goal of teaching the interpretation of spectra. Features include a presentation of group theory needed to understand spectroscopy, detailed worked examples and a large number of excellent problems at the end of each chapter. Prof. Bernath provides a large number of diagrams and spectra which have been specifically recorded for this book. Molecular symmetry, matrix representation of groups, quantum mechanics, and group theory are among the topics covered; atomic, rotational, vibrational, electronic and Raman spectra are analyzed. Bernath's clear treatment of the confusing topic of line strengths as needed for quantitative applications is featured. This much-needed new edition has been updated to include the 2010 CODATA revision of physical constants, and a large number of corrections and clarifications. Responding to student requests, the main new feature is the addition of detailed worked examples in each chapter. Spectra of Atoms and Molecules, 3e will help demystify spectroscopy by showing readers the necessary steps in a derivation, as well as the final result.

This 6-page laminated study guide contains basic chemistry analysis and concepts designed specifically to aid science students. This guide is laminated and comes with three punched holes for easy use.

Chemical Thermodynamics: Principles and Applications presents a thorough development of the principles of thermodynamics--an old
science to which the authors include the most modern applications, along with those of importance in developing the science and those of
historical interest. The text is written in an informal but rigorous style, including ancedotes about some of the great thermodynamicists (with some of whom the authors have had a personal relationship), and focuses on "real" systems in the discussion and figures, in contrast to the generic examples that are often used in other textbooks.
The book provides a basic review of thermodynamic principles, equations, and applications of broad interest. It covers the development of thermodynamics as one of the pre-eminent examples of an exact science. A discussion of the standard state that emphasizes its significance and usefulness is also included, as well as a more rigorous and indepth treatment of thermodynamics and discussions of a wider variety of applications than are found in more broadly based physical chemistry undergraduate textbooks.
Combined with its companion book, Chemical Thermodynamics: Advanced Applications, the practicing scientist will have a complete reference set detailing chemical thermodynamics.
Key Features
* Outlines the development of the principles of thermodynamics, including the most modern applications along with those of importance in developing the science and those of historical interest
* Provides a basic review of thermodynamic principles, equations, and applications of broad interest
* Treats thermodynamics as one of the preeminent examples of an exact science
* Provides a more rigorous and indepth treatment of thermodynamics and discussion of a wider variety of applications than are found in more
broadly based physical chemistry undergraduate textbooks
* Includes examples in the text and exercises and problems at the end of each chapter to assist the student in learning the subject
* Provides a complete set of references to all sources of data and to supplementary reading sources

This is the fifth volume of "Advances in Sonochemistry" the first having been published in 1990. The definition of sonochemistry has developed to include not only the ways in which ultrsound has been harnessed to effect chemistry but also its uses in material processing. Subjects included range from chemical dosimetry to ultrasound in microbiology to ultrasound in the extraction of plant materials and in leather technology.

The progress in device technologies are surveyed in this volume. Included are Si/ (Si-Ge) heterojunctions for high-speed integrated circuits. Schottky-barrier arrays in Si and Si-Ge alloys for infrared imaging, III-V quantum-well detector structures operated in the heterodyne mode for high-data-rate communications, and III-V heterostructures and quantum-wells for infrared transmissions.

Concentrating on techniques for the detection and measurement of radioactivity, this book offers a guide to selecting the type of counter, type of source sample, duration for which the counting must be made, and the radiation emitted by the isotope for its efficient detection. It introduces a novel concept to explain not only the decay processes but also the selection of counting procedures for detecting and measuring radioactivity. The author builds up the foundation from the nature of the interaction of radiation with matter. He also highlights the differences between an ordinary chemical laboratory and a radiochemical one.

Wine flavour chemistry is a complex and diverse field that ranges from the potently aromatic pyrazines to the complex polymeric tannins. Modern chemistry is now opening some doors to the mysteries of wine flavour, and this unique monograph is dedicated to current research developments. The book starts with the Riesling terpenes, which are responsible for floral aroma when new and the kerosene-like aroma that appears in old age, and with the chemically related norisprenoids found in Cabernet Sauvignon and Merlot. It includes three reports on flavours of microbial origin, particularly the effects of different yeast strains, and it looks at important factors in ageing, including acetalhyde, the contribution of oak, and problems with cork taint. It also explores in detail the relationship between winemaking techniques and the chemistry and taste attributes of phenolic compounds.

Based on the successful first edition, this book gives a general theoretical introduction to electrochemical power cells (excluding fuel cells) followed by a comprehensive treatment of the principle battery types - covering chemistry, fabrication characteristics and applications. There have been many changes in the field over the last decade and many new systems have been commercialised. Since the recent advent of battery powered consumer products (mobile phones, camcorders, lap-tops etc.) advanced power sources have become far more important. This text provides an up-to-date account of batteries which is accessible to anyone with a basic knowledge of chemistry and physics.

This text provides a uniform and consistent approach to diversified problems encountered in the study of dynamical processes in condensed phase molecular systems. Given the broad interdisciplinary aspect of this subject, the book focuses on three themes: coverage of needed background material, in-depth introduction of methodologies, and analysis of several key applications. The uniform approach and common language used in all discussions help to develop general understanding and insight on condensed phases chemical dynamics. The applications discussed are among the most fundamental processes that underlie physical, chemical and biological phenomena in complex systems.
The first part of the book starts with a general review of basic mathematical and physical methods (Chapter 1) and a few introductory chapters on quantum dynamics (Chapter 2), interaction of radiation and matter (Chapter 3) and basic properties of solids (chapter 4) and liquids (Chapter 5). In the second part the text embarks on a broad coverage of the main methodological approaches. The central role of classical and quantum time correlation functions is emphasized in Chapter 6. The presentation of dynamical phenomena in complex systems as stochastic processes is discussed in Chapters 7 and 8. The basic theory of quantum relaxation phenomena is developed in Chapter 9, and carried on in Chapter 10 which introduces the density operator, its quantum evolution in Liouville space, and the concept of reduced equation of motions. The methodological part concludes with a discussion of linear response theory in Chapter 11, and of the spin-boson model in chapter 12. The third part of the book applies the methodologies introducedearlier to several fundamental processes that underlie much of the dynamical behaviour of condensed phase molecular systems. Vibrational relaxation and vibrational energy transfer (Chapter 13), Barrier crossing and diffusion controlled reactions (Chapter 14), solvation dynamics (Chapter 15), electron transfer in bulk solvents (Chapter 16) and at electrodes/electrolyte and metal/molecule/metal junctions (Chapter 17), and several processes pertaining to molecular spectroscopy in condensed phases (Chapter 18) are the main subjects discussed in this part.

For more than a century, national and international governing bodies have had some involvement in regulating the quality and safety of food during production and delivery. Since the beginnings of this "modern" food regulation in the early 20th century, the way that food is produced, packaged and distributed has changed drastically. It is difficult to determine if technological advances in the areas of polymer science, refrigeration, and transportation have driven the globalization of the food supply or if the food industry has drawn from these technologies to satisfy consumer's desire and need. Ensuring the safety of food requires a complex and ever-changing set of interactions between producers, distributors, consumers and regulators. As advances are made in packaging and food additives, as food distributions systems evolve to meet consumer needs, or as these respond to environmental and population changes, adjustments to regulatory systems may become necessary. Analytical, environmental and materials chemistry can often play important roles in responding to these changes and in continuing to help with the improvement of food safety and security. These five co-editors bring their respective expertise to the subject of the food system and the chemical advancements behind it.

Since 1965, Advances in Magnetic and Optical Resonance has provided researchers with timely expositions of fundamental new developments in the theory of, experimentation with, and application of magnetic and optical resonance.

Thermodynamic property data are important in many engineering applications in the chemical processing and petroleum refining industries. The "Handbook of Thermodynamic Diagrams" series presents volume and enthalpy diagrams (graphs) for the major organic chemicals and hydrocarbons, as well as the major inorganic compounds and elements. The graphs, arranged by carbon number and chemical formula, cover a wide range of pressures and temperatures to enable engineers to determine quickly values at various points. This volume covers inorganic compounds and elements.

Assessing Exposures and Reducing Risks to People from the Use of Pesticides will focus on practices that have been developed in the past 10 years marked from the passage of the Food Quality Protection Act and other pertinent legislation (eg the Clean Air Act Amendments), which deal all, or in part with reducing risks associated with pesticides.

This series provides engineers with vapor pressure data for process design, production, and environmental applications.

Though many separation processes are available for use in todays analytical laboratory, chromatographic methods are the most widely used. The applications of chromatography have grown explosively in the last four decades, owing to the development of new techniques and to the expanding need of scientists for better methods of separating complex mixtures. With its comprehensive, unified approach, this book will greatly assist the novice in need of a reference to chromatographic techniques, as well as the specialist suddenly faced with the need to switch from one technique to another.