The ultimate guide to Scotch whisky. Why does Scotch whisky taste as it does? Where do the flavours come from? How might they have changed over the years? The flavour of Scotch whisky is as much influenced by history, craft and tradition as it is by science. Whiskypedia explores these influences. Introductory sections provide an historical overview, and an explanation of the contribution made by each stage of the production process. Each entry provides a brief account of the distillery's history and curiosities, lists the bottlings which are currently available, details how the whisky is made, and explores the flavour and character of each make. Fully revised and updated edition with new entries on the latest distilleries at Ardross, Bonnington, Burnobennie, The Cair, Falkirk, Holyrood Park and Lagg.

This full color study guide will help you recognize, understand, and retain the key concepts presented in each chapter of Milady Standard Cosmetology 2016. Self-lead exercises minimize assistance from the educator. The Essential Companion provides six easy-to-follow features- Essential Objectives, Essential Subjects, Essential Concepts, Essential Exercises, Essential Review, and Essential Notes- that enables you to identify, comprehend, and retain the key concepts necessary for success in licensure and the professional environment.

This book is a simple and didactic account of the developments and practical applications of predictive, adaptive predictive, and optimized adaptive control from a perspective of stability, including the latest methodology of adaptive predictive expert (ADEX) control. ADEX Optimized Adaptive Control Systems is divided into six parts, with exercises and real-time simulations provided for the reader as appropriate. The text begins with the conceptual and intuitive knowledge of the technology and derives the stability conditions to be verified by the driver block and the adaptive mechanism of the optimized adaptive controller to guaranty the desired control performance. The second and third parts present strategic considerations of predictive control and related adaptive systems necessary for the proper design of driver block and adaptive mechanism and thence their technical realization. The authors then proceed to detail the stability theory that supports predictive, adaptive predictive and optimized adaptive control methodologies. Benchmark applications of these methodologies (distillation column and pulp-factory bleaching plant) are treated next with a focus on practical implementation issues. The final part of the book describes ADEX platforms and illustrates their use in the design and implementation of optimized adaptive control systems to three different challenging-to-control industrial processes: * waste-water treatment;* sulfur recovery; and* temperature control of superheated steam in coal-fired power generation. The presentation is completed by a number of appendices containing technical background associated with the main text including a manual for the ADEX COP platform developed by the first author to exploit the capabilities of adaptive predictive control in real plants. ADEX Optimized Adaptive Control Systems provides practicing process control engineers with a multivariable optimal control solution which is adaptive and resistant to perturbation and the effects of noise. Its pedagogical features also facilitate its use as a teaching tool for formal university and Internet-based open-education-type graduate courses in practical optimal adaptive control and for self-study.

The Study Summary in Vietnamese for Milady's Standard Nail Technology, 7th edition contains select theory content and many procedures from the core textbook as well as learning objectives, glossary, key points and test questions.

The formation, control, and health effects of DBPs in drinking water are issues of international concern because of the health effects (e.g., bladder cancer and potential adverse reproductive-development impacts) associated with exposure to certain DBPs. As a result, many countries, as well as the World Health Organization, have regulations and/or guidelines on acceptable concentrations of DBPs in water. In recent years, DBP research worldwide has focused on determining the possible adverse health effects of emerging, yet unregulated, DBPs, specifically halogenated (e.g., iodinated) and non-halogenated nitrogenous (e.g., nitrosamines) DBPs. The breadth of DBP research is very broad from source waters (e.g., wastewater, wildfire, seawater intrusion influences) to treatment strategies and technologies, followed by distribution system and point of entry issues (e.g., biofilms, heating, swimming pools), as well as health effects and analytical method developments. Recent research is helping to understand factors controlling formation and to develop a cost-effective control of a wide range of regulated and emerging DBPs. Furthermore, the pace of research on emerging DBP toxicity has increased and generated diverse findings, with comparative toxicity and the molecular mechanisms leading to improved understanding of their toxicity pathways and potential adverse biological effects. This book represents the latest research efforts to understanding these important DBP-related issues. The authors of the chapters in this book are a multidisciplinary group of scientists and engineers, who are conducting studies in many parts of the world. The chapters in this book address both regulated and emerging DBPs and are organized under the sections on DBP toxicology and health effects, modeling of DBP formation, precursors and reactions involving nitrosamines, and formation of halogenated DBPs. This book will be of interest to researchers, drinking water utility scientists and engineers, toxicologists, epidemiologists, and regulators interested in the formation and control of and exposure to DBPs.

Foams are ubiquitous in our daily lives. Their presence is highly desirable in certain foods, drinks and cosmetics, and they are essential in oil recovery and mineral extraction. In some industrial processes (such as the manufacture of glass, paper and wine) foams are an unwelcome by-product. Why do they appear? What controls the rate at which they disappear? Do they flow in the same way as ordinary liquids? All of these questions and more are addressed here, incorporating significant recent contributions to the field of foams. This book is the first to provide a thorough description of all aspects of the physico-chemical properties of foams. It sets out what is known about their structure, their stability, and their rheology. Engineers, researchers and students will find descriptions of all the key concepts, illustrated by numerous applications, as well as experiments and exercises for the reader. A solutions manual for lecturers is available via the publisher's web site.

This book, based primarily on late breaking work ... provides an interesting snapshot at some of the main lines of current and new research within the field, such as investigation of the novel properties of ionic liquids and their uses in separations (e.g., gases, organics, and metal ions), biochemistry, medicine, and nanochemistry. The chapters also reflect the growing theoretical and computational work within the field leading to new predictive capability.
- From the Preface

New and Future Developments in Catalysis is a package of books that compile the latest ideas concerning alternate and renewable energy sources and the role that catalysis plays in converting new renewable feedstock into biofuels and biochemicals. Both homogeneous and heterogeneous catalysts and catalytic processes will be discussed in a unified and comprehensive approach. There will be extensive cross-referencing within all volumes. This volume presents a complete picture of all carbon dioxide (CO2) sources, outlines the environmental concerns regarding CO2, and critically reviews all current CO2 activation processes. Furthermore, the volume discusses all future developments and gives a critical economic analysis of the various processes.

Offers in-depth coverage of all catalytic topics of current interest and outlines future challenges and research areasA clear and visual description of all parameters and conditions, enabling the reader to draw conclusions for a particular caseOutlines the catalytic processes applicable to energy generation and design of green processes

Africa has been and continues to be a significant source of medicinal and aromatic plants and botanicals to the world's food, drug, herb and dietary supplement market, and in the past decade numerous African plant materials have established a strong international market presence. This book provides an excellent opportunity to delve into the current and future contributions that African plants can and will continue to make both internal to Africa and on the global stage. This book expertly covers various medicinal plants of African origin and the some of the latest basic and clinical research supporting their ongoing and potential uses in self-care and healthcare. This work also examines various issues and trends in medicinal plants from their uses in Traditional Medicine and ethnobotany, to our modern understanding of the plants chemistry and pharmacognosy, natural products chemistry and applications of medicinal plants, quality control, and models of benefit sharing.

This volume consists of written chapters taken from the presentations at the symposium "100+ Years of Plastics: Leo Baekeland and Beyond," held March 22, 2010, at the 239th ACS National Meeting in San Francisco. The symposium celebrates the 100th anniversary of the formation of General Bakelite Corp., which was preceded by Leo Baekland's synthesis of Bakelite in 1907 and the unveiling of the Bakelite process in 1909. It is quite reasonable to use the synthesis of Bakelite as the starting point of the Age of Plastics. Indeed, Time magazine in its June 14, 1999, issue on the 100 most influential people of the 20th century chose Leo Baekeland and his Bakelite synthesis as the sole representative of chemistry.
Leo Baekeland and Bakelite are the topics of the first four chapters of this volume. The first two chapters come from the perspective of Baekeland family members. Carl Kaufmann is related to the Baekeland family through marriage and is the author of the only full-length biography of Baekeland, published as a master's thesis from the University of Delaware. As a family member Kaufmann had access to all of Baekeland's papers. This first chapter (Leo H. Baekeland) is not only a biographical sketch, but an exploration of Baekeland's effect on the chemical industry. Hugh Karraker is Baekeland's great-grandson, and his chapter (A Portrait of Leo H. Baekeland) provides a family picture of the great inventor. Gary Patterson's chapter (Materia Polymerica: Bakelite) goes into the history of Bakelite chemistry, while Burkhard Wagner's contribution (Leo Baekeland's Legacy-100 Years of Plastics) covers the history of Bakelite manufacture through time and space, finishing with a description of another Baekeland legacy, the Baekeland Award given through the North Jersey Section of the ACS.
In later chapters, Les Sperling (History of Interpenetrating Polymer Networks Starting with Bakelite-Based Compositions) covers the improvements in interpenetrating networks. James Economy and Z. Parkar (Historical Perspectives on Phenolic Resins and High-Temperature Aromatic Polyesters of p-Hydroxybenzoic Acid and Their Copolyesters) follow the paths of resoles, novolaks, and related chemicals.

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.

Through four editions, Lactic Acid Bacteria: Microbiological and Functional Aspects, has provided readers with information on the how's and why's lactic acid-producing fermentation improves the storability, palatability, and nutritive value of perishable foods. Thoroughly updated and fully revised, with 12 new chapters, the Fifth Edition covers regulatory aspects globally, new findings on health effects, properties and stability of LAB as well as production of target specific LAB. The new edition also addresses the technological use of LAB in various fermentations of food, feed and beverage, and their safety considerations. It features the detailed description of the main genera of LAB as well as such novel bacteria as fructophilic LAB and novel probiotics and discusses such new targets as cognitive function, metabolic health, respiratory health and probiotics. Key Features: In 12 new chapters, findings are presented on health effects, properties and stability of LAB as well as production of target specific LAB Covers such novel bacteria as fructophilic LAB and novel probiotics Presents new discoveries related to the mechanisms of lactic acid bacterial metabolism and function Covers the benefits of LAB, both in fermentation of dairy, cereal, meat, vegetable and silage, and their health benefits on humans and animals Discusses the less-known role of LAB as food spoilers Covers the global regulatory framework related to safety and efficacy

This volume examines recent developments in the use of intelligent materials and systems for drug delivery. Controlled release technology is moving from being a simple carrier of active agents to becoming a powerful and flexible method that permits subtle modulation of the delivery profile based on the needs of the biological host. The chapters collected here cover recent advances in materials with responsive properties, novel concepts in controlled release technology, new applications, and microanalytical techniques for rapid and accurate measurements of small samples.

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.

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.

This book brings together current thought on several aspects of the use of pesticides in and around homes, schools and workplaces. The book addresses several parts of the process, from the discovery and development of new active ingredients, their formulation, use, longevity, environmental fate and human exposure.

This book collects papers from meetings of the American Chemical Society held over the past four years, reporting on trends in research for safe, efficient, biologically active agrochemicals. After an overview chapter, a section describes efforts in the discovery of new herbicides. A second section

In the past, the stability of milk and milk products was the primary consideration, but this is no longer the principal objective due to the evolution of modern sanitary practices as well as pasteurization. Today, the manufacture of dairy products of consistently good flavor and texture is crucial. In previous flavor studies, researchers identified hundreds of volatile compounds, with little or no attention paid to their sensory contribution to overall flavor of dairy products. The availability of powerful chromatographic separation techniques like high resolution gas chromatography in combination with mass spectrometry and olfactory detection ports have revolutionized the work on characterization of dairy flavor. This along with recent developments in sensory methods and our increased knowledge about the genomics of diary culture organisms have allowed great advancements in our understanding of dairy flavor chemistry. Flavor of Dairy Products covers the evolution of dairy flavor research and presents updated information in the areas of instrumental analysis, biochemistry, processing and shelf-life issues related to the flavor of dairy products.

This book addresses one of the most challenging problems that plagues the environmental field today-subsurface contamination. The past three decades have ushered in various methods for removal of organic and inorganic contaminants from the subsurface to varying degrees of effectiveness. Because of the site-to-site variability in the nature of contamination characteristics, the pattern of waste disposal and accidental releases, the site characteristics and thus contaminant behavior, and hydrologic conditions, predicting the effectiveness of one treatment method over another is a daunting task. Field demonstration of innovative technologies is a key step in their development, however, only after successful scale-up from laboratory testing. This book features chapters written by researchers who have linked laboratory- and field-scales in efforts to find creative, cost-effective methods for prediction of successful remediation of contaminated soil and ground water. State-of-the-art technologies using physicochemical removal methods and biological methods are discussed in the context of not only their effectiveness in remediating organic and inorganic wastes from various subsurface environments but also in terms of useful flask-scale methods for measuring and predicting their field-scale effectiveness. Chapters address sorption and hydrolysis of pesticides by organoclays, use of Fentons agents to destroy chlorinated solvents removed from the subsurface by granulated activated carbon, methanol flushing as a means of removing toxaphene from soils, natural attenuation as a method for effectiveness of remediation metals and biodegrading acid-mine drainage constituents, and biodegradation ofradiologically contaminated soils. Also addressed in this book are current and future methods of assessing microbiological activity potential and diversity and of modeling biodegradation, contaminant flux, and gaseous transport in the subsurface.

The American Chemical Society (ACS) Committee on Analytical Reagents sets the specifications for most chemicals used in analytical testing. Currently, the ACS is the only organization in the world that sets requirements and develops validated methods for determining the purity of reagent chemicals. These specifications have also become the de facto standards for chemicals used in many high-purity applications. Publications and organizations that set specifications or promulgate analytical testing methods-such as the United States Pharmacopeia and the U.S. Environmental Protection Agency-specify that ACS reagent-grade purity be used in their test procedures. The Eleventh Edition incorporates the "supplements" accumulated over the past eight years, removes some obsolete test methods, improves instructions for many existing ones, and also introduces some new methods. Overall, the safety, accuracy, or ease of use in specifications for about 70 of the 430 listed reagents has been improved, and seven new reagents have been added.

Consumers, regulators, and the food industry increasingly require that foods comply not only with label descriptions of food content, but also with information regarding the food's origin. For example, the wine industry has a long history of labeling wines based on varietal, regional, or age (vintage)-related properties. However, regulatory agencies are now beginning to require methods to confirm this label information. Food retailers are also facing voluntary or mandatory labeling requirements that will indicate regional or country-of-origin, species and/or varietal information. As a result, development of reliable analytical methods to confirm the authenticity of the label information is needed. This book presents the latest research on food and wine authentication. The chapters are authored by leading international scientists whose research focuses on the development and application of analytical methodologies used for the authentication of food and beverages.

Nanoscale Materials in Chemistry describes research on the development of catalysts and adsorbents based on nanoscale materials. It includes new fundamental research and applications, beginning with a review of research on the development of nanoscale metal oxides that have environmental applications. Information on product development is described for selected products that have been developed and commercialized.
This book is for scientists and engineers who are engaged in research, development, and commercialization of nanoscale materials for environmental applications. Those interested in the pathway from idea to product will find this book valuable to them. Those interested in sustainable indoor environments will find new information on in room devices that may be able to reduce energy use in buildings. Toxicology and product safety are included as well.

Cereal grains have been the principal component of human diet for thousands of years and have played a major role in shaping human civilization. Around the world, rice, wheat, and maize, and to a lesser extent, sorghum and millets, are important staples critical to daily survival of billions of people. More than 50% of world daily caloric intake is derived directly from cereal grain consumption. Most of the grain used for human food is milled to remove the bran (pericarp) and germ, primarily to meet sensory expectations of consumers. The milling process strips the grains of important nutrients beneficial to health, including dietary fiber, phenolics, vitamins and minerals. Thus, even though ample evidence exists on the health benefits of whole grain consumption, challenges remain to developing food products that contain significant quantities of whole grain components and meet consumer expectations.
This book presents some of the latest research endeavors that aim to improve our understanding of how the chemistry of various grain components can be manipulated to improve contribution of cereals to human health. Most of the topics are based on the Cereal Grains Symposium, at the 2011 American Chemical Society held in Anaheim, CA, March 27-31.

The world-wide sales of polysiloxanes or silicones at the beginning of this new millennium is approximately $10 billion per year. Commercial products range from those entirely composed of silicone to products where the silicone is a low level but key component. This symposium covered the recent academic and technological developments behind silicones and silicone-modified materials and the sessions were well attended of wide interest to both the academic and industrial communities. The papers from our two highly successful symposia in this important area were published in the books Silicones and Silicone-Modified Materials, (Eds. S. J. Clarson, J. J. Fitzgerald, M. J. Owen and S. D. Smith), ACS Symposium Series Vol. 729 / Oxford University Press, 2000, ISBN 0-8412-3613-5 and Synthesis and Properties of Silicones and Silicone-Modified Materials, (Eds. S. J. Clarson, J. J. Fitzgerald, M. J. Owen, S. D. Smith and M. E. Van Dyke), ACS Symposium Series Vol 838 / Oxford University Press, 2003, ISBN 0-8412-3804-9

Montana's brewing history stretches back more than 150 years to the state's days as a territory. But the art of brewing in Montana has come a long way since the frontier era. Today, nearly forty craft breweries span the Treasure State, and the quality of their output rivals the best craft beer produced anywhere in the country. Maybe it's because there's also a little piece of Montana in every glass, as the state's brewers pride themselves on using cold mountain water and locally sourced barley harvested from Montana's ample fields. From grain to glass, " Montana Beer: A Guide to Breweries in Big Sky Country" tells the story of the brewers and breweries that make the Treasure State's brew so special.