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Adopting a didactic approach at an advanced, masters level, this concise textbook provides an array of questions & answers and features numerous industrial case studies and examples, with references for further, more detailed reading and to the latest peer-reviewed articles at the end of each chapter. A significant feature is the book's treatment of more recently developed catalytic processes and their applications in the pharmaceutical and fine chemical industries, with an indication of their present and future commercial impact. Written by a dedicated lecturer with a wealth of experience in industry, this is an invaluable tool for practicing chemical engineers and chemists who need to advance their education in this vibrant and expanding field.
The field of asymmetric catalysis is currently one of the hottest areas in chemistry. This unique book focuses on the mechanism of enantioselectivity in asymmetric catalysis, rather than asymmetric catalysis from the synthetic view. It describes reliable, experimentally and computationally supported mechanisms, and discusses the danger of so-called "plausible" or "accepted" mechanisms leading to wrong conclusions. It draws parallels to enzymatic catalysis in biochemistry, and examines in detail the physico-chemical aspects of enantioselective catalysis.
Phenomena associated with the adhesion interaction of surfaces have been a critical aspect of micro- and nanosystem development and performance since the first MicroElectroMechanicalSystems(MEMS) were fabricated. These phenomena are ubiquitous in nature and are present in all systems, however MEMS devices are particularly sensitive to their effects owing to their small size and limited actuation force that can be generated. Extension of MEMS technology concepts to the nanoscale and development of NanoElectroMechanicalSystems(NEMS) will result in systems even more strongly influenced by surface forces. The book is divided into five parts as follows: Part 1: Understanding Through Continuum Theory; Part 2: Computer Simulation of Interfaces; Part 3: Adhesion and Friction Measurements; Part 4: Adhesion in Practical Applications; and Part 5: Adhesion Mitigation Strategies. This compilation constitutes the first book on this extremely important topic in the burgeoning field of MEMS/NEMS. It is obvious from the topics covered in this book that bountiful information is contained here covering understanding of surface forces and adhesion as well as novel ways to mitigate adhesion in MEMS/NEMS. This book should be of great interest to anyone engaged in the wonderful and fascinating field of MEMS/NEMS, as it captures the current R&D activity.
Revised to reflect the most recent developments in food safety, the second edition of Food Safety for the 21st Century offers practitioners an authoritative text that contains the essentials of food safety management in the global supply chain. The authors -- noted experts in the field -- reveal how to design, implement and maintain a stellar food safety programme. The book contains industry best-practices that can help businesses to improve their systems and accelerate the application of world-class food safety systems. The authors outline the key food safety considerations for individuals, businesses and organisations involved in today's complex global food supply chains. The text contains the information needed to recognise food safety hazards, design safe products and processes and identify and manage effectively the necessary control mechanisms within the food business. The authors also include a detailed discussion of current issues and key challenges in the global food supply chain. This important guide: - Offers a thorough review of the various aspects of food safety and considers how to put in place an excellent food safety system - Contains the information on HACCP appropriate for all practitioners in the world-wide food supply chain - Assists new and existing business to meet their food safety goals and responsibilities - Includes illustrative examples of current thinking and challenges to food safety management and recommendations for making improvements to systems and practices Written for food safety managers, researchers and regulators worldwide, this revised guide offers a comprehensive text and an excellent reference for developing, implementing and maintaining world-class food safety programmes and shows how to protect and defend the food supply chain from threats.
Despite the fact that Rubber is one of the world's major commodities, surprispingly little has been written about hte the subject. First published in 1994, The World Rubber Industry seeks to redress this deficiency. It presents information in a clear and accessible manner, with numerous tables and illustrations, and an extensive glossary. This is a comprehensive and definitive analysis of one of the world's major and most essential commodities.
Wood adhesives are of tremendous industrial importance, as more than two-thirds of wood products in the world today are completely or partially bonded together using a variety of adhesives. Adhesive bonding offers many advantages over other joining methods for wood components, and there has been a great deal of R& D activity in devising new wood adhesives or improving the existing ones. The modern mantra in all industrial sectors is: "think green, go green," which has attracted much attention in the wood adhesive industry. Therefore, there is also a lot of research activity in synthesizing environmentally benign and human-friendly wood adhesives. This book is divided into four parts: Part 1: Fundamental Adhesion Aspects in Wood Bonding; Part 2: Synthetic Adhesives; Part 3: Environment-friendly adhesives; and Part 4: Wood Welding and General Paper. It addresses many different types of wood adhesives, as well as bonding (welding) of wood components without adhesives, a more recent development. The information contained in this book is valuable for individuals engaged in all aspects of wood adhesion and adhesives and, hopefully, will inspire new ideas in wood adhesives, a topic of vital industrial importance.
This volume provides a single-source of reviews for all the important colloidal drug delivery systems, including nanoparticles, liposomes, niosomes, microemulsions and ointments. Over 1000 bibliographic citations, as well as tables, drawings, equations and photographs, are provided. Arranged in order of increasing physical complexity, this work analyzes developments in the field.
Based on years of academic and industrial research by an international panel of experts, Chemical, Biological, and Functional Properties of Food Lipids, Second Edition provides a concise, yet well-documented presentation of the current state of knowledge on lipids. Under the editorial guidance of globally recognized food scientists Zdislaw E. Sikorski and Anna Kolakowska, this completely revised and updated edition presents eight entirely new chapters. Originally titled Chemical and Functional Properties of Food Lipids, this edition adds Biological to the title to reflect a far greater emphasis on the biological aspects of lipids. Among a wealth of ongoing and current topics, this essential resource -- * Familiarizes readers with the standard chemical nomenclature and properties of a large variety of lipids * Examines the contents of lipids in plants, fish, milk, meat, and eggs * Describes advances in methods of physical, chemical, and biochemical analyses * Offers new information on phospholipids, sterols, and fat-soluble vitamins in foods * Provides a biochemist's view of lipid oxidation and antioxidants -- crucial for the sensory and nutritive aspects of food quality * Discusses modified lipids and fat mimetics, as well as those of special biological and physico-chemical activity * Considers the importance of frying fats, lipid-proteins and lipid-saccharides interactions, and lipid contaminants in relation to food quality Chemical, Biological, and Functional Properties of Food Lipids, Second Edition is an ideal reference for both professional and aspiring food scientists in both industry and academia. It contains all of the necessary information needed to control the rate of undesirable reactions in foods and select optimum storage and processing parameters for these delicate fats.
This revised and expanded single-source reference analyzes all compounding material classes of dry rubber compounds, such as carbon blacks, platicizers and age resisters, integrating detailed information on how elastomers are built up. The work provides practical compounding tips on how to avoid oil or antioxidant bloom, how to adjust electrical conductivity and how to meet volume swell requirements.;This second edition: provides material on government regulations regarding rubber waste; presents current insights into the fast-growing polymer technology of thermoplastic elastomers; discusses the ramifications of the commercial availability of epoxidized natural rubber; and offers a comprehensive tabular chart on the properties of polymers.
Emphasizing the need for more integrated pest management programmes, this work presents the development and state-of-the-art technology of genetically-engineered microbes, viruses, bacterial toxins and plants. Throughout, both environmental and regulatory concerns are addressed.
This reference text describes the breadmaking process at the molecular level, based on surface and colloidal science and introducing colloidal science with a minimum of theory.;Reviewing the current molecular and colloidal knowledge of the chain from wheat grain to bread, the book: discusses the structure of the dough, how a foam is formed during fermentation and how starch gelatinization induces the formation of an open-pore network, such as the bread crumb; covers new results on the gluten structure in bulk and at interfaces, as well as on phase separation in the dough; presents a complete model of all structural transitions from dough mixing to the formation of a bread; details the physicochemical properties of proteins, lipids and carbohydrates in wheat and other cereals, and considers their modes of interaction; and explores recent progress in the shape of biomolecular assemblies, derived from forces and curvature at interfaces.;The text provides nearly 850 citations from the reference literature.
This reference and text provides an in-depth description of developments in control techniques and their application to polymerization reactors and offers important introductory background information on polymerization reaction engineering.;Discussing modelling, identification, linear, nonlinear and multivariable schemes, Control of Polymerization Reactors: presents all available techniques that can be used to control reactors properly for optimal performance; shows how to manipulate pivotal variables that affect reactor control; examines methods for deriving dynamic process models to improve reactor efficiency; reviews reactor control problems and points out end-use properties; supplies methods for measuring process variables, and ways to estimate variables that can't be measured; and explains how single-input, single-output (SISO) strategies can be effectively used for control.;Filled with illustrative examples to clarify concepts, including more than 730 figures, tables and equations, Control of Polymerization Reactors is intended for use as a reference for chemical, process development, process design, research and development, control systems, and polymer engineers; and polymer chemists and physicists; as well as a text for upper-level undergraduate and graduate students in polymerization reactor control courses.
Providing comprehensive, up-to-the minute discussions of all aspects that relate to the physical and chemical properties, manufacture, and industrial uses of biosurfactants, this important new reference offers first-hand accounts of biosurfactant research from leading biotechnology laboratories.It also introduces promising possible uses of biosurfactants in medicine, in environmental control, and for marine organisms supplying a comprehensive overview of production, this text - reviews the biosynthetic mechanisms for surfactants and their precursor molecules; examines immobilized biocatalyst, lipopeptide, and rhamnolipid production; highlights glycolipid biosynthesis; explicates genetic engineering of surface-active compounds and the biophysics of microbial surfactants; evaluates biological activities and microbial lipopolysaccharides; assesses the application of biosurfactants in environmental control; focuses on pulmonary surfactants; furnishes information on the economics of biosurfactants as a key to industrial applications. experts and containing more than 1430 literature citations, tables and figures, this book provides a resource for physical, surface, and colloid chemists; petrochemical, chemical, biochemical, petroleum, and pollution control engineers; pharmacologists; cosmetic scientists; food scientists; microbiologists; biotechnologists; and graduate-level and continuing education students in these discipline
As the complexity of the food supply system increases, the focus on processes used to convert raw food materials and ingredients into consumer food products becomes more important. The Handbook of Food Engineering, Third Edition, continues to provide students and food engineering professionals with the latest information needed to improve the efficiency of the food supply system. As with the previous editions, this book contains the latest information on the thermophysical properties of foods and kinetic constants needed to estimate changes in key components of foods during manufacturing and distribution. Illustrations are used to demonstrate the applications of the information to process design. Researchers should be able to use the information to pursue new directions in process development and design, and to identify future directions for research on the physical properties of foods and kinetics of changes in the food throughout the supply system. Features Covers basic concepts of transport and storage of liquids and solids, heating and cooling of foods, and food ingredients New chapter covers nanoscale science in food systems Includes chapters on mass transfer in foods and membrane processes for liquid concentration and other applications Discusses specific unit operations on freezing, concentration, dehydration, thermal processing, and extrusion The first four chapters of the Third Edition focus primarily on the properties of foods and food ingredients with a new chapter on nanoscale applications in foods. Each of the eleven chapters that follow has a focus on one of the more traditional unit operations used throughout the food supply system. Major revisions and/or updates have been incorporated into chapters on heating and cooling processes, membrane processes, extrusion processes, and cleaning operations.
This innovative reference provides a coherent and critical view on the potential benefits of a transition from batch to continuous processes in the biopharmaceutical industry, with the main focus on chromatography. It also covers the key topics of protein stability and protein conjugation, addressing the chemical reaction and purification aspects together with their integration. This book offers a fine balance between theoretical modelling and illustrative case studies, between fundamental concepts and applied examples from the academic and industrial literature. Scientists interested in the design of biopharmaceutical processes will find useful practical methodologies, in particular for single-column and multi-column chromatographic processes.
Through the use of practical examples and solutions, this timely "Fifth Edition "has been updated and expanded to provide the most complete and comprehensive guide to the various statistical applications and research issues in the pharmaceutical industry, particularly clinical trials and bioequivalence studies.
New to the "Fifth Edition":
Updated versions of papers delivered to a 1988 meeting of food technologists in Dallas, plus a few added chapters, survey the instruments and methodologies available for the instrumental analysis of chemical, physical, and microbiological aspects of food, especially in quality assurance and control
Rules of Thumb for Chemical Engineers, Sixth Edition, is the most complete guide for chemical and process engineers who need reliable and authoritative solutions to on-the-job problems. The text is comprehensively revised and updated with new data and formulas. The book helps solve process design problems quickly, accurately and safely, with hundreds of common sense techniques, shortcuts and calculations. Its concise sections detail the steps needed to answer critical design questions and challenges. The book discusses physical properties for proprietary materials, pharmaceutical and biopharmaceutical sector heuristics, process design, closed-loop heat transfer systems, heat exchangers, packed columns and structured packings. This book will help you: save time you no longer have to spend on theory or derivations; improve accuracy by exploiting well tested and accepted methods culled from industry experts; and save money by reducing reliance on consultants. The book brings together solutions, information and work-arounds from engineers in the process industry.
Chemical structure and bonding. The scope of the series spans the entire Periodic Table and addresses structure and bonding issues associated with all of the elements. It also focuses attention on new and developing areas of modern structural and theoretical chemistry such as nanostructures, molecular electronics, designed molecular solids, surfaces, metal clusters and supramolecular structures. Physical and spectroscopic techniques used to determine, examine and model structures fall within the purview of Structure and Bonding to the extent that the focus is on the scientific results obtained and not on specialist information concerning the techniques themselves. Issues associated with the development of bonding models and generalizations that illuminate the reactivity pathways and rates of chemical processes are also relevant. The individual volumes in the series are thematic. The goal of each volume is to give the reader, whether at a university or in industry, a comprehensive overview of an area where new insights are emerging that are of interest to a larger scientific audience.
Green chemistry promotes improved syntheses as an intellectual endeavour that can have a great impact both on preserving and utilizing our planet's finite resources and the quality of human life. This masterful accomplishment provides an evaluation of environmental impact metrics according to life cycle assessment analysis based on the Mackay compartment environmental model and Guinee environmental impact potentials formalism. Assumptions, limitations, and dealing with missing data are addressed. Best literature resources for finding key toxicological parameters are provided and applied to individual reactions as well as entire synthesis plans, in order to target molecules of interest. Key Features: Provides an evaluation of environmental impact metrics according to life cycle assessment analysis Summarises safety-hazard metrics according to the same model as life cycle assessment including occupational exposure limits, risk phrases, flammability, and other physical parameters The book will be useful in a range of chemistry courses, from undergraduate to advanced graduate courses, whether based in lectures, tutorials or laboratory experiments
Guides readers through the entire process of liquid filtrations, from a basic understanding and lab scale testing to advanced process applications and up-scaling of processes Wet Cake Filtration is a key method in solid-liquid separation and plays an important role in many industrial processes from the separation of solid products from a liquid, to removing contaminants in wastewater treatment. Furthermore, separation processes are rarely isolated and the integration as well as necessary pre-treatments in the process chain must be carefully considered and implemented. Supported by more than 40 years of research, development, and teaching, this book provides a comprehensive treatment of all relevant aspects in wet cake filtration as a key method in solid-liquid-separation. The first part of Wet Cake Filtration: Fundamentals, Equipment, Strategies discusses general principles and applications of wet cake filtration, determination of proper feed streams, and filter cake formation. The next chapters deal with variations of pre-treatment and process conditions, including necessary aspects of lab scale tests, up-scaling, and filter design. This is further strengthened with chapters examining particle purification, yield maximization, and cake deliquoring. Lastly, the filter media is discussed as the central piece of wet cake filtration. Beside the different possibilities of available filter media structures and process relevant aspects of filter media selection, the reliable characterization of pore sizes by porometry and innovative additional functionalities are introduced. -Provides information on wet cake filtration?the necessary pre-treatments and process considerations?to guide the reader to develop or improve their own processes -Offers the necessary tools that allow the engineer to transform a lab scale test into a scaled-up process -Presents cake filtration process-related topics like slurry characterization or slurry pretreatment, and special developments such as hyperbaric filtration or steam pressure filtration -Discusses promising new processes like gasless cake desaturation and shrinkage crack free cake desaturation Wet Cake Filtration is a must-have resource for every engineer working with wet cake filtration, including water chemists, catalytic chemists, food chemists, chemical engineers, biotechnologists, and process engineers.
Seventy-five percent of processed foods on supermarket shelves from soda to soup, crackers to condiments contain genetically engineered ingredients. The long-term effects of these foods on human health and ecology are still unknown, and public concern has been steadily intensifying. This new book from the Council for Responsible Genetics gathers the best, most thought-provoking essays by the leading scientists, science writers, and public health advocates. Collectively, they address such questions as: Are GM foods safe and healthy for us? Will GM food really solve world hunger? Are GM foods ecologically safe and sustainable? Should animals be genetically modified for food? Ultimately, this definitive book encourages us to think about the social, environmental, and moral ramifications of where this particular branch of biotechnology is taking us, and what we should do about it.
This volume provides information on how to select and screen plants for their medicinal properties. It describes phytopharmacological techniques for extracting and qualitatively and quantitatively analyzing a plant's phytochemicals. After a detailed in vitro investigation including nutritional and anti-nutritional analyses, medicinal properties were tested with various in vivo models for anti-inflammatory, analgesic, anti-pyretic, anticancer and anti-diabetic properties, as well as wound healing, neurodegenerative diseases, etc. Compound identification and purification techniques include, among others, TLC and column chromatography, as well as molecular docking with specific proteins.
Gourmand Award for the No. 1 Best Wine Book in the World for Professionals Since the publication of Wine Production: Vine to Bottle (2005) and Wine Quality: Tasting and Selection (2009), there has been a great deal of change in the wine industry, and the perceptions of critics and expectations of consumers have shifted. Wine Production and Quality, Second Edition brings together its two predecessors in one updated and considerably expanded volume. This comprehensive guide explores the techniques of wine production in the vineyard and winery, and considers their impact upon the taste, style and quality of wine in the bottle. Part 1 of the book provides a structured yet easily readable understanding of wine production, from vine to bottle. The impact of natural factors, including climate and soil, is considered, together with the decisions made and work undertaken in the vineyard and winery. Part 2 looks at quality in wines: the concepts and techniques of tasting are detailed, along with the challenges in recognising and assessing quality. Also discussed are the steps producers may take, and the limitations they may face, in creating quality wines. The book will prove valuable to beverage industry professionals, wine trade students, wine merchants, sommeliers, restaurateurs , and wine lovers as well as those entering (or thinking of entering) the highly competitive world of wine production.
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