This book gives an overview of recent advances in the science and technology of polymeric and organic materials. Speciality polymers and novel polymeric catalysts have been objects of intense research during the last decade; they have had great influence in the chemical industry and have spawned a variety of new application areas. At the same time, novel investigative methods such as atomic force microscopy and computer simulation have provided new insight into some of the fundamental principles of polymer science. In a systematic and comprehensive manner, each chapter of this book gives a self-contained review of a particular aspect of recent progress. This book is the first attempt to provide a background perspective to the research field of polymeric and organic materials and it will be of great value to both professional researchers and postgraduate students.

1 Einleitung.- 1.1 Rechtliche Hygieneregelung.- 1.2 Aspekte zum Hygienekonzept.- Literatur.- 2 Begriffe zur Lebensmittelhygiene.- 2.1 Lebensmittel.- 2.2 Lebensmittelhygiene.- 2.3 Leichtverderbliche Lebensmittel.- 2.4 Verpackte Lebensmittel.- 2.5 Herstellen.- 2.6 Behandeln.- 2.7 In-Verkehr-bringen.- 2.8 Verzehren.- 2.9 Nachteilige Beeinflussung.- 2.10 Genusstauglichkeit/ Genusswert.- 2.11 Mindesthaltbarkeitsdatum.- 2.12 Bedarfsgegenstande.- Literatur.- 3 Lebensmittelmikrobiologie.- 3.1 Einteilung von Mikroorganismen.- 3.1.1 Bakterien und Bakteriensporen.- 3.1.2 Schimmelpilze.- 3.1.3 Hefepilze.- 3.1.4 Viren.- 3.2 Groessenordnung von Mikroorganismen und Viren.- 3.3 Erkennbarmachung von Keimen.- 3.4 Vermehrungsformen von Mikroorganismen.- 3.4.1 Ungeschlechtliche Fortpflanzung.- 3.4.2 Geschlechtliche Fortpflanzung von Hefen.- 3.5 Gesundheitsgefahrdende Mikroorganismen, Lebensmittelverderber und Nutzlinge.- 3.5.1 Gesundheitsgefahrdende Mikroorganismen und schadliche Stoffwechselprodukte.- 3.5.2 Lebensmittelverderber.- 3.5.3 Technologisch erwunschte Mikroorganismen.- Literatur.- 4 Wachstumsvoraussetzungen fur Mikroorganismen - Beeinflussung der Vermehrung.- 4.1 Wachstumsfaktoren.- 4.1.1 Nahrstoffangebot.- 4.1.2 Wasseraktivitat und Feuchtigkeit.- 4.1.3 pH-Wert.- 4.1.4 Temperatur.- 4.1.5 Redoxpotential.- 4.2 Beeinflussung des Wachstums von Mikroorganismen.- Literatur.- 5 Mikrobielle Gefahrdung von Produkten.- 5.1 Lebensmittelverderb.- 5.1.1 Faulnis.- 5.1.2 Garung.- 5.1.3 Sauerung.- 5.1.4 Ranziditat.- 5.1.5 Schimmeln.- 5.2 Lebensmittelvergiftung.- 5.2.1 Salmonellen.- 5.2.2 Staphylococcus aureus.- 5.2.3 Clostridium perfringens.- 5.2.4 Clostridium botulinum.- 5.2.5 Bacillus cereus.- 5.2.6 Listeria monocytogenes.- 5.3 Gefahrdungen physikalischen Ursprungs.- Literatur.- 6 Schadlingsbefall und weitere Gefahrdungen.- 6.1 Insekten.- 6.2 Nager und Voegel.- 6.3 Schadlingsbekampfung als Teil der Betriebshygiene.- 6.4 Chemische Schadensquellen.- 6.5 Physikalische Schadensquellen.- 7 Raum-und Anlagenhygiene.- 7.1 Reinigung und Desinfektion.- 7.1.1 Reinigungsverfahren.- 7.1.2 Desinfektion.- 7.1.3 Reinigungsintervalle.- 7.2 Raumtemperaturen.- 7.3 Konstruktive Anlagenhygiene.- Literatur.- 8 Stichprobenplane.- 8.1 Mikrobiologische Stichprobenplane.- 8.1.1 2-Klassenplan.- 8.1.2 3-Klassenplan.- 8.2 Stichprobenplane fur die sensorische Prufung.- Literatur.- 9 Betriebseigene Massnahmen und Kontrollen - HACCP-Konzept.- 9.1 Produktbeschreibung, Ermittlung potentieller Gefahren, Identifizierung kritischer Punkte (HACCP-Grundsatze 1-3).- 9.2 Festlegung und Durchfuhrung des Verfahrens zur UEberwachung und Kontrolle der kritischen Punkte (HACCP-Grundsatze 4, 5).- 9.3 UEberprufung der Eigenkontrollsysteme, Dokumentation (HACCP-Grundsatze 6, 7).- Literatur.

Ecological Assessment of Polymers Strategies for Product Stewardship and Regulatory Programs John D. Hamilton and Roger Sutcliffe The expense of providing ecological assessments of new commercial products is formidable. The cost of the failure to comply with the current regulations--measured in fines, liability damages, and loss of public trust--is potentially much, much higher. Establishing effective environmental product stewardship strategies for assessment upfront not only promotes initial and continued compliance, it can reduce costs via the more efficient development of new products. Based on the collaboration of the Rohm and Haas Company and S.C. Johnson Wax with other manufacturers, contract laboratories, universities, and government agencies, Ecological Assessment of Polymers is the first complete reference to provide environment-oriented information about polymers from a product development and regulatory compliance perspective. A number of books deal with the potential hazards of pesticides and solvents. This is the first to focus on the commercial synthetic polymers that exist in laundry detergents, paints, super-absorbent diapers, packaging materials, and many other consumer and industrial products. Using the principles of environmental toxicology and chemistry, Ecological Assessment of Polymers approaches environmental evaluation as a decision-making process. The book demonstrates how assessment can be used as a planning tool for developing products, reducing potential liability, and creating new products, processes, and disposal systems. Featured discussions:

• Overviews of methods, instrumentation, and databases used by environmental scientists to assessprocesses/products involving polymers
• Environmental regulatory assessment schemes for preventing dangerous environmental exposure during manufacture, use, transport, storage, and disposal
• Interpretations of ecotoxicity and fate tests with polymers
• New directions of research in degradable polymers
• Life-Cycle Assessment (LCA) of polymers
• Polymer regulations from the United States, Canada, Europe, and the Pacific Region

Although contributing to the nutritional quality of the foods we consume, proteins also act as integral components by virtue of their diverse functional properties. The expression of these functional properties during the preparation, processing and storage of foods is largely dictated by changes to the structure or structure-related properties of the proteins involved. This work describes the nature of structure-function relationships so that the use of food protein sources can be optimized. The first section uses food systems as examples to demonstrate the intricate nature of the structure-function relationship. Later chapters discuss the techniques which are used to examine structural parameters or establish relationships between protein structure and function. This guide should prove useful for food chemists, scientists and technologists, and can serve as a reference for students of this field.

This book presents the proceedings of the International Conference on Health, Safety, Fire, Environment, and Allied Sciences (HSFEA 2018). The book highlights the latest developments in the field of science and technology aimed at improving health and safety in the workplace. The volume comprises content from leading scientists, engineers, and policy makers, discussing the effect of vehicular pollution, process, engineering, construction and other industrial activities on air quality and the impact these have on health and the environment. The contents of this volume will be of interest to researchers, practitioners, and policy makers alike.

This book contains 959 cosmetic and toiletry formulations, based on information received from numerous industrial companies and other organizations. This is Volume 4 of the Second Edition of this work; Volume 1 was published in 1989, Volume 2 in 1992, and Volume 3 in early 1995. There are no duplications in any of these volumes.

The data represent selections from manufacturers' descriptions made at no cost to, nor influence from, the makers or distributors of these materials. Only the most recent formulas have been included. It is believed that all of the trademarked raw materials listed are currently available, which will be of interest to readers concerned with raw material discontinuances.

The cosmetic and toiletry raw materials market is projected to increase to close to $2.0 billion in 1995. The information in this book will be of particular interest to anyone considering new products or process variations. Each formulation in the book is identified by a description of end use. The formulations include the following as available, in the manufacturer's own words: a listing of each raw material contained; the percent by weight of each raw material; suggested formulation procedure; and the formula source, which is the company or organization that supplied the formula.

Each formula is indexed in the section that is most applicable. The reader seeking a formula for a specific end use should check each section, which could possibly apply.

The formulations in the book are divided into twelve categories as shown below. In addition, a valuable section on Trade-Named Raw Materials is included, which lists trade names, a brief chemical description, and the supplier's name. Thefinal section contains Suppliers' Addresses and will no doubt be a useful tool to the reader.

Section titles are listed below. Parenthetic numbers indicate the number of formulations per topic.

This book provides expert coverage of the physical properties of new non-crystalline solids-tellurite glass smart materials-and the latest applications of these materials, offering insights into innovative applications for radiation shielding, energy harvesting, laser devices, and temperature sensing, among others. In particular, there is a focus on optics, energy conversion technology and laser devices, structural and luminescence properties for laser applications, optothermal and optical properties in the presence of gold nanoparticles, and lanthanide doped zinc oxyfluoro-tellurite glass as a new smart material. Additional chapters address the properties and uses of tellurite glasses in optical sensing, the significance of Near Infrared (NIR) emissions, solar cells, solar energy harvesting, luminescent displays, and the development of bioactive-based tellurite-lanthanide (Te-Ln) doped hydroxyapatite composites for biomedical applications. As the world's reliance on glass increases, this book serves as a link between the latest findings on tellurite glasses and real-world technological advancement. Academic researchers and industry professionals alike will find this book a useful resource in keeping abreast of recent developments in the field.

The NIOSH Pocket Guide to Chemical Hazards presents information taken from the NIOSH/OSHA Occupational Health Guidelines for Chemical Hazards, from National Institute for Occupational Safety and Health (NIOSH) criteria documents and Current Intelligence Bulletins, and from recognized references in the fields of industrial hygiene, occupational medicine, toxicology, and analytical chemistry. The information is presented in tabular form to provide a quick, convenient source of information on general industrial hygiene practices. The information in the Pocket Guide includes chemical structures or formulas, identification codes, synonyms, exposure limits, chemical and physical properties, incompatibilities and reactivities, measurement methods, respirator selections, signs and symptoms of exposure, and procedures for emergency treatment.

The damage that can occur in certain fibrous raw materials or in textiles during their production and storage of textiles is expertly described in this book by Karl Mahall. In particular, he explains methods for finding concealed textile defects by using microscopic analysis.Besides minor improvements and corrections, the new edition contains a new chapter "Poultry Feathers as Filling Material for Bedding and Textiles - Analysis of Faults." The reason for its inclusion is that natural feathers and down are not only used as a filling material for bedding but also for garments, such as anoraks, coats and sleeping bags.This book is especially useful as a manual for both chemical and textile engineers and quality engineers. It is also a useful reference for others in the textile industry in general.

This volume offers a comprehensive guide on the theory and practice of amorphous solid dispersions (ASD) for handling challenges associated with poorly soluble drugs. In twenty-three inclusive chapters, the book examines thermodynamics and kinetics of the amorphous state and amorphous solid dispersions, ASD technologies, excipients for stabilizing amorphous solid dispersions such as polymers, and ASD manufacturing technologies, including spray drying, hot melt extrusion, fluid bed layering and solvent-controlled micro-precipitation technology (MBP). Each technology is illustrated by specific case studies. In addition, dedicated sections cover analytical tools and technologies for characterization of amorphous solid dispersions, the prediction of long-term stability, and the development of suitable dissolution methods and regulatory aspects. The book also highlights future technologies on the horizon, such as supercritical fluid processing, mesoporous silica, KinetiSol (R), and the use of non-salt-forming organic acids and amino acids for the stabilization of amorphous systems. Amorphous Solid Dispersions: Theory and Practice is a valuable reference to pharmaceutical scientists interested in developing bioavailable and therapeutically effective formulations of poorly soluble molecules in order to advance these technologies and develop better medicines for the future.

As the population of the world continues to surge upwards, it is apparent that the global economy is unable to meet the nutritional needs of such a large populace. In an effort to circumvent a deepening food crisis, it is pertinent to develop new sustainability strategies and practices. Food Science, Production, and Engineering in Contemporary Economies features timely and relevant information on food system sustainability and production on a global scale. Highlighting best practices, theoretical concepts, and emergent research in the field, this book is a critical resource for professionals, researchers, practitioners, and academics interested in food science, food economics, and sustainability practices.

Over the past decade, industrial developments in the field of robotics have been aimed primarily at manufacturing. Many of the cases considered for automation have involved the processing of well-defined and rigid products within the motor car and aerospace industries. Current literature includes a large number of books covering both the fundamentals and applications of robots, but none of these books deals with food production as a specialist subject. In the recent past, considerable work has been done examining the use of robots for handling and processing food items. The main objective of this book is to provide an overview of specific applications in the meat, fish and poultry industries, thus increasing the awareness and confidence of the food industry in this technology and the opportunities it offers.

This book helps the reader to understand the specific properties of piezoelectric ceramic resonators. It provides their theoretical description by immitance and equivalent circuit method. The nummerical modelling described is accompanied by examples of properties measured experimentally. Piezoelectric ceramic transformers are also covered, followed by a series of solved and unsolved problems prepared specially for students.

This book features a selection of revised and extended research articles written by prominent researchers who participated in the 26th World Congress on Engineering and Computer Science (WCECS 2018), held in San Francisco, USA, on October 23-25, 2018. Topics covered include engineering mathematics, electrical engineering, communications systems, computer science, chemical engineering, systems engineering, manufacturing engineering and industrial applications. With contributions carefully chosen to represent the most cutting-edge research presented at the conference and highlighting the state of the art in engineering technologies and the physical sciences and their applications, the book is a valuable reference resource for graduate students and researchers working in these fields.

This book provides a comprehensive, step-by-step approach to organic process research and development in the pharmaceutical, fine
chemical, and agricultural chemical industries. Process R&D describes the steps taken, following synthesis and evaluation, to bring key
compounds to market in a cost-effective manner. More people are being hired for work in this area as increasing numbers of drug candidates are
identified through combinatorial chemistry and high-throughput screening. The book is directed to industrial (primarily organic) chemists, and
academicians (particularly those involved in a growing number of start-up companies) and students who need insight into industrial process R&D. Current books do not describe hands-on, step-by-step, approaches to solving process development problems, including route, reagent,
and solvent selection; optimising catalytic reactions; chiral syntheses; and "green chemistry." "Practical Process Research and Development" will be a valuable resource for researchers, managers, and graduate students.
* Provides insights into generating rugged, practical, cost-effective processes for the chemical preparation of "small molecules"
* Breaks down process optimization into route, reagent and solvent selection, development of reaction conditions, workup, crystallizations and more
* Includes over 100 tips for rapid process development
* Presents guidelines for implementing and troubleshooting processes

This book presents important developments in green chemistry, with a particular focus on composite materials chemistry. In recent years, natural polymers have generated much interest due to their unique morphology and physical properties. The book gives an introductory overview of green composites, and discusses their emerging interdisciplinary applications in various contemporary fields. The chapters, written by leading experts from industry and academia, cover different aspects of biodegradable green composites and natural polymers including their processing, manufacturing, properties, and applications. This book will be a valuable reference for beginners, researchers as well as industry professionals interested in biodegradable composites.

This second volume on detox fashion covers five key aspects relevant to the topic sustainable chemistry and wet processes: Sustainable Chemicals: A Model for Practical Substitution; Sustainable Wet Processing; Coloration and Functional Finishing of Cotton with Plant Extracts; Call for an Environmental Impact Assessment of Bio-based Dyeing-an Overview; and Enzymes: Biocatalysts for Cleaning Up the Textile and Apparel Sector. The book also presents interesting solutions at the level of the supply chain with regard to sustainable chemistry and wet processes.

Despite ongoing progress in nano- and biomaterial sciences, large scale bioprocessing of nanoparticles remains a great challenge, especially because of the difficulties in removing unwanted elements during processing in food, pharmaceutical and feed industry at production level. This book presents magnetic nanoparticles and a novel technology for the upscaling of protein separation. The results come from the EU Project "MagPro2Life", which was conducted in cooperation of several european institutions and companies.

This book describes the dynamics of low molecular weight and polymeric molecules when they are constrained under conditions of geometrical confinement. It covers geometrical confinement in different dimensionalities:

(i) in nanometer thin layers or self supporting films ("1-dimensional" confinement)

(ii) in pores or tubes with nanometric diameters ("2-dimensional" confinement)

(iii) as micelles embedded in matrices ("3-dimensional") or as nanodroplets.The dynamics under such conditions have been a much discussed and central topic in the focus of intense worldwide research activities within the last two decades. The present book discusses how the resulting molecular mobility is influenced by the subtle counterbalance between surface effects (typically slowing down molecular dynamics through attractive guest/host interactions) and confinement effects (typically increasing the mobility). It also explains how these influences can be modified and tuned, e.g. through appropriate surface coatings, film thicknesses or pore diameters. ""Dynamics in Confinement"" sums up the present state-of-the-art and introduces to the analytical methods of choice for the study of dynamics in nanometer-scale confinement.

Cancer is an incredibly diverse and difficult disease to treat, and even after decades of research there is no definitive cure. Therefore, it is highly crucial to search for novel and new organic molecules with high potency, low toxicity, and low mutagenicity with selective anticancer properties that are able to overcome frequently developed resistance to available drugs. Heterocyclic anticancer agents are an important class of drugs for cancer therapies. This book explores different heterocycles and their use as anticancer therapies. Topics covered include different heterocyclic derivatives, the impact of heterocycles on anticancer agent development, and naturally occurring heterocycles.

Databook of Surface Modification Additives contains data on 7 groups of additives, including anti-scratch and mar-preventing additives, gloss enhancement and surface matting additives, additives for formation of tack-free surface and tackifiers, and stain inhibiting additives. The information on each adhesion promoter is divided into five sections, including General Information, Physical Properties, Health and Safety, Ecological Properties and Use and Performance. This databook will be an extremely useful source of data for engineers, researchers and technicians interested in using additives to modify and improve the surface properties of materials.

This book addresses the basic understanding of food contaminants and their sources, followed by the techniques to measure food safety and quality. It is divided into four parts: Part A - sources of contaminants in foods, their associated health risks, and integrated management and alternative options to minimize contaminants; Part B - Technological assessment of conventional methods and selected advanced methods for the detection, identification and enumeration of microbial contaminates; Part C - Technological assessment of different chemical measurements techniques; and Part D - Technological assessment of different instrumental techniques to assess sensory properties of foods. Food safety is a growing concern due to the increase in food-borne illnesses caused by food adulteration, excessive use of pesticides, use of chemical preservatives and artificial fruit ripening agents, microbial contaminations, and improper food handling. Chemical contaminants in food could be transferred from environmental or agrochemical sources, personal care products, and other by-products of water disinfects. In addition, microbial food safety can be threatened due to the presence of many pathogens, such as Salmonella, Escherichia coli, Clostridium botulinum, Staphylococcus aureus, and Listeria monocytogenes in foods. Globally, strict regulations are imposed to limit the potential contaminants in foods. Development of accurate, rapid, and inexpensive approaches to test food contamination and adulteration would be highly valued to ensure global food safety. There are existing processes to ensure safety of food products from chemical and microbial contaminants. Apart from the existing measurement technologies, varieties of new techniques are also being emerged and these could be potential to ensure food safety and quality. In addition to chemical and microbial properties, sensory properties such as texture, mouth feel, flavor, and taste, are among the most important attributes of food products to ensure their acceptability by consumers. Two approaches are available to evaluate sensory properties of food products, namely subjective and objective analyses. The responses are perceived by all five senses: smell, taste, sight, touch, and hearing. The approach used in sensory evaluation varies depending on the types of foods and the ultimate goal of the testing. Sensory attributes are the most important quality parameters after ensuring the safety of foods.