This book examines topical data on the subject of chemical reactions in different phases of gas, liquid and solid states, such as the classification of polymers in reactivity toward nitrogen oxide; influence of the initiation rate of radicals on the kinetic characteristics of quercetin and dihydroquercetin in the methyl oleate oxidation; supercritical carbon dioxide swelling of polyheteroarylenes synthesised in N-methylpyrrolidone; inhibition of 2-hexenal oxidation by essential oils of ginger, marjoram, juniper berry, black and white pepper; specific properties of some biological composite materials; properties and applications of aminoxyl radicals in polymer chemistry and others.

This book examines topical data on the subject of chemical reactions in different phases of gas, liquid and solid states, such as the classification of polymers in reactivity toward nitrogen oxide; influence of the initiation rate of radicals on the kinetic characteristics of quercetin and dihydroquercetin in the methyl oleate oxidation; supercritical carbon dioxide swelling of polyheteroarylenes synthesised in N-methylpyrrolidone; inhibition of 2-hexenal oxidation by essential oils of ginger, marjoram, juniper berry, black and white pepper; specific properties of some biological composite materials; properties and applications of aminoxyl radicals in polymer chemistry and others.

This new book examines the chemistry and physical properties of polymers and composites within the framework of chemical kinetics, chemical physics and quantum calculations. Such an approach allows for quantitative estimation and physical treatment of oligomers, polymers and composites on the basis of polymers and filled polymers. In addition, information about calculations of bond energy in cluster aqueous nanostructures, mathematical modeling dependence of thermodynamic characteristics upon spatial-energy parameter of free atoms, exchange spatial-energy interactions and cyclohexane oxidation activated by glyoxal are a few of the topics discussed in this book.