Anion recognition plays a critical role in a range of biological processes, and a variety of receptors and carriers can be found throughout the natural world. Chemists working in the area of supramolecular chemistry have created a range of anion receptors, drawing inspiration from nature as well as their own inventive processes. This book traces the origins of anion recognition chemistry as a unique sub-field in supramolecular chemistry while illustrating the basic approaches currently being used to effect receptor design. The combination of biological overview and summary of current synthetic approaches provides a coverage that is both comprehensive and comprehensible. First, the authors detail the key design motifs that have been used to generate synthetic receptors and which are likely to provide the basis for further developments. They also highlight briefly some of the features that are present in naturally occurring anion recognition and transport systems and summarise the applications of anion recognition chemistry. Providing as it does a detailed review for practitioners in the field and a concise introduction to the topic for newcomers, Anion Receptor Chemistry reflects the current state of the art. Fully referenced and illustrated in colour, it is a welcome addition to the literature.

The desire to quantify the presence of analytes within diverse physiological, environmental and industrial systems has led to the development of many novel detection methods. In this arena, saccharide analysis has exploited the pair-wise interaction between boronic acids and saccharides. Boronic Acids in Saccharide Recognition provides a comprehensive review and critical analysis of the current developments in this field. It also assesses the potential of this innovative approach, outlining future lines of research and possible applications. Topics include: the molecular recognition of saccharides, the complexation of boronic acids with saccharides, fluorescent sensors and the modular construct of fluorescent sensors, further sensory systems for saccharide recognition and an extensive bibliography. This high level book is ideal for researchers both academic and industrial who require a comprehensive overview of the subject.