This volume is devoted to descriptions of non medical as well as medical uses for some drugs that have typically, or not so typically, been associated with drug abuse. One major objective of this book is to identify costs and benefits of drug abuse. The book highlights drugs including 3,4 methylenedioxymethamphetamine (MDMA), cannabinoids, opioids and methylphenidate because of their well-documented potential for abuse and provides new and emerging evidence of their potential to treat some chronic disease states alongside the potential consequences of exposure.

This volume is devoted to descriptions of non medical as well as medical uses for some drugs that have typically, or not so typically, been associated with drug abuse. One major objective of this book is to identify costs and benefits of drug abuse. The book highlights drugs including 3,4 methylenedioxymethamphetamine (MDMA), cannabinoids, opioids and methylphenidate because of their well-documented potential for abuse and provides new and emerging evidence of their potential to treat some chronic disease states alongside the potential consequences of exposure.

This book provides information on the techniques needed to analyze foods in laboratory experiments. All topics covered include information on the basic principles, procedures, advantages, limitations, and applications. This book is ideal for undergraduate courses in food analysis and is also an invaluable reference to professionals in the food industry. General information is provided on regulations, standards, labeling, sampling and data handling as background for chapters on specific methods to determine the chemical composition and characteristics of foods. Large, expanded sections on spectroscopy and chromatography also are included. Other methods and instrumentation such as thermal analysis, ion-selective electrodes, enzymes, and immunoassays are covered from the perspective of their use in the analysis of foods. A website with related teaching materials is accessible to instructors who adopt the textbook.

This fifth edition provides information on techniques needed to analyze foods for chemical and physical properties. The book is ideal for undergraduate courses in food analysis and is also an invaluable reference to professionals in the food industry. General information chapters on regulations, labeling, sampling, and data handling provide background information for chapters on specific methods to determine chemical composition and characteristics, physical properties, and objectionable matter and constituents. Methods of analysis covered include information on the basic principles, advantages, limitations, and applications. Sections on spectroscopy and chromatography along with chapters on techniques such as immunoassays, thermal analysis, and microscopy from the perspective of their use in food analysis have been expanded. Instructors who adopt the textbook can contact the editor for access to a website with related teaching materials.