Studies in Natural Products Chemistry, Volume 29: Bioactive Natural Products

EBook Description: At the bottom links you can free Studies in Natural Products Chemistry Volume 29 - Bioactive Natural Products ebook downloads

The organic molecules that are used, particularly in the areas of pharmacy and agrochemicals, are becoming more and more complex both in their chemical nature and spacial configuration. A complex molecular structure is inevitably fragile; it cannot be produced under severe conditions (in particular high pressure and temperature). In addition there is a problem of the scale-up of a product from the laboratory to the industrial scale. The control of the reactivity, selectivity, and yield and the use of sufficiently mild industrial conditions are all factors that must be taken into account by industrial chemists. Amongst the "tools" giving controllable reactivity, selectivity, and relatively mild reaction conditions is bromine. The organic chemistry of bromine sometimes gives surprising selectivities compared to those of chlorine. This volume which is based on "Orgabrom '93", brings together the main contributions presented at this event.

Keynotes in Organic Chemistry

The development of university organic chemistry curricula and the trend towards modularisation of chemistry courses has driven the need for smaller, highly focussed and accessible organic chemistry textbooks, which complement the very detailed �standard texts�, to guide students through the key principles of the subject.

This concise and accessible book provides organic chemistry notes for students studying chemistry and related courses at undergraduate level, covering core organic chemistry in a format ideal for learning and rapid revision. The material is organised so that fundamental concepts are introduced early, then built on to provide an overview of the essentials of functional group chemistry and reactivity, leading the student to a solid understanding of the basics of organic chemistry. Graphical presentation of information is central to the book, to facilitate the rapid assimilation, understanding and recall of critical concepts, facts and definitions.

Introduction to Quantum Mechanics: in Chemistry, Materials Science, and Biology

Introduction to Quantum Mechanics: in Chemistry, Materials Science, and Biology

"Basic Training in Chemistry"

Basic Training in Chemistry is unique in that it gathers into one source the essential information that is usually widely dispersed. This book can be used as a quick reference guide to the different disciplines of Chemistry: the areas covered are General, Inorganic, Organic, and Instrumental Analysis. Although comprehensive in nature, Basic Training in Chemistry is not meant to replace any standard textbook but rather to be a supplement or additional source of information, or even a comprehensive review guide. Basic Training in Chemistry is a useful addition to any academic or commercial laboratory setting where access to a wide variety of information is needed. The book can be an exceptional source of information for the undergraduate or graduate student as well as for the experienced chemist. Anyone needing a single source of information covering several different disciplines will find this book to be an excellent addition to their usual references.

Handbook of Chemistry and Physics,

Mirroring the growth and direction of science for nearly a century, the CRC Handbook of Chemistry and Physics, now in its 90th edition, adds several new tables that will be among the most accessed in the world. These include Structure and Functions of Common Drugs, Solubility Parameters of Polymers, Major World Earthquakes, and Equilibrium Constants of Selected Enzyme Reactions. It adds major updates to several more, including Threshold Limits for Airborne Contaminants, Mass Spectral Peaks of Common Organic Solvents, and Properties of the Solar System. It also adds a table of the Handbook's greatest fans: Nobel Laureates in Chemistry and Physics.

Biocatalysis for Green Chemistry and Chemical Process Development

This book describes recent progress in enzyme�driven green syntheses of industrially important molecules. The first three introductory chapters overview recent technological advances in enzymes and cell�based transformations, and green chemistry metrics for synthetic efficiency. The remaining chapters are directed to case studies in biotechnological production of pharmaceuticals (small molecules, natural products and biologics), flavors, fragrance and cosmetics, fine chemicals, value�added chemicals from glucose and biomass, and polymeric materials.

The book is aimed to facilitate the industrial applications of this powerful and emerging green technology, and catalyze the advancement of the technology itself.

Chemistry: An Atoms First Approach

Steve and Susan Zumdahl's books focus on helping readers build critical thinking skills through the process of becoming independent problem-solvers. Their philosophy is to help readers learn to "think like a chemists" so they can apply the process of problem solving to all aspects of their lives. In Chemistry: An Atoms First Approach (1st Edition), the Zumdahls use a meaningful approach that begins with the atom and proceeds through the concept of molecules, structure, and bonding, to more complex materials and their properties.

Advanced Organic Chemistry

Since its original appearance in 1977, Advanced Organic Chemistry has maintained its place as the premier textbook in the field, offering broad coverage of the structure, reactivity and synthesis of organic compounds. As in the earlier editions, the text contains extensive references to both the primary and review literature and provides examples of data and reactions that illustrate and document the generalizations.

The Chemistry of its Components

As a source of detailed information on the chemistry of food, this book is without equal. It investigates components which are present in large amounts (carbohydrates, fats, proteins, minerals and water) and also those that occur in smaller quantities (pigments, flavours, vitamins and preservatives). The fourth edition has been extensively rewritten to bring it right up to date, with many of the figures also having been redrawn. A number of new topics, many of which will be of particular interest to nutritionists, have been introduced, including modified starches, naturally occurring antioxidants, the health benefits of broccoli, and the production of glucose syrup. Topics of special interest to more advanced students are presented separately, and the structural formulae of around 600 food components are given.

Food: The Chemistry of its Components

As a source of detailed information on the chemistry of food, this book is without equal. It investigates components which are present in large amounts (carbohydrates, fats, proteins, minerals and water) and also those that occur in smaller quantities (pigments, flavours, vitamins and preservatives). The fourth edition has been extensively rewritten to bring it right up to date, with many of the figures also having been redrawn. A number of new topics, many of which will be of particular interest to nutritionists, have been introduced, including modified starches, naturally occurring antioxidants, the health benefits of broccoli, and the production of glucose syrup. Topics of special interest to more advanced students are presented separately, and the structural formulae of around 600 food components are given.

• Free IAS eBooks
• Free GRE eBooks
• Free MBA eBooks
• Free GATE eBooks