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

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

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.

Progress in Medicinal Chemistry

This volume reviews recent advances in five important areas of medicin al chemistry which will be of interest both to chemists and to scienti sts of other disciplines engaged in medicines research and development.
Included are accounts of successful drug discovery programmes, dise ase targets of unmet medical need, and recent progress in new technolo gies which are considered by many to hold the key to future developmen ts in medicinal chemistry.

Sources, Chemistry, and Applications

Presenting up-to-date data in an easy-to-use format, this comprehensive overview of the chemistry of bioactive components of fruits and cereals addresses the role of these compounds in determining taste, flavor, and color, as well as recent claims of anticarginogenic, antimutagenic, and antioxidant capabilities. It provides detailed information on both beneficial bioactives such as phenolics, flavonoids, tocols, carotenoids, phytosterols, and avenanthramides and toxicant compounds including mycotoxins; aflatoxins, ocratoxin A, patulin, citrinin, cyclopiazonic acid, fumonisin, and zearalenon. A valuable resource for current knowledge and further research, it offers critical reviews, recent research, case studies, and references.

"Fruit and Cereal Bioactives: Sources, Chemistry, and Applications"

Presenting up-to-date data in an easy-to-use format, this comprehensive overview of the chemistry of bioactive components of fruits and cereals addresses the role of these compounds in determining taste, flavor, and color, as well as recent claims of anticarginogenic, antimutagenic, and antioxidant capabilities. It provides detailed information on both beneficial bioactives such as phenolics, flavonoids, tocols, carotenoids, phytosterols, and avenanthramides and toxicant compounds including mycotoxins; aflatoxins, ocratoxin A, patulin, citrinin, cyclopiazonic acid, fumonisin, and zearalenon. A valuable resource for current knowledge and further research, it offers critical reviews, recent research, case studies, and references.

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