Organic chemistry Books

Book SynopsisThis updated text collects all the introductory aspects of beer brewing science into one place for undergraduate brewing science courses. This expansive and detailed work is written in conversational style, walking students through all the brewing basics from the origin and history of beer to the brewing process to post-brew packaging and quality control and assurance. As an introductory text, this book assumes the reader has no prior knowledge of brewing science and only limited experience with chemistry, biology and physics. The text provides students with all the necessary details of brewing science using a multidisciplinary approach, with a thorough and well-defined program of in-chapter and end-of-chapter problems. As students solve these problems, they will learn how scientists think about beer and brewing and develop a critical thinking approach to addressing concerns in brewing science. As a truly comprehensive introduction to brewing science, Brewing Science: A Multidisciplinary Approach, Second Edition walks students through the entire spectrum of the brewing process. The different styles of beer, the molecular makeup and physical parameters, and how those are modified to provide different flavors are listed. All aspects of the brewery process, from the different setup styles to sterility to the presentation of the final product, are outlined in full. All the important brewing steps and techniques are covered in meticulous detail, including malting, mashing, boiling, fermenting and conditioning. Bringing the brewing process full circle, this text covers packaging aspects for the final product as well, focusing on everything from packaging technology to quality control. Students are also pointed to the future, with coverage of emerging flavor profiles, styles and brewing methods. Each chapter in this textbook includes a sample of related laboratory exercises designed to develop a student’s capability to critically think about brewing science. These exercises assume that the student has limited or no previous experience in the laboratory. The tasks outlined explore key topics in each chapter based on typical analyses that may be performed in the brewery. Such exposure to the laboratory portion of a course of study will significantly aid those students interested in a career in brewing science.Table of ContentsChapter 1 – Introduction to Brewing Science 1.1 Science and the Brewer 1.1.1 The Scientific Method 1.2 What is Beer? 1.3 Some Common Conventions 1.3.1 Volume 1.3.2 Temperature 1.3.3 Weight 1.4 Yes Virginia, Beer contains Alcohol 1.5 A Short History of Beer in the World 1.5.1 The Very Early Years (pre-historic to Romans) 1.5.2 Beer in Europe before 1500 1.5.3 Colonization and the New World 1.5.4 Beer in Post-1700 Europe 1.5.5 Beer in the Far East 1.6 Beer in the United States 1.6.1 Beer unites the nation 1.6.2 Expansion across the west 1.6.3 Temperance and Prohibition 1.6.4 Prohibition in the US 1.6.5 Post-prohibition 1.6.6 Returning to the home 1.7 The Current Market for Beer Laboratory Exercises Familiarization with laboratory measurements Exploring the Internet Chapter 2 – Beer Styles 2.1 Judging Beer 2.1.1 Beer Styles 2.1.2 Conforming to a Style 2.2 Parameters that Classify a Beer Style 2.2.1 Physical Parameters 2.3 Common Beer Styles 2.3.1 Lagers 2.3.1.1 European Lagers 2.3.1.2 English Lagers 2.3.1.3 American Lagers 2.3.1.4 Other Lagers 2.3.2 Ales 2.3.2.1 European Ales 2.3.2.2 English, Scottish and Irish Ales 2.3.2.3 American Ales 2.3.3 Hybrids (talk about Calif. Common, etc…) 2.4 Historical Beer Styles 2.5 How to Sample and Taste Beer 2.5.1 Beer Glasses 2.5.2 Serving Temperature 2.5.3 Sampling and Tasting Laboratory Exercises Density measurements SRM Determination Chapter 3 – Molecules and Other Matters 3.1 The Atom 3.1.1 Compounds 3.2 Laws that Govern Atoms, Molecules, and Ionic Compounds 3.3 The World of Carbon-Containing Molecules 3.3.1 Basic Functional Groups in Brewing 3.3.2 Amino acid polymers 3.3.3 Drawing Organic Molecules 3.3.4 Naming Organic Molecules 3.4 Reactions of Organic Molecules 3.4.1 Oxidation and Reduction 3.4.2 Condensation Reactions 3.4.3 Isomerization Reactions 3.4.4 Radical Reactions 3.4.5 Maillard Reactions Laboratory Exercises Building models in 3-D Chapter 4 – Overview of the Brewing Process 4.1 Overview of the Process 4.1.1 Agriculture 4.1.2 Malting 4.1.3 Milling 4.1.4 Mashing 4.1.5 Lautering and Sparging 4.1.6 Boiling 4.1.7 Fermentation 4.1.8 Maturation 4.1.9 Filtration 4.1.10 Packaging 4.2 Cleaning and Sterilizing 4.3 Inputs and Outputs 4.3.1 Water 4.3.2 Grains and Malts 4.3.3 Hops 4.3.4 Yeast 4.3.5 Finished product Laboratory Exercises Sketch the overview Research on Barley Chapter 5 – Malting and Water 5.1 Biology of Barley 5.1.1 The Barley Corn 5.1.2 Barley and the Farmer 5.1.3 Barley Diseases and Pests 5.1.4 Sorting and Grading 5.2 Malting Barley 5.2.1 Germination of Barley 5.2.2 Equipment used in Malting 5.2.3 Problems Arising from Malting 5.3 Maillard Reactions 5.4 Water – the most important ingredient 5.4.1 Types of water 5.4.1.1 Aquifers 5.4.1.2 Brewery Water 5.4.2 What’s in the water? 5.4.2.1 Cations in water 5.4.2.2 Anions in water 5.4.2.3 Reactions in water 5.4.3 pH 5.4.3.1 Residual Alkalinity Laboratory Exercises Germination of barley Chapter 6 – Milling and Mashing 6.1 Milling 6.1.1 Purpose of milling 6.1.2 Equipment used in milling 6.2 Purpose of mashing 6.3 Equipment used in Mashing 6.3.1 Cereal Cookers 6.3.2 Mash Mixer and Mash Kettles 6.3.3 Mash Tun 6.3.4 Processes in Mashing 6.4 Enzymes and what they are 6.5 Chemistry while Resting 6.5.1 Starch 6.5.1 Phytase 6.5.2 Glucanase 6.5.3 Proteases and peptidases 6.5.4 Alpha-amylase 6.5.5 Beta-amylase 6.5.6 Mashout 6.6 Efficiency of Extraction 6.6.1 Efficiency Calculations 6.6.2 Mash pH 6.6.3 Mash Thickness Laboratory Exercises The Effect of Temperature and pH on Mashing Efficiency Chapter 7 – Lautering and Sparging 7.1 Introduction 7.2 Fluid physics: Static case 7.2.1 Pressure 7.2.2 Pascal’s Law 7.3 Fluid Physics: Dynamic case 7.3.1 Conservation of mass: the continuity equation 7.3.2: Bernoulli’s principle and laminar flow 7.3.3 Pressure and Hydraulic Head 7.3.4 Head and Pump Dynamics. 7.3.5 Darcy’s Law and laminar flow in porous media 7.4 Equipment used in Sparging and Lautering 7.4.1 Batch Sparging 7.4.2 Fly Sparging 7.4.3 Mash Filter 7.5 When do we stop sparging? Laboratory Exercises Exploring Darcy’s law Chapter 8 – Boiling 8.1 Why Boil the Wort? 8.2 The Equipment of the Boil 8.2.1 Metals and Heating 8.2.2 Corrosion 8.2.3 Methods for Heating 8.2.4 Direct Fire Vessels 8.2.5 Calandria 8.2.6 Other Heating Systems 8.3 Heat and Temperature 8.3.1 Types of Energy 8.4 Heat Capacity and Heat Transfer 8.4.1 Phase Transition – Boiling 8.4.2 Power 8.5 Hops in the Boil 8.5.1 The hop flower revisited 8.5.2 Hop Oil Constituents 8.5.3 Modified Hop Oils Laboratory Exercises Hop Tea and Identifying Flavors Determination of Percent Hop Acids in Hops. Determination of Wort Viscosity during Boil. Chapter 9 – Cooling and Fermenting 9.0 Setting the Stage 9.1 Wort Chilling 9.1.1 Heat Exchangers 9.1.2 Multiple stage heat exchangers 9.2 Equipment used in Fermentation 9.2.1 Refrigeration 9.2.1.1 Introductory Thermodynamics. State variables and processes. 9.2.1.2 Internal energy and the first law of thermodynamics 9.2.1.3 Thermodynamic Processes 9.2.1.4 Reversible and irreversible processes in thermodynamics 9.2.1.5 The most efficient cycle: The Carnot cycle. 9.2.1.6 Type of refrigerants. 9.2.1.7 Mechanical implementation of refrigeration. Glycol circulation. 9.2.2 Fermenters, CCV, round squares. 9.2.2.1 Aeration and pressure effects 9.3 Yeast 9.3.1 Yeast Morphology 9.3.2 Yeast Metabolism 9.3.2.1 Aerobic Conditions 9.3.2.2 Anaerobic Conditions 9.3.2.3 Effects on metabolism 9.3.3 Products of Yeast Laboratory Exercises The Effect of Sugars on Fermentation Chapter 10 – Maturation and Carbonation 10.1 The purpose of maturation 10.1.1 Secondary fermentation 10.1.2 Warm maturation 10.1.3 Cold maturation 10.1.4 Other adjustments 10.2 Equipment Used in Maturation 10.2.1 Horizontal versus Vertical 10.2.2 Cask Conditioning 10.3 Carbonation 10.3.1 The principles of carbonation 10.3.2 Equipment used to Carbonate 10.3.2.1 Inline methods 10.3.2.2 Online methods 10.3.3 Issues with Carbonation Laboratory Exercises Diacetyl Determination in Beer Adjusting the Color Chapter 11 – Clarification and Filtration 11.1 Introduction 11.2 Colloids and Colloidal Stability 11.2.1 What is a colloid? 11.2.2 Formation in beer 11.2.3 Turbidity Measurements 11.2.4 Shelf-life 11.3 Clarification 11.3.1 During Boiling 11.3.2 During Fermentation 11.3.3 During Maturation 11.4 Filtration 11.4.1 Principles of filtration 11.4.2 Filtration equipment 11.4.2.1 The Sheet Filter 11.4.2.2 The Lenticular Filter 11.4.2.3 Powder Filters (Candle, Leaf, and Plate&Frame Filters) 11.4.2.4 Crossflow Filters 11.4.3 Issues with Filtration 11.4.3.1 Product Safety Hazards 11.4.3.2 Product Quality Hazards 11.4.3.3 Operator Safety Hazards Chapter 12 – Packaging 12.1 Introduction 12.2 Carbonation and Other Gases 12.2.1 Pressure Loss in Transferring Liquids 12.2.2 Temperature Increases during production 12.2.3 Other Gases used in “carbonation” 12.3 Packaging 12.3.1 Small Pack 12.3.1.1 Bottles 12.3.1.2 Cans 12.3.1.3 Plastic 12.3.2 Large Pack 12.4 Pasteurization 12.4.1 Tunnel Pasteurization 12.4.2 Flash Pasteurization 12.4.3 Other methods of Pasteurization Laboratory Exercises Thermal Expansion of Water Chapter 13 – Quality Assurance and Quality Control 13.1 What is Quality? 13.1.1 Quality for the Consumer 13.1.2 Quality for the Brewery 13.1.3 What Quality is not 13.2 Quality Control 13.2.1 Methods in Quality Control 13.3 Quality Assurance 13.3.1 Good Brewery Practice 13.3.2 Addressing production using PDCA 13.4 Addressing Product Safety 13.4.1 FSMA 13.4.2 HACCP 13.5 Sensory Analyses 13.5.1 Types of sensory evaluations 13.6 Safety in the Brewery Laboratory Exercises Turbidity in Beer Appendix A – Math for the Brewer A.0 Introduction A.1 Designing your brew A.1.1 Volume. A.1.2 Designing the Grain Bill A.1.3 Hops A.1.4 Percent alcohol by volume (ABV) A.1.5 Color and SRM A.2 Misc - Strike water temperature Appendix B – R134a Refrigerant Data B.0 Introduction B.1 Saturated, organized by Temperature B.2 Saturated, organized by pressure B.3 Superheated Vapor Appendix C – Sensory Statistical Data C.0 Introduction C.1 Difference Testing Statistics

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Book SynopsisCyclodextrins (CD) are cyclic oligosaccharides containing 6, 7 or 8 glucose units (α, β or γ-CD, respectively) in a truncated molecular shape. Their cyclic molecular structure contains a hydrophilic surface and a hydrophobic cavity at the center that can interact (host) with external hydrophobic compounds (guest molecules). Cyclodextrins have been categorized as Generally Recognized As Safe (GRAS) in the USA, “natural products” in Japan, and as “novel food” in Australia, New Zealand and EU countries. They are therefore widely used in food production to encapsulate hydrophobic compounds, including solid, liquid and gas molecules, in order to solubilize, stabilize or control the release rate of these components. To date, there has been no comprehensive review of the very large number of studies performed on encapsulation using cyclodextrin powders for food applications in recent years. This text fills that gap for academics in the encapsulation field and for industry professionals who want to gain a solid understanding of encapsulation functionality of cyclodextrin powders. The book consists of 16 chapters in which chapter 1 introduces cyclodextrin properties and its applications in food processing, and chapters 2-16 explore applications of cyclodextrin in encapsulation for many guest compounds. These compounds include gases, flavors, colors, pigments, polyphenols (plant bioactive compounds), essential oils, lipids (cholesterol and polyunsaturated fatty acids), vitamins, fruit ripening controlling compounds, and antifungal and antimicrobial compounds. These chapters also discuss functionalities of cyclodextrin in packaging, masking off-flavor and off-taste, and as dietary fiber. Covering a broad range of cyclodextrin applications and suitable for both newcomers to encapsulation technology and those with experience, Functionality of Cyclodextrins in Encapsulation for Food Applications is a unique and essential reference on this increasingly important topic.Table of ContentsChapter 1: Properties of cyclodextrins and their applications in food processing Yoshiyuki Ishida and Thao M. Ho Chapter 2: Solid encapsulation method: ethylene gas encapsulation into amorphous alpha-cyclodextrin powder Thao M. Ho, Kamornrath Sungkaprom, Binh T. Ho and Bhesh R. Bhandari Chapter 3: Encapsulation of gases Thao M. Ho and Bhesh R. Bhandari Chapter 4: Encapsulation of flavors Thi Van Anh Nguyen and Hidefumi Yoshii Chapter 5: Encapsulation of colors and pigments Afroza Sultana and Hidefumi Yoshii Chapter 6: Encapsulation of polyphenols, plant bioactive compounds Diana Alves and Eva Pinho Chapter 7: Encapsulation of essential oils Jaruporn Rakmai, Juan-Carlos Mejuto, Yaxin Sang, Seid Mahdi Jafari, Jianbo Xiao and Jesus Simal-Gandara Chapter 8: Encapsulation of lipids Afroza Sultana and Hidefumi Yoshii Chapter 9: Encapsulation of nutraceuticals and vitamins Yukiko Uekaji and Keiji Terao Chapter 10: Encapsulation of antimicrobial compounds Adrián Matencio, Silvia Navarro-Orcajada, Francisco García-Carmona and José Manuel López-Nicolás Chapter 11: Encapsulation for packaging Éva Fenyvesi, István Puskás and Lajos Szente Chapter 12: Encapsulation for masking off-flavor and off-tasting in food production Lajos Szente, Tamás Sohajda and Éva Fenyvesi Chapter 13: Alpha-cyclodextrin functions as a dietary fiber Keita Chikamoto and Keiji Terao Chapter 14: Complexation of ingredients in foods by alpha-cyclodextrin to improve their functions Takahiro Furune and Keiji Terao Chapter 15: Fruit packaging with 1-methylcyclopropene included in alpha-cyclodextrin Hermawan D. Ariyanto and Hidefumi Yoshii Chapter 16: Encapsulation of fruit ripening controlling compounds Chalida Cholmaitri, Natta Laohakunjit, Apiradee Uthairatanakij and Bhesh R. Bhandari

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Book SynopsisThis textbook provides a simple approach to understand the various complex aspects of stereochemistry. It deals with basic static stereochemistry and gives an overview of the different isomeric forms and nomenclatures. With simple writing style and many examples, this book covers the topics such as stereochemistry of hydrocarbons, alkenes, cycloalkenes, optically active compounds, trivalent carbon, fused, bridged and caged rings and related compounds. This textbook also covers the additional topics such as optical rotatory dispersion and circular dichroism, steroechemistry of elimination reactions, substitution reactions, rearrangement reactions and pericyclic reactions. The book includes pedagogical features like end-of-chapter problems and key concepts to help students in self-learning. The textbook is extremely useful for the senior undergraduate and postgraduate students pursuing course in chemistry, especially organic chemistry. Besides, this book will also be a useful reference book for professionals working in various chemical industries, biotechnology, bioscience and pharmacy.Table of Contents1. Introduction 2.- Stereochemistry of Organic Compounds Containing Carbon- Carbon Single Bonds (Hydrocarbons) 3.- Stereochemistry of Organic Alicyclic Compounds Containing Carbon-Carbon Double Bonds (Alkenes and Cycloalkenes) 4.- Stereochemistry of Organic Compounds containing Asymmetric Carbon 5.- Symmetry Elements 6.- Stereochemistry of Optically Active Compounds having no Asymmetric Carbon Atoms 7.- Stereochemistry of Trivalent Carbon 8.- Stereochemistry of Fused, Bridged and Caged Rings and Related Compounds 9.- Optical Rotatory Dispersion and Circular Dichroism 10.- Stereochemistry of Addition Reactions 11.- Stereochemistry of Elimination Reactions 12.- Stereochemistry of Substitution Reactions 13.- Stereochemistry of Rearrangement Reactions 14.- Stereochemistry of Pericyclic Reactions 15.- Stereochemistry of Some Compound Containing Heteroatoms 16.- Stereochemistry of Some Heterocyclic Compounds 17.- Stereochemistry of Some Biomolecules 18.- Stereoselective Synthesis 19.- Enantioselective– Stereoselective Organic Reactions.

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Book SynopsisThis book is designed as an easy night's read and introduction to fossil soils and the relatively new disciplines of Paleopedology and Astropedology. It includes line art and color illustrations to visualize the topic for the informed layperson or interested colleagues. It provides comprehensive information on paleosols, which are soils of the past providing a variety of clues to the evolution of life and climate on Earth and deals with topics such as the evolution of grassland ecosystems, mass extinction of the Late Permian and origin of life, all viewed from the perspective of the fossil record of soils. This turns out to be a refreshing new perspective of wide interest.Trade Review“Soil Grown Tall, reviewed here, is a shorter summary intended for a wider audience. … Retallack’s book is well stuffed with insights and ideas, some quite startling. … The book shines with a sense of the beauty of landscape, which has served Retallack well. The book is full of well-chosen reminiscences, which lend life to the narrative. … The book is clearly written, well illustrated, and well produced.” (Egbert Giles Leigh, Evolution, Education & Outreach, Vol. 15 (1), 2022)Table of ContentsChapter 1. Rainbow rocks Chapter 2. Soil as a many splendored thing Chapter 3. Civilization built from soil Chapter 4. Humanity from global change Chapter 5. Grass that changed the world Chapter 6. Death from the sky Chapter 7. An occasion for flowers Chapter 8. Dinosaurs and dirt Chapter 9. World's greatest mid-life crisis Chapter 10. Roots of trees Chapter 11. Mighty millipedes Chapter 12. Lichens and till Chapter 13. When the rust set in Chapter 14. Soils in space Chapter 15. Living soil Chapter 16. The Proserpina Principle Further Reading Index

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Book SynopsisThis book is designed as an easy night's read and introduction to fossil soils and the relatively new disciplines of Paleopedology and Astropedology. It includes line art and color illustrations to visualize the topic for the informed layperson or interested colleagues. It provides comprehensive information on paleosols, which are soils of the past providing a variety of clues to the evolution of life and climate on Earth and deals with topics such as the evolution of grassland ecosystems, mass extinction of the Late Permian and origin of life, all viewed from the perspective of the fossil record of soils. This turns out to be a refreshing new perspective of wide interest.Trade Review“Soil Grown Tall, reviewed here, is a shorter summary intended for a wider audience. … Retallack’s book is well stuffed with insights and ideas, some quite startling. … The book shines with a sense of the beauty of landscape, which has served Retallack well. The book is full of well-chosen reminiscences, which lend life to the narrative. … The book is clearly written, well illustrated, and well produced.” (Egbert Giles Leigh, Evolution, Education & Outreach, Vol. 15 (1), 2022)Table of ContentsChapter 1. Rainbow rocks Chapter 2. Soil as a many splendored thing Chapter 3. Civilization built from soil Chapter 4. Humanity from global change Chapter 5. Grass that changed the world Chapter 6. Death from the sky Chapter 7. An occasion for flowers Chapter 8. Dinosaurs and dirt Chapter 9. World's greatest mid-life crisis Chapter 10. Roots of trees Chapter 11. Mighty millipedes Chapter 12. Lichens and till Chapter 13. When the rust set in Chapter 14. Soils in space Chapter 15. Living soil Chapter 16. The Proserpina Principle Further Reading Index

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Book Synopsis Marine plant life is an abundant source of nutrients that enhance the daily diet. In recent years, consuming diets rich in seaweeds or their extracts have been shown to provide health benefits due to being rich in macronutrients, micronutrients and nutraceuticals. The commercial value of seaweeds for human consumption is increasing annually, and some countries harvest several million tons annually. The seaweeds industry is valued at around $12 billion in 2017, and supports millions of families worldwide. Seaweeds production grew globally by 30 million tons in 2016. Seaweeds have seen increasing usage in the food industry due to their abundance of beneficial nutrients, vitamins and ω–3 fatty acids. To date there have been no books that comprehensively cover up-to-date information on seaweeds cultivation, processing, extraction and nutritional properties. This text lays out the properties and effects of seaweeds from their use as bioresources to their use in the feed industry to their applications in wastewater management and biofuels. Sustainable Global Resources of Seaweeds Volume 2: Industrial Perspectives offers a complete overview of the application of seaweeds into food, pharmaceuticals and other health-based applications. The first section focuses on the various foods derived from seaweeds, including extensive insight into the beneficial nutrients these plants contain. The many functional foods derived from sea plants are covered in detail, including foods from tropical seaweeds, macroalgae, Monostroma, Caulerpa, Palmaria, Gracillaria, Porphyra, Laminaria, Fucus, Undaria, and many more. The chapters delve further into the nutritional makeup of these foods, their health benefits and chemical makeup. A second section is dedicated to the pharmaceutical applications of seaweeds and their many health benefits. With chapters devoted to vitamin sources, health properties and pharmaceutical applications, this section acts as a single source for researchers exploring the pharmaceutical applications and possibilities of seaweeds. Research, development, and commercial applications are explored, plus a complete picture of the multitude of health benefits derived from these plentiful and beneficial plants. For researchers in search of a comprehensive and up-to-date source on the application of nutrient-rich seaweeds from across the world into novel foods and pharmaceuticals, look no further than this volume. Table of ContentsI USEFUL CONSTITUENTS INCLUDING BIOACTIVE COMPOUNDS FROM SEAWEEDS FOR FOOD AND HEALTH APPLICATIONS 1. Macroalgae as food: composition, nutritional value and healthy attributes: Garcia-Vaquero, Marco; School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4. Email: marco.garciavaquero@ucd.ie 2. Seaweeds foods and their nutritional value; Ana M. M. Gonçalves1,2,*, Ana Valado1,3, João C. Marques1, Leonel Pereira1; 1University of Coimbra, MARE – Marine and Environmental Sciences Centre, Department of Life Sciences, CalçadaMartim de Freitas, 3000-456, Coimbra, Portugal; 2 Department of Biology and CESAM, University of Aveiro, 3810-193 Aveiro, Portugal; 3 Polytechnic Institute of Coimbra, ESTeSC-Coimbra Health School, Department of Biomedical Laboratory Sciences, Rua 5 de Outubro, S. Martinho do Bispo, Apart. 7006, 3046-854 Coimbra, Portugal.; *Corresponding author email: amgoncalves@uc.pt 3. Gracilaria: An Emerging source of agar feedstock – with special reference to industrially important species” Kanchan Sambhwani, Mudassar Anisoddin Kazi and Vaibhav A. Mantri; Principal Scientist & Divisional Chair, Applied Phycology and Biotechnology Division, CSIR-Central Salt and Marine Chemicals Research Institute, GijubhaiBadhekaMarg, Bhavnagar – 364002, Gujarat, India; email: vaibhav@csmcri.res.in 4. . Nutritional value of tropical Seaweeds for functional food applications: An Overview; Suhaila Mohamed;Laboratory of UPM-MAKNA Cancer Research, Institute of Bioscience, Universiti Putra Malaysia (UPM), 43400 Serdang, Selangor, Malaysia . 5. Seaweeds: Potential applications to augment the nutritional composition and health benefits of food and food products; Jesmi Debbarma1*, Viji P1., MadhusudanaRao B.1 and Ravishankar C. N2; 1ICAR- Central Institute of Fisheries Technology (CIFT), Visakhapatnam Research Centre, Visakhapatnam, India2 ICAR- Central Institute of Fisheries Technology (ICAR-CIFT), Cochin, India; * Corresponding author: jessmi.cife@gmail.com 6. Seaweeds as a functional food: a comprehensive review of its antioxidants and therapeutic merits against oxidative stress-mediated chronic diseases; Mostafa I. Waly* Food Science and Nutrition Department, College of Agricultural and Marine Sciences, Muscat, Sultan Qaboos University; *Correspondence Email Address: mostafa@squ.edu.om 7. Nutritional Composition and Phytochemical Profile of Brown Seaweeds: An Overview; *1Hema Vijayan P .U, 1Geena George and 2Lizzy Mathew;1R& D Centre, Bharathiar University, Coimbatore; 2Department of Botany, St.Teresa’s College (Autonomous), Ernakulam; Corresponding author: *gourijayan@gmail.com; Red seaweeds: a contribution for nutraceutical food productsDiana Pacheco1, Adriana Leandro1, Glacio Araújo2, João Cotas1, Ana Marta Mendes Gonçalves1,3, Leonel Pereira1,*1 University of Coimbra, MARE – Marine and Environmental Sciences Centre, Department of Life Sciences, CalçadaMartim de Freitas, 3000-456, Coimbra, Portugal.2 Federal Institute of Education, Science and Technology of Ceará – IFCE, Campus Aracati, CE 040, km 137,1, 62800-000, Aracati,Ceará, Brazil.3Department of Biology and CESAM, University of Aveiro, 3810-193 Aveiro, Portugal.*Corresponding author email: leonel.pereira@uc.pt 8. Laminariaceae: Its use in food and health implications; Prof. Dr. OlesyaMalyarenko and Dr. RozaUsoltseva; The Laboratory of Enzyme Chemistry, G.B. Elyakov Pacific Institute of Bioorganic Chemistry FEB RAS, Vladivostok, Russia Federation; E-mail: vishchuk87@gmail.com 9. Sargassum species: its use in food and health implications;Elena M. Balboa1, Mª Cristina Taboada2, Herminia Domínguez1; 1Department of Chemical Engineering, University of Vigo (Campus Ourense), EdificioPolitécnico, As Lagoas, 32004 Ourense, Spain; email: herminia@uvigo.es; 2Department of Physiology, Faculty of Pharmacy, University of Santiago de Compostela. 15786 Santiago de Compostela, Spain; email: mariacristina.taboada@usc.es 10. Food applications and health benefits of the genus Gigartina (Rhodophyta) ; João Cotas1,Sara García-Poza 1, Diana Pacheco 1, Adriana Leandro 1, Glacio Araújo 2, Ana M. M. Gonçalves1,3, Leonel Pereira1,* 1University of Coimbra, MARE – Marine and Environmental Sciences Centre, Department of Life Sciences, CalçadaMartim de Freitas, 3000-456, Coimbra, Portugal.2 Federal Institute of Education, Science and Technology of Ceará – IFCE, Campus Aracati, CE 040, km 137,1, 62800-000, Aracati, Ceará, Brazil.3 Department of Biology and CESAM, University of Aveiro, 3810-193 Aveiro, Portugal. *Corresponding author email: leonel.pereira@uc.pt 11. Red seaweeds: a contribution for nutraceutical food products;Diana Pacheco1, Adriana Leandro1, Glacio Araújo2, João Cotas1, Ana Marta Mendes Gonçalves1,3, Leonel Pereira1,*1University of Coimbra, MARE – Marine and Environmental Sciences Centre, Department of Life Sciences, CalçadaMartim de Freitas, 3000-456, Coimbra, Portugal.2Federal Institute of Education, Science and Technology of Ceará – IFCE, Campus Aracati, CE 040, km 137,1, 62800-000, Aracati,Ceará, Brazil. 3Department of Biology and CESAM, University of Aveiro, 3810-193 Aveiro, Portugal.*Corresponding author email: leonel.pereira@uc.pt 12. Gracilaria as the major source of agar for food, health and biotechnology applications;Wei-Kang Lee, Yi-Yi Lim, Chai-Ling Ho*; Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, 43400 UPM-Serdang, Selangor, Malaysia Email addresses: Wei-Kang Lee:leeweikang@outlook.com; Yi-Yi Lim:limyiyi1109@hotmail.com; Chai-Ling Ho:clho@upm.edu.my (Corresponding author). 12. Marine algal colorants for the food industries ; Prof. Laurent Dufosse ; University of LaReunion, Biotechnologylab, email : laurent.dufosse@univ-reunion.fr 13. The new products from brown seaweeds: Fucoxanthin and phlorotannins;Xiaojun Yan1, Jinrong Zhang1, Shan He1, Wei Cui2, Fengzheng Gao3 ; 1Ningbo University, Key Laboratory of Marine Biotechnology, Ningbo, 315211, China; 2Ningbo University, School of Medicine, Ningbo, 315211, China; 3Wageningen University, Bioprocess Engineering, AlgaePARC, P.O. Box 16, 6700 AA, Wageningen, Netherlands; Correspondence: Xiaojun Yan, E mail: yanxj@zjou.edu.cn; yanxiaojun@nbu.edu.cn; email: gaofengzheng@outlook.com 14. Seaweed: their role in gut health; Mauricio Alfredo Ondarzabiochem93@hotmail.com; Red de Glicociencia en Salud (CONACYT). Investigador y Divulgador. Irapuato, Guanajuato, México. 15. Investigation on the beneficial use of seaweed in bread and the broader food industry. James A. Griffin , Technological University, Dublin, james.griffin@dit.ie 16. Emerging trends on protein extraction from seaweeds: Challenges and opportunities; Tejal K. Gajaria1,2,C.R.K. Reddy3&Vaibhav A. Mantri*1,2 ; 1Academy of Scientific and Innovative Research, Ghaziabad-201002, Uttar Pradesh, India; 2CSIR-Central Salt and Marine Chemicals Research Institute, Bhavnagar-364002, Gujarat, India; 3Indian Centre for Climate and Societal Impact Research, Ari Vivekanand Research and Training Institute, Mandvi, Katchchh-370465, Gujarat, India; *Correspondence to be addressed to: vaibhav@csmcri.res.in 17. Sustainable and biodegradable active films based on seaweed compounds to improve shelf life of food products; Marlene A. Trindade1, Cláudia Nunes2,3, Manuel A. Coimbra3, Fernando J. M. Gonçalves1,4, João C. Marques5 and Ana M. M. Gonçalves1,4,5*; 1Department of Biology, University of Aveiro, 3810-193 Aveiro, Portugal; 2CICECO, Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal; 3LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal; 4CESAM, University of Aveiro, 3810-193 Aveiro, Portugal; 5University of Coimbra, MARE – Marine and Environmental Sciences Centre, Department of Life Sciences, Calçada Martim de Freitas, 3000-456, Coimbra, Portugal; *Corresponding author email: anamartagoncalves@ua.pt; amgoncalves@uc.pt 18. Toxicity and Food Safety of "Novel Foods": Seaweeds; Lydia Ferrara1 Monica Gallo2 Daniele Naviglio3; 1University of Naples Federico II, Department of Pharmacy, Naples, Italy;; 2University of Naples Federico II, Department of Molecular Medicine and Medical Biotechnology, Naples, Italy; 3University of Naples Federico II, Department of Chemical Sciences, Naples, Italy; email: lyferrar@unina.it 19. Seaweed as food: Ways to guarantee their quality.Pedro Monteiro 1, JoãoCotas 2, Adriana Leandro 2, Diana Pacheco 2, Artur Figueirinha 3,4, Gabriela Jorge Silva 1, Leonel Pereira 2, Ana M. M. Gonçalves 2,5,*; 1University of Coimbra, Faculty of Pharmacy and Center for Neurosciences and Cell Biology, Health Sciences Campus, Azinhaga de Santa Comba, 3000-548 Coimbra, Portugal; 2University of Coimbra, MARE – Marine and Environmental Sciences Centre, Department of Life Sciences, 3001-456 Coimbra, Portugal; 3University of Coimbra, LAQV, REQUIMTE, Faculty of Pharmacy of the University of Coimbra, Azinhaga de Santa Comba, 3000-548 Coimbra, Portugal; 4University of Coimbra, Faculty of Pharmacy of University of Coimbra, 3000-548 Coimbra, Portugal; 5Department of Biology and CESAM, University of Aveiro, 3810-193 Aveiro, Portugal; *Corresponding author email: amgoncalves@uc.pt 20. Global trade of seaweed foods; Sara García-Poza1, Adriana Leandro1, João Cotas1, Tiago Morais2, Diana Pacheco1, Leonel Pereira1, João C. Marques1, Ana M. M. Gonçalves1,3,*; 1University of Coimbra, MARE – Marine and Environmental Sciences Centre, Department of Life Sciences, Calçada Martim de Freitas, 3000-456, Coimbra, Portugal; 2Lusalgae, Lda, Incubadora de Empresas da Figueira da Foz, Rua das Acácias N° 40-A, 3090-380 Figueira da Foz, Portugal; 3Department Glof Biology and CESAM, University of Aveiro, 3810-193 Aveiro, Portugal; *Corresponding author email: amgoncalves@uc.ptSeaweed based polymers for various commercial applications: An overview.Prof. Dr. Adriana N. Mauri, Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CONICET CCT La Plata y Facultad de Ciencias Exactas, Universidad Nacional de La Plata, 47 y 116 S/N°, B1900JJ La Plata, Argentina.e-mail: anmauri@quimica.unlp.edu.ar;Prof. Yolanda Freile-Pelegrin, Departmento de Recursosdel Mar. CINVESTAV-IPN, Unidad Merida, Merida, Yucatan, Mexico. Email:yolanda.freile@cinvestav.mx TO INCLUDE SEAWEED RECEIPES TO INCLUDE NUTRITIONAL ASPECTS OF SEAWEED RECEIPES II PHARMACEUTICAL APPLICATIONS OF SEAWEEDS AND HEALTH BENEFITS: 21. Vitamin B12 sources and seaweeds; Fumio Watanabe and Tomohiro Bito; Department of Agricultural, Life, and Environmental Sciences, Faculty of Agriculture, Tottori University, Tottori 680-8553, Japan; E-mail address: watanabe@tottori-u.ac.jp, bito@tottori-u.ac.jp 22. Health properties of seaweeds;Conrad O. Perera* 1 , Anne D. Perera 2 and Mona Al-Zahrani1; *Corresponding author’s email: conradperera@gmail.com School of Chemical Sciences, Food Science Program, The University of Auckland, Private Bag 92019, Auckland, New Zealand 23. Pharmaceutical applications of Porphyra; Prof. Dr.Saurabh Bhatia, Amity University, Gurgaon, India; email:sbsaurabhbhatia@gmail.com;Prof. Ahmed Al-Harrasi, Professor of Organic Chemistry Vice Chancellor for Research, Graduate Studies and External Relations Chair Professor: Chair of Oman’s Medicinal Plants and Marine Natural Products; 24. Seaweeds as prospective marine resources for the development of bioactive pharmacophores and nutraceuticals; Dr. Kajal Chakraborty; Senior Scientist, Bioprospecting Section of Marine Biotechnology Division, Central Marine Fisheries Research Institute; Ernakulam North P.O., P.B. No. 1603, Cochin-682018, Kerala, India. E-mail: kajal.chakraborty@icar.gov.in; kajal_cmfri@yahoo.com 25. Research, development and commercial applications of seaweed derived fibrous materials Dr. Yimin Qin1,2; 1College of Material and Textile Engineering, Jiaxing University, Jiaxing 314001, Zhejiang Province, China; 2State Key Laboratory of Bioactive Seaweed Substances, Qingdao, China; email: yiminqin1965@126.com 26. Challenges and recent progress in seaweed polysaccharides for industrial purposes; Guilherme Augusto Colussea,b, Maria Eugênia Rabello Duarteb, Ranga Rao Ambatic, Gokare Aswathanarayana Ravishankard, Júlio Cesar de Carvalhoe, and Miguel Daniel Nosedab; aPostgraduate Program in Bioprocess Engineering and Biotechnology, Federal University of Paraná, PO BOX 19011, CEP 81531-990, Curitiba, Brazil. bBiochemistry and Molecular Biology Department, Federal University of Paraná. PO BOX 19046, CEP 81531-980, Curitiba, Brazil. cDepartment of Biotechnology, Vignan`s Foundation of Science, Technology and Research (Deemed to be University), Vadlamudi-522213, Andhra Pradesh, India. dC. D. Sagar Centre for Life Sciences, DayanandaSagar College of Engineering, DayanandaSagar Institutions, Kumaraswamy Layout, Bangalore-560078, Karnataka, India.Bioprocess Engineering and Biotechnology Department, Federal University of Paraná. PO BOX 19011, CEP 81531-990, Curitiba, Brazil. 27. Therapeutics properties of Seaweeds in Cardiovascular disease: an Overview; SuparnaRoy; Centre of Advanced Study in Marine Biology, Faculty of Marine Sciences, Annamalai University, Annamalai Nagar, Tamilnadu, India; Correspondence:roysuparnacasau@gmail.com; suparna09roy@gmail.com 28. Industrial potential of Seaweeds in Biomedical applications: Current trends and Future Prospects; Ratih Pangestuti1,2*, Puji Rahmadi1,2, Evi Amelia Siahaan1, IdhamSumarto Pratama1, and Yanuariska Putra1; 1Research and Development Division for Marine Bio-Industry, Indonesian Institute of Sciences (LIPI), West Nusa Tenggara 83552, Republic of Indonesia; 2Research Center for Oceanography, Indonesian Institute of Sciences (LIPI), Jakarta 14430 Republic of Indonesia; *Correspondence: pangestuti.ratih@gmail.com 29. Anti-Viral compounds from Seaweeds: An Overview, João Cotas 1, Diana Pacheco 1, Adriana Leandro 1, Ana M. M. Gonçalves 1,2, Leonel Pereira 1,*1 University of Coimbra, MARE – Marine and Environmental Sciences Centre (MARE), Department of Life Sciences, Calçada Martim de Freitas, 3000-456, Coimbra, Portugal.2 Department of Biology and CESAM, University of Aveiro, 3810-193 Aveiro, Portugal.*Corresponding author email: leonel@bot.uc.pt 30. Antiviral applications prospect of macroalgae; Maushmi S. Kumar*; SVKM’S NMIMS, ShobhabenPratapbhai Patel School of Pharmacy and Technology Management, V. L. Mehta Road, Vile Parle (west), Mumbai- 400056, India. 31. Chemical composition and phytopharmaceuticals: An overview of the Caulerpa and Cystoseira genera;Gonçalo P. Rosa1,2, Maria do Carmo Barreto2 Ana M. L. Seca1,2, Diana C. G. A. Pinto1; 1LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal; goncalo.p.rosa@uac.pt; ana.ml.seca@uac.pt; diana@ua.pt; 2cE3c–Centre for Ecology, Evolution and Environmental Changes/ Azorean Biodiversity Group and Faculty of Sciences and Technology, University of Azores, 9500-321 Ponta Delgada, Portugal; maria.cr.barreto@uac.pt 32. Skin brightening with Seaweeds: Will it be a turning point in natural cosmeceutical market? Dr. AyseKose; Ege University Faculty of Engineering Department of Bioengineering, 35100, Bornova, Izmir, Turkey; e-mail : aykoseay@gmail.com

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Book SynopsisThis textbook is designed for students of biology, molecular biology, ecology,medicine, agriculture, forestry and other professions where the knowledge of organic chemistry plays an important role. The work may also be of interest to non-professionals, as well as to teachers in high schools. The book consists of 13 chapters that cover the essentials of organic chemistry, including - basic principles of structure and constitution of organic compounds, - the elements of the nomenclature, - the concepts of the nature of chemical bond, - introductions in NMR and IR spectroscopy, - the concepts and main classes of the organic reaction mechanisms, - reactions and properties of common classes or organic compounds, - and the introduction to the chemistry of the natural organic products followed by basic principles of the reactions in living cells. This second edition includes revisions and suggestions made by the readers of the first edition and the author's colleagues. In addition, it includes substantial changes compared to the first edition. The chapter on Cycloaddition has been completed by including the other pericyclic reactions (sigmatropic rearrangements, electrocyclic reactions). The chapter on Organic Natural Products has been extended to include new section covering the principles of organic synthesis. New chapter "Organic Supramolecular and Supermolecular Structures" is added. This chapter covers the basic knowledge about the molecular recognition, supramolecular structures, and the mechanisms of the enzyme catalyzed reactions. Table of Contents

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Book SynopsisThis book outlines the use of supramolecules as different pharmaceutical drugs. Supramolecular chemistry in pharmaceutical sciences is quite a young and rapidly developing field. Supramolecular assemblies might offer an alternative for existing pharmaceutical formulations, as they facilitate the improvement of physicochemical and pharmacological properties i.e., higher bioavailability, better biocompatibility and drug-targeting, fewer multidrug-resistances. This book offers an overview of the recent advances in supramolecular structures and discusses the future aspects and challenges related to the development of these molecules, providing also a perspective on how to overcome these issues. Divided into 13 chapters contributed by experts in their field, the book provides a deeper understanding of intermolecular forces playing pivotal roles in mediating the interactions between chemical molecules and biological systems by focusing on different applications of supramolecular compounds. In this book, readers will find valuable insights into the preparation of supramolecules and the latest research and development trends of supramolecules as anticancer drugs, including liquid-crystalline supramolecular assemblies, and as antimicrobial, antiviral, anti-inflammatory and cardiovascular drugs. Particular attention is given to the application of supramolecules in the fields of biomedicine, bioimaging, and vaccine development. Given its breadth, this book will appeal to a wide readership from researchers and students interested in these fields to professionals in the pharma industry.Table of ContentsTable of Contents (13 Chapters)1. Supramolecules in pharmaceutical science: A brief overviewNidhi Goel* and Naresh Kumar*2. Basic strategy and methods of preparation for supramoleculesVikrant Jayant, Shakeel Alvi and Rashid Ali*3. Research and development of supramolecules as anticancer drugsManjit and Brahmeshwar Mishra*4. Research and development of liquid-crystalline supramolecular assemblies as anticancer drugsAtsushi Yoshizawa*5. Progressive approach of supramolecules towards the advancement of antimicrobial drugsManju Sharma, Nidhi Aggarwal, Sonika Chibh, Avneet Kour, Samraggi Choudhury and Jiban Jyoti Panda*6. Promising functional supramolecules in antiviral drugsKanika Arora, Aakriti Singh, Aaqib Javaid and Shyam lal Mudavath*7. Role of supramolecules in anti-inflammatory drugsPatil Shivprasad Suresh, Anmol and Upendra Sharma*8. Recent advancements of supramolecules in the evolution of cardiovascular drugsMerve Kiremit and Ayse B. Tekinay*9. Development of supramolecules in the field of nanomedicinesAbhishesh Kumar Mehata and M. S. Muthu*10. Supramolecular self-assembled peptide-based nanostructures and their applications in biomedicineUttam Ghosh and Goutam Ghosh*11. Recent advancement of supramolecules in the field of bioimagingUttam Ghosh , Naresh Kumar and Goutam Ghosh*12. Role of supramolecules in vaccine developmentNaresh Kumar* and Nidhi Goel*13. Supramolecules: Future challenges and perspectivesNidhi Goel* and Naresh Kumar*

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Book SynopsisThis textbook is intended for undergraduate and postgraduate students in organic chemistry. It describes the synthesis and properties of cycloalkanes compounds such as cyclopropane, cyclobutane, cyclopentane, cyclohexane, cycloheptane and cycloheptatriene. It further covers the chemistry of ring compounds. The book also covers the reaction mechanisms of non-benzenoid aromatic compounds including annulenes, metallocenes and azulenes. It further contains discussions on tropone, tropolones, fluxional molecules, catenanes and rotaxanes. End-of-chapter exercises such as multiple-choice questions and short answer-questions help students in self-learning. This textbook is useful for undergraduate and postgraduate students in organic chemistry.Table of ContentsIntroduction.- Nomenclature of Cycloalkanes.- Synthesis of Cycloalkanes.- Properties of Cycloalkanes.- Chemistry of Small Rings.- Chemistry of Common Ring Compounds.- Chemistry of Medium Sized and Larger Rings.- Conformations of Cycloalkanes.- Cycloalkanes Containing an Heteroatom (Heterocyclic Compounds).- Non-Benzenoid Aromatics.- Bridged Rings.- The Cage Molecules.- Tropones and Tropolones.- Fluxional Molecules.- Catenanes, Rotaxanes and Knots.

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Book SynopsisThis book offers a comprehensive and authoritative review of bioactive substances found in plant underground stems, roots, rhizomes, corms, and tubers from all around the world.

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Book SynopsisCh 1:Phytochemistry of Bryophytes.- Biologically Active Compounds and their Application to Cosmetics and Foods.

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Book SynopsisPart I: Introductory Articles.- Part II: Bioactive Compounds in Mangroves.- Part III: Bioactive Compounds in Mangrove-Associates (bacteria, fungi and actinomycetes).- Part IV: Applications.

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Book SynopsisIn 1912, the Chemistry Nobel Prize was awarded for the discovery of the so-called Grignard reagents. Nowadays, many transition metal variants are developed to modify reactivity and selectivity of the C–C bond formation reaction. The Grignard reaction is one of the fundamental organometallic reactions, often used in alcohol syntheses. With transition metals like iron, cobalt and nickel or with noble metals like copper, silver and palladium, modern Grignard reagents can be designed in reactivity, selectivity and functional group tolerance. This book, written by international experts, presents an overview on timely Grignard chemistry involving transition metals.Table of ContentsFrom the Content: Iron (Fe) Cobalt (Co) Silver (Ag) Copper (Cu) Manganese (Mn) Nickel (Ni) Palladium (Pd)

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Book SynopsisAromatic compounds are a diverse and fascinating class of compounds with wide-ranging importance. This book provides an overview of the synthesis and reactivity of aromatic compounds. The publication covers the many important reaction types, such as electrophilic and nucleophilic substitution, the reactivity of benzynes, aryllithium chemistry, and transition metal-mediated reactions. It also includes a discussion of the synthesis of heteroaromatic compounds, polycyclic aromatic compounds, and nonplanar aromatic systems. This book focusses on reaction mechanisms and numerous examples of applications in multistep synthesis of aromatic compounds.

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Book SynopsisLife in all its forms is based on nucleic acids which store and transfer genetic information. The book addresses the main aspects of synthesis, hydrolytic stability, solution equilibria of nucleosides and nucleotides as well as base modifications of nucleic acids. The author further describes their structural analogues used as therapeutic drugs, such as antivirals and anticancer agents, and prodrug strategies of nucleotides.

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Book SynopsisCatalysis is at the heart of the chemical industry, which uses solid catalysts for the large-scale production of commodity chemicals. Catalysis at surfaces is also the basis for the ongoing transition to a sustainable energy supply, which requires molecules such as hydrogen, ammonia or methanol to store energy in chemical bonds, and environmental protection equally relies on heterogeneous catalysis. Catalysis at surfaces is a truly interdisciplinary field, which requires profound knowledge from chemistry, physics and engineering as provided by this textbook. All essential tools are described ranging from the synthesis and modification of porous solids over bulk- and surface-sensitive characterization techniques to currently applied theoretical methods. A close-up to the important aspects of surface catalysis is provided, which comprises the established knowledge about mechanisms and active sites, promotors and poisons in redox and acid-base catalysis. This advanced textbook is recommended for Master and PhD students, for whom it provides the fundamentals and all relevant aspects of catalyst synthesis, characterization and application in suitable reactors. It is not only thermal catalysis that is covered in depth, but also photo- and electrocatalysis as emerging fields in the Energiewende.

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Book SynopsisThe fully up-dated edition of the two-volume work covers both the theoretical foundation as well as the practical aspects. Presenting the complete insight into driving a chemical reaction provides a deep understanding for new potential technologies. Updated overview on devices and new key concepts of experimental procedures. Vol. 2: Applications.

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Book SynopsisThe fully up-dated edition of the two-volume work covers both the theoretical foundation as well as the practical aspects. A strong insight in driving a chemical reaction is crucial for a deeper understanding of new potential technologies. New procedures for warranty of safety and green principles are discussed. Vol. 1: Fundamentals.

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Book SynopsisA fresh new treatment written by industry insiders, this work gives readers a remarkably clear view into the world of chemical separation. The authors review distillation, extraction, adsorption, crystallization, and the use of membranes – providing historical perspective, explaining key features, and offering insights from personal experience. The book is for engineers and chemists with current or future responsibility for chemical separation on a commercial scale – in its design, operation, or improvement – or for anyone wanting to learn more about chemical separation from an industrial point of view. The result is a compelling survey of popular technologies and the profession, one that brings the art and craft of chemical separation to life. Ever wonder how popular separation technologies came about, how a particular process functions, or how mass transfer units differ from theoretical stages? Or perhaps you want some pointers on how to begin solving a separation problem.　 You will find clear explanations and valuable insights into these and other aspects of industrial practice in this refreshing new survey.

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Book SynopsisThis book serves as an introduction to graduate students and early career researchers on chemistry and botany of the cannabis plant. Cannabis botany, propagation, biotechnology, chemistry, cannabinoids and their biosynthesis, chemovars of cannabis and their identification as well as the other chemical classes of compounds known to exist in the plant. Analytical method are discussed to establish identity and Potency changes over the years in the United States. This book will build a base of knowledge on the complexity of cannabis chemistry. Features Introduction to the fundamental chemistry and botany of Cannabis. State of the art research on Cannabis sativa. The history, botany, major chemical classes of cannabis as well as methods of analysis and potency trends over several decades in the United States. Written by prominent scientists in the field of cannabis. The Cannabis Chemistry Subdivision of the American Chemical Society recently founded in 2022 the ElSohly Award sponsored by Heidolph North America in honour of Prof. Mahmoud A. ElSohly. This award provides researchers, students, and industry professionals with resources to present their work at the Spring National Meeting of the American Chemical Society at the ElSohly Award Symposium. More information: https://cann-acs.org/wp-content/uploads/2020/12/CANN-Postcard-Award.pdf

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Book SynopsisVolume 1 of the Handbook of Colorants Chemistry comprehensively covers the fundamentals of color as well as the underlying scientifi c principles, via the presentation of molecular compositions of inorganic and organic pigments. The author explains the chemical and physical production of color and the infl uence of the physical-geometric pigment parameters on the color shade. This volume also deals with historical and modern pigments, dyes, and binders, as well as their mode of action. The complementary “Volume 2: in Painting, Art and Inks” (ISBN 978-3-11-077700-0) focuses on paints, painting and drawing systems used by the painter and craftsman. The book is supplemented by a comprehensive bibliography with references to standard works, monographs, and original papers. The reader is provided with a unique overview of the fi eld of color chemistry.

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Book SynopsisVolume 2 of the Handbook of Colorant Chemistry focuses on paints, painting and drawing systems used by the painter and craftsman. It describes in detail structure of oil, watercolor, acrylic and ceramic paints, inks, toners, and other drawing systems. From presenting molecular compositions of common paints and inks to a historical look at color chemistry, the author offers an in-depth look at the world of color. The complementary “Volume 1: Dyes and Pigments Fundamentals” (ISBN 978-3-11-077699-7) focuses on paints, painting and drawing systems used by the painter and craftsman. The book is supplemented by a comprehensive bibliography with references to standard works, monographs, and original papers. The reader is provided with a unique overview of the fi eld of color chemistry.

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Book SynopsisThe increase of renewable electricity production and the resulting surplus lead us to ask: how to improve energy efficiency through the use of hydrogen? This 2nd Edition of Power-to-Gas covers the global energy issues (generation, distribution, consumption, markets), the production of hydrogen via electrolysis, its transportation and storage or conversion in another form. It takes account of the new energy challenges facing the world and the development of experimentations by adding new projects and realisations.

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Book SynopsisThe combustion properties of organic materials are used to assess their safety specifications. This knowledge is necessary to avoid potentially disastrous fires. The experimental determination of the combustion properties of a new organic compound is laborious and sometimes even impossible. This book describes methods for the determination and prediction of the combustion properties of organic compounds, along with some examples and exercises. This 2nd Edition includes an updated and improved presentation of the applicationnof different new models for reliable prediction of diverse aspects of flammability of organic compounds.

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Book SynopsisIn chemistry, good problem-solving requires a balanced combination of scientific intuition andmethodical analysis. Additionally, thoughtfully presented diagrams and infographics can conveya large amount of complex information in a more intuitive and accessible manner. 100 Must-KnowMechanisms (Second Edition) strives to be at the intersection of these two key principles. Itsthorough visualizations enable experienced readers to use it as a quick reference for specificmechanisms of interest. At the same time, the book’s breadth of covered reactions, from classic tocutting-edge, make it a good study-aid for the developing chemist. A slow and consistent study ofthe entire series of mechanisms can help set the foundation for good scientific intuition, while itsdetailed infographics and careful navigation features encourage coming back to it frequently. Thisedition includes over 40 new illustrations, numerous new mechanistic schemes, enhanced originalfigures with a variety of real-case examples, and more

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Book SynopsisGasoline – the most common petroleum product comes in several types or grades. Straight-run gasoline is generated solely by crude oil distillation. Crack gasoline, derived by thermal or catalytic breaking of heavier oil fractions, accounts for the majority of gasoline used in automobile and aviation. Straight-run gasoline, fractured gasoline, reformed and synthetic gasoline, and additives are used to create a wide range of gasoline kinds. 　

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Book SynopsisDue to the advances of various methods for the prediction of toxicity of organic compounds and ionic liquids (ILs), it is necessary to review these methods for scientists and students. It is essential to compare the advantages and shortcomings of these methods. Since many organic compounds and ILs are synthesized each year, this book introduces suitable models for the assessment of their toxicities. This book reviews the best predictive methods for the prediction of toxicity of organic compounds and ILs, which were derived by in vitro or in vivo experiments. Different available quantitative structure‐toxicity relationship (QSTR) models based on various descriptors have been discussed to predict toxicity parameters such as LD50 (50% lethal dose), EC50 (the concentration of the desired IL that produces mortality of 50 percent of the bacterial population) and log(IGC50-1) (logarithm of 50% growth inhibitory concentration of T. pyriformis) of various classes of organic compounds and ILs. The reliability of these methods is compared and discussed. Each chapter contains some complimentary problems with their answers, which can improve the experience of students and researchers. The introduced subjects are suitable for advanced students in chemistry, biochemistry, medicinal chemistry, and chemical engineering.

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Book SynopsisA slow and consistent study of the approaches for drug design can help the foundation for a good scientific intuition. This edition includes over 30 new illustrations, numerous new mechanistic schemes and enhanced original figures. In addition, the use of color makes its study more pleasant and impressive. The Second Edition has been thoroughly revised with a modern look. The chapters on QSAR and Drug Metabolism have been extended, emphasizing concepts, such as the hyperconjugative effect or the anomeric effect, in which the student normally finds it difficult to understand. Stereoelectronic effects are essential to explain the mechanism of action of drugs and therefore, its agile and intuitive handling will allow the student access to both chemical and biological mechanisms, in a more rational way. The text is illustrated with hundreds of formulas and many tables that facilitate the understanding of this interesting discipline, which is halfway between Organic Chemistry, Biochemistry and Pharmacology. This Volume is aimed at building basis principles on drug design and it is likely to be of interest to students reading, pharmacy, pharmacology, and pharmaceutical chemistry. This book emphasizes general principles of drug design and drug action from an organic chemical perspective, rather than from the overview of specific classes of drugs, allowing the reader to extrapolate information to many related classes of drug molecules. This volume presents an organic chemistry’s perspective of how drug are designed and assuming no prior knowledge of biochemistry, and pharmacology. It is written in an informal, clear style so that undergraduates can easily understand the concepts presented.

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Book SynopsisThis book discusses the effects of prolonged hypoventilation, or a pulmonary condition on hypoxia, and hypercapnia, its effect on the formation of some joint diseases, and the types of natural medicine used in the treatment of each joint disease. You will also find methods used to calculate thermodynamic parameters. You can also learn optimized structures for these chemical compounds. The book includes a listing of the thermodynamic table for literature values for standard enthalpy of formation, and C-H and O-H Bond dissociation energizes energies for some chemical compounds; simple multi-fluorinated organic alcohols.

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