Polymer chemistry Books

Book SynopsisCarbohydrate Chemistry provides review coverage of all publications relevant to the chemistry of monosaccharides and oligosaccharides in a given year.Trade Review"Well written by the groups of experts, this book provides critical in-depth accounts of"Table of ContentsIntroduction and general aspects; free sugars; glycosides and disaccharides; oligosaccharides; ethers and anhydro-sugars; acetals; esters; halogeno-sugars; amino-sugars; miscellaneous nitrogen-containing derivatives; thio- and seleno-sugars; deoxy-sugars; unsaturated derivatives; branched-chain sugars; aldosuloses and other dicarbonyl compounds; sugar acids and lactones; inorganic derivatives; alditols and cyclitols; antibiotics; nucleosides; NMR spectroscopy and conformational features; other physical methods; separatory and analytical methods; synthesis of enantiomerically pure non-carbohydrate compounds.

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Book SynopsisIndispensable reference source for researchers in the pharmaceutical and allied industries, and at the biology/chemistry interface in academia.Table of ContentsChapter 1: Amino Acids; 1: Introduction; 2: Reviews; 3: Naturally Occurring Amino Acids; 3.1: New Naturally Occurring Amino Acids; 4: Chemical Synthesis and Resolution of Amino Acids; 4.1: General Methods for the Synthesis of ?-Amino Acids Including Enantioselective Synthesis; 4.2: Synthesis of Protein Amino Acids and Other Naturally Occurring Amino Acids; 4.3: Synthesis of ?-Alkyl and ?-Amino Acids; 4.4: Synthesis of ?-Amino Acids with Acyclic and Long Aliphatic Side Chains; 4.5: Models for Prebiotic Synthesis of Amino Acids; 4.6: Synthesis of Halogenoalkyl ?-Amino Acids; 4.7: Synthesis of Hydroxyalkyl ?-Amino Acids; 4.8: Synthesis of N-Substituted ?-Amino Acids; 4.9: Synthesis of ?-Amino Acids carrying Unsaturated Aliphatic Side-chains; 4.10: Synthesis of ?-Amino Acids with Aromatic or Heterocyclic Side-chains; 4.11: Synthesis of ?-Amino Acids Carrying Amino Groups and Related Nitrogen Functional Groups in Aliphatic Side Chains; 4.12: Synthesis of ?-Amino Acids with Side-chains Carrying Boron Functional Groups; 4.13: Synthesis of ?-Amino Acids with Side-chain Carrying Silicon Functional Groups; 4.14: Synthesis of ?-Amino Acids with Side-chains Carrying Phosphorus Functional Groups; 4.15: Synthesis of ?-Amino Acids with Side-chains Carrying Sulfur and Selenium; 4.16: Synthesis of ?-Amino Acids with Higher Homologous Amino Acids; 4.17: Resolution of DL-Amino Acids; 5: Physico-chemical Studies of Amino Acids; 5.1: X-ray Crystal Analysis of Amino Acids and Their Derivatives; 5.2: Nuclear Magnetic Resonance Spectroscopy; 5.3: Circular Dichroism; 5.4: Mass Spectrometry; 5.5: Other Spectroscopic Studies on Amino Acids; 5.6: Measurements on Amino Acids in Solution; 5.7: Measurements on Amino Acids in the Solid State; 5.8: Amino Acids Absorption and Transport Phenomena; 5.9: Host-Guest Studies with Amino Acids; 5.10: Theoretical Calculations involving Amino Acids; 6: Reactions and Ananlysis of Amino Acids; 6.1: General and Specific Reactions of Amino Acids; 6.2: Analysis of Amino Acids; References; Chapter 2: Peptide Synthesis; 1: Introduction; 2: Methods; 2.1: Amino-group Protection; 2.2: Carboxy-group Protection; 2.3: Side-chain Protection; 2.4: Disulfide Bond Formation; 2.5: Peptide Bond Formation; 2.6: Peptide Synthesis on Macromolecular Supports and Methods of Combinatorial Synthesis; 2.7: Enzyme-mediated Synthesis and Semi-synthesis; 2.8: Miscellaneous Reactions Related to Peptide Synthesis; 3: Appendix: A List of Syntheses in 2002; 3.1: Natural Peptides, Proteins and Partial Sequences; 3.2: Sequential Oligo- and Poly-peptides; 3.3: Enzyme Substrates and Inhibitors; 3.4: Conformations of Synthetic Peptides; 3.5: Glycopeptides; 3.6: Phosphopeptides and Related Compounds; 3.7: Immunogenic and Immunosuppressant Peptides; 3.8: Nucleopeptides, PNAs; 3.9: Miscellaneous Peptides; 3.10: Purification Methods; References; Chapter 3: Analogue and Conformational Studies on Peptides, Hormones and Other Biologically Active Peptides; 1: Introduction; 2: Peptide Backbone Modifications and Peptide Mimetics; 2.1: Aza, Oxazole, Oxazoline, Triazole, Triazine and Tetrazole Peptides; 2.2: [CH=CH], [Z-CF CH], [CH(OH)-CH2], [CH(OH)-CH2-NH], retro- and retro-inverso- [NHCH(CF3)], [CH2O], retro- [CONR], [CO-N(NPht)], [O-CO-N], [CO-NR-O], [CH2NH], [CO-CH2-cyclopropyl-NH], [PO2R-N], [PO2R], [NHCO]; 2.3: Rigid Amino Acid, Peptide and Turn Mimetics; 3: Cyclic Peptides; 4: Biologically Active Peptides; 4.1: Peptides Involved in Alzheimer's Disease; 4.2: Antimicrobial Peptides; 4.3: ACTH peptides; 4.4: Angiotensin II Analogues and Non-peptide Angiotensin II Receptor Ligands; 4.5: Bombesin/Neuromedin Analogues; 4.6: Bradykinin Analogues; 4.7: Cholecystokinin Analogues, Growth Hormone-Releasing Peptide and Analogues; 4.8: Integrin-Related Peptide and Non-Peptide Analogues; 4.9: LHRH and GnRH Analogues; 4.10: -MSH Analogues; 4.11: MHC Class I and II Analogues; 4.12: Neuropeptide Y (NPY) Analogues; 4.13: Opioid (Neuropeptide FF, Enkephalin, Nociceptin, Deltorphin and Dynorphin) Peptides; 4.14: Somatostatin Analogues; 4.15: Tachykinin (Substance P and Neurokinin) Analogues; 4.16: Vasopressin Analogues; 4.17: Insulins and Chemokines; 4.18: Peptide Toxins; 4.19: Miscellaneous; 5: Enzyme Inhibitors; 5.1: Aminopeptidase Inhibitors; 5.2: Calpain Inhibitors; 5.3: Carboxypeptidase Inhibitors; 5.4: Caspase Inhibitors; 5.5: Cathepsin and Other Cystein-Protease Inhibitors; 5.6: Cytomegalovirus and Rhinovirus 3C Protease Inhibitors; 5.7: Converting Enzymes and Their Inhibitors; 5.8: Elastase Inhibitors; 5.9: Farnesyltransferase Inhibitors; 5.10: HIV Protease Inhibitors; 5.11: Matrix Metalloproteinase Inhibitors; 5.12: NO-Synthase Inhibitors; 5.13: Proteasome Inhibitors; 5.14: Protein Phosphatase Inhibitors; 5.15: Renin and Other Aspartyl Proteinase Inhibitors; 5.16: Thrombin and Factor Xa Inhibitors; 5.17: Trypsin and Other Serine Protease Inhibitors; 5.18: tRNA Synthetase Inhibitors; 5.19: Miscellaneous; 6: Phage Library Leads; 7: Protein-protein Interaction Inhibitors; 7.1: SH2 and SH3 Domain Ligands; 8: Advances in Formulation/Delivery Technology; References; Chapter 4: Cyclic, Modified and Conjugated Peptides; 1: Introduction; 2: Cyclic Peptides; 2.1: General Considerations; 2.2: Cyclic Dipeptides (Dioxo or Diketo-piperazines); 2.3: Cyclotripeptides; 2.4: Cyclotetrapeptides; 2.5: Cyclopentapeptides; 2.6: Cyclohexapeptides; 2.7: Cycloheptapeptides; 2.8: Cyclooctapeptides; 2.9: Cyclononapeptides; 2.10: Cyclodecapeptides; 2.11: Higher Cyclic Peptides; 2.12: Peptides Containing Thiazole/Oxazole Rings; 2.13: Cyclodepsipeptides; 3: Modified and Conjugated Peptides; 3.1: Phosphopeptides; 3.2: O-Sulfated Peptides; 3.3: Glycopeptide Antibiotics; 3.4: Glycopeptides; 3.5: Lipopeptides; 4: Miscellaneous Structures; References; Chapter 5: Metal Complexes of Amino Acids and Peptides; 1: Introduction; 2: Amino Acid Complexes; 2.1: Synthesis and Structural Studies; 2.2: Solution Studies; 2.3: Kinetic Studies; 2.4: Synthetic, Analytical and Biomedical Applications of Amino Acid Complexes; 3: Peptide Complexes; 3.1: Synthesis and Structural Studies on Peptide Complexes; 3.2: Kinetics and Reactivity; 3.3: Solution Equilibria - Metal Ion Speciation of Peptide Complexes; 3.4: Metal Complexes of Peptides Containing Histidyl and Cysteinyl Residues; 3.5: Synthetic, Analytical and Biomedical Applications of Peptide Complexes; References

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Book SynopsisLow molar mass organic materials and polymers exhibit a range of physical properties that are dependent on their ability to undergo self organization. The degree and extent of the molecular organization depends on a complex interplay of inter and intra molecular interactions.Polymer Structure Characterization: From Nano to Macro Organization discusses in a systematic fashion the way in which molecular interactions influence observed morphologies.Topics include: organic crystals liquid crystals plastic crystals polymer morphology polymer crystallization amorphous glassy material polymer surfaces polymer phase separation and structure a brief introduction to organization in naturally occurring materials This textbook is primarily aimed at polymer and material scientists, but would also be of interest to chemists and physicists studying the properties of organic materiTrade Review"The ease of usage for the lecturer or advanced researcher is clear. From a student point of view, it is nice to see a textbook that is written from a nano- and micro-structure perspective (and from a real colloid and polymer specialist) in an area customarily frequented by regular material scientists and physicists and their matter of fact presentational style."The author does a superb job at contextualising the field and the reading is made ever more pleasant and unambiguous by the clever use of crystal clear diagrams, cartoons and schematics." Physical Sciences Educational Reviews, Volume 10, Issue 1, Dipak K Sarker The real originality of Pethrick's approach rests on the fact that the description of polymer crystal morphology and the methods used to characterize it are gathered into a single chapter (Chapter 5)...comparison of these techniques is supported by easy to use tables and is a great help for any non specialist faced with a choice of experimental tools.The book is really well thought out and clearly written. I thoroughly recommend it to anyone wishing to find his or her way through the complicated area of polymer materials. Materials Today, April 2008, Volume 11, Number 4 (Liliane LUger)Table of ContentsConcept of Structure–Property Relationships in Molecular Solids and Polymers; Crystal Growth in Small Molecular Systems; Liquid Crystalline State of Matter; Plastic Crystals; Morphology of Crystalline Polymers and Methods for its Investigation; Polymer Crystal Growth; Glasses and Amorphous Material; Polymer Blends and Phase Separation; Molecular Surfaces; Polymer Surfaces and Interfaces; Colloids and Molecular Organization in Liquids; Molecular Organization and Higher Order Structures

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Book SynopsisFood macromolecules play a crucial role in the formulation of a wide range of food products such as beverages, bread, cheese, dressings, desserts, ice-cream, and spreads. This book presents the very latest research in the area and is unique in covering both proteins and polysaccharides in the same volume. Specifically it describes recent experimental and theoretical macromolecules in solutions, suspensions, gels, glasses, emulsions and foams. Food Macromolecules and Colloids takes a fundamental approach to complex systems, providing an understanding of the physico-chemical role of macromolecular interactions in controlling the behaviour of real and model food colloids. It gives special attention to adsorbed protein layers, the stability of emulsions and foams, and the viscoelasticity and phase behaviour of mixed polysaccharide systems, as well as to the rheology and microstructure of biopolymer gels, and the interaction of proteins with lipids and aroma compounds. This attractive, typeTrade Review"...a well arranged collection of numerous short papers on diverse topics guaranteed to interest everyone concerned with the surface properties, the rheology and the organisation of dispersed food systems such as occur in all processed foods from bread and biscuits to ice cream and dairy desserts...This is a valuable text...This attractive typeset publication gives exceptionally broad international coverage to the subject and will make interesting reading for postgraduates, lecturers and researchers in food science and technology, surface and colloid science, and polymer science." * Food Australia June 1996 *"...A very useful addition to the literature on food macromolecules and colloids..." * Food Chemistry Vol 57 No 2 1996 *Table of ContentsIntroduction; Adsorbed Layers; Protein Interactions and Functionality; Emulsions; Foams; Mixed Biopolymer Systems; Gels and Networks; Rheological and Mechanical Properties; Glasses; Concluding Remarks; Subject Index.

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