Eric Block – författare
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4 produkter
4 produkter
Inbunden, Engelska, 2023
339 kr
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E-bok
PDF, Engelska, 2013763 kr
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Organic Chemistry, Volume 37: Reactions of Organosulfur Compounds covers the basics of organosulfur chemistry and the characteristics of organically bound sulfur, with an emphasis on reactions, particularly those of synthetic utility. The book discusses the preparation, nature, stereochemical aspects, reactions, and the kinetic and thermodynamic assessment of the stability of sulfur-containing carbanions; the preparation and reactions of sulfur ylides; and the preparation, assessment of stability, and reactions of sulfur-containing carbocations. The text also describes preparation, assessment of stability, nature, and reactions of sulfur-containing radicals, organosulfur carbenes, and carbenoids; as well as the the pericyclic reactions of organosulfur compounds. Chemists, biochemists, and students taking related courses will find the book useful.
E-bok
PDF, Engelska, 2013783 kr
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Advances in Sulfur Chemistry, Volume 1 provides information pertinent to the four key aspects of sulfur chemistry. This book illustrates the great utility of sulfur in organic synthesis as applied to the synthesis of cyclic compounds, most of which serve as intermediates in the total synthesis of natural products. Organized into five chapters, this volume begins with an overview of desulfurization using Raney nickel. This text then highlights the extensive research done on compounds containing both phosphorus and sulfur attached to the same carbon atom, revealing synergism involving these adjacent second row heteroatoms. Other chapters consider the significant class of thiaheterocycles and include a discussion of the chemistry of disulfur. The final chapter deals with the chemistry of metal complexes of thiols, with focus on the chemistry, structure, and chemical modeling of the nitrogenase enzyme system, whereby dinitrogen is ultimately reduced to ammonia. This book is a valuable resource for graduate students, postdoctoral fellows, industrial chemists, and those teaching specialized topics to graduate students.
Häftad, Engelska, 2010
373 kr
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The name "Allium" is said to come from the Greek word to avoid because of its offensive smell. The genus Allium includes more than 800 species of which only a few have been cultivated as foods. Many of the other members of this genus are popular with gardeners as easy to maintain perennials, although the smell of some members of the genus can be off-putting. The smell is a consequence of breakdown of sulfur-containing compounds which is a characteristic of this family of plants. Garlic, onions, leeks, chives and other members of the genus Allium occupy a unique position both as edible plants and herbal medicines, appreciated since the dawn of civilization. Alliums have been featured through the ages in literature, where they are both praised and reviled, as well as in architecture and the decorative arts. Garlic pills are top-selling herbal supplements while garlic-based products show considerable promise as environmentally friendly pesticides. The remarkable properties of the alliums can be understood based on the occurrence of a number of relatively simple sulfur-containing chemical compounds ingeniously packaged by nature in these plants. This unique book, with a foreword by 1990 Nobel Laureate E.J. Corey, outlines the extensive history and the fascinating past and present uses of these plants, sorting out fact from fiction based upon detailed scrutiny of historic documents as well as numerous laboratories studies. Readers will be entertained and educated as they learn about early cultivation of garlic and other alliums while being introduced to the chemistry and biochemistry. They will learn how alliums have been portrayed and used in literature, poetry, the arts and how alliums are featured in the world's oldest cookbook. Technical material is presented in a manner understandable to a general audience, particularly through the use of illustrations to simplify more difficult concepts and explain how experimental work is conducted. The book is heavily illustrated with examples of alliums in art, literature, agriculture, medicine and other areas and includes rare botanical drawings of many members of the genus Allium. Essential reading for anyone with a general interest in science, the book is written at a level accessible to experts and non-experts alike. It has sufficient additional detail and references to satisfy both those wanting to know more, as well as researchers in disciplines as diverse as archaeology, medicine, ecology, pharmacology, food and plant sciences, agriculture, and organic chemistry.