Michael P. Doyle – författare

Globalizationa "the flow of people, goods, services, capital, and technology across international bordersa "is significantly impacting the chemistry and chemical engineering professions. Chemical companies are seeking new ideas, a trained workforce, and new market opportunities regardless of geographic location. During an October 2003 workshop, leaders in chemistry and chemical engineering from industry, academia, government, and private funding organizations explored the implications of an increasingly global research environment for the chemistry and chemical engineering workforce. The workshop presentations described deficiencies in the current educational system and the need to create and sustain a globally aware workforce in the near future. The goal of the workshop was to inform the Chemical Sciences Roundtable, which provides a science-oriented, apolitical forum for leaders in the chemical sciences to discuss chemically related issues affecting government, industry, and universities.

This much-needed resource brings together a wealth of procedures for the synthesis and practical use of diazocarbonyl compounds. It features methods for the preparation of important catalysts and for applications of diazocarbonyl compounds within each of the main transformation categories-including in-depth coverage of cyclopropanation, C-H and X-H insertion, Wolff rearrangement, ylide formation, aromatic cycloaddition and substitution, and many other useful reactions. Written by leading experts in the field, this book contains cutting-edge material on highly enantioselective transformations, and presents new ways of thinking about diazocarbonyl compounds and their applications, from donor-acceptor cyclopropanes in organic synthesis to macrocyclic cyclopropanation. Complete with illustrative examples of procedures in each chapter, clear diagrams, and a detailed bibliography, this practical reference gives readers the tools they need to put diazocarbonyl compounds to work for their own projects-an invaluable source of guidance for synthetic organic chemists, chemical scientists, and advanced students.

Stereoisomers are compounds with the same chemical formula and connectivity but with different arrangements of their atoms in 3-dimensional space. Stereochemistry encompasses the study of stereoisomers and their properties. Despite having an identical chemical formula, stereoisomers can have drastically different biological, medicinal, and chemical properties. Basic Organic Stereochemistry explains in clear, concise terms the concepts and properties of stereoisomers.Ideal both as a text for advanced undergraduate or graduate students and as a handy guide for researchers in industry, this superb text covers: Polarimetry and optical rotation Internal coordinates, configuration, and conformation Nature of stereoisomers Barriers between stereoisomers and residual stereoisomers Symmetry operators and symmetry point groups Properties of stereoisomers and stereoisomer discrimination Separation of stereoisomers, resolution, and racemizationSuitable for students in organic and biological chemistry, Basic Organic Stereochemistry is unparalleled as a convenient text.

Presents the most innovative results in carbene chemistry, setting the foundation for new discoveries and applicationsThe discovery of stable carbenes has reinvigorated carbene chemistry research, with investigators seeking to develop carbenes into new useful catalysts and ligands. Presenting the most innovative and promising areas of carbene research over the past decade, this book explores newly discovered structural, catalytic, and organometallic aspects of carbene chemistry, with an emphasis on new and emerging synthetic applications.Contemporary Carbene Chemistry features contributions from an international team of pioneering carbene chemistry researchers. Collectively, these authors have highlighted the most interesting and promising areas of investigation in the field. The book is divided into two parts: Part 1, Properties and Reactions of Carbenes, explores new findings on carbene stability, acid-base behavior, and catalysis. Carbenic structure and reactivity are examined in chapters dedicated to stable carbenes, carbodicarbenes, carbenes as guests in supramolecular hosts, tunneling in carbene and oxacarbene reactions, and ultrafast kinetics of carbenes and their excited state precursors. Theoretical concerns are addressed in chapters on computational methods and dynamics applied to carbene reactions.Part 2, Metal Carbenes, is dedicated to the synthetic dimensions of carbenes, particularly the reactions and catalytic properties of metal carbenes. The authors discuss lithium, rhodium, ruthenium, chromium, molybdenum, tungsten, cobalt, and gold.All the chapters conclude with a summary of the current situation, new challenges on the horizon, and promising new research directions. A list of key reviews and suggestions for further reading also accompanies every chapter.Each volume of the Wiley Series on Reactive Intermediates in Chemistry and Biology focuses on a specific reactive intermediate, offering a broad range of perspectives from leading experts that sets the stage for new applications and further discoveries.

The increased emphasis on food safety during the past two decades has decreased the emphasis on the loss of food through spoilage, particularly in developed co- tries where food is more abundant. New products have continued to evolve,but for many new perishable foods product stability continues to be a limiting factor.

The increased emphasis on food safety during the past two decades has decreased the emphasis on the loss of food through spoilage, particularly in developed co- tries where food is more abundant. In these countries spoilage is a commercial issue that affects the pro?t or loss of producers and manufacturers. In lesser developed countries spoilage continues to be a major concern. The amount of food lost to spoilage is not known. As will be evident in this text, stability and the type of spoilage are in?uenced by the inherent properties of the food and many other factors. During the Second World War a major effort was given to developing the te- nologies needed to ship foods to different regions of the world without spoilage. The food was essential to the military and to populations in countries that could not provide for themselves. Since then, progress has been made in improved product formulations, processing, packaging, and distribution systems. New products have continued to evolve,but for many new perishable foods product stability continues to be a limiting factor. Many new products have failed to reach the marketplace because of spoilage issues.

Low water activity (aw) and dried foods such as dried dairy and meat products, grain-based and dried ready-to-eat cereal products, powdered infant formula, peanut and nut pastes, as well as flours and meals have increasingly been associated with product recalls and foodborne outbreaks due to contamination by pathogens such as Salmonella spp. and enterohemorrhagic E. coli.  In particular, recent foodborne outbreaks and product recalls related to Salmonella-contaminated spices have raised the level of public health concern for spices as agents of foodborne illnesses. Presently, most spices are grown outside the U.S., mainly in 8 countries: India, Indonesia, China, Brazil, Peru, Madagascar, Mexico and Vietnam. Many of these countries are under-developed and spices are harvested and stored with little heed to sanitation. The FDA has regulatory oversight of spices in the United States; however, the agency’s control is largely limited to enforcing regulatory compliance through sampling and testing only after imported foodstuffs have crossed the U.S. border. Unfortunately, statistical sampling plans are inefficient tools for ensuring total food safety. As a result, the development and use of decontamination treatments is key. This book provides an understanding of the microbial challenges to the safety of low aw foods, and a historic backdrop to the paradigm shift now highlighting low aw foods as vehicles for foodborne pathogens.  Up-to-date facts and figures of foodborne illness outbreaks and product recalls are included.  Special attention is given to the uncanny ability of Salmonella to persist under dry conditions in food processing plants and foods.  A section is dedicated specifically to processing plant investigations, providing practical approaches to determining sources of persistent bacterial strains in the industrial food processing environment.  Readers are guided throughdry cleaning, wet cleaning and alternatives to processing plant hygiene and sanitation.  Separate chapters are devoted to low aw food commodities of interest including spices, dried dairy-based products, low aw meat products, dried ready-to-eat cereal products, powdered infant formula, nuts and nut pastes, flours and meals, chocolate and confectionary, dried teas and herbs, and pet foods.  The book provides regulatory testing guidelines and recommendations as well as guidance through methodological and sampling challenges to testing spices and low aw foods for the presence of foodborne pathogens.  Chapters also address decontamination processes for low aw foods, including heat, steam, irradiation, microwave, and alternative energy-based treatments.

Low water activity (aw) and dried foods such as dried dairy and meat products, grain-based and dried ready-to-eat cereal products, powdered infant formula, peanut and nut pastes, as well as flours and meals have increasingly been associated with product recalls and foodborne outbreaks due to contamination by pathogens such as Salmonella spp. and enterohemorrhagic E. coli.  In particular, recent foodborne outbreaks and product recalls related to Salmonella-contaminated spices have raised the level of public health concern for spices as agents of foodborne illnesses. Presently, most spices are grown outside the U.S., mainly in 8 countries: India, Indonesia, China, Brazil, Peru, Madagascar, Mexico and Vietnam. Many of these countries are under-developed and spices are harvested and stored with little heed to sanitation. The FDA has regulatory oversight of spices in the United States; however, the agency’s control is largely limited to enforcing regulatory compliance through sampling and testing only after imported foodstuffs have crossed the U.S. border. Unfortunately, statistical sampling plans are inefficient tools for ensuring total food safety. As a result, the development and use of decontamination treatments is key. This book provides an understanding of the microbial challenges to the safety of low aw foods, and a historic backdrop to the paradigm shift now highlighting low aw foods as vehicles for foodborne pathogens.  Up-to-date facts and figures of foodborne illness outbreaks and product recalls are included.  Special attention is given to the uncanny ability of Salmonella to persist under dry conditions in food processing plants and foods.  A section is dedicated specifically to processing plant investigations, providing practical approaches to determining sources of persistent bacterial strains in the industrial food processing environment.  Readers are guided throughdry cleaning, wet cleaning and alternatives to processing plant hygiene and sanitation.  Separate chapters are devoted to low aw food commodities of interest including spices, dried dairy-based products, low aw meat products, dried ready-to-eat cereal products, powdered infant formula, nuts and nut pastes, flours and meals, chocolate and confectionary, dried teas and herbs, and pet foods.  The book provides regulatory testing guidelines and recommendations as well as guidance through methodological and sampling challenges to testing spices and low aw foods for the presence of foodborne pathogens.  Chapters also address decontamination processes for low aw foods, including heat, steam, irradiation, microwave, and alternative energy-based treatments.

This book provides researchers in the fields of organic chemistry, organometallic chemistry and homogeneous catalysis with an overview of recent developments in the applications of reactions involving carbene and nitrene intermediates directed to the synthesis of heterocyclic compounds. Multiple pathways through which diverse heterocyclic compounds are accessed occur from a variety of carbene and nitrene precursors through C-H/X-H insertions, cycloadditions, ylide transformations, rearrangements, and cascade reactions. Catalytic processes that form metallo-carbenes and nitrenes offer unparalleled chemo-, regio-, and stereo-selectivities. Insights are provided into the scope of these methodologies and the inherent control of catalyst ligands on reaction selectivities.

This book provides researchers in the fields of organic chemistry, organometallic chemistry and homogeneous catalysis with an overview of recent developments in the applications of reactions involving carbene and nitrene intermediates directed to the synthesis of heterocyclic compounds.

The second half of the book addresses current guidelines to mitigate microbial food safety risks from wildlife hosts and new regulations proposed by the U.S. Food and Drug Administration in the Food Safety Modernization Act Produce Safety Rule.

Readers of this book will come away with a better understanding of foodborne bacterial pathogen virulence factors and pathogenicity, and host factors that predict the severity of disease in humans.

The second half of the book addresses current guidelines to mitigate microbial food safety risks from wildlife hosts and new regulations proposed by the U.S. Food and Drug Administration in the Food Safety Modernization Act Produce Safety Rule.

Readers of this book will come away with a better understanding of foodborne bacterial pathogen virulence factors and pathogenicity, and host factors that predict the severity of disease in humans.