Peter R. Griffiths – författare

Cancer is the second largest cause of death (after heart disease) in North America and Europe. Statistics from many countries serve constantly to inform us of how prevalent cancer is worldwide, even though one particular variation may be more predominant is one geographical region than another. The Traumatic cost in human lives, the dramatic cost of treatment and the need for rapidly advancing diagnoses and improving diagnostic methods for cancer, are clear for all to see. Current histopathological techniques for the detection and classification of cancer often lead to ambiguous diagnoses. Infrared and Raman spectroscopy have the potential to provide fast, accurate complementary techniques for the detection of many different forms of cancer. This book contains ten state-of-the-art chapters on the application of these techniques to the detection and classification of prostate, lymphatic, cervical, head and neck, and esophageal cancers, as well as reports on the application of vibrational spectroscopy to the study of individual human cells, and the identification of micro-organisms and erythrocytes, which should be of importance to spectroscopists and medical professionals alike. This book provides an up-to-date account of the practical means, applications and potential of mid-infrared and Raman spectroscopy for the medical diagnosis of diseased tissue and cells. It will be of significant interest both to vibrational spectroscopists involved in developing technique for medical diagnosis, and to clinicians, histopathologists, medical practitioners and students working in the field, with whom the spectroscopists must work closely in multi-disciplinary teams.

In this book, measurements using vibrational spectroscopy techniques for both the chemical and physical characteristics of polymers are described, alongside chapters covering spectra-structure correlations and spectra calculation. Special chapters deal with composites and conducting polymers, while others discuss the role of vibrational spectroscopy in understanding polymer weathering and degradation, and determining the optical, dielectric and solar and thermal properties of polymers. Dichroism measurement methods, important in understanding product performance, are covered, as well as practical methods for determining molecular orientation; linear, biaxial and trichroic determinations for polymers, as are dynamic measurement systems.

A bestselling classic reference, now expanded and updated to cover the latest instrumentation, methods, and applications The Second Edition of Fourier Transform Infrared Spectrometry brings this core reference up to date on the uses of FT-IR spectrometers today. The book starts with an in-depth description of the theory and current instrumentation of FT-IR spectrometry, with full chapters devoted to signal-to-noise ratio and photometric accuracy. Many diverse types of sampling techniques and data processing routines, most of which can be performed on even the less expensive instruments, are then described. Extensively updated, the Second Edition:* Discusses improvements in optical components* Features a full chapter on FT Raman Spectrometry* Contains new chapters that focus on different ways of measuring spectra by FT-IR spectrometry, including fourteen chapters on such techniques as microspectroscopy, internal and external reflection, and emission and photoacoustic spectrometry* Includes a new chapter introducing the theory of vibrational spectrometry * Organizes material according to sampling techniques Designed to help practitioners using FT-IR capitalize on the plethora of techniques for modern FT-IR spectrometry and plan their experimental procedures correctly, this is a practical, hands-on reference for chemists and analysts. It's also a great resource for students who need to understand the theory, instrumentation, and applications of FT-IR.

Bringing several disparate aspects of food science and analysis together in one place, Applications of Vibrational Spectroscopy to Food Science provides a comprehensive, state-of the-art text presenting the fundamentals of the methodology, as well as underlying current areas of research in food science analysis.  All of the major spectroscopic techniques are also covered – showing how each one can be used beneficially and in a complementary approach for certain applications.  Case studies illustrate the many applications in vibrational spectroscopy to the analysis of foodstuffs.