American Chemical Society – förlag

This new volume brings together scientists from a variety of disciplines to present, summarize, review, and update information related to bioherbicides. Among the topics covered are pathogens with potential as bioherbicides, phylloplane-pathogen interactions, aspects of soil microorganisms, formulation and commercialization of microbes as bioherbicides, genetic aspects of pathogens for weed control, and chemistry and biochemistry of microbial-plant interactions. Avaluable source of information for researchers involved in both biological weed control and herbicide development.

Students taught with inquiry-based methods have been shown to make significant progress in their ability to formulate hypotheses, make proper assumptions, design and execute investigations, understand variables, record data, and synthesize new knowledge. The inquiry-based approach encourages curiosity and openness, and fosters a stronger sense of responsibility and satisfaction in the students who are taught with it. This text presents a series of experiments thatare intended to serve as the solid basis for a first-year chemistry or physical sciences course, using an inquiry based approach. Each chapter provides: 1)instructions for an experiment; 2) teachers notes that give the instructor more in-depth information about the technical nature and intellectualobjectives of the experiment; and 3) a sample lab report that provides representative data and lists a composite of sources of typical errors.

Wine flavour chemistry is a complex and diverse field that ranges from the potently aromatic pyrazines to the complex polymeric tannins. Modern chemistry is now opening some doors to the mysteries of wine flavour, and this unique monograph is dedicated to current research developments. The book starts with the Riesling terpenes, which are responsible for floral aroma when new and the kerosene-like aroma that appears in old age, and with the chemically relatednorisprenoids found in Cabernet Sauvignon and Merlot. It includes three reports on flavours of microbial origin, particularly the effects of different yeast strains, and it looks at important factors in ageing, including acetalhyde, the contribution of oak, and problems with cork taint. It also explores indetail the relationship between winemaking techniques and the chemistry and taste attributes of phenolic compounds.

This volume examines recent developments in the use of intelligent materials and systems for drug delivery. Controlled release technology is moving from being a simple carrier of active agents to becoming a powerful and flexible method that permits subtle modulation of the delivery profile based on the needs of the biological host. The chapters collected here cover recent advances in materials with responsive properties, novel concepts in controlled releasetechnology, new applications, and microanalytical techniques for rapid and accurate measurements of small samples.