RSC Paperbacks – serie

Vitamin C is the first book to cover the history, chemistry, biochemistry, and medical importance of vitamin C and is the first to provide an in-depth, interdisciplinary study of this essential and fascinating compound. The book provides a comprehensive and systematic account of the vitamin C story, fully surveying the history of scurvy and how its cure led to the suggestion, discovery, and isolation of the vitamin, later named L-ascorbic acid. It describes in detail the vitamin's structure determination, synthesis and manufacture, and its oxidation products, derivatives and related compounds. Its key biochemical roles are fully categorized and explained, and the medical importance of the vitamin, including the recent use of so-called megadoses, is thoroughly discussed. Vitamin C will be of interest to a very wide readership and will provide useful background information and inspiration for students at various levels. It will also be relevant to the interested chemist or lay person, as well as those carrying out research in this area.

This book provides an introduction to colloid science, based on the application of the principles of physical chemistry. Early chapters assume only an elementary knowledge of physical chemistry and provide the basis for more thorough discussion in later chapters covering specific aspects of colloid science. The widespread occurrence of colloids is stressed and the more important industrial applications of colloid technology are outlined. The final chapter deals with the future of colloid science and indicates the directions in which further developments are likely to take place. The book is ideal for undergraduate courses and, supplemented by further reading, for postgraduates too. It will also be useful to industrial research workers who wish to become familiar with the basic ideas and their many important applications to industry.

This book discusses, in relatively simple language, the importance of even minute amounts of certain trace elements for the protection of human health and how insufficiency or excess may produce serious diseases. It also examines the use of metal chelators in the treatment of such diseases.

The manufacture of paper involves a large amount of chemistry, including carbohydrate chemistry, pigments and resins and colloid and surface chemistry, as well as elements of environmental and analytical chemistry. Providing an overview of the making of paper from a chemical perspective, this book deals with both the chemistry of paper as a material and the chemistry of its production. The book explores several chemical processes involved in the production of paper: the delignification of the wood fibres performed at elevated temperature and pressure, the bleaching of the cellulose-rich pulp using environmentally-friendly systems, the formation of the pulp into sheets of fibres strengthened by extensive inter-fibre hydrogen bonding, and finally the coating of the sheets in a manner appropriate to their end use. This book is an informative and entertaining overview for students and others who require an introduction to the chemistry of paper manufacture.

How does the nose know what it smells? How do we taste foods? What gives foods their characteristic flavours? How do the methods of food preparation and processing change the flavours of foods? Food Flavours answers these questions and much more, in a clear and understandable manner, describing the composition of flavour compounds and the contributions they make to our sensory experiences. The book begins with the chemical reactions by which chemical compounds develop in plants, and continues through the processing and preparation of foods. It then turns to our chemical sensory systems to describe the recognition and neural processing of these compounds in the nervous system, and the reactions that we have to flavours. The way that chemical qualities give foods their characteristic flavours, and the ways various methods of food preparation and preservation affect those compounds and the resulting flavours are dealt with in detail, both from a chemical and a biological aspect. Throughout, Food Flavours provides special in-depth coverage of taste/odour physiology, and it contains a unique chapter providing a learning and problem-solving technique that will prove invaluable to students in all areas of food science, as well as in biological, organic and analytical chemistry, and will be a good addition to any food technologist's bookshelf.

A Working Method Approach for Introductory Physical Chemistry Calculations is a concise inexpensive introduction to first year chemistry that is aimed at students who are weak in chemistry or have no chemistry on entry to university. Such students usually find physical chemistry the most difficult part of the chemistry course, and within this section numerical problem solving is an additional difficulty. The text should also be invaluable to first year intending chemists. This text provides an introduction to physical chemistry and the gas laws, followed by chapters on thermodynamics, chemical equilibrium, electrochemistry and chemical kinetics. Each section involves a brief introduction followed by a representative examination question, which is broken down into a proposed working method. Both short multiple-choice questions and related full examination-type questions are included. This book will prove invaluable to students who need encouragement in a logical approach to problem solving in physical chemistry, teaching them to think for themselves when faced with a problem.

General chemistry textbooks are usually lengthy and present chemistry to the student as an unconnected list of facts. In inorganic chemistry, emphasis should be placed on the connections between valence shell electron configuration and the physical and chemical properties of the element. Basic Principles of Inorganic Chemistry: Making the Connections is a short, concise book that emphasises these connections, in particular the chemistry of the Main Group compounds. With reference to chemical properties, Lewis Structures, stoichiometry and spider diagrams, students will be able to predict or calculate the chemistry of simple polyatomic compounds from the valence shell configuration and will no longer be required to memorise vast amounts of factual chemistry. This book is ideal for students taking chemistry as a subsidiary subject as well as honours degree students.

As environmental performance becomes increasingly important, the development of man-made polymers and their associated benefits has been overshadowed by problems relating to their ultimate disposal. In the light of wider acceptance of polymers for use in high technology applications, Polymers and the Environment aims to redress the balance. The book reviews the properties and industrial applications of polymers and discusses their environmental benefits compared with traditional materials. It also addresses the issues of polymer durability, recycling processes to aid waste minimization and biodegradable polymers. This text is intended to introduce the non-specialist reader to the benefits and limitations of polymeric materials from an environmental viewpoint, and will prove a useful book for both students and professionals.

An understanding of the behavioural properties of water is fundamental to gaining an appreciation of many scientific processes and principles. Science students and teachers will therefore find Water not only interesting reading but also of considerable relevance to their studies.

For centuries, beer has been a favourite drink throughout the world. The art of brewing has more recently evolved into the science it is today as a result of the increased knowledge of both the ingredients and the process. Considerations such as appearance, taste and the nutritional value of beer are important topics for consumers and brewing scientists alike. This book looks at the chemistry behind those aspects of beer that are of particular interest to beer drinkers, namely flavour and nutritional aspects, in combination with a discussion of maintenance of quality and safety, the areas more relevant to the brewing scientist. Beer: Quality, Safety and Nutritional Aspects brings the reader right up to date with current thinking, and will be valued by both interested consumers and those employed in industries related to the brewing industry.

Batteries are becoming increasingly important in today's world of portable electronic devices, along with the need to store electricity derived from solar and other renewable forms of energy, and the desire to introduce electric and hybrid electric vehicles to reduce emissions. Understanding Batteries is a must for all those seeking a straightforward explanation of how batteries are constructed, their operation, and the factors determining their performance and life. Beginning with a brief history of the development of batteries and a discussion of their applications and markets, the book goes on to outline the basic terminology and science of batteries. The different types of primary (non-rechargeable) and secondary (rechargeable) batteries are then described and emphasis is given to the importance of matching the battery to the intended application. Examples are given to demonstrate how to define and prioritise the various criteria which comprise the battery specification. Throughout, the chemistry is kept as simple as possible. Understanding Batteries will appeal to a wide range of readers, including electrical equipment manufacturers and users, engineers and technicians, chemistry and materials science students, teachers and the interested battery user.

The use of thermal and calorimetric methods has shown rapid growth over the last two decades, in an increasingly wide range of applications. In addition, a number of powerful new techniques have been developed. This book supplies a concise and readable account of the principles, experimental apparatus and practical procedures used in thermal analysis and calorimetric methods of analysis. Brief accounts of the basic theory are reinforced with detailed applications of the methods and contemporary developments. Also included is information on standard test methods and manufacturers. Written by acknowledged experts, Principles of Thermal Analysis and Calorimetry is up-to-date, wide-ranging and practical. It will be an important source of information for many levels of readership in a variety of areas, from students and lecturers through to industrial and laboratory staff and consultants.

In recent years, the use of illegal substances has increased, particularly 'designer' drugs which have rapidly become part of youth culture. The need for all involved in drug control to have up to date information about the subject has never been greater. This book helps meet this need by providing a chemical background to the legal controls on drugs of abuse. Although focussed on the UK, some of the provisions of the Misuse of Drugs Act derive from international treaties; the discussion of technical aspects is therefore of wider relevance. Apart from the Act itself, the book also deals with certain aspects of the Misuse of Drugs Regulations. There is detailed coverage of 'designer drugs' and the generic legislation that was introduced to tackle them. The more recent addition of 35 'Ecstasy'-like substances is covered in depth. The significance to the legislation of terms such as salt, base, stereoisomer, ester, ether, derivative, homologue and isotope are described, and the text is supplemented by 23 Tables and over 80 chemical structures. There are eleven Appendices covering topics such as precursor chemicals, related legislation, stated cases, sentencing guidelines and the chemical characteristics of commonly-abused drugs. Up-to-date lists of controlled drugs, with cross references to their status in UN treaties, are provided and a number of pending and other possible changes to the Act are included together with a guide to nomenclature and synonyms. Although primarily aimed at forensic scientists, this book will be of great benefit to all bodies concerned with drug control, including the police, customs officers, lawyers and government departments.

A History of Beer and Brewing provides a comprehensive account of the history of beer. Research carried out during the last quarter of the 20th century has permitted us to re-think the way in which some ancient civilizations went about their beer production. There have also been some highly innovative technical developments, many of which have led to the sophistication and efficiency of 21st century brewing methodology. A History of Beer and Brewing covers a time-span of around eight thousand years and in doing so: * Stimulates the reader to consider how, and why, the first fermented beverages might have originated * Establishes some of the parameters that encompass the diverse range of alcoholic beverages assigned the generic name 'beer' * Considers the possible means of dissemination of early brewing technologies from their Near Eastern origins The book is aimed at a wide readership particularly beer enthusiasts. However the use of original quotations and references associated with them should enable the serious scholar to delve into this subject in even greater depth.

In 1900 only a handful of drugs (morphine, quinine, aspirin, etc) had genuine efficacy but had little value for bacterial or viral infections or cancer. These conditions were usually untreatable. Now there are literally thousands of drugs which offer cures or greatly extended life-spans for those with life-threatening conditions. Life Saving Drugs: the Elusive Magic Bullet describes the discovery and development of antibacterial, anti-viral and anti-cancer drugs. The book highlights the colourful characters behind the inventions and the huge improvements in quality of life and life-expectancy that these drugs have produced. Emphasis is given to the new drugs that have emerged as a result of knowledge of the human genome, and the ways in which the newer drugs are being designed to tackle disease, particularly cancer, at the genetic level. Chemical structures are provided for all of the key drugs and the book is well illustrated. Life Saving Drugs: the Elusive Magic Bullet can be read as a history of drug development during the past 100 years by those with only a passing knowledge of chemistry. For anyone entering the medical profession, pharmacy, or nursing, it will provide a superb basic knowledge of all drugs they are ever likely to meet, including their modes of action. For the chemist or medicinal chemist, it will provide the fundamental knowledge of life-saving drugs that they all should know. And for the non-scientist who wants to know about 'super-bugs', SARS, Ebola, and all of the wonderful advances in treating cancer, it is illuminating and easy to read.

Chemical formulation can be traced back to Stone Age times, when hunter-gatherers attached flint arrowheads to shafts using a resin made from birch bark and beeswax. Today, formulated preparations are part of everyday life. Formulations based on surfactants are by far the most prolific, from shampoos and shower gels to emulsion paint and polishes. This book discusses the chemical technology of surfactants and related chemicals, using over forty examples of everyday products. Some basic theory on surface chemistry, molecular interactions and surfactant function is included to aid understanding. Chemical Formulation: An Overview of Surfactant-based Preparations Used in Everyday Life then goes on to look at wider aspects such as surfactant manufacture, raw materials, environment, sustainability, analysis and testing. Throughout, common chemical names are used for formulation chemicals, further aiding the readability of the book. Bridging the gap between theory and application, this book will be invaluable to anyone wishing to broaden their knowledge of applied chemistry, including students on A level, BTEC and technician courses. It will also be of benefit to those new to the formulation industry.