S.Sacchidanand | |
Language | English |
Edition | 5th Edition |
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A complete and up-to-date presentation of the fundamental theoretical principles and many applications of solvent extraction, this enhanced Solvent Extraction Principles and Practice, Second Edition includes new coverage of the recent developments in solvent extraction processes, the use of solvent extraction in analytical applications and waste recovery, and computational chemistry methods for modeling the solvent extraction of metal ions. Offering sound scientific and technical descriptions in a format accessible to students and expedient for researchers and engineers, this edition also features a new chapter on ionic strength corrections and contains more than 850 up-to-date literature citations.
Table of ContentsIntroduction to Solvent Extraction
Michael Cox and Jan Rydberg
Principles of Solubility and Solutions
Yizhak Marcus
Complexation of Metals
Gregory R. Choppin
Solvent Extraction Equilibria
Jan Rydberg, Gregory R. Choppin, Claude Musikas, and Tatsuya Sekine
Solvent Extraction Kinetics
Pier Roberto Danesi
Ionic Strength Corrections
Ingmar Grenthe and Hans Wanner
Development of Industrial Solvent Extraction Processes
Gordon M. Ritcey
Principles of Industrial Solvent Extraction
Philip J. D. Lloyd
Engineering Design and Calculation of Extractors for LiquidLiquid Systems
Eckhart F. Blass
Extraction of Organic Compounds
Ronald Wennersten
Solvent Extraction in Hydrometallurgy
Michael Cox
Solvent Extraction in Nuclear Science and Technology
Claude Musikas, Wallace W. Schulz, and Jan-Olov Liljenzin
Analytical Applications of Solvent Extraction
Manuel Aguilar, Jos Luis Cortina, and Ana Mara Sastre
The Use of Solvent Extraction in the Recovery of Waste
Michael Cox and Hans Reinhardt
Recent Advances in Solvent Extraction Processes
Susana Prez de Ortiz and David Stuckey
Computational Chemistry in Modeling Solvent Extraction of Metal Ions
Jerzy Narbutt and Marian Czerwinski
Appendix
Index of Compounds
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Editor-In-Chief: Meyer R. Rosen
Chemical Publishing
Book - Hardcover
Pub Date: Sept 2015
2600 pages
|
|
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The first edition of Chromatography: Concepts and Contrasts, published in 1988, was one of the first books to discuss all the different types of chromatography under one cover.
This new second edition continues with these principles but has been updated to include new chapters on sampling and sample preparation, capillary electrophoresis and capillary electrochromatography (CEC), chromatography with mass spec detection, and industrial and governmental practices in regulated industries.
Features:
Contents
Appendix: ICH Glossary
Index
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THE HERBS OF AYURVEDA , 4 Vols Set
Compiled By Ashok Seth, (Partner, Sheth Brothers (Kayam Churna)
600 Major Herbs In Ayurveda covered , Fully Illustrated with Colorful Photos.The Herbs of Ayurveda is published in four Volumes , in which 600 Medicinal Herbs have been described with Fully Colourful Photographs. Each Volumes consists of 150 medicinal Herbs which are arranged alphabetically by Latin (Botanical) names.
Books starts with Particulars on what is Ayurveda ? History of Ayurveda, History of Herbs and Pharmacognosy.
Each Volume is divided into three sections.
In Section I : High Quality Photographs of Plant Parts with mother tinctures, oils, gums, latex , etc., are given, while on the right hand side detailed description of same herb is given. ie., English name, Latin Name and its synonyms (if any), followed by different language names (sanskrit, Hindi, Gujarati, Tamil, Malayalam, Telugu and Kannad) for the same herb are given. Other details like Family, distribution, description of plant, chemical constituents , Parts used , medicinal Properties, usages, dose, formulation and special note in which peculiarity or controversy if any is discussed.
In Section II : Resources, includes addresses of educational institutes, research institutions, herberia and Medicinal Gardens, websites related to medicinal plants, parameters on some medicinal herbs about qualitative and quantitative data with guidelines for tests are given according to Indian herbal pharmacopeia , glossary of medicinal and botanical terms. References of books given at the end.
In Section III : Index, which includes index of Botanical names, index of English names, Index of Sanskrit names, Index of Hindi names,Index of Gujarati names with page numbers. In the end contents of each of the 4 volumes are given
This Voluminous Book on medicinal herbs will be useful to students of Ayurveda, Botany, Homeopathy, Naturopathy, unani and pharmacy. It will be also useful to Drug Manufacturers, teachers, Lecturers, Physicians , researchers as well as common laymen.
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Flavors and Fragrances : chemistry, bioprocessing and sustainability berger, ralf gnter (ed.) 1st edition.
Hardcover edition 2007, 2007, xvi,
648 pages. 236 illus., 5 in color.,
Flavours and Fragrances is an introduction to aroma chemicals, essential oils, fragrances and flavour compositions for the food, cosmetics and pharmaceutical industry.
The present state-of-the-art technology, the future use of resources and biotechnological approaches for the production of the respective chemical compounds are described.
A large section is devoted to the description of the renewable resources of flavours: spice plants, fruits from moderate to tropical climates, vegetables, fermented and heated plants.
Analytical methods, such as gas chromatography coupled to human or electronic noses or to a mass spectrometer, are outlined and consumer trends, legal and safety aspects are described.
Contents
Index
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A comprehensive overview of fragrance chemistry
Fragrance materials are universal, from personal care products to household cleaners, laundry products, and more. Although many of the scents themselves are synthesized in a lab, the actual mechanism of odour has long baffled chemists who attempt to model it for research. In Chemistry and the Sense of Smell, industry chemist Charles S. Sell explores the chemistry and biology surrounding the human detection and processing of odour, providing a comprehensive, single-volume guide to the totality of fragrance chemistry.
The correlation between molecular structure and odour is much more complex than initially thought, and the intricacies of the mechanism by which the brain interprets scent signals leaves much to be discovered. This book provides a solid foundation of fragrance chemistry and highlights the relationship between research and industry with topics such as:
Complete with illustrations that clarify difficult concepts and the structures of the molecules under discussion, Chemistry and the Sense of Smell is an all-inclusive guide to the science of scent. For professionals in the fragrance industry or related fields, this book is one resource that should not be overlooked
Table of ContentsPreface viiAcknowledgments ix
Introduction 1
1 Why Do We Have a Sense of Smell? 4
2 The Mechanism of Olfaction 32
3 Analysis and Characterisation of Odour 188
4 The Sense of Smell in Our Lives 209
5 The Scents of Nature 237
6 Manufacture of Fragrance Ingredients 296
7 The Design of New Fragrance Ingredients 357
8 The Relationship Between Molecular Structure and Odour 388
9 Intellectual Challenges in Fragrance Chemistry and the Future 420
Glossary 428
Index 437
Author InformationCHARLES S. SELL, PHD, has recently retired from Givaudan after thirty-six years in the fragrance industry. His work has covered all aspects of synthetic organic chemistry as applied to the fragrance industry, from discovery of novel materials through process R&D to improvement of established chemical manufacturing processes. His interest in the design of novel fragrance ingredients, coupled with a long-standing interest in the chemistry of living organisms, led to a deepened investigation into olfaction.
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Special Indian Reprint
Indian Reprint (c) 2016, July 11, 2005 by CRC Press
Reference - 520 Pages - 122 B/W Illustrations
FLAVOR CHEMISTRY
An Overview of Flavor Perception
Flavor and the Information Age
Flavor Analysis
Flavor Formation in Fruits and Vegetables
Changes in Food Flavor Due to Processing
Flavor Release from Foods
Off-Flavors and Taints in Foods
FLAVOR TECHNOLOGY
Flavoring Materials
Flavoring Materials Made by Processing
Artificial Flavoring Materials
Flavor Potentiators
Flavorists and Flavor Creation
Flavor Production
Flavor Applications
Flavor Legislation and Religious Dietary Rules
Quality Control
Index
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Pages: 662
Dimensions: 240 X 165
* Efficiently summarises the current front line research within food flavor
* Highlights the modern approaches to flavor production using biotechnology, enzymes and gene-technology
* The dynamic effects of manipulation of food in the mouth during consumption influencing the release of flavour compounds is discussed in detail
The flavor of a food is often the most desirable quality characteristic for the consumer, yet the understanding of flavour is a fascinatingly complicated subject, which calls for interdisciplinary research efforts. This latest volume presents the proceedings of the 11th Weurman Flavour Research Symposium and describes the most recent and original research advances related to the flavour of foods and beverages with contributions of experts from 25 countries world-wide
Table of Contents :
Flavour Science, 1st Edition
Chapter. 1: Biological Aspects of Flavour Perception and Structure - Activity Relationships
Chapter. 2: Genomics and Biotechnology
Chapter. 3: Flavours Generated by Enzymes and Biological Systems
Chapter. 4: Key Aroma and Taste Components
Chapter. 5: Flavour Changes in Food Production and Storage
Chapter. 6: Flavrous Generated by Thermal Processes
Chapter. 7: Retention and Release
Chapter. 8: Sensory-Instrumental Relationships
Chapter. 9: Advanced Intrumental Analysis
Workshops:
Gastronomy: The Ultimate Flavour Science
Methods For Artificial Perception: Can Machine Replace Man?
Challenges for Data Analysis in Flavour Sciences
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Published 2010- HardBound- 2829 Pages
5 Volumes Set
These Books are a Complete Treatise/ Manual covering all the aspects related to Essential Oils and their Derivatives alongwith Manufacturing Aspects, Properties, Testing and Uses.
This Reference is Essential Reading for all Students persuing M.Sc.(Chemistry) and specialisation in Aromatic and Medicinal Plants and persons doing Doctorate in these Fields.
This Book will also be helpful for Leading Industries Manufacturing Essential Oils and Allied Products.
VOLUME 1 :
Chemistry
Origin and Function of Essential Oils in Plant Life
Flavors and Fragrances
Production of Essential Oils
Design of Equiupment for Essential Oils
Determination of Physical , Chemical and Odour Properties
Detection of Adulterants in Essential Oils
Project Profiles for Manufacture of Essential oils
Uses and Storage
VOLUME 2 :
Constituents of Essential Oils - Hydrocarbons and their Derivatives ,Alcohols , Aldehydes, Ketones, Phenols, esters, Lactones, Coumarins and Coumarones, Furan Derivatives and Oxides , Terpenes , Sesquiterpines and Derivatives of Unknown Constitution
VOLUME 3 :
Genus Citrus , Lemon, Orange, Bergamot, Lime, Tangerine, Balm, Basil, Lavender, Peppermint, Sage, Rose, Cardamom, Pepper, Curcuma, Sandalwood, Ylang Ylang, Jasmine
VOLUME 4 :
Palmorasa , Gingergrass, Lemongrass, Citronella, Cinnamon, Cassia, Camphor, Linaloe, Clove, Eucalyptus, Tea Tree Oil, Ajowan, Caraway, Carrot, Celery, Coriander, Lovage, Geranium, Garlic, Onion, Orris Root, Calamus, Coconut Oil, Thuja, Cypress and Cupressus and Cedarwood
VOLUME 5 :
Cananga, Ylang Ylang, Concrete and Absolute of Jasmine and Lilac, Anise, Magnolia, American Turpentines, Thuja, Cedarwood
Analysis of Important Essential Oils by Capillary Gas Chromatography and Carbon 13 NMR Spectroscopy
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September 18, 2015 by CRC Press
Reference - 458 Pages - 85 B/W Illustrations
Cosmeceuticals and Active Cosmetics discusses the science of nearly two dozen cosmeceuticals used today. This third edition provides ample evidence on specific cosmeceutical substances, their classes of use, skin conditions for which they are used, and points of interest arising from other considerations, such as toxicology and manufacturing. The book discusses both cosmetic and therapeutic uses of cosmeceuticals for various conditions including rosacea, dry skin, alopecia, eczema, seborrheic dermatitis, purpura, and vitiligo.
Active ingredients in the following products are discussed: caffeine, curcumin, green tea, Rhodiola rosea, milk thistle, and more. Also covered are topical peptides and proteins, amino acids and derivatives, antioxidants, vitamins E and C, niacinamide, botanical extracts, and biomarine actives. Providing ample scientific references, this book is an excellent guide to understanding the science behind the use of cosmeceuticals to treat a variety of dermatological conditions.
Bakuchiol: A Retinol-Like Functional Compound, Modulating Multiple Retinol and Non-Retinol Targets
Ratan K. Chaudhuri
Cutaneous Applications of Caffeine
Andrea M. Hui, Jared Jagdeo, Neil Brody, and Reena Rupani
Curcumin in Cosmetics: Biochemical Basis for Skin Repair with Use of Topical Curcumin
Madalene C.Y. Heng
The Cosmetic and Therapeutic Uses for Epicatechin-3-Gallate (EGCG)
Michael S. Leo, Howard I. Maibach, and Raja K. Sivamani
Ellagic Acid
William Tuong and Raja K. Sivamani
Gamma-Linolenic Acid-Containing Vegetable Oils
Reto Muggli
Hexylresorcinol: Providing Skin Benefits by Modulating Multiple Molecular Targets
Ratan K. Chaudhuri
Hydroxyacids
Claudine Pirard-Franchimont, Didier Saint-Lger, Sarah Peters, and Gerald E. Pirard
Kinetin
Stanley B. Levy
Topical Resveratrol
Andrea M. Hui, Jared Jagdeo, and Neil Brody
Impact of Rhodiola rosea on Skin
Mahtab Jafari
Silymarin
Andrew Mamalis and Jared Jagdeo
Topical Niacinamide
Andrea M. Hui and Bishr Al Dabagh
Anti-Aging Topical Peptides and Proteins
Fakhra Khalid, Farzam Gorouhi, and Howard I. Maibach
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Spray drying is a well-established method for transforming liquid materials into dry powder form. Widely used in the food and pharmaceutical industries, this technology produces high quality powders with low moisture content, resulting in a wide range of shelf stable food and other biologically significant products. Encapsulation technology for bioactive compounds has gained momentum in the last few decades and a series of valuable food compounds, namely flavours, carotenoids and microbial cells have been successfully encapsulated using spray drying.
Spray Drying Technique for Food Ingredient Encapsulation provides an insight into the engineering aspects of the spray drying process in relation to the encapsulation of food ingredients, choice of wall materials, and an overview of the various food ingredients encapsulated using spray drying. The book also throws light upon the recent advancements in the field of encapsulation by spray drying, i.e., nanospray dryers for production of nanocapsules and computational fluid dynamics (CFD) modeling.
Addressing the basics of the technology and its applications, the book will be a reference for scientists, engineers and product developers in the industry.
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Textbook Of Herbal Cosmetics |
by Vimaladevi M. (Author). BSc, MPharm, PhD
Emiritus Professor of Pharmaceutical Technology
Andhra University
Contents :
1. Baby Care Products
2. Body Care Products
3.Hair Care Products
4. Dental care and Oral Hygiene Products
Index
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Product Details:
Minimum Order Quantity | 1 Piece |
Book Name | A Short Textbook of Cosmetology |
Author | De Polo |
Language | English |
Brand | German |
Binding Type | Hardcover |
Number Of Piece | 1 |
sku | Da68899966 |
A short guide to the development, manufacture and sale of modern skin care and skin protection cosmetics
Table of Contents:
1. Skin
2. Hair and Hair care
3. Sunscreens
4. Moisturizers and Humectants
5. Emollients
6. Consistency Agents and Thickners
7. The Preservation of cosmetic preparations
8. Cosmetic Emulsions
9. Regulations in the cosmetic industry
10. History of cosmetic science
Additional Information:
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Bibliography
Glossary
Metric Conversion Chart
Resources
Index
Author :Catherine Failor has been making soap for more than 20 years. Her experience in graphic design and interest in science has enabled herto test hot-process soap making, a technique not usually accessible to the home soap maker. She has developed new ways to make colorful, scented soaps in the home kitchen, and shares them in her Storey books, Making Transparent Soap and Making Natural Liquid Soaps. Failor'sentrepreneurial ventures include Copra Soap, a specialty soap manufacturing company, and her current venture, Milky Way Molds, producing the finest selection of craft molds in the Milky Way Galaxy
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Product Details:
sku | ME87685544 |
Weight | 2 kg |
Published March 15, 2019
Reference - 423 Pages - 96 B/W Illustration
This book provides a critical overview of analytical methods used for the determination of pesticide residues and other contaminants in food and environmental samples by modern instrumental analysis. It contains up-to-date material including recent trends in sample preparation, general methods used for pesticide analysis and quality assurance aspects, and chromatographic and immunoassay methods. The rest of the book describes particular analytical methods used for the determination of pesticides in food and soil, water and air. In addition, the levels of these chemicals found in food, their regulatory aspects and the monitoring of pesticides in the environment are described.
Table of ContentsPesticides: Classification and Properties.
Sample Handling of Pesticides in Food and Environmental Samples.
Analysis of Pesticides by Chromatographic Techniques Coupled with Mass Spectrometry.
Immunoassays and Biosensors.
Quality Assurance.
Determination of Pesticides in Food of Vegetal Origin.
Determination of Pesticides in Food of Animal Origin.
Determination of Pesticides in Soil. Determination of Pesticides in Water.
Sampling and Analysis of Pesticides in the Atmosphere. Levels of Pesticides in Food and Food Safety Aspects. Monitoring of Pesticides in the Environment.
Editor(s) BioJos L. Tadeo, PhD in chemistry, is a Full Research Professor at the National Institute for Agricultural and Food Research and Technology in Madrid, Spain. He graduated in chemistry in June 1972 from the University of Valencia and began his research career at the Institute of Agrochemistry and Food Technology, Spanish Council for Scienti?c Research, in Valencia, investigating on natural components of plants with insecticide activity. In 1976, he was engaged in the research of analytical methodologies for the determination of pesticide residues in food, water, and soil at the Jealotts Hill Research Station in UK.
In 1977, Dr Tadeo was a research scientist at the Institute for Agricultural Research, in Valencia, where his work focused on the study of chemical composition of citrus fruits and the behavior of fungicides used during postharvest of fruits.
In 1988, he became a senior researcher at the National Institute for Agricultural and Food Research and Technology. During his stay at the Plant Protection Department, the main research lines were the analysis of herbicide residues and the study of their persistence and mobility in soil.
Since 1998 he leads the Environmental Chemistry Laboratory at the Environment Department of the National Institute for Agricultural and Food Research and Technology. His current research is the analysis of pesticides and other contaminants in food and environmental matrices and the evaluation of the exposure to biocides and existing chemicals. His expertise is documented by the publication of over 200 research papers, monographs, and book chapters on these topics, an H index of 36 and the supervision of 10 doctoral thesis. Dr Tadeo has been a member of national and international working groups for the evaluation of chemicals, and he is currently involved in the assessment of biocides at European and international level.
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Product Details:
sku | ME979444545 |
Weight | 2 kg |
Routledge
Published January 6, 2014
Textbook - 336 Pages - 816 B/W Illustrations
Now in its fourth edition, Analysing Architecture has become internationally established as the best introduction to architecture. Aimed primarily at those wishing to become professional architects, it also offers those in disciplines related to architecture (from archaeology to stage design, garden design to installation art), a clear and accessible insight into the workings of this rich and fascinating subject. With copious illustrations from his own notebooks, the author dissects examples from around the world and all periods of history to explain underlying strategies in architectural design and show how drawing may be used as a medium for analysis.
This new edition ofAnalysing Architectureis revised and expanded. Notably, the chapter on Basic Elements of Architecture has been enlarged to discuss the powers various architectural elements offer the architect. Three new chapters have been added to the section on Themes in Spatial Organisation, covering Occupying the In-between, Inhabited Wall and Refuge and Prospect. Two new examples a Mud House from Kerala, India and the Mongyo-tei (a tea house) from Kyoto, Japan have been added to the Case Studies at the end of the book. The Select Bibliography has been expanded and the Index revised.
Works of architecture are instruments for managing, orchestrating, modifying our relationship with the world around us. They frame just about everything we do. Architecture is complex, subtle, frustrating but ultimately extremely rewarding. It can be a difficult discipline to get to grips with; nothing in school quite prepares anyone for the particular demands of an architecture course. But this book will help.
Analysing Architectureis the foundation volume of a series of books by Simon Unwin exploring the workings of architecture. Other books in the series includeTwenty Buildings Every Architect Should UnderstandandExercises in Architecture.
Table of ContentsIntroduction
How Analysis Helps Design
Architecture as Identification of Place
Basic Elements of Architecture
Modifying Elements of Architecture
Elements Doing More Than One Thing
Using Things That Are There
Primitive Place Types
Architecture as Making Frames
Temples and Cottages
Geometries of Being
Ideal Geometry
Themes in Spatial Organisation:
1. Space and Structure
2. Parallel Walls
3. Stratification
4. Transition, Hierarchy, Heart
5. Occupying the In-between
6. Inhabited Wall
7. Refuge and Prospect Postscript 2013 Postscript 1997-2009
Case studies
1. Iron Age House, Castell Henllys, Wales, UK
2. Royal Villa, Knossos, Crete, Greece
3. Llainfadyn, St. Fagans, Wales, UK
4. Mud House, Thiruvananthapuram, Kerala, India
5. Il Tempietto, Rome, Italy
6. Fitzwilliam College Chapel, Cambridge, England, UK
7. Schminke House, Lbau, Germany
8. Vanna Venturi House, Chestnut Hill, Pennsylvania, USA
9. Woodland Chapel, Stockholm, Sweden
10. House VI, Cornwall, Connecticut, USA
11. The Box, Culver City, California, USA
12. Mongyo-Tei (Tea House), Kyoto, Japan
Acknowledgements
Select Bibliography and References
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Chapter 1. Controlling Regulatory Costs.
Chapter 2. Clear Operation Definitions of Requirements.
Chapter 3. Pre-Regulatory Audits.
Chapter 4. Quality by Design.
Chapter 5. Outsourcing.
Chapter 6. Electronic Submissions.
Chapter 7. EMEA/FDA Inspections.
Chapter 8. Managing FDA Inspections.
Chapter 9. Risk Assessment.
Chapter 10. Cases.
Chapter 11. Cost Containment Analysis.
Chapter 12. Managing Regulation In Times of Chaos.
Chapter 13. International Regulation.
Chapter 14. Cost Contained Regulatory Compliance.
Chapter 15. Future.
BIBLIOGRAPHY.
INDEX .
Author InformationSANDY WEINBERG, PhD, is a professor of healthcare management at Clayton State University in Atlanta and an international regulatory consultant. He has thirty-five years' regulatory experience, including global executive responsibility at GE Healthcare and Tikvah Therapeutics. Dr. Weinberg has written thirteen books including, most recently, Guidebook for Drug Regulatory Submissions, also from Wiley.
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Provides essential information required to analyze elements and compounds as well as structures in a wide variety of matrices for a range of applications, interpret the results and also gain a thorough knowledge of the theory and instrumentation utilized.
Coverage of key advances includes:
Coverage of quantitative proteomics, electrochemical detection, dynamic light scattering, amyloids and protein aggregation measurements to low-cost, high-throughput gene sequencing
Coverage of major new medical and biological techniques including: ultrashort laser pulse medical imaging, quantitative imaging of membrane mechanics with molecular resolution, 3D neutron imaging, scanning near-field ultrasound holography, atomic force microscopy in nanocell biology, biomolecular interactions using nanopore force spectroscopy, scanning electrochemical microscopy and quadrupolar nuclei in biological systems
Expanded coverage of nanotechnology including scanning probe microscopy for imaging nanoparticles and nanocrystals, nanomaterials for electroanalysis, as well as scanning electrochemical microscopy, and scanning near-field ultrasound holography
There is also comprehensive coverage of advances in environmental monitoring, drinking water analysis, forensic science, electronic absorption and luminescence spectroscopy, infrared spectroscopy, atomic spectroscopy, nuclear magnetic resonance and electrochemistry; as well as specific coverage in pharmaceuticals and drugs, clinical chemistry, X-ray spectrometry, chemometrics, polymers and liquid chromatography
Written at a level appropriate to allow a chemist (organic, polymer, inorganic, biochemist, molecular biologist),physicist or engineerto discover methodology for the analysis of most molecular and biological structures and materials.
Table of ContentsSupplementary Volume 1Biomedical Spectroscopy.
Biomolecules Analysis.
Clinical Chemistry.
Environment: Water and Waste.
Field-portable Instrumentation.
Forensic Science.
Liquid Chromatography.
Nucleic Acids Structure and Mapping.
Peptides and Proteins.
Pharmaceuticals and Drugs.
Polymers and Rubbers.
Process Instrumental Methods.
Surfaces.
Supplementary Volume 2.
Atomic Spectroscopy.
Electroanalytical Methods.
Electronic Absorption and Luminescence.
Infrared Spectroscopy.
Mass Spectrometry.
Supplementary Volume 3.
Nuclear Magnetic Resonance and Electron Spin Resonance Spectroscopy.
Nuclear Methods.
Raman Spectroscopy.
X-Ray Spectrometry.
General Articles.
Appendices.
Lists of Index.
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May 26, 2006 by CRC Press
Reference - 752 Pages - 231 B/W Illustrations
SPECIAL INDIAN REPRINT !
FeaturesChapters in this new edition detail the source, biosynthesis, molecular structures, and physical properties of polysaccharides. They also explore production and uses in food formulations; the effects of cooking and interactions with proteins, lipids, sugars, and metal ions; analytical methods, including identification and quantitative determination; and nutritional and ecological considerations with emphasis on genetic engineering of food crops. The editors carefully balance coverage of fundamental aspects and practical implications for the food industry.
Whats New in the Second Edition:
Introduction,
Alistair M. Stephen and Shirley C. Churms
Starch: Structure, Analysis, and Application,
Henry F. Zobel and Alistair M. Stephen
Modified Starches,
Otto B. Wurzburg
Starch Hydrolysates,
Paul H. Blanchard and Frances R. Katz
Cellulose and Cellulose Derivatives,
Donald G. Coffey, David A. Bell, and Alan Henderson
Galactomannans and Other Cell Wall Storage Polysaccharides in Seeds, Michael J. Gidley and J.S. Grant Reid
Agars,
Norman F. Stanley
Gelling Carrageenans,
Lennart Piculell
Alginates,
Kurt Ingar Draget, Strker T. Moe, Gudmund Skjk-Brk, and Olav Smidsrd
Inulin,
Anne Franck
Pectins: Structure, Functionality, and Uses,
J.A. Lopes da Silva, and M.A. Rao
Bacterial Polysaccharides,
V.J. Morris
Gums and Mucilages,
Peter A. Williams, Glyn O. Phillips, Alistair M. Stephen, and Shirley C. Churms
Chitosans,
Kjell M. Vrum and Olav Smidsrd
Polysaccharides in Food Emulsions,
George A. van Aken
Polysaccharide Rheology and In-Mouth Perception,
K. Nishinari
Phase Behavior in Mixed Polysaccharide Systems,
Vladimir Tolstoguzov
Dietary Fiber,
Andrew Chesson
Genetic Engineering and Food Crops,
Jennifer A. Thomson
Detection and Determination of Polysaccharides in Foods,
Yolanda Brummer and Steve W. Cui Index
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Chapter 2. The HPLC System.
Chapter 3. The HPLC Column and Separation Modes.
Chapter 4. HPLC and Column Maintenance.
Chapter 5. Sample Preparation and Separations Development.
Chapter 6. LC/MS Interfaces.
Chapter 7. LC/MS Overview.
Chapter 8. The Mass Analyzers.
Chapter 9. Mass Spectrometer Maintence.
Chapter 10. Application Areas for LC/MS.
Chapter 11. Trace Analysis and LC/MS/MS.
Chapter 12. Drug Discovery and Benchtop LC/MS.
Chapter 13. Proteomics: LC/MALDI/TOF and MS/MS Libraries.
Chapter 14. The Future of LC/MS.
Appendix A: LC/MS Frequently Asked Questions.
Appendix B: Solvents and Volatile Buffers for LC/MS.
Appendix C: A Guide to Structure Interpretation.
Appendix D: A Glossary of LC/MS Terms.
Appendix E: LC/MS Selective Reading List.
Author InformationMARVIN C. McMASTER, PhD, is a consultant and adjunct professor of chemistry at the University of MissouriSt. Louis, teaching courses on HPLC, GC/MS, and laboratory computing. He is a former researcher and product developer for DuPont, Kraft Foods, and Ciba-Geigy, and previously worked as a technical sales support specialist for instrument companies. Dr. McMaster is the author of HPLC: A Practical User's Guide and coauthor, with Christopher McMaster, of GC/MS: A Practical User's Guide (both from Wiley).Reviews"In LC/MS: A Practical User's Guide, the author sets out to introduce LC/MS and provide some practical information for using it ... The present offering seeks to provide a practical resource for LC/MS in 150 pages ... The HPLC chapters will serve the beginning technicianYou will be redirected to the 3rd party webstore
SPECIAL INDIAN REPRINT !!
Novel Cosmetic Delivery System
edited by Shlomo Magdassi
This innovative reference highlights the uses of delivery systems in cosmetics, analyzing new approaches for obtaining sophisticated cosmetic products and examining the most common methods for enhancing the skin's penetration properties. Covering a wide range of established and burgeoning techniques
Novel Cosmetic Delivery Systems:
describes the skin's effectiveness as a selective barrier to the penetration of compounds
charts the observation, evaluation, and instrumental analysis of the biological effects of cosmetics on the skin
discusses certain problems with product stability that hinder optimal performance
reviews in vivo and in vitro methods for quantifying permeants within the skin
summarizes the methods of preparing novel emulsions and vesicular carriers
focuses on the properties and applications of PFC-based gels
shows how cyclodextrins can be used in cosmetics
profiles the formation and properties of particulate systems
and more!
With over 1200 references, tables, equations, drawings, photographs, and micrographs, Novel Cosmetic Delivery Systems will benefit cosmetic chemists, scientists, and technologists; research and development personnel in cosmetics and fragrance industries; pharmaceutical formulation, colloid, physical, and fragrance chemists; surfactant scientists; fragrance technologists; skin physiologists, pharmacists and pharmacologists; biochemists and biologists; dermatologists; toxicologists; and graduate students in these disciplines.
Contents
Skin and Cosmetic Vehicles
Cosmeceutics and Delivery Systems
The Skin and Its Permeability
Enhancement of Skin Permeation
Skin Hydration
Evaluation of Cosmetic Products
Assessing the Bioactivity of Cosmetic Products and Ingredients
Stability Testing of Cosmetic Products
Quantitation of Penetrant Molecules Within the Skin
Emulsions and Surfactant Association Structures
Multiple Emulsions
Highly Concentrated Water-in-Oil Emulsions (Gel Emulsions)
Fluorocarbon Gels
Vapor Pressures of Fragrances After Application: Some Fundamental Factors
Vesicular and Molecular Systems
Liposomes
Liposomes and Follicular Penetration
Cyclodextrins in Cosmetics
Particulate Systems
Microcapsules in Cosmetics
Applications of Polyvinyl Alcohol Microcapsules
Delivery by Nylon Particles
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SPECIAL INDIAN REPRINT !
Pomegranates
Ancient Roots to Modern Medicine
edited by Navindra P. Seeram
Pomegranates offers an exploration of the biochemistry, health effects, and cultivation of the pomegranate that is as authoritative as it is unparalleled.
Features:
Contents
Biochemistry
Health Effects
Commercialization
Index
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Contents
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May 14, 2012 by CRC Press
Reference - 476 Pages - 93 B/W Illustrations
Sweeteners: Nutritional Aspects, Applications, and Production Technology explores all essential aspects of sugar-based, natural non-sugar-based, and artificial sweeteners. The book begins with an overview presenting general effects, safety, and nutrition. Next, the contributors discuss sweeteners from a wide range of scientific and lifestyle perspectives.
Topics include:
As manufacturers strive to produce healthier and safer products with better taste, new avenues of inquiry are opening up with respect to both the sources and the processing of sweeteners. This volume provides a solid starting point for researchers and product developers in the food and beverage industry
Table of ContentsSweeteners in General;
T. Varzakas, A. Labropoulos, and S. Anestis
Chemistry and Functional Properties of Carbohydrates and Sugars (Monosaccharides, Disaccharides, and Polysaccharides);
Constantina Tzia, V. Giannou, D. Lebesi, and C. Chranioti
Sugar Alcohols (Polyols);
G. A. Evrendilek
Low Calorie Nonnutritive Sweeteners;
G.-P. Nikoleli and D. P. Nikolelis
Honey;
A. Labropoulos and S. Anestis
Syrups;
A. Labropoulos and S. Anestis
Other Sweeteners;
T. Varzakas and A. Labropoulos
Application of Sweeteners in Food and Drinks (Bakery, Confectionery, Dairy Products, Puddings, Fruit Products, Vegetables, Beverages, Sports Drinks, Hard Candies,
Loukoumia, Marmalades, Jams, Jellies, Baked Goods, Sorbet); T. Varzakas and B. zer
Quality Control of Sweeteners: Production, Handling, and Storage;
T. Varzakas
EU, U.S., and Third World Country Regulations and Japanese Legislation;
T. Varzakas
Nutritional and Health Aspects of Sweeteners; T. Varzakas and C. Chryssanthopoulos
Genetically Modified Herbicide-Tolerant Crops and Sugar BeetEnvironmental and Health Concerns; T. Varzakas and V. Pletsa
Bulking and Fat-Replacing Agents; T. Vasiljevic and T. Varzakas
Risk Assessment of Sweeteners Used as Food Additives; A. Mortensen and J. C. Larsen
Index
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Readership: Psychologists and neuroscientists interested in the senses, and multisensory integration; food scientists;
1: Introduction
Flavour and its function in omnivores
Themes and organization of the book
The flavour stimulus - food and drink
Oral anatomy, mastication and swallowing
The interoceptive flavour senses - olfaction, gustation and somatosensation
2: Types of flavour interaction
3: Causes of flavour interaction
4: Wholes and parts
Is flavour a unitary experience?
Wholes into parts
5: Flavour hedonics
6: Theory
Functional approach to flavour
Issues arising
7: Implications
Future directions
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Chamomile
Industrial Profiles
edited by Rolf Franke and Heinz Schilcher
Features of Chamomile: Industrial Profiles:
Includes detailed descriptions of diverse experimental studies carried out until 2004
Presents concrete details about breeding experiments, cultivation, harvest, and the processing of chamomile flowers
Lists all pharmacopoeias dealing with German and Roman chamomile
Provides more than 800 references to guide the reader to more detailed information
Chamomile: Industrial Profiles provides an interdisciplinary inventory of the scientific level of knowledge about German chamomile as well as Roman chamomile, the two types of chamomile most produced. It includes information for pharmacists and the pharmaceutical industry about chamomile preparations and essential chamomile oil.
Physicians and toxicologists will find detailed descriptions of the latest experimental studies and the use of chamomile preparations in traditional and therapeutic uses. It also includes the latest information of use to growers and pharmaceutical entrepreneurs.
Contents
Legal Situation of German Chamomile
Plant Sources
Active Chemical Constituents of Matricaria Chamomilla L. Syn
Chamomilla Recutita (L.) Rauschert
Cultivation
Abiotic and Biotic Stress Affecting the Common Chamomile
Raw Plant Material and Postharvest Technology
Processing of Raw Material
Storage of the Dry Drug
Chemical Analysis of the Active Principles of Chamomile
Pharmacology and Toxicology
Traditional Use and Therapeutic Indications
Index
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Product Details:
Minimum Order Quantity | 1 Piece |
Brand | Village Cottage |
Usage/Application | Bathing |
Weight | 100 gms |
Ingredient | Glycerine |
TFM - 76%
Grade 1 Soap
No Animal Testing
Vegan Soap
Cruelty Free
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Product Details:
sku | Mrep35666777 |
Weight | 1 kg |
March 2009,608Pages
Introduction1 Introduction 1
Part I Steady-State Design of Ideal Quaternary System 15
2 Parameter Effects 17
3 Economic Comparison of Reactive Distillation with a Conventional Process 37
4 Neat Operation Versus Using Excess Reactant 71
Part II Steady-State Design of Other Ideal Systems 87
5 Ternary Reactive Distillation Systems 89
6 Ternary Decomposition Reaction 119
Part III Steady-State Design of Real Chemical Systems 145
7 Steady-State Design for Acetic Acid Esterification 147
8 Design of Tame Reactive Distillation Systems 179
9 Design of MTBE and ETBE Reactive Distillation Columns 213
Part IV Control of Ideal Systems 239
10 Control of Quaternary Reactive Distillation Columns 241
11 Control of Excess Reactant Systems 261
12 Control of Ternary Reactive Distillation Columns 293
Part V Control of Real Systems 353
13 Control of Reactive Distillations for Acetic Acid Esterification 355
14 Plantwide Control of Tame Reactive Distillation System 389
ETBE Reactive Distillation Columns 407
Part VI Hydrid and Nonconventional Systems 429
16 Design and Control of Column/Side Reactor Systems 431
17 Effects of Boiling Point Rankings on the Design of Reactive Distillation 487
18 Effects of Feed Tray Locations on Design and Control of Reactive Distillation 519
Appendix Catalog of Types of Real Reactive Distillation Systems 545
References 563
Index 573
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Product Details:
sku | Mrep578900000 |
Weight | 2 kg |
Principles and Reactions of Protein Extraction, Purification, and Characterization provides the mechanisms and experimental procedures for classic to cutting-edge techniques used in protein extraction, purification, and characterization.
The author presents the principles and reactions behind each procedure and uses tables to compare the different methods. The book also discusses the development of antibodies and immunochemical techniques as tools for characterizing proteins and modified proteins such as glycoproteins. Helpful illustrations, diagrams, and tables effectively transform theoretical concepts into practical knowledge. Along with methodical working procedures for most techniques, the book also offers useful advice on which technique to use and when to apply a particular method.
Presenting the advantages and disadvantages of the various protein techniques, Principles and Reactions of Protein Extraction, Purification, and Characterization enables students and researchers to master the mechanisms behind the protocols and choose the best method for their purposes.
EXTRACTION OF PROTEIN
Preparation of Buffers for Protein Extraction
Use of Protease Inhibitors in Protein Extraction
Use of Detergents in Protein Extraction
Chemical Lysis for Protein Extraction
Mechanical Lysis for Protein Extraction
Preparation of Extract from Prokaryotes
Extraction of Recombinant Protein from Bacteria
Preparation of Extracts from Yeast
Preparation of Extracts from Eukaryotes
Preparation of Extracts from Plants
Preparation of Membrane Extracts
ESTIMATION OF PROTEIN
Ultraviolet Absorption Methods
Colorimetric Methods
Fluorescent Methods
ELECTROPHORETIC ANALYSES OF PROTEIN
Driving Force of Electrophoresis
Polyacrylamide Gel Electrophoresis (PAGE)
Isoelectric Focusing (IEF)
Two-Dimensional (2-D) Gel Electrophoresis
Western Blotting
Capillary Electrophoresis
PURIFICATION OF PROTEIN
General Consideration and Purification Strategy
Non-Chromatographic Purification of Proteins
Chromatographic Purification of Proteins
ANTIBODIES: STRUCTURES, INTERACTIONS AND PRODUCTION
Immune System and Antibody Response
Structure of Antibodies
Antigen-Antibody Interactions
Production oof Antibodies
Development of Monoclonal Antibodies
Purification of Antibodies
ANTIBODY LABELING, ANTIBODY DETECTION AND IMMUNOCHEMICAL TECHNIQUES
Methods of Labeling Antibodies
Detection of Antibody Binding
Immunochemical Techniques: a Wide Range of Sensitive Assays for Detecting and Quantitating (Semi) Antigen-Antibody Reactions
Immunoprecipitation
Immunohistochemistry
Flow Cytometry
PURIFICATION OF GLYCOPROTEINS AND ANALYSES OF THEIR OLIGOSACCHARIDES
Diagrams and Stereochemistry of Monosaccharides and Oligosaccharides
Purification of Glycoproteins
Release of Oligosaccharides From Glycoproteins
Preparation of Glycopeptides by Proteolytic Cleavage
Estimation of Carbohydrates
Chromatographic Separation and Detection of Sugars
Electrophoretic Separation
Glycan Detection/Differentiation by Lectins
Analyses of Carbohydrate Linkage
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Product Details:
sku | ME885557 |
Weight | 2 kg |
This book provides insight into the world of pharmaceutical quality systems and the key elements that must be in place to change the business and organizational dynamics from task-oriented procedure-based cultures to truly integrated quality business systems that are self-detecting and correcting. Chapter flow has been changed to adopt a quality systems organization approach, and supporting chapters have been updated based on current hot topics including the impact of the worldwide supply chain complexity and current regulatory trends.
Table of ContentsPreface
Editor
Contributors
1. Status and Applicability of U.S. Regulations: CGMP
Graham P. Bunn
2. Quality Management Systems and Risk Management
Joseph C. Near
3. Management Responsibility and Control
John E. Snyder
4. Organization and Personnel
Graham P. Bunn and Joanna B. Gallant
5. Finished Pharmaceuticals: General Provisions
Graham P. Bunn
6. Production and Process Controls
Jocelyn A. Zephrani
7. Records and Reports
Graham P. Bunn
8. Clinical Trial Supplies
David Stephon
9. Contracting and Outsourcing
Joseph C. Near
10. Buildings and Facilities
Robert Del Ciello
11. Equipment
Robert Del Ciello and Joseph T. Busfield
12. Control of Components and Drug Product Containers and Closures
Graham P. Bunn
13. Holding and Distribution
Andrew Acker
14. Returned and Salvaged Drug Products
Graham P. Bunn
15. Active Pharmaceutical Ingredients
Joseph C. Near
16. Pharmaceutical Excipient Good Manufacturing Practices
Irwin Silverstein
17. Packaging and Labeling Control
Graham P. Bunn
18. Laboratory Controls
Alex M. Hoinowski
19. Microbiological Aspects of Pharmaceutical Aseptic Processing in the Compounding Pharmacy
Dawn McIver
20. CGMP Enforcement Alternatives in the United States
Daniel G. Jarcho and Cathy L. Burgess
21. FDA Inspection Process
Cathy L. Burgess and Daniel G. Jarcho
22. FDA Pre-approval Inspections
Cathy L. Burgess, Justin Mann, and Seth Olson
23. Worldwide Good Manufacturing Practices
Dominic Parry
24. Data Integrity and Fundamental Responsibilities
Randy Hightower and Michele Pruett
Index
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Product Details:
sku | ME986855 |
Weight | 1 kg |
CRC Press
Published March 11, 2019
Reference - 222 Pages - 100 B/W Illustrations
The Art and Science of Dermal Formulation Developmentis a comprehensive guide to the theory and practice of transdermal and topical formulation development, covering preclinical studies, evaluation, and regulatory approval. It enables the reader to understand the opportunities and challenges in developing products and how risks can be mitigated. Over the last 25 years, expertise in this area has declined whilst drug delivery systems for other administration routes have developed significantly. The advantages offered by transdermal and topical drug delivery remain compelling for sectors including the pharmaceutical industry, personal care, and cosmetics. This text addresses the dearth of expertise and discusses how skin can be a route of delivery and the processes in formulation development, but how such an application is very different to that used for oral, IV, and other administration routes.
Table of ContentsChapter 1: Structure and Function of Human Skin.
Chapter 2: Theoretical Aspects of Transdermal and Topical Drug Delivery.
Chapter 3: Chemical Modulation of Topical and Transdermal Permeation.
Chapter 4: Physical and Technological Modulation of Topical and Transdermal Drug Delivery.
Chapter 5: Topical and Transdermal Formulation Development.;
Chapter 6: Performance Testing.
Chapter 7: Process Development Considerations for Topical and Transdermal Formulations.
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SPECIAL INDIAN REPRINT !!
Cinnamon
and Cassia
The Genus Cinnamomum
by P. N Ravindran,
K. Nirmal-Babu
and M. Shylaja
Cinnamon and Cassia describes:
In addition to an extensive bibliography, Cinnamon and Cassia: The Genus Cinnamomum includes an appendix listing recipes that contain cinnamon or cassia as an ingredient.
Cinnamon and Cassia: Genus Cinnamomum will be an invaluable handbook to all professionals and students in the spice industry. This is the only major reference book available on these important spices.
Contents
Index
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SPECIAL INDIAN REPRINT !
Beverages
Technology, Chemistry and Microbiology
by Alan H. Varnam
Beverages provides thorough and integrated coverage in a user-friendly way, and is the second of an important series dealing with major food product groups. It is an invaluable learning and teaching aid and is also of great use to the food industry and regulatory personnel.
Contents
Index
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Chocolate is available to today's consumers in a variety of colours, shapes and textures. But how many of us, as we savour our favourite brand, consider the science that has gone into its manufacture? This book describes the complete chocolate making process, from the growing of the beans to the sale in the shops. The Science of Chocolate first describes the history of this intriguing substance. Subsequent chapters cover the ingredients and processing techniques, enabling the reader to discover not only how confectionery is made but also how basic science plays a vital role with coverage of scientific principles such as latent and specific heat, Maillard reactions and enzyme processes. There is also discussion of the monitoring and controlling of the production process, and the importance, and variety, of the packaging used today. A series of experiments, which can be adapted to suit students of almost any age, is included to demonstrate the physical, chemical or mathematical principles involved. Ideal for those studying food science or about to join the confectionery industry, this mouth-watering title will also be of interest to anyone with a desire to know more about the production of the world's favourite confectionery.
Stephen T. BeckettsThe Science of Chocolateis a staple on the shelves of chocolate makers everywhere. This volume takes a deep look at the mechanics and chemistry behind the chocolate making process, and integrates everything from the history of chocolate to practical issues like packaging and nutrition.
For anyone interested in food science, the book caps off with a series of experiments that demonstrate the physical, chemical, and mathematical principles involved in the process of making chocolate from the bean. A dense but accessible resource, the volume is useful for home chocolate makers and industry professionals alike.
Contents :
Chapter 1 :The History of Chocolate
Chapter 2 :Chocolate IngredientsChapter 3 :Cocoa Bean ProcessingChapter 4 :Liquid Chocolate MakingChapter 5 :Controlling the Flow Properties of Liquid ChocolateChapter 6 :Crystallising the Fat in ChocolateChapter 7 :Manufacturing Chocolate ProductsChapter 8 :Analytical TechniquesChapter 9 :Different Chocolate ProductsChapter 10 :Legislation, Shelf Life and PackagingChapter 11 :Nutrition and HealthChapter 12 :Experiments with Chocolate and Chocolate ProductsGlossarySubject indexYou will be redirected to the 3rd party webstore
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Qualitative Analysis of Flavor and Fragrance Volatiles by Glass Capillary Gas Chromatography deals with the application of glass capillary gas chromatography to qualitative analysis of flavor and fragrance volatiles.
Topics range from gas chromatographic system requirements and retention indices to selective detectors, ancillary reactions, and gas chromatography-mass spectrometry.
This text is comprised of six chapters; the first of which provides an overview of the use of glass capillary gas chromatography in qualitative analysis of flavor and fragrance volatiles. The discussion then turns to gas chromatographic system requirements with respect to columns, inlets, detectors, and temperature control. The reader is also introduced to the Kovats retention index system, which utilizes a logarithmic scale to describe the retention behavior of a compound relative to that of the n-paraffin hydrocarbons. The use of selective detectors, such as thermal conductivity, flame ionization, nitrogen-phosphorus, electron capture, and photoionization detectors in qualitative analysis, is also considered.
The final two chapters focus on ancillary reactions in glass capillary gas chromatography and general considerations in gas chromatography-mass spectrometry, including interfacing.
This book is intended primarily for researchers involved in studies of the volatile constituents of fragrances, food, and natural products.
Front Cover | 1 |
Qualitative Analysis of Flavor and Fragrance Volatiles by Glass Capillary Gas Chromatography | 4 |
Copyright Page | 5 |
Table of Contents | 6 |
Preface | 8 |
PART A: ANALYTICAL CONSIDERATIONS | 10 |
Chapter I. Introduction | 10 |
Chapter II. Gas Chromatographic System Requirements | 11 |
A. Columns | 11 |
B. Inlets | 14 |
C. Detectors | 17 |
D. Temperature Control | 17 |
Chapter III. Retention Indices |
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