Based on a former popular course of the same title, Concepts of Chemical Engineering for Chemists outlines the basic aspects of chemical engineering for chemistry professionals. It clarifies the terminology used and explains the systems methodology approach to process design and operation for chemists with limited chemical engineering knowledge. The book provides practical insights into all areas of chemical engineering with well explained worked examples and case studies.

The new edition con...

The undergraduate research project is almost universally treated as the culmination of all previous lecture, lab and tutorial work. The project allows for the development of individuality and confers ownership of a challenge possessing an originality that goes far beyond the communal legacy presented by age old lab scenarios. Central to this is the magical transition of the student from a consumer of knowledge to a producer, yet the journey is often both daunting and perplexing when consideri...

Sustainable development, the circular economy and environmental issues are at the forefront of public and Government concern. The field of green chemistry aims to provide environmentally benign products from sustainable resources, using processes that do not harm people or the environment at the same time as helping solve key societal problems such as climate change. Updated throughout, this third edition features an expanded section on legislation, a revised chapter on measurement, and a com...

This introduction to organic spectroscopic analysis aims to provide the reader with a basic understanding of how nuclear magnetic resonance (NMR), infrared (IR) and ultraviolet-visible (UV-Vis) spectroscopy, and mass spectrometry (MS) give rise to spectra, and how these spectra can be used to determine the structure of organic molecules. The text aims to lead the reader to an appreciation of the information available from each form of spectroscopy and an ability to use spectroscopic informati...

Food Microbiology by Adams and Moss has been a popular textbook since it was first published in 1995. Now in its fourth edition, Peter McClure joins the highly successful authorship in order to bring the book right up to date. Maintaining its general structure and philosophy to encompass modern food microbiology, this new edition provides updated and revised individual chapters and uses new examples to illustrate incidents with particular attention being paid to images.

Thorough and accessibl...

Since 1984 this book, now in its 7th edition and thoroughly updated, has introduced the crucial interface between our diet and the essentially chemical nature of what we eat and drink. The contributions of the various classes of natural food components, as well as additives and contaminants, to the nutritional value of foods are considered. These include the nutrients required in large amounts like carbohydrates, proteins, fat, minerals and water as well as the less bulky nutrients such as vi...

The Chemistry of Polymers, 5th Edition, is fully updated with the latest developments in polymer science providing a highly readable textbook for those requiring a broad overview of the subject. Like previous editions, the book continues to explore the subject from an applications point of view, providing a comprehensive introduction to all aspects of polymer science including synthesis, structure, properties, degradation and dendrimers. Recent advances in special topics in polymer chemistry ...

This new edition of the classic text has been extensively rewritten to bring it right up to date and enzymes has been introduced as a new topic. Its accessible style makes it invaluable to students and teachers of food science and nutrition.