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...

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...