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...

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 ...

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...

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.