Chemistry

Photochemistry is an important part of both chemistry and biology and is of great practical significance for the development of sustainable sources of energy. The mechanisms of photochemistry are far from trivial and far from understood. There are limits to how well theory can describe the processes and how well experiments can resolve them. This book aims to provide an overview of state-of-the-art methods for both theoretical development and experimental techniques, with a focus on ultrafast molecular processes and electronic excitation of organic molecules. These fields are active and progress is being made, carried by the increasing speed of computation and the development of new light sources, most notably X-ray sources at large facilities.

Alongside these two layers of theoretical development and experimental techniques is a third layer—model building. In this layer, model building tries to find similarities in seemingly unrelated experimental results and deepen our general knowledge of photoinduced processes. Often, progress is made not by cutting-edge techniques but rather by using well-established techniques with a great variety of molecules—this approach promises less glory but is just as important as the first two layers. Examples mentioned in the text are the Woodward–Hoffman rules and the dynamophore concept. All three layers are crucial to push our knowledge further and, eventually, to use it for developing new and more advanced optical devices.

"Organic Trace Analysis" presents the basics of trace analysis, from sample preparation to the measurement: Students are introduced to statistical evaluation, quality control technologies, sampling and preparation of organic traces, as well as to enrichment and separation of samples. Spectroscopic techniques as chromatography, capillary electrophoresis, mass spectrometry, and receptor-based bioanalysis are presented in detail.

George Starkey, a major contributor to the development of science and medicine, was the only physician in London who possessed a cure for the Great Plague in 1665.This book reviews the history of chemistry, alchemy and medical science in Europe, the tensions between the rational thinkers and the Church on the eve of the Enlightenment, and the achievements of men like Starkey, Robert Boyle and Isaac Newton.Shelley reviews the development of chemistry and medicine during the Scientific Revolution, with a special focus on the contributions and influence of the American Philosopher George Starkey, concluding with the dramatic account of the events leading up to Starkey's own death by the Plague.Starkey, who often wrote under the pseudonym Eirenaeus Philalethes, was a major contributor to the development of the medical sciences. The book also explores his enormous influence over his friend Robert Boyle and, later, on Isaac Newton.Among Starkey's accomplishments was his reputation for being the only physician in London who possessed a cure for the Great Plague in 1665, though the details of his remedy are lost.Further, examining the historical record and the medical evidence, the author presents a new theory for the cause of that dreaded epidemic. Records detailing where and how fast the disease spread, and among what populations, point to poisonous fungal infections of rye. This is the first book to present such a theory based on the primary-source medical evidence. Shelley demonstrates that all of the primary source evidence contradicts the bubonic plague theory, and he shows that all of the epidemiological evidence is consistent with poisoning by Fusarium and ergot infections of rye, a cereal that was once a staple of the poor in Europe. The argument is a medical one, based on the writings of physicians from this period, including Thomas Sydenham, considered the greatest epidemiologist of his time.Forewords by Dr. Dan Merkur and Dr. Mary Matossian help to set the work in context.

The Science of Cooking The first textbook that teaches biology and chemistry through the enjoyable and rewarding means of cooking The Science of Cooking is a textbook designed for nonscience majors or liberal studies science courses, that covers a range of scientific principles of food, cooking, and the science of taste and smell. It is accompanied by a companion website for students and adopting faculty. It details over 30 guided inquiry activities covering science basics and food-focused topics, and also includes a series of laboratory experiments that can be conducted in a traditional laboratory format, experiments that can be conducted in a large class format, and take-home experiments that can be completed with minimal equipment at the student's home. Examples of these engaging and applicable experiments include fermentation, cheese and ice cream making, baking the best cookies, how to brown food faster, and analyzing food components. They are especially useful as a tool for teaching hypothesis design and the scientific process. The early chapters of the text serve as an introduction to necessary biology and chemistry fundamentals, such as molecular structure, chemical bonding, and cell theory, while food-based chapters cover: Dairy products (milk, ice cream, foams, and cheeses) Fruits and vegetables Meat and fish Bread Spices and herbs Beer and wine Chocolate and candies The Science of Cooking presents chemistry and biology concepts in an easy-to-understand way that demystifies many basic scientific principles. For those interested in learning more science behind cooking, this book delves into curious scientific applications and topics. This unique approach offers an excellent way for chemistry, biology, or biochemistry departments to bring new students of all levels and majors into their classrooms.

Sustainable Green Chemistry, the 1st volume of Green Chemical Processing, covers several key aspects of modern green processing. The scope of this volume goes beyond bio- and organic chemistry, highlighting the ecological and economic benefits of enhanced sustainability in such diverse fields as petrochemistry, metal production and wastewater treatment. The authors discuss recent progresses and challenges in the implementation of green chemical processes as well as their transfer from academia to industry and teaching at all levels. Selected successes in the greening of established processes and reactions are presented, including the use of switchable polarity solvents, actinide recovery using ionic liquids, and the removal of the ubiquitous bisphenol A molecule from effluent streams by phytodegradation.

In the West, we have identified only four basic tastes--sour, sweet, salty, and bitter--that, through skillful combination and technique, create delicious foods. Yet in many parts of East Asia over the past century, an additional flavor has entered the culinary lexicon: umami, a fifth taste impression that is savory, complex, and wholly distinct. Combining culinary history with recent research into the chemistry, preparation, nutrition, and culture of food, Mouritsen and Styrbæk encapsulate what we know to date about the concept of umami, from ancient times to today. Umami can be found in soup stocks, meat dishes, air-dried ham, shellfish, aged cheeses, mushrooms, and ripe tomatoes, and it can enhance other taste substances to produce a transformative gustatory experience. Researchers have also discovered which substances in foodstuffs bring out umami, a breakthrough that allows any casual cook to prepare delicious and more nutritious meals with less fat, salt, and sugar. The implications of harnessing umami are both sensuous and social, enabling us to become more intimate with the subtleties of human taste while making better food choices for ourselves and our families. This volume, the product of an ongoing collaboration between a chef and a scientist, won the Danish national Mad+Medier-Prisen (Food and Media Award) in the category of academic food communication.