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European Women in Chemistry
"I have no dress except the one I wear every day. If you are going to be kind enough to give me one, please let it be practical and dark so that I can put it on afterwards to go to the laboratory", said Marie Curie about her wedding dress. According to her lecture notes, Gertrude B. Elion is quoted a few decades later: "Don't be afraid of hard work. Don't let others discourage you, or tell you that you can't do it. In my day I was told women didn't go into chemistry. I saw no reason why we couldn't." These two quotations from famous, Nobel Prize winning chemists amply demonstrate the challenges that female scientists in the past centuries have had to overcome; challenges that are still somet...
Process-Induced Food Toxicants
Process-Induced Food Toxicants combines the analytical, health, and risk management issues relating to all of the currently known processing-induced toxins that may be present in common foods. It considers the different processing methods used in the manufacture of foods, including thermal treatment, drying, fermentation, preservation, fat processing, and high hydrostatic pressure processing, and the potential contaminants for each method. The book discusses the analysis, formation, mitigation, health risks, and risk management of each hazardous compound. Also discussed are new technologies and the impact of processing on nutrients and allergens.
Progress in Biological Chirality
Following on from Advances in BioChirality, Progress in Biological Chirality provides a unique summary and review of the most recent developments in the field of biochirality. Living organisms use only one enantiomer of chiral molecules in the majority of biologically important processes. The exact origin and mechanisms for this surprising selectivity are not yet known. This book discusses current research aimed at identifying the scientific reasons that may contribute to this phenomenon. Progress in Biological Chirality takes an interdisciplinary approach to this exciting field, covering a wide range of topics, such as, theory, palaeontology and food technology, to name but a few. This book...
Biogenic Amines in Food
A precise analysis of biogenic amines is important as an indicator of food freshness or spoilage that can cause serious toxicity. This book provides comprehensive background information on biogenic amines and their occurrence in various foods and drinks such as fermented and non-fermented sausages and fish products, cheeses, vegetables and beverages, e.g. beer, cider and wine. It gives a detailed description of both the established analytical methods and the emerging technologies for the analysis of them. As the first book on the detection of biogenic amines in all types of food, it provides help to get a better understanding of the risks associated with biogenic amines and how to avoid them. It serves as an excellent and up-to-date reference for food scientists, food chemists and food safety professionals.
Politics, Murder and Love in an Italian Family
Explores the impact of fascism, communism, and totalitarianism on modern Italy, through the prism of a single family.
Dorothy Hodgkin
History has seen many incredible men and women contribute to the field of science. One such woman to make her mark on the field of biochemistry was Dorothy Hodgkin. This book discusses Hodgkins history, her introduction to the field, and her accomplishments in the industry.
Lavinia Fontana’s Mythological Paintings
This volume investigates emblematic and art-historical issues in Lavinia Fontana’s mythological paintings. Fontana is the first female painter of the sixteenth century in Italy to depict female nudes, as well as mythological and emblematic paintings associated with concepts of beauty and wisdom. Her paintings reveal an appropriation of the antique, a fusion between patronage and culture, and a humanistic pursuit of Mannerist conceits. Fontana’s secular imagery provides a challenging paragone with the male tradition of history painting during the sixteenth century and paves the way for new subjects to be depicted and interpreted by female painters of the seventeenth century.
Whiskey Women
The women who made & bootlegged whiskey
Amino Acid Composition and Biological Value of Cereal Proteins
Cereals belong to the most important elements in the history of mankind. From the beginning of agriculture, cereals have been by far the most important staple food in the world. Although the cereal consumption decreased to a low level in the developed countries in Europe and North America, in the devel oping countries over two-thirds of the calorie and protein intake is based on cereals. A substantial quantity of cereals goes indirectly into food via feed to animals. Generally, cereal proteins are classified as proteins of lower biological value because of shortage in lysine and some other essential amino acids. Recent developments in the de termination and evaluation of the biological value...
The Chemistry Department at Imperial College London
This is the first comprehensive history of the chemistry department at Imperial College London. Based on archival records, oral testimony, published papers, published and unpublished memoirs, the book tells the story of this world-famous department from its foundation as the Royal College of Chemistry in 1845 to the large department it had become by the year 2000. The book covers research, teaching, departmental governance, students and social life. It also highlights the extraordinary contributions made to the war effort in both the first and second world wars. From its first professors, A. Wilhelm Hofmann and Edward Frankland, the department has been home to many eminent chemists, including, in the later twentieth century, the Nobel laureates Derek Barton and Geoffrey Wilkinson. New information on these and many others is presented in a lively narrative that places both people and events in the larger historical contexts of chemistry, politics, culture and the economy. The book will interest not only those connected with Imperial College, but anyone interested in chemistry and its history, or in higher
