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Taste Chemistry
A text examining and elaborating on the meaning of the established premise that "taste is a chemical sense." In particular, it considers the degree to which chemical principles apply to phenomena associated with the inductive (recognition) phase of taste; describes the structure and properties of compounds of varying tastes that allow the nature of the recognition chemistry and the nature of the receptors for different tastes to be postulated; and includes interdisciplinary observations that may be applied to the solution of problems related to the chemical nature of taste. The largest portion of the text is directed toward sweetness. Includes a glossary with definitions of stereochemical and other terms, with the definitions cross-referenced to the text. Annotation copyright by Book News, Inc., Portland, OR
Essentials of Carbohydrate Chemistry
This is the first broad treatment of carbohydrate chemistry in many years, and presents the structures, reactions, modifications, and properties of carbohydrates. Woven throughout the text are discussions of biological properties of carbohydrates, their industrial applications, and the history of the field of carbohydrate chemistry. Written for students as well as practising scientists, this textbook and handy reference will be of interest to a wide range of disciplines: biochemistry, chemistry, food and nutrition, microbiology, pharmacology, and medicine.
The Carbohydrates Volume 1A
The Carbohydrates: Chemistry and Biochemistry, Second Edition, Volume IA deals with the chemical and biochemical aspects of carbohydrates such as monosaccharides, sugars, esters, halogen derivatives, phosphates, glycosides, glycosans, alditols, and cyclitols. Topics range from carbohydrate chemistry and stereochemistry to the synthesis of naturally occurring monosaccharides, mutarotations and actions of acids and bases, conformations of sugars, and reactivity of saccharide hydroxyl groups toward esterification. This book consists of 15 chapters that explore the effects of ionizing radiations and autoxidation reactions, physical methods and methods of separation, nucleosides and antibiotics, ...
Food Carbohydrate Chemistry
Not since "Sugar Chemistry" by Shallenberger and Birch (1975) has a text clearly presented and applied basic carbohydrate chemistry to the quality attributes and functional properties of foods. Now in Food Carbohydrate Chemistry, author Wrolstad emphasizes the application of carbohydrate chemistry to understanding the chemistry, physical and functional properties of food carbohydrates. Structure and nomenclature of sugars and sugar derivatives are covered, focusing on those derivatives that exist naturally in foods or are used as food additives. Chemical reactions emphasize those that have an impact on food quality and occur under processing and storage conditions. Coverage includes: how che...
Advances in Carbohydrate Chemistry and Biochemistry
Advances in Carbohydrate Chemistry and Biochemistry
Laser Experiments for Chemistry and Physics
This book provides a collection of experiments to introduce lasers into the undergraduate curricula in Chemistry and Physics. A variety of experiments are included with different levels of complexity. All have background information, experimental details and the theoretical background necessary to interpret the results.
Penta- and Higher Polyhydric Alcohols, Their Oxidation Products and Derivatives, Saccharides
Rodd's Chemistry of Carbon Compounds, Second Edition, Volume I: Aliphatic Compounds, Part F: Penta- and Higher Polyhydric Alcohols, their Oxidation Products and Derivatives presents the systematic description of acyclic compounds, which are of great chemical, biological, and technical interest. This three-chapter volume specifically covers the extract structures and conformations of various members of higher polyhydric alcohols. The three chapters deal, respectively, with penta-, hexa- and higher polyhydric alcohols and their derivatives; monosaccharides and related compounds; and oligosaccharides and polysaccharides and related compounds. This book is of great value to organic chemists and researchers.
Biochemical Sensors
This book is the first to comprehensively treat sensors for gustatory and olfactory senses. It will be highly useful to students and researchers in a wide variety of scientific fields and also to those in the fields of foods, perfumes, medicines and robotics as the sensor applications.
Molecular Structure by Diffraction Methods Volume 6
Specialist Periodical Reports provide systematic and detailed review coverage of progress in the major areas of chemical research. Written by experts in their specialist fields the series creates a unique service for the active research chemist, supplying regular critical in-depth accounts of progress in particular areas of chemistry. For over 80 years the Royal Society of Chemistry and its predecessor, the Chemical Society, have been publishing reports charting developments in chemistry, which originally took the form of Annual Reports. However, by 1967 the whole spectrum of chemistry could no longer be contained within one volume and the series Specialist Periodical Reports was born. The A...
Statistical Mechanics, Protein Structure, and Protein Substrate Interactions
A number of factors have come together in the last couple of decades to define the emerging interdisciplinary field of structural molecular biology. First, there has been the considerable growth in our ability to obtain atomic-resolution structural data for biological molecules in general, and proteins in particular. This is a result of advances in technique, both in x-ray crystallography, driven by the development of electronic detectors and of synchrotron radiation x-ray sources, and by the development ofNMR techniques which allow for inference of a three-dimensional structure of a protein in solution. Second, there has been the enormous development of techniques in DNA engineering which m...
