Dictionary of Organic Compounds PDF Download

Author: John Buckingham
Publisher: CRC Press
ISBN: 9780412577802
Category : Science
Languages : en
Pages : 764

View

Book Description
This Dictionary draws and checks the structure diagrams to ensure their accuracy and consistency, and presents the data within entries of natural products in a logical manner which reconciles as far as possible inconsistencies and inaccuracies in the literature.

Author:
Publisher: CRC Press
ISBN: 9780412540905
Category : Chemistry, Organic
Languages : en
Pages : 1056

View

Book Description

Author: Taylor & Francis Group
Publisher: CRC Press
ISBN: 9781584883531
Category :
Languages : en
Pages :

View

Book Description

Author: Jeffrey B. Harborne
Publisher: John Wiley & Sons
ISBN: 9780471492269
Category : Science
Languages : en
Pages : 254

View

Book Description
Ob Kosmetika, Nahrungsmittel, Verpackungsmittel oder Wirkstoffe: Aus Pflanzen gewonnene Substanzen erleichtern unser Leben und tragen zu unserem Wohlbefinden bei. Über 1.500 der wichtigsten dieser Verbindungen wurden in diesem Band alphabetisch geordnet zusammengetragen. Jeder Eintrag enthält neben dem Namen und ggf. Synonymen, Angaben zur chemischen Substanzklasse, zur Struktur, zum Vorkommen und zur Zusammensetzung des Naturstoffs. Nützlich gibt es auch ein Register zu den Pflanzen, aus denen die aufgeführten Stoffe gewonnen werden. Mit umfangreichen Literaturangaben!

Author: Connolly/Hill
Publisher: CRC Press
ISBN: 9780412257704
Category : Science
Languages : en
Pages : 930

View

Book Description
This "Dictionary of Terpenoids" is a useful reference for all those working in these fields The structures, bibliographies and physical properties of over 20,000 terpenoids are presented in 9,000 entries - represent the vast majority of all known natural terpenoids together with the most important semisynthetic terpenoids.

Author: John Buckingham
Publisher: CRC Press
ISBN: 9780412466205
Category : Science
Languages : en
Pages : 1306

View

Book Description
The Dictionary of Natural Products is the only comprehensive source of chemical data on natural products. It provides the busy scientist with fast access to chemical, physical, bibliographic, and structural data on over 139,000 natural products organized into more than 43,000 -virtually every natural product isolated and reported in the literature.

Author: Basant Puri
Publisher: CRC Press
ISBN: 9780203483756
Category : Science
Languages : en
Pages : 1904

View

Book Description
A vast array of natural organic compounds, the products of primary and secondary metabolism, occur in plants. This dictionary provides basic information, including structural formulae, on plant constituents. It profiles over 3000 substances from phenolics and alkaloids through carbohydrates and plant glycosides to oils and triterpenoids. For each substance, the author presents the trivial name, synonyms, structural type, chemical structure showing stereochemistry, molecular weight and formula, natural occurrence, biological activity and commercial or other use. Key references are provided for each class and subclass.

Author: Dr. Peter Jarvis
Publisher: Pelagic Publishing Ltd
ISBN: 1784271950
Category : Nature
Languages : en
Pages : 2365

View

Book Description
A unique collection of concise but detailed information on 10,000 animals, plants, fungi and algae of the British Isles. Every species with an English common name is included. The compendium is in two parts. The first, smaller part, looks at various terms that people interested in natural history may come across. The second provides information on individual species or species groups, with entries on those with English (common) names, as well as selected families, orders, classes, etc. In the case of marine organisms, entries are given for intertidal and subtidal invertebrate species, and generally speaking for fish species that might be observed inshore. Indication is often given on distribution as well as whether a species is common, scarce or something in between. For some species a note is made of population size and trends. Comments are made where appropriate on etymology, both of the English name and the binomial. No other natural history dictionary or cognate publication relating to the British Isles is as comprehensive in taxonomic cover.

Author: Ruth Winter
Publisher: Three Rivers Press (CA)
ISBN: 9781400052332
Category : Cosmetics
Languages : en
Pages : 0

View

Book Description
The fifth edition of this classic guide, first published in 1978, continues the tradition of being the most up-to-date, complete, and trusted reference for taking the guesswork out of choosing safe and effective cosmetics and toiletries.

Author: Shmuel Yannai
Publisher: CRC Press
ISBN: 1420083511
Category : Technology & Engineering
Languages : en
Pages : 2348

View

Book Description
The increasing world population, competition for arable land and rich fishing grounds, and environmental concerns mandate that we exploit in a sustainable way the earth’s available plant and animal resources for human consumption. To that end, food chemists, technologists, and nutritionists engage in a vast number of tasks related to food availability, quality, safety, nutritional value, and sensory properties—as well as those involved in processing, storage, and distribution. To assist in these functions, it is essential they have easy access to a collection of information on the myriad compounds found in foods. This is particularly true because even compounds present in minute concentrations may exert significant desirable or negative effects on foods. Includes a foreword by Zdzislaw E. Sikorski, Gdańsk University of Technology, Poland; Editor of the CRC Press Chemical & Functional Properties of Food Components Series. Dictionary of Food Compounds, Second Edition is presented in a user-friendly format in both hard copy and fully searchable CD-ROM. It contains entries describing natural components of food raw materials and products as well as compounds added to foods or formed in the course of storage or processing. Each entry contains the name of the component, the chemical and physical characteristics, a description of functional properties related to food use, and nutritional and toxicological data. Ample references facilitate inquiry into more detailed information about any particular compound. Food Compounds Covered: Natural Food Constituents Lipids Proteins Carbohydrates Fatty acids Flavonoids Alkaloids Food Contaminants Mycotoxins Food Additives Colorants Preservatives Antioxidants Flavors Nutraceuticals Probiotics Dietary Supplements Vitamins This new edition boasts an additional 12,000 entries for a total of 41,000 compounds, including 900 enzymes found in food. No other reference work on food compounds is as complete or as comprehensive.