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Author: Richard A. Nyquist Publisher: Academic Press ISBN: 0125234759 Category : Science Languages : en Pages : 1103
Book Description
This book teaches the analyst why it is advantageous to obtain vibrational data under different physical phases. Molecular vibrations are affected by change in physical phase, and knowledge of how certain molecular vibrations are affected by change in the chemical environment improves the analyst's ability to solve complex chemical problems. This book is invaluable for students and scientists engaged in analytical and organic chemistry, since application of IR and Raman spectroscopy is essential in identifying and verifying molecular structure. This reference provides analysts with information that enables them to acquire the maximum amount of information when sampling molecular vibrations via IR and Raman spectroscopy. Key Features * Explains why it is advantageous to obtain vibrational data under different physical phases * Compiles many vibrational studies into a single compendium * Lists group frequencies in different physical phases * Reveals that some group frequencies are more affected than others by changes in the physical phase * Demonstrates that in-phase and out-of-phase vibrations of the same functional group are not equally affected * Describes how solute-solvent complexes differ with changes in the solvent system * Shows that the amount of Fermi resonance between a fundamental vibration and a combination or overtone is altered with change of physical phase * Written by an internationally recognized expert
Author: Richard A. Nyquist Publisher: Academic Press ISBN: 0125234759 Category : Science Languages : en Pages : 1103
Book Description
This book teaches the analyst why it is advantageous to obtain vibrational data under different physical phases. Molecular vibrations are affected by change in physical phase, and knowledge of how certain molecular vibrations are affected by change in the chemical environment improves the analyst's ability to solve complex chemical problems. This book is invaluable for students and scientists engaged in analytical and organic chemistry, since application of IR and Raman spectroscopy is essential in identifying and verifying molecular structure. This reference provides analysts with information that enables them to acquire the maximum amount of information when sampling molecular vibrations via IR and Raman spectroscopy. Key Features * Explains why it is advantageous to obtain vibrational data under different physical phases * Compiles many vibrational studies into a single compendium * Lists group frequencies in different physical phases * Reveals that some group frequencies are more affected than others by changes in the physical phase * Demonstrates that in-phase and out-of-phase vibrations of the same functional group are not equally affected * Describes how solute-solvent complexes differ with changes in the solvent system * Shows that the amount of Fermi resonance between a fundamental vibration and a combination or overtone is altered with change of physical phase * Written by an internationally recognized expert
Author: G A Webb Publisher: Royal Society of Chemistry ISBN: 1847553893 Category : Science Languages : en Pages : 584
Book Description
As a spectroscopic method, nuclear magnetic resonance (NMR) has seen spectacular growth over the past two decades, both as a technique and in its applications. Today the applications of NMR span a wide range of scientific disciplines, from physics to biology to medicine. Each volume of Nuclear Magnetic Resonance comprises a combination of annual and biennial reports which together provide comprehensive coverage of the literature on this topic. This Specialist Periodical Report reflects the growing volume of published work involving NMR techniques and applications, in particular NMR of natural macromolecules which is covered in two reports: "NMR of Proteins and Nucleic Acids" and "NMR of Carbohydrates, Lipids and Membranes". For those wanting to become rapidly acquainted with specific areas of NMR, this title provides unrivalled scope of coverage. Seasoned practitioners of NMR will find this an invaluable source of current methods and applications. Volume 33 covers literature published from June 2002 to May 2003. Specialist Periodical Reports provide systematic and detailed review coverage in major areas of chemical research. Compiled by teams of leading authorities in the relevant subject areas, the series creates a unique service for the active research chemist, with regular, in-depth accounts of progress in particular fields of chemistry. Subject coverage within different volumes of a given title is similar and publication is on an annual or biennial basis.
Author: Peter Larkin Publisher: Elsevier ISBN: 0128042095 Category : Science Languages : en Pages : 288
Book Description
Infrared and Raman Spectroscopy, Principles and Spectral Interpretation, Second Edition provides a solid introduction to vibrational spectroscopy with an emphasis on developing critical interpretation skills. This book fully integrates the use of both IR and Raman spectroscopy as spectral interpretation tools, enabling the user to utilize the strength of both techniques while also recognizing their weaknesses. This second edition more than doubles the amount of interpreted IR and Raman spectra standards and spectral unknowns. The chapter on characteristic group frequencies is expanded to include increased discussions of sulphur and phosphorus organics, aromatic and heteroaromatics as well as inorganic compounds. New topics include a discussion of crystal lattice vibrations (low frequency/THz), confocal Raman microscopy, spatial resolution in IR and Raman microscopy, as well as criteria for selecting Raman excitation wavelengths. These additions accommodate the growing use of vibrational spectroscopy for process analytical monitoring, nanomaterial investigations, and structural and identity determinations to an increasing user base in both industry and academia. - Integrates discussion of IR and Raman spectra - Pairs generalized IR and Raman spectra of functional groups with tables and text - Includes over 150 fully interpreted, high quality IR and Raman reference spectra - Contains fifty-four unknown IR and Raman spectra, with a corresponding answer key
Author: Jan C. J. Bart Publisher: John Wiley & Sons ISBN: 0470012056 Category : Technology & Engineering Languages : en Pages : 836
Book Description
This industrially relevant resource covers all established and emerging analytical methods for the deformulation of polymeric materials, with emphasis on the non-polymeric components. Each technique is evaluated on its technical and industrial merits. Emphasis is on understanding (principles and characteristics) and industrial applicability. Extensively illustrated throughout with over 200 figures, 400 tables, and 3,000 references.
Author: Stanley P. Cauvain Publisher: Elsevier ISBN: 0857095692 Category : Technology & Engineering Languages : en Pages : 831
Book Description
The first edition of Breadmaking: Improving quality quickly established itself as an essential purchase for baking professionals and researchers in this area. With comprehensively updated and revised coverage, including six new chapters, the second edition helps readers to understand the latest developments in bread making science and practice. The book opens with two introductory chapters providing an overview of the breadmaking process. Part one focuses on the impacts of wheat and flour quality on bread, covering topics such as wheat chemistry, wheat starch structure, grain quality assessment, milling and wheat breeding. Part two covers dough development and bread ingredients, with chapters on dough aeration and rheology, the use of redox agents and enzymes in breadmaking and water control, among other topics. In part three, the focus shifts to bread sensory quality, shelf life and safety. Topics covered include bread aroma, staling and contamination. Finally, part four looks at particular bread products such as high fibre breads, those made from partially baked and frozen dough and those made from non-wheat flours. With its distinguished editor and international team of contributors, the second edition of Breadmaking: Improving quality is a standard reference for researchers and professionals in the bread industry and all those involved in academic research on breadmaking science and practice. - With comprehensively updated and revised coverage, this second edition outlines the latest developments in breadmaking science and practice - Covers topics such as wheat chemistry, wheat starch structure, grain quality assessment, milling and wheat breeding - Discusses dough development and bread ingredients, with chapters on dough aeration and rheology
Author: John R. Ferraro Publisher: Elsevier ISBN: 0080509126 Category : Science Languages : en Pages : 449
Book Description
This second edition of Introductory Raman Spectroscopy serves as a guide to newcomers who wish to become acquainted with this dynamic technique. Written by three acknowledged experts this title uses examples to illustrate the usefulness of the technique of Raman spectroscopy in such diverse areas as forensic science, biochemistry, medical, pharmaceutical prescription and illicit drugs. The technique also has many uses in industry. - Updated Applications chapter - Demonstrated the versatility and utility of Raman spectroscopy in problem solving in science - Serves as an excellent reference text for both beginners and more advanced students - Discusses new applications of Raman spectroscopy in industry and research
Author: Barbara H. Stuart Publisher: John Wiley & Sons ISBN: 0470011130 Category : Science Languages : en Pages : 242
Book Description
Provides an introduction to those needing to use infrared spectroscopy for the first time, explaining the fundamental aspects of this technique, how to obtain a spectrum and how to analyse infrared data covering a wide range of applications. Includes instrumental and sampling techniques Covers biological and industrial applications Includes suitable questions and problems in each chapter to assist in the analysis and interpretation of representative infrared spectra Part of the ANTS (Analytical Techniques in the Sciences) Series.
Author: Carrillo-Cedillo, Eugenia Gabriela Publisher: IGI Global ISBN: 179981520X Category : Science Languages : en Pages : 429
Book Description
Statistics is a key characteristic that assists a wide variety of professions including business, government, and factual sciences. Companies need data calculation to make informed decisions that help maintain their relevance. Design of experiments (DOE) is a set of active techniques that provides a more efficient approach for industries to test their processes and form effective conclusions. Experimental design can be implemented into multiple professions, and it is a necessity to promote applicable research on this up-and-coming method. Design of Experiments for Chemical, Pharmaceutical, Food, and Industrial Applications is a pivotal reference source that seeks to increase the use of design of experiments to optimize and improve analytical methods and productive processes in order to use less resources and time. While highlighting topics such as multivariate methods, factorial experiments, and pharmaceutical research, this publication is ideally designed for industrial designers, research scientists, chemical engineers, managers, academicians, and students seeking current research on advanced and multivariate statistics.
Author: Stanley P Cauvain Publisher: CRC Press ISBN: 9780849317620 Category : Technology & Engineering Languages : en Pages : 622
Book Description
Edited by one of the world's leading authorities in the field, Bread Making: Improving Quality reviews key recent research on the ingredients determining bread characteristics. The text discusses what this information means for improved process control and a better, more consistent product. After an introductory review, Part 1 discusses such concepts as the structure and quality of wheat and flour, and methods for measuring quality. Part 2 covers dough formation and its impact on bread's structure and properties. This includes such concepts as foam formation and bread aeration, key ingredients, improving taste and nutritional properties, and the prevention of moulds and mycotoxin contamination.
Author: Richard A. Nyquist
Author: Richard A. Nyquist
Author: Richard A. Nyquist
Author: G A Webb
Author: Peter Larkin
Author: Jan C. J. Bart
Author: Stanley P. Cauvain
Author: John R. Ferraro
Author: Barbara H. Stuart
Author: Carrillo-Cedillo, Eugenia Gabriela
Author: Stanley P Cauvain