Basic Principles of Organic Chemistry PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Basic Principles of Organic Chemistry PDF full book. Access full book title Basic Principles of Organic Chemistry by John D. Roberts. Download full books in PDF and EPUB format.
Author: John D. Roberts Publisher: ISBN: 9780805383218 Category : Chemistry, Organic Languages : en Pages : 1596
Book Description
Introduction what is organic chemistry all about?; Structural organic chemistry the shapes of molecules functional groups; Organic nomenclature; Alkanes; Stereoisomerism of organic molecules; Bonding in organic molecules atomic-orbital models; More on nomenclature compounds other than hydrocarbons; Nucleophilic substitution and elimination reactions; Separation and purification identification of organic compounds by spectroscopic techniques; Alkenes and alkynes. Ionic and radical addition reactions; Alkenes and alkynes; Oxidation and reduction reactions; Acidity or alkynes.
Author: John D. Roberts Publisher: ISBN: 9780805383218 Category : Chemistry, Organic Languages : en Pages : 1596
Book Description
Introduction what is organic chemistry all about?; Structural organic chemistry the shapes of molecules functional groups; Organic nomenclature; Alkanes; Stereoisomerism of organic molecules; Bonding in organic molecules atomic-orbital models; More on nomenclature compounds other than hydrocarbons; Nucleophilic substitution and elimination reactions; Separation and purification identification of organic compounds by spectroscopic techniques; Alkenes and alkynes. Ionic and radical addition reactions; Alkenes and alkynes; Oxidation and reduction reactions; Acidity or alkynes.
Author: S. Coffey Publisher: Elsevier ISBN: 1483281167 Category : Science Languages : en Pages : 330
Book Description
Rodd's Chemistry of Carbon Compounds: A Modern Comprehensive Treatise, Second Edition, Volume I, Part B: Monohydric Alcohols: Their Ethers and Esters, Sulfur Analogues, Nitrogen Derivatives, Organometallic Compounds focuses on the reactions, characteristics, transformations, and methodologies involved in halogeno- and nitroalkanols, singly-linked, mono-substituted, aliphatic hydrocarbons, and sulfur analogues of alcohols and their derivatives. The selection first offers information on the ethers and esters of monohydric alcohols and sulfur analogues of alcohols and their derivatives. Topics include alkyl peroxides, esters of mineral or organic acids, sulfides or thio-esters, alkyl polysulfides, alkylthiosulfuric acids, dialkyl sulfoxides or alkylsulphinylalkanes, and sulfones. The book also considers nitrogen derivatives of aliphatic hydrocarbons, as well as amines and quaternary ammonium compounds, nitro-and nitroso-compounds, and N-substituted derivatives of the alkylamines. The publication takes a look at aliphatic organometallic and organometalloidal compounds. Discussions focus on beryllium, magnesium, calcium, strontium, and barium, lithium, sodium, potassium, and rubidium, and boron, aluminum, gallium, indium, and thallium. The text is a valuable reference for readers interested in carbon compounds.
Author: Viggo Norn Publisher: John Wiley & Sons ISBN: 0470670630 Category : Technology & Engineering Languages : en Pages : 379
Book Description
Emulsifiers are essential components of many industrial food recipes. They have the ability to act at the interface between two phases, and so can stabilise the desired mix of oil and water in a mayonnaise, ice cream or salad dressing. They can also stabilise gas/liquid mixtures in foams. More than that, they are increasingly employed in textural and organoleptic modification, in shelf life enhancement, and as complexing or stabilising agents for other components such as starch or protein. Applications include modifying the rheology of chocolate, the strengthening of dough, crumb softening and the retardation of staling in bread. This volume, now in a revised and updated second edition, introduces emulsifiers to those previously unfamiliar with their functions, and provides a state of the art account of their chemistry, manufacture, application and legal status for more experienced food technologists. Each chapter considers one of the main chemical groups of food emulsifiers. Within each group the structures of the emulsifiers are considered, together with their modes of action. This is followed by a discussion of their production / extraction and physical characteristics, together with practical examples of their application. Appendices cross-reference emulsifier types with applications, and give E-numbers, international names, synonyms and references to analytical standards and methods. This is a book for food scientists and technologists, ingredients suppliers and quality assurance personnel.
Author: Kay O'Donnell Publisher: John Wiley & Sons ISBN: 1118373979 Category : Technology & Engineering Languages : en Pages : 577
Book Description
This book provides a comprehensive and accessible source of information on all types of sweeteners and functional ingredients, enabling manufacturers to produce low sugar versions of all types of foods that not only taste and perform as well as sugar-based products, but also offer consumer benefits such as calorie reduction, dental health benefits, digestive health benefits and improvements in long term disease risk through strategies such as dietary glycaemic control. Now in a revised and updated new edition which contains seven new chapters, part I of this volume addresses relevant digestive and dental health issues as well as nutritional considerations. Part II covers non-nutritive, high-potency sweeteners and, in addition to established sweeteners, includes information to meet the growing interest in naturally occurring sweeteners. Part III deals with the bulk sweeteners which have now been used in foods for over 20 years and are well established both in food products and in the minds of consumers. In addition to the "traditional" polyol bulk sweeteners, newer products such as isomaltulose are discussed. These are seen to offer many of the advantages of polyols (for example regarding dental heath and low glycaemic response) without the laxative side effects if consumed in large quantity. Part IV provides information on the sweeteners which do not fit into the above groups but which nevertheless may offer interesting sweetening opportunities to the product developer. Finally, Part V examines bulking agents and multifunctional ingredients which can be beneficially used in combination with all types of sweeteners and sugars.
Author: John D. Roberts
Author: John D. Roberts
Author: S. Coffey
Author: Viggo Norn
Author: 
Author: Arnold Frederick Holleman
Author: Kay O'Donnell
Author: 
Author: Chemical Society (Great Britain)
Author: 
Author: Julius Schmidt