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This introductory text explores the structure/solubility relationships of organic compounds; explains how to extract pesticide residues from fruit and vegetables; analyzes the extract for pesticide content; and uses the data as a basis for discussion about issues surrounding pesticide regulation.

This manual is designed as an introduction to factors affecting water and assessment of water quality. It combines a careful balance of wet chemistry methods with instrumental techniques (eg spectroscopy and ion chromatography). The Chemistry of Water can also be used in higher-level analytical chemistry and instrumental methods courses.