Volume 37 is concerned with the use and role of modelling in chemical kinetics and seeks to show the interplay of theory or simulation with experiment in a diversity of physico-chemical areas in which kinetics measurements provide significant physical insight. Areas of application covered within the volume include electro- and interfacial chemistry, physiology, biochemistry, solid state chemistry and chemical engineering. A leading contributor to this general area has been Professor W. John Albery, FRS, to whom the contributors and editors dedicate this book.
Volume 37 is concerned with the use and role of modelling in chemical kinetics and seeks to show the interplay of theory or simulation with experiment...
Modeling of Chemical Reactions covers detailed chemical kinetics models for chemical reactions. Including a comprehensive treatment of pressure dependent reactions, which are frequently not incorporated into detailed chemical kinetic models, and the use of modern computational quantum chemistry, which has recently become an extraordinarily useful component of the reaction kinetics toolkit. It is intended both for those who need to model complex chemical reaction processes but have little background in the area, and those who are already have experience and would benefit from having...
Modeling of Chemical Reactions covers detailed chemical kinetics models for chemical reactions. Including a comprehensive treatment of pressure...
The generally accepted definitions of acids and bases together with the generalized definition for the solvent system introduced by the author for the description of both molecular and ionic solvents are discussed. The oxobasicity index introduced as a measure of relative oxoacidic properties of ionic melts (pIL) and methods of its determination are presented. Moreover, the oxoacidity scales of ionic melts based on alkali metal halides at different temperatures are constructed. The sequential addition method (SAM), proposed by the author to investigate the effect of oxide particle size on...
The generally accepted definitions of acids and bases together with the generalized definition for the solvent system introduced by the author for ...
Applying recent advances in biological and physical sciences, food scientists have created "novel food ingredients" enzymatically, chemically or microbiologically. Chief among these are "novel proteins and polysaccharides" which, like the more established traditional macromolecules, can perform multifunctional roles such as thickening, stabilization, gelation or encapsulation and in this way determine to a large extent the shelf life, texture and nutritional value of natural and processed foods. Featuring the latest advances on chemistry, structure and functional properties of "novel proteins...
Applying recent advances in biological and physical sciences, food scientists have created "novel food ingredients" enzymatically, chemically or micro...
