Known for its readability and systematic, rigorous approach, this fully updated Ninth Edition of FUNDAMENTALS OF ANALYTICAL CHEMISTRY offers extensive coverage of the principles and practices of analytic chemistry and consistently shows students its applied nature.
This concise, easy-to-understand book presents the fundamental principles of physical chemistry and its relationship to foods and their processing. It begins with basic physics and chemistry concepts, building a foundation of knowledge so readers can then grasp the physical chemistry of food, including processes such as crystallization, melting, distillation, blanching, and homogenization as well as rheology and emulsion and foam stability.
Following in the tradition of the first five editions, the goal of this market leading textbook, "Chemistry in Context, Fifth Edition", is to establish chemical principles on a need-to-know basis within a contextual framework of significant social, political, economic and ethical issues.
With its updates to quickly changing content areas, a strengthened visual presentation and the addition of new co-author Paul Fischer, the new edition of this highly readable text is more educational and valuable than ever. Inorganic Chemistry, 5/e delivers the essentials of Inorganic Chemistry at just the right level for today’s classroom — neither too high (for novice readers) nor too low (for advanced readers).
Now in a new edition, this book continues its tradition of excellence in teaching and preparing students for success in the organic classroom and beyond. A central theme of the authors' approach to organic chemistry is to emphasize the relationship between structure and reactivity.
