This book traces the childhood and young adult years of the renowned French microbiologist whose interest in chemistry resulted in the process called pasteurization.
Chemistry is the subject which is involved in every kind of element which we are able to see or not, tangible or intangible. In a way this subject concerns everybody. The dictionary, which we are presenting, takes care of this fact. This dictionary is formulated in such a way that every kind of reader, be a student, a teacher, a researcher or any other who is remotely concerned with the subject will find it useful. The presentation of facts is simple and non-technical.
Culinary Reactions: The Everyday Chemistry of Cooking
When you’re cooking, you’re a chemist! Every time you follow or modify a recipe you are experimenting with acids and bases, emulsions and suspensions, gels and foams. In your kitchen you denature proteins, crystallize compounds, react enzymes with substrates, and nurture desired microbial life while suppressing harmful microbes. And unlike in a laboratory, you can eat your experiments to verify your hypotheses.
The clear and concise core chemistry text. Chemistry Made Clear is widely used as a core GCSE Chemistry text, or as the Chemistry component of a balanced science course. Students will be able to find things out quickly and easily among the simplified explanations.
High-Resolution NMR Techniques in Organic Chemistry, Volume 19
From the initial observation of proton magnetic resonance in water and in paraffin, the discipline of nuclear magnetic resonance has seen unparalleled growth as an analytical method. Modern NMR spectroscopy is a highly developed, yet still evolving, subject which finds application in chemistry, biology, medicine, materials science and geology.
