Bøker utgitt av Royal Society of Chemistry

Now in its third edition,The Science of Chocolate leads the reader to an understanding of the complete chocolate making process and includes the ways in which basic science plays a vital role in its maufacture, testing and consumption.

With contributions from scientists in the museum and heritage sector, this book collates modern analytical techniques and data processing methods in conservation science.

Peptide Therapeutics is an essential reference work for students and researchers, in both academia and industry, with an interest in learning about Chemistry Manufacture and Control (CMC), and facilitating the development and manufacture of peptide-based drugs.

This book provides the latest global perspective on the role and value of CCS in delivering temperature targets and reducing the impact of global warming.

Food Microbiology by Adams and Moss has been a popular textbook since it was first published in 1995. Now in its fourth edition, Peter McClure joins the highly successful authorship in order to bring the book right up to date.Maintaining its general structure and philosophy to encompass modern food microbiology, this new edition provides updated and revised individual chapters and uses new examples to illustrate incidents with particular attention being paid to images. Thorough and accessible, it is designed for students in the biological sciences, biotechnology and food science as well as a valuable resource for researchers, teachers and practising food microbiologists.

An excellent resource for students who need support and understanding in working with the diverse mathematical tools required in a typical chemistry degree course.

"e;Rheology is an integral part of life, from decorative paint and movement of volcanic lava to the flow of blood in our veins. This book describes, without the use of complex mathematics, how atoms and molecules interact to control the handling properties of materials ranging from simple ionic crystals through polymers to colloidal dispersions. Beginning with an introduction to essential terminology, Rheology for Chemists goes on to discuss limiting behaviour, temporal behaviour and non-linear behaviour. Throughout, examples of everyday experiments are provided to illustrate the theory, which increases in complexity with each discrete chapter. Ideas are developed in a systematic fashion so that the mechanisms responsible for the elastic, viscous or viscoelastic behaviour of systems are understood. The text thus progresses in a manner that makes it an ideal introduction to rheology for any scientist who needs to use the ideas to modify systems. Comprehensive and unique in approach, this book will provide the necessary introduction to rheology for many undergraduates and graduates, as well as being valuable for laboratory and industrial staff requiring an introduction to this fascinating subject."e;