Hydrogen Transfer Reactions: Reductions and Beyond, Guillena Gabriela, Ramуn Diego J.
Автор: Lewis, David Название: The Wolff-Kishner Reduction and Related Reactions ISBN: 0128157275 ISBN-13(EAN): 9780128157275 Издательство: Elsevier Science Рейтинг: Цена: 19370.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
The Wolff-Kishner Reduction and Related Reactions: Discovery and Development offers a detailed discussion of this reaction, its discoverers, and its development since its discovery. Derivative name reactions--including the Wharton and Shapiro reactions--are also discussed. The book is illustrated with examples from literature and corresponding references to the primary literature to aid further reading. It provides a comprehensive review of the century of chemistry that allows the reader to follow the development of this important synthetic reaction. In addition, it provides biographical details on the chemists who discovered and developed the reaction, thus adding a human dimension to the discussion.
Introduces Wolff and Kishner, the discoverers of the reaction, along with Huang Ming-Long, the developer of an important modification of the reaction
Discusses the discovery of the reaction and the way that priority for the discovery was settled between Wolff and Kishner
Discusses, in depth, the development and usage of the reaction over the century, from its discovery, to its most recent applications and modifications in synthesis
Includes biographical materials on the chemists responsible for major derivative name reactions based on the Wolff-Kishner reduction
Автор: Cavaliere Название: Hydrogen Assisted Direct Reduction of Iron Oxides ISBN: 3030980553 ISBN-13(EAN): 9783030980559 Издательство: Springer Рейтинг: Цена: 27950.00 р. Наличие на складе: Поставка под заказ.
Описание: The book describes the main approaches to produce and synthesize iron and steel through hydrogen-based technologies. Depending on the processing route and on the energy demand, the best available techniques and the most forward-looking solutions are explained. The book is edited with the contribution representing a range of industries in order to evaluate the industrial feasibility of each selected technology. It presents the most efficient solutions applied by ironmaking and steelmaking factories all around the world.
Introduction: Fundamentals of Water Splitting and Literature Survey.- Experimental Development.- Oxygen Evolving Photocatalyst Development.- Hydrogen Evolving Photocatalyst Development.- Novel Z-Scheme Overall Water Splitting Systems.- Overall Conclusions and Future Work.
Автор: A. A. Akhrem Название: Birch Reduction of Aromatic Compounds ISBN: 1475704313 ISBN-13(EAN): 9781475704310 Издательство: Springer Рейтинг: Цена: 13060.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Birch reduction (see reviews [1-5]) is the name given to the reaction of unsaturated organic compounds with alkali metals and alcohols in liquid am- monia. - i T 1 3 +--"`( a) , , ,e (NHa) NH 3) + ROH ----+ () ll. (NHa) A H H 4) H H 5) `)`, ",,\\+ + RO" ~ Q + 110M,,,,,, / (NHa) . (NH:,) Q H H Ii Ij H H H H H+ X/~H M,l
Автор: E. Baulieu; Atsuyoshi Ohno; Satoshi Ushida; L. Jae Название: Mechanistic Models of Asymmetric Reductions ISBN: 3540164405 ISBN-13(EAN): 9783540164401 Издательство: Springer Рейтинг: Цена: 12157.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Bio-organic Chemistry has corne of age - the sign of this is the start of a new series of Lecture Notes that are the product and substrate of spreading this line of modern knowledge among graduate students and research workers in such fields as mechanistic biochemistry, bio- mimetic organic chemistry, biotechnological application of enzymology, to name only a few examples of how many frontiers are opened and borders lifted - just at. the time when the demand for a'''Synthetic Biology" and "Molecular Biotechnology" is increasing - fields that have been neglected for (too) long a time by "classical" chemists in curricula and imagination. We hope that through this first volume, which pOints in the several directions mentioned above, the profile of the undertaking will become clear and that it will find resonance among the scientific community interested in the thoughtful application of chemical and physical con- cepts to biochemical and molecular-biological problems.
Описание: Explores methods for reducing waste and cutting food loss in order to help the environment and support local communities as well as solve issues including that of land space. The book also provides vital research on the development of plant-based foods, meat-alternative diets, and nutritional outcomes.
Автор: O`Sullivan, Maurice Название: Salt, Fat And Sugar Reduction ISBN: 0128197412 ISBN-13(EAN): 9780128197417 Издательство: Elsevier Science Рейтинг: Цена: 26444.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Salt, Fat and Sugar Reduction: Sensory Approaches for Nutritional Reformulation of Foods and Beverages explores salt, sugar, fat and the current scientific findings that link them to diseases. The sensory techniques that can be used for developing consumer appealing nutritional optimized products are also discussed, as are other aspects of shelf life and physicochemical analysis, consumer awareness of the negative nutritional impact of these ingredients, and taxes and other factors that are drivers for nutritional optimization. This book is ideal for undergraduate and postgraduate students and academics, food scientists, food and nutrition researchers, and those in the food and beverage industries.
Автор: Wei Chen; Arjan Narbad Название: Lactic Acid Bacteria in Foodborne Hazards Reduction ISBN: 9811315582 ISBN-13(EAN): 9789811315589 Издательство: Springer Рейтинг: Цена: 20962.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This book provides an overview of the physiological basis of lactic acid bacteria and their applications in minimizing foodborne risks, such as pathogens, heavy metal pollution, biotoxin contamination and food?based allergies. While highlighting the mechanisms responsible for these biological effects, it also addresses the challenges and opportunities that lactic acid bacteria represent in food safety management. It offers a valuable resource for researchers, graduate students, nutritionists and product developers in the fields of food science and microbiology.
Описание: This guide discusses the principles and theory of temperature-programmed reduction (TPR) used for sold materials characterization. It describes the recent trends, instrumentation needed, as well as the application of TPR in heterogeneous catalysis, materials science, and analytical chemistry.
Introduction: Fundamentals of Water Splitting and Literature Survey.- Experimental Development.- Oxygen Evolving Photocatalyst Development.- Hydrogen Evolving Photocatalyst Development.- Novel Z-Scheme Overall Water Splitting Systems.- Overall Conclusions and Future Work.
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