Michel Eugène Chevreul


Book Description




Michel Eugène Chevreul


Book Description




The Chemistry of Oils and Fats


Book Description

The three major macronutrients are proteins, carbohydrates, andlipids (oils and fats). This book is devoted to lipids, which arean important part of life for all of us. What are these materialsin molecular terms? Where do they come from? What happens to thembetween the harvesting of crops and the appearance of the oils andfats in different products in the supermarket? How does natureproduce these molecules and can we act on nature to modify thematerials to increase their beneficial properties? How importantare the minor products present in the fats that we consume? Sinceoils and fats vary, how can we analyse them? What are theirphysical, chemical and nutritional properties? How do the fats thatwe consume affect our health and well-being in both quantitativeand qualitative terms? What are their major food and non-fooduses? This book provides a broad source of reference on oils and fatschemistry for graduates entering the food and oleochemicalindustries, postgraduate researchers and nutritionists. It offers apoint of entry to the detailed literature.




The Science of Cleaning: Use the Power of Chemistry to Clean Smarter, Easier, and Safer-With Solutions for Every Kind of Dirt


Book Description

The definitive, science-backed guide to cleaning everything in your home in a safe, sustainable, evidence-based way “A great reference for anyone stumped by reluctant-to-leave dirt—and far cheaper than hiring a professional.”—Booklist Countless cleaning hacks for every kind of household dirt may vie for our attention, but how do we know which ones really work and which ones will only leave you with a sticky mess that doesn’t actually do the job? Scientific evidence comes to the rescue, as chemistry professor Dario Bressanini teaches you everything worth knowing about cleaning agents and processes (and dispels plenty of myths, too). He answers all of our most pressing housekeeping questions: Is it more efficient to wash dishes in the sink or in the dishwasher? Does bleach remove dirt? Which cleaning supplies should I buy, and which can I make at home? Can vinegar and baking soda actually unclog your drain? How can I most effectively tackle different types of stains? What can get rid of that stuff on my showerhead? Bressanini covers subjects like these by digging into chemistry basics such as solubility, pH, and concentration, bringing them out of the classroom and into the real-world chores that we deal with every day. Laundry, dishes, sinks, bathtubs, counters, floors, and more—no matter what you’re cleaning, this book explains how to choose the right tools for the task, save yourself unnecessary effort, and stay eco-friendly by avoiding waste. The Science of Cleaning reminds us that science can be both useful and exciting. With Bressanini’s help, you can keep your home, your belongings, and yourself clean—with the confidence that only centuries of advancements in chemistry can provide.




Fatty Acid and Lipid Chemistry


Book Description

This book has a pedigree. It has developed from earlier publications by the author and from his experience over 50 years in reading, writing, thinking, and working with lipids and fatty acids. The earlier publications are: (i) An Introduction to the Chemistry of Fats and Fatty Acids, Chapman and Hall, 1958. (ii) An Introduction to the Chemistry and Biochemistry of Fatty Acids and their Glycerides, Chapman and Hall, 1967. (iii) Lipids in Foods: Chemistry, Biochemistry, and Technology (with F. A. Norris), Pergamon Press, 1983. (iv) The Lipid Handbook (with J. L. Harwood and F. B. Padley), Chapman and Hall, first edition 1986, second edition 1994. (v) A Lipid Glossary (with B. G. Herslof), The Oily Press, Dundee, 1992. (vi) Lecture notes for a course on Fatty Acids and Lipids designed for those entering the oil and fat industry and given on over 20 occasions since 1977. The book is dedicated to the next generation of lipid scientists. The study of lipids now involves many disciplines, all of which require a basic knowledge of the chemical nature and properties of these molecules, which is what this book is about. It is written particularly for those who, with some knowledge of chemistry or biochemistry, need to know more about the nature of lipids and fatty acids.




Fatty Acids


Book Description

Fatty Acids: Chemistry, Synthesis and Applications is a comprehensive source of information about a wide range of industrially important fatty acids. This practical resource provides key insights into the chemistry, synthesis, industrial applications, derivatives, and analysis of fatty acids, and the chemical modifications that transform them for use in products from biodiesel fuels to pharmaceuticals. Written by a team of industry experts, Fatty Acids includes detailed descriptions of fatty acid crystallization, enzymatic synthesis, and microbial production. This book focuses heavily on the chemistry of trans fatty acids, with extensive explanations of their synthesis and measurement. Further, the book addresses advances in the analytical methodology, including mass spectrometry, of fatty acids as well as their derivatives. This book serves as a reference manual to a new generation of lipid scientists and researchers; a useful resource for oleochemical industries; and a valuable teaching aid for undergraduate and graduate students who are interested in fields related to the chemistry of oils, fats, and food. Includes recent developments in the synthesis of fatty acid derivatives, as renewable raw materials for the chemical industry Presents efficient synthetic methods for the dietary trans fatty acids in multi-gram scale allowing scientists and researchers to study dietary effects of individual trans fatty acids on human health Addresses uses of fats and fatty acids in foods and nutrition Identifies the roles of fatty acids and derivatives in cosmetic technology




Handbook of Nutrition and Ophthalmology


Book Description

The Handbook of Nutrition in Ophthalmology is the first general text on nutrition and eye health created for physicians, nutritionists, and researchers. The author provides important links between the epidemic of obesity and implications it has for eye disease and blindness. The volume also includes chapters addressing nutritional aspects of preventing eye disease in diabetes mellitus and other optical neuropathies, making this a unique book.