Completely revised and updated, Chemical Analysis: Second Edition is an essential introduction to a wide range of analytical techniques and instruments. Assuming little in the way of prior knowledge, this text carefully guides the reader through the more widely used and important techniques, whilst avoiding excessive technical detail. Provides a thorough introduction to a wide range of the most important and widely used instrumental techniques Maintains a careful balance between depth and breadth of coverage Includes examples, problems and their solutions Includes coverage of latest developments including supercritical fluid chromatography and capillary electrophoresis

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Instrumental Methods in Food Analysis is aimed at graduate students in the science, technology and engineering of food and nutrition who have completed an advanced course in food analysis. The book is designed to fit in with one or more such courses, as it covers the whole range of methods applied to food analysis, including chromatographic techniques (HPLC and GC), spectroscopic techniques (AA and ICP), electroanalytical and electrophoresis techniques. No analysis can be made without appropriate sample preparation and in view of the present economic climate, the search for new ways to prepare samples is becoming increasingly important. Guided by the need for environmentally-friendly technologies, the editors chose two, relatively new techniques, the microwave-assisted processes (MAPTM (Chapter 10) and supercritical fluid extraction (Chapter 11). Features of this book: - is one the few academic books on food analysis specifically designed for a one semester or one year course -it contains updated information - the coverage gives a good balance between theory, and applications of techniques to various food commodities. The chapters are divided into two distinct sections: the first is a description of the basic theory regarding the technique and the second is dedicated to a description of examples to which the reader can relate in his/her daily work.

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Brewing: Science and practice updates and revises the previous work of this distinguished team of authors, producing what is the standard work in its field. The book covers all stages of brewing from raw materials, including the chemistry of hops and the biology of yeasts, through individual processes such as mashing and wort separation to packaging, storage and distribution. Key quality issues are discussed such as flavour and the chemical and physical properties of finished beers.

Instrumental Methods of Analysis is a textbook designed to introduce various analytical and chemical methods, their underlying principles and applications to the undergraduate engineering students of biotechnology and chemical engineering. This book would also be of interest to students who pursue their B. Sc / M. Sc degree programs in biotechnology and chemistry.

Potentiometric methods; Conductometric methods; Controlled potential methods (voltammetry); Electrolytic methods and controlled-current methods; Analytical ultraviolet-visible absorption spectroscopy; Absorption spectroscopy of electronic transitions; Infrared spectroscopy; Atomic absorption and atomic emission spectroscopy; Fluorescence spectroscopy; Nuclear magnetic resonance spectroscopy; Gas chromatography; High performance liquid chromatography (HPLC); Exclusion chromatography; Ion-exchange chromatography; Liquid-solid chromatography; Thin-layer chromatography (TCL); Electrophoresis.