Why does someone write a book about Tungsten? There are several reasons and precedents for this, the most important of which is that the last book on tungsten was written more than 20 years ago, in 1977, by St. W H. Yih and Ch T. Wang. During the intervening period there have been many new scientific and technological developments and innova tions, so it was not only our opinion but the view of many other members of the "tungsten family" that it was time to start writing a new book about tungsten. Preparations of the new book began in 1994. further impetus to the project was provided by the realization that in spite of this new knowledge having been presented at seminars or published in the technical press, a general acknowledgement of it by the majority of technicians and scientists is still far from being realized. It is our hope that this book will significantly contribute to a broader acceptance of recent scientific and technological innovations. An important prerequisite for such a project is the availability of a recently retired, experienced person willing to devote his time and talents to the tedious part of the exercise.

A Complete Guide to Magnesia-From Mining to End Use Often relegated to footnote status in texts, magnesia is nevertheless a valuable substance widely used in applications ranging from wastewater treatment to catalysis. The Chemistry and Technology of Magnesia fills the long-standing gap in the literature with a comprehensive, one-stop reference to "all things magnesia." The book brings together the many strands of information on magnesium compounds, their production, testing and evaluation, technology, applications, and markets. Opening with an introductory history of the chemical, it covers the life cycle of magnesia, natural and synthetic production, and uses in different fields including the environmental, health, and agricultural industries. Readers will find the section on health and safety issues particularly relevant. Chapters include: * The History of Magnesia * Synthetic Magnesia * Pulp Applications * Environmental Applications * Magnesia Cements * Furnaces and Kilns * Post Calcination Processing * Other Magnesia Products * Mining and Processing Magnesite * The Physical and Chemical Properties of Magnesium Oxide * Water and Wastewater Application for Magnesia Products * Magnesia in Polymer Applications * The Role of Magnesium in Animal, Plants, and Human Nutrition * Magnesium Salts and Magnesium Metal * The Formation and Occurrence of Magnesite * Calcination of Magnesium Hydroxide and Carbonate * Miscellaneous Magnesia Applications

Surfactants are used throughout industry as components in a hugerange of formulated products or as effect chemicals in theproduction or processing of other materials. A detailedunderstanding of the basis of their activity is required by allthose who use surfactants, yet the new graduate or postgraduatechemist or chemical engineer will generally have little or noexperience of how and why surfactants work. Chemistry & Technology of Surfactants is aimed at newgraduate or postgraduate level chemists and chemical engineers atthe beginning their industrial careers and those in later life whobecome involved with surfactants for the first time. The book is astraightforward and practical survey of the chemistry ofsurfactants and their uses, providing a basic introduction tosurfactant theory, information on the various types of surfactantand some application details. This will allow readers to build ontotheir scientific education the concepts and principles on which thesuccessful use of surfactants, across a wide range of industries,is based.

Developments in potato chemistry, including identification and use of the functional components of potatoes, genetic improvements and modifications that increase their suitability for food and non-food applications, the use of starch chemistry in non-food industry and methods of sensory and objective measurement have led to new and important uses for this crop. Advances in Potato Chemistry and Technology presents the most current information available in one convenient resource.The expert coverage includes details on findings related to potato composition, new methods of quality determination of potato tubers, genetic and agronomic improvements, use of specific potato cultivars and their starches, flours for specific food and non-food applications, and quality measurement methods for potato products. - Covers potato chemistry in detail, providing key understanding of the role of chemical compositions on emerging uses for specific food and non-food applications - Presents coverage of developing areas, related to potato production and processing including genetic modification of potatoes, laboratory and industry scale sophistication, and modern quality measurement techniques to help producers identify appropriate varieties based on anticipated use - Explores novel application uses of potatoes and potato by-products to help producers identify potential areas for development of potato variety and structure

This book is a "world first", since the furfural industry has been traditionally secretive to the point of appearing shrouded in clouds of mystery. Even renowned encyclopedic works have published but scant and often erroneous information on the subject. Striking a healthy balance between theory and practice, the book leads the reader from reaction mechanisms and kinetics to the technology of making furfural by various old and new processes, using conventional raw materials or sulfite waste liquor. Detailed discussions of means of increasing the yield are of great chemical and technological interest as well as of immense economic importance. From furfural proper, the treatise shifts to the fascinating field of wanted and unwanted by-products ranging from largely unutilized carboxylic acids to troublesome impurities such as 5-methyl furfural and 2-furyl methyl ketone, and then to extremely valuable serendipitous flavor compounds such as diacetyl and 2,3-pentanedione. A wide variety of derivatives are discussed; considerable space is devoted to polytetrahydrofuran, an important building block of stretchable synthetic fibers, while furan resins from both furfural and furfuryl alcohol are given the attention commensurate with their industrial importance. Notable supplementary chapters cover the in-line measurement of furfural, the treatment of furfural waste water, and various aspects of corrosion. A chapter on the applications of furfural elaborates not only traditional uses in extracting petroleum and vegetable oils but also the sensational discovery that furfural is a highly effective "indirect nematocide". Without becoming toxic, it changes the microflora of the soil by stimulating bacteria antagonistic to nematodes, thereby reducing the nematode population to zero, at an unprecedented low price. It is believed that this application will be the principal outlet for furfural in the future. A comprehensive list of physical properties, some never published before, make the book an indispensable companion for producers, users and researchers alike.

A fundamental understanding of polymers has evolved in recent years concurrent with advances in analytical instrumentation. The theories and methodologies developed for the galacturonan biopolymers (collectively called pectins) have seldom been discoursed comprehensively in the context of the new knowledge. This text explains the scientific and technical basis of many of the practices followed in processing and preparing foods fabricated with or containing pectin. The material is presented in a very readable fashion for those with limited technical training. - Structural analysis - Commercial extractions methods - Pectin formulations and tropical fruit analysis - Molecular mechanisms of gelatin - Enzymology - Polymer comformation techniques - Analytical methods of polymer analysis

This second edition has been designed to monitor the progress in develop ment over the past few years and to build on the information given in the first edition. It has been extensively revised and updated. My thanks go to all who have contributed to this work. D.F.W. May 1996 Preface to the first edition This book is the result of a group of development scientists feeling that there was an urgent need for a reference work that would assist chemists in understanding the science involved in the development of new products. The approach is to inform in a way that allows and encourages the reader to develop his or her own creativity in working with marketing colleagues on the introduction of new products. Organised on a product category basis, emphasis is placed on formulation, selection of raw materials, and the technology of producing the products discussed. Performance considerations, safety, product liability and all aspects of quality are covered. Regulations governing the production and sale of cosmetic products internationally are described, and sources for updated information provided. Throughout the book, reference is made to consumer pressure and environmental issues-concerns which the development scientist and his or her marketing counterpart ignore at their own, and their employer's peril. In recent years, many cosmetic fragrances and toiletry products have been converted from aerosols to mechanically press uri sed products or sprays, and these are described along with foam products such as hair conditioning mousses.

Modern flavours and fragrances are complex formulated products,containing blends of aroma compounds with auxiliary materials,enabling desirable flavours or fragrances to be added to a hugerange of products. From the identification and synthesis ofmaterials such as cinnamaldehyde and vanillin in the 19th Centuryto the current application of advanced analytical techniques foridentification of trace aroma compounds present in naturalmaterials, the flavour and fragrance industry has developed as akey part of the worldwide specialty chemicals industry. With contributions mainly coming from industry based experts,Chemistry & Technology of Flavours and Fragrancesprovides a detailed overview of the synthesis, chemistry andapplication technology of the major classes aroma compounds. Withseparate chapters covering important technical aspects such as thestability of aroma compounds, structure – odour relationshipsand identification of aroma compounds, this book will be essentialreading for both experienced and graduate level entrants to theflavour & fragrance industry. It will also serve as animportant introduction to the subject for chemists andtechnologists in those industries that use flavours and fragrances,eg food, cosmetics & toiletries, and household products. David Rowe is Technical Manager at De Monchy Aromatics Ltd.,Poole UK

Chemistry and Technology of Plant Substances: Chemical and Biochemical Aspects demonstrates the progress and promise of developing new chemical substances from renewable sources of chemical raw materials. The volume brings together new achievements in the field of research and processing of plant raw materials and the synthesis of natural compounds for the production of biologically active substances and drugs. The volume looks closely at the rational use of renewable raw materials, which is the source of new compounds and intermediates for the chemical industry. It covers a wide range of problems associated with the use of the components of plants to produce new substances with a wide variety of purposes. According to the latest estimates, plants form about a million chemical substances. In some cases, plant products have pharmacological or biological activity that can be of therapeutic benefit in treating diseases. In addition, due to the structural diversity of plant material, chemical synthesis is easily reachable. Synthetic analogs of natural products with improved potency and safety can be prepared by chemical synthesis. Such synthetic analogs are safer for humans. Plant materials are often used as starting points for drug discovery. Chemistry and Technology of Plant Substances: Chemical and Biochemical Aspects presents the theoretical trends and recent practical achievements on complex processing of plant-based raw materials. Low molecular weight components, isolated from plant material, are widely used in fine organic synthesis. High molecular weight polysaccharides of conifers and other greens, such as pectin and hemicellulose, are the basis for the creation of anticoagulants and other drugs. The range of research papers presented in the book is quite wide: from fundamental and applied problems of wood chemistry and organic synthesis to biological activity of natural compounds. The book provides valuable information for those skilled in organic chemistry, chemical engineers, researchers and scientists as well as for faculty and upper-level students. This volume, Chemistry and Technology of Plant Substances: Chemical and Biochemical Aspects, was created on the initiative of Emanuel Institute of Biochemical Physics of the Russian Academy of Sciences (Moscow) and the Institute of Chemistry of Komi Scientific Center of Ural Branch of the Russian Academy of Sciences (Syktyvkar).