This is a timely collection of important biomedical applications for a set of separation/characterization techniques that are rapidly gaining popularity due to their wide dynamic range, high resolution, and ability to function in most commonly used solvent systems. Importantly, the field-flow fractionation (FFF) technique has recently emerged as a prominent complement to size exclusion chromatography for protein pharmaceuticals. Fractionation with FFF is gentle and preserves protein structural integrity better than existing alternatives. In the present text, different chapters are written by experts in their respective field of application, who offer comparisons between the FFF techniques and other methods for characterizing their special focus material. Practical guide-lines for successful implementation, such as choice of operating conditions, are offered in conjunction with each application. In addition to new instrumentation and approaches that address important current topics, readers are provided with an overall sense of prior (but timeless) major developments that may be overlooked in literature searches.

Field-flow fractionation has become a very effective method for the separation and analytical characterization of substances of macromolecular and particulate character-making this method probably the most important discovery in the analytical separation field since World War II. The first, complete, up-to-date reference on this notable separation method, Field-Flow Fractionation includes comprehensive explanations of general and theoretical principles . . . presents detailed descriptions of experimental techniques and instrumentation ... and discusses advantages over competitive processes. In addition, this resource demonstrates various applications for characterizing synthetic polymers ... analyzing biopolymers and particles in environmental samples ... and determining sizes of biological cells, viruses, and subcellular particles. Substantiating main conclusions of theories, experiments, and applications with graphs and drawings, and including numerous tables and photographs, this one-source reference is invaluable reading for analytical, industrial, physical, and polymer chemists; chrom­ atographers; biochemists; biotechnologists; biophysicists; and all others interested in the study and characterization of macromolecules or particles of various origins.

Field flow fractionation (FFF) is an emerging separation technique, which has been proven successful in the analysis of pharmaceuticals, biotechnology products, polymers, soils, and foods, among others. In this book, Martin Schimpf joins forces with Karin Caldwell and J. Calvin Giddings, two of the primary developers of this technique, to bring you the first comprehensive, one-stop reference on the technique.

Consistently revised and updated for more than 60 years to reflect the most current research and practice, Martin’s Physical Pharmacy and Pharmaceutical Sciences, 8th Edition, is the original and most comprehensive text available on the physical, chemical, and biological principles that underlie pharmacology and the pharmaceutical sciences. An ideal resource for PharmD and pharmacy students worldwide, teachers, researchers, or industrial pharmaceutical scientists, this 8th Edition has been thoroughly revised, enhanced, and reorganized to provide readers with a clear, consistent learning experience that puts essential principles and concepts in a practical, approachable context. Updated content reflects the latest developments and perspectives across the full spectrum of physical pharmacy and a new full-color design makes it easier than ever to discover, distinguish, and understand information—providing users the most robust support available for applying the elements of biology, physics, and chemistry in work or study.

Presents the main developments of the past 20 years, relating advances in systems that release the active drug in a sustained and controlled way, and new drugs that address more specifically the tissues and cells with which they are designed to interact. Considers the problems of biodistribution and biodegradation, with in-depth discussion of the selectivity and toxicity of the drugs administered by the various carrier systems. Topics covered range from antibodies, polymers, liposomes, erythrocytes and erythrocyte ghosts, to implantable infusion pumps. Acidic paper. Annotation copyrighted by Book News, Inc., Portland, OR

Molecular Characterization of Polymers presents a range of advanced and cutting-edge methods for the characterization of polymers at the molecular level, guiding the reader through theory, fundamentals, instrumentation, and applications, and supporting the end goal of efficient material selection and improved material performance. Each chapter focuses on a specific technique or family of techniques, including the different areas of chromatography, field flow fractionation, long chain branching, static and dynamic light scattering, mass spectrometry, NMR, X-Ray and neutron scattering, polymer dilute solution viscometry, microscopy, and vibrational spectroscopy. In each case, in-depth coverage explains how to successfully implement and utilize the technique. This practical resource is highly valuable to researchers and advanced students in polymer science, materials science, and engineering, and to those from other disciplines and industries who are unfamiliar with polymer characterization techniques. - Introduces a range of advanced characterization methods, covering aspects such as molecular weight, polydispersity, branching, composition, and tacticity - Enables the reader to understand and to compare the available technique, and implement the selected technique(s), with a view to improving properties of the polymeric material - Establishes a strong link between basic principles, characterization techniques, and real-life applications

Carbohydrates in Food, Third Edition provides thorough and authoritative coverage of the chemical analysis, structure, functional properties, analytical methods, and nutritional relevance of monosaccharides, disaccharides, and polysaccharides used in food. Carbohydrates have become a hot topic in the debate about what to eat. This new edition includes increased treatment of resistant starch, dietary fiber, and starch digestion, especially in relation to different diets, suggesting that carbohydrate consumption should be reduced. New to the Third Edition: Explains how models for starch molecules have been improved recently leading to clearer understanding Discusses the growing interest in new sources of carbohydrates, such as chitosan and fructans, because of their function as prebiotics Features the latest developments on research into dietary fiber and starch digestion Carbohydrates in Food, Third Edition combines the latest data on the analytical, physicochemical, and nutritional properties of carbohydrates, offering a comprehensive and accessible single source of information. It evaluates the advantages and disadvantages of using various analytical methods, presents discussion of relevant physicochemical topics that relate to the use of carbohydrates in food that allow familiarity with important functional aspects of carbohydrates; and includes information on relevant nutritional topics in relation to the use of carbohydrates in food.

Sustainable Analytical Techniques in Food Science covers the most relevant developments for the analytical evaluation and analysis of macro and micronutrients, contaminants, and microbiological studies as well as the approaches in food authentication, and characterization. With a focus on sustainability, this book provides a practical guide for researchers to adopt greener approaches for the study of food matrices including toxicity, safety and quality evaluations. It is an excellent guide for researchers working in the area of food sciences that want to assure the sustainability of the methodologies they are currently developing or applying in their laboratories. - Offers sustainable food analysis techniques for researchers to apply in their laboratories - Adopts an analytical approach to address the essential developments in food science and processing - Addresses future perspective in sustainable food analysis techniques

A comprehensive, practical approach to three powerful methods of polymer analysis and characterization This book serves as a complete compendium of three important methods widely used for the characterization of synthetic and natural polymers—light scattering, size exclusion chromatography (SEC), and asymmetric flow field flow fractionation (A4F). Featuring numerous up-to-date examples of experimental results obtained by light scattering, SEC, and A4F measurements, Light Scattering, Size Exclusion Chromatography and Asymmetric Flow Field Flow Fractionation takes an all-in-one approach to deliver a complete and thorough explanation of the principles, theories, and instrumentation needed to characterize polymers from the viewpoint of their molar mass distribution, size, branching, and aggregation. This comprehensive resource: Is the only book gathering light scattering, size exclusion chromatography, and asymmetric flow field flow fractionation into a single text Systematically compares results of size exclusion chromatography with results of asymmetric flow field flow fractionation, and how these two methods complement each other Provides in-depth guidelines for reproducible and correct determination of molar mass and molecular size of polymers using SEC or A4F coupled with a multi-angle light scattering detector Offers a detailed overview of the methodology, detection, and characterization of polymer branching Light Scattering, Size Exclusion Chromatography and Asymmetric Flow Field Flow Fractionation should be of great interest to all those engaged in the polymer analysis and characterization in industrial and university research, as well as in manufacturing quality control laboratories. Both beginners and experienced can confidently rely on this volume to confirm their own understanding or to help interpret their results.

Starch in Food: Structure, Function and Applications, Second Edition, reviews starch structure, functionality and the growing range of starch ingredients used to improve the nutritional and sensory quality of food. The new edition is fully updated and brings new chapters on starch and health, isolation, processing and functional properties of starch. Part One illustrates how plant starch can be analyzed and modified, with chapters on plant starch synthesis, starch bioengineering and starch-acting enzymes. Part Two examines the sources of starch, from wheat and potato, to rice, corn and tropical supplies. Part Three looks at starch as an ingredient and how it is used in the food industry, with chapters on modified starches and the stability of frozen foods, starch-lipid interactions and starch-based microencapsulation. Part Four covers starch as a functional food, investigating the impact of starch on physical and mental performance, detecting nutritional starch fractions and analyzing starch digestion. The book is a standard reference for those working in the food industry, especially to starch scientists, food researchers, post-docs, practitioners in the starch area and students. - Completely revised and updated with an overview of the latest developments in isolation, processing, functional properties and health attributes of starch - Reviews starch structure and functionality - Extensive coverage of the growing range of starch ingredients - Examines how starch ingredients are used to improve the nutritional and sensory quality of food