A presentation of developments in the electrochemistry of C60 and related compounds, electroenzymatic synthesis, conducting polymers, and electrochemical partial fluorination. It contains accounts of carbonyl compounds, anodic oxidation of oxygen-containing compounds, electrosynthesis of bioactive materials, electrolyte reductive coupling, and more.

Praise for the Fourth Edition"Outstanding praise for previous editions.the single best general reference for the organic chemist."-Journal of the Electrochemical Society"The cast of editors and authors is excellent, the text is, in general, easily readable and understandable, well documented, and well indexed those who purchase the book will be sa

This introduction to the principles and application of electrochemistry is presented in a manner designed for undergraduates in chemistry and related fields. The author covers the essential aspects of the subject and points the way to further study, his concern being with the overall shape of electrochemistry, its coherence and its wider application. This edition differs from its predecessors in having principles and applications separated, and greater prominence is given to areas such as electrochemical sensors and electroanalytical techniques, of which a number of modern methods were not included in previous editions. A range of numerical problems and outline solutions is provided for each chapter to cover most situations that a student might encounter.

This book titled "Recent Trend in Electrochemical Science and Technology" contains a selection of chapters focused on advanced methods used in the research area of electrochemical science and technologies; descriptions of electrochemical systems; processing of novel materials and mechanisms relevant for their operation. This book provides an overview on some of the recent development in electrochemical science and technology. Particular emphasis is given both to the theoretical and the experimental aspect of modern electrochemistry. Since it was impossible to cover the rich diversity of electrochemical techniques and applications in a single issue, the focus is on the recent trends and achievements related to electrochemical science and technology.

In the last 10 years there have been major advances in fundamental understanding and applications and a vast portfolio of new polymer structures with unique and tailored properties was developed. Work moved from a chemical repeat unit structure to one more based on structural control, new polymerization methodologies, properties, processing, and applications. The 4th Edition takes this into account and will be completely rewritten and reorganized, focusing on spin coating, spray coating, blade/slot die coating, layer-by-layer assembly, and fiber spinning methods; property characterizations of redox, interfacial, electrical, and optical phenomena; and commercial applications.

Ohmic heating provides rapid and uniform heating, resulting in less thermal damage than conventional heating and allowing manufacturers to obtain high-quality products with minimum sensorial, nutritional, and structural changes. Ohmic Heating in Food Processing covers several aspects of Ohmic heating: science and engineering, chemistry and physics, biochemistry and nutrition, quality and safety, and development and technology, both basic and applied. It describes the importance of Ohmic technology and how to implement it in practice, addressing basic theory, principles, and applications. Divided into nine sections, this volume covers the basics of Ohmic heating, including a historic overview and fundamental principles; electrical conductivity, its importance, factors that influence it, and data modeling; biological effects of electricity on foods and food components, including microorganisms, enzymes, proteins, carbohydrates, and fats; and Ohmic heating behavior and design parameters. The book also deals with issues in Ohmic heating equipment, Ohmic heating modeling issues, and process validation issues. The authors discuss various applications of Ohmic heating applied to different classes of foods, such as muscle foods (meat, poultry, and fish), dairy products, fruits, and vegetables. They also examine commercially successful applications of food products processed by Ohmic heating and considers applications of Ohmic heating where preservation is not the main focus, for example, blanching, Ohmic thawing, and the potential for Ohmic heating for long-duration space missions.