The Encyclopedia of Mass Spectrometry

The Encyclopedia of Mass Spectrometry
Author: Keith A. Nier
Publisher: Elsevier
Total Pages: 265
Release: 2015-07-02
Genre: Business & Economics
ISBN: 0081003951

Volume 9: Historical Perspectives, Part B: Notable People in Mass Spectrometry of The Encyclopedia of Mass Spectrometry briefly reviews the lives and works of many of the major people who carried out this development, providing insights into the history of mass spectrometry applications through the personal stories of pioneers and innovators in the field. The book presents biographies of notable contributors, including Nobel Prize winners J. J. Thomson, Francis W. Aston, Wolfgang Paul, John B. Fenn, and Koichi Tanaka, along with other luminaries in the field, including Franz Hillenkamp, Catherine Clarke Fenselau, Alfred O. C. Nier, and many more, discussing not only the instruments and their uses, but also providing interesting information on the careers, characters, and life stories of the people who did the work. - Highlights over 120 innovators in mass spectrometry, including several Nobel Prize winners - Discusses instrumentation and their uses, also providing interesting information on the careers, characters, and life stories of the people who did the work - Offers unique insight into the careers and personalities of luminaries in the field - Coordinates with Volume 9: Historical Perspectives, Part A: The Development of Mass Spectrometry, an overview of mass spectrometry development and progress - Ideal reference for those interested in a wide variety of topics, including analytical chemistry and chemical analysis, amongst others

Instrumentation for Trace Organic Monitoring

Instrumentation for Trace Organic Monitoring
Author: Raymond E. Clement
Publisher: CRC Press
Total Pages: 329
Release: 2018-02-01
Genre: Science
ISBN: 1351082175

Instrumentation for Trace Organic Monitoring provides comprehensive coverage of instrumental analysis techniques for trace organic analytes in environmental analysis. Sampling/sample preparation is discussed, in addition to mass spectrometry techniques, including GC-MS, HRMS, LCMS, APIMS, and MS-MS. This important book also covers new chromatography techniques, supercritical fluid, solid-phase extraction, and ion mobility spectrometry, which is a new ultra-sensitive technique. Difficult problems, such as dioxin/furan analysis, organometallic speciation, atmospheric organic vapors, water analysis, and flyash toxicity testing are addressed.

Optical Engineering

Optical Engineering
Author:
Publisher:
Total Pages: 1330
Release: 1985
Genre: Optical instruments
ISBN:

Publishes papers reporting on research and development in optical science and engineering and the practical applications of known optical science, engineering, and technology.

Energy Research Abstracts

Energy Research Abstracts
Author:
Publisher:
Total Pages: 596
Release: 1989
Genre: Power resources
ISBN:

Semiannual, with semiannual and annual indexes. References to all scientific and technical literature coming from DOE, its laboratories, energy centers, and contractors. Includes all works deriving from DOE, other related government-sponsored information, and foreign nonnuclear information. Arranged under 39 categories, e.g., Biomedical sciences, basic studies; Biomedical sciences, applied studies; Health and safety; and Fusion energy. Entry gives bibliographical information and abstract. Corporate, author, subject, report number indexes.

Chromatography/Fourier Transform Infrared Spectroscopy and its Applications

Chromatography/Fourier Transform Infrared Spectroscopy and its Applications
Author: Robert White
Publisher: CRC Press
Total Pages: 350
Release: 2020-08-12
Genre: Science
ISBN: 1000147460

This book is intended to serve as an up-to-date reference source for those familiar with chromatography/Fourier transform infrared spectroscopy (FT-IR) methods and as an introduction to techniques and applications for those interested in future uses for chromatography/FT-IR.

Forensic Science Handbook

Forensic Science Handbook
Author: Richard Saferstein
Publisher: Prentice Hall
Total Pages: 488
Release: 1993
Genre: Law
ISBN:

Collection of articles written by experts in the forensic science area. Volume III has an emphasis on DNA research. Book is intended for the professional/graduate audience.

Hazardous Waste Measurements

Hazardous Waste Measurements
Author: Milagros S. Simmons
Publisher: CRC Press
Total Pages: 328
Release: 1990-12-19
Genre: Technology & Engineering
ISBN: 9780873711715

An essential component of all programs relating to waste management is the ability to perform measurements on-site for safe handling and disposal of hazardous wastes. This book focuses on recent developments in field testing methods and quality assurance, which are important to both RCRA and CLERLA hazardous waste management programs. The book highlights sampling strategies, field measurements, and toxicity screening of complex waste matrices. It also describes requirements for quality assurance intended to be used in hazardous wastes remediation, management, and control. Environmental scientists, analytical chemists, laboratory personnel, and other health professionals involved in the sampling, monitoring, and analysis of hazardous waste should consider this book an essential reference resource.

Flavor of Meat and Meat Products

Flavor of Meat and Meat Products
Author: Fereidoon Shahidi
Publisher: Springer Science & Business Media
Total Pages: 313
Release: 2012-12-06
Genre: Technology & Engineering
ISBN: 1461521777

Flavour is an important sensory aspect of the overall acceptability of meat products. Whether we accept or reject a food depends primarily on its flavour. Both desirable and undesirable flavour effects are contemplated. Furthermore, threshold values of different flavour-active compounds have an important effect on the cumulative sensory properties of all foods. Meat from different species constitutes a major source of protein for most people. Although raw meat has little flavour and only a blood-like taste, it is a rich reservoir of non-volatile compounds with taste-tactile properties as well as flavour enhancers and aroma precursors. Non-vola tile water-soluble precursors and lipids influence the flavour of meat from different species. In addition, mode of heat processing and the nature of additives used may have a profound effect on the flavour of prepared meats. This book reports the latest advancements in meat flavour research. Following a brief overview, chapters 2 to 5 discuss flavours from different species of meat, namely beef, pork, poultry and mutton. In chapters 6 to 12 the role of meat constituents and processing on flavour are described. The final section of the book (chapters 13 to 15) summarizes analytical methodologies for assessing the flavour quality of meats. I wish to thank all the authors for their cooperative efforts and com mendable contributions which have made this publication possible.