Carbon Chemistry
| Author | : Ellen McHenry |
| Publisher | : |
| Total Pages | : |
| Release | : 2009-01-01 |
| Genre | : |
| ISBN | : 9780982537725 |
The Chemistry Of Carbon
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The Carbon Compounds
| Author | : Charles Walter Porter |
| Publisher | : |
| Total Pages | : 520 |
| Release | : 1926 |
| Genre | : Carbon compounds |
| ISBN | : |
Carbon Allotropes: Metal-Complex Chemistry, Properties and Applications
| Author | : Boris Ildusovich Kharisov |
| Publisher | : Springer |
| Total Pages | : 798 |
| Release | : 2019-01-02 |
| Genre | : Technology & Engineering |
| ISBN | : 3030035050 |
This book provides a detailed description of metal-complex functionalized carbon allotrope forms, including classic (such as graphite), rare (such as M- or T-carbon), and nanoforms (such as carbon nanotubes, nanodiamonds, etc.). Filling a void in the nanotechnology literature, the book presents chapters generalizing the synthesis, structure, properties, and applications of all known carbon allotropes. Metal-complex composites of carbons are described, along with several examples of their preparation and characterization, soluble metal-complex carbon composites, cost-benefit data, metal complexes as precursors of carbon allotropes, and applications. A lab manual on the synthesis and characterization of carbon allotropes and their metal-complex composites is included. Provides a complete description of all carbon allotropes, both classic and rare, as well as carbon nanostructures and their metal-complex composites; Contains a laboratory manual of experiments on the synthesis and characterization of metal-complex carbon composites; Discusses applications in diverse fields, such as catalysis on supporting materials, water treatment, sensors, drug delivery, and devices.
Biology for AP ® Courses
| Author | : Julianne Zedalis |
| Publisher | : |
| Total Pages | : 1923 |
| Release | : 2017-10-16 |
| Genre | : Biology |
| ISBN | : 9781947172401 |
Biology for AP® courses covers the scope and sequence requirements of a typical two-semester Advanced Placement® biology course. The text provides comprehensive coverage of foundational research and core biology concepts through an evolutionary lens. Biology for AP® Courses was designed to meet and exceed the requirements of the College Board’s AP® Biology framework while allowing significant flexibility for instructors. Each section of the book includes an introduction based on the AP® curriculum and includes rich features that engage students in scientific practice and AP® test preparation; it also highlights careers and research opportunities in biological sciences.
Carbon Dioxide Utilisation
| Author | : Peter Styring |
| Publisher | : Elsevier |
| Total Pages | : 337 |
| Release | : 2014-09-13 |
| Genre | : Technology & Engineering |
| ISBN | : 0444627480 |
Carbon Dioxide Utilisation: Closing the Carbon Cycle explores areas of application such as conversion to fuels, mineralization, conversion to polymers, and artificial photosynthesis as well as assesses the potential industrial suitability of the various processes. After an introduction to the thermodynamics, basic reactions, and physical chemistry of carbon dioxide, the book proceeds to examine current commercial and industrial processes, and the potential for carbon dioxide as a green and sustainable resource. While carbon dioxide is generally portrayed as a "bad" gas, a waste product, and a major contributor to global warming, a new branch of science is developing to convert this "bad" gas into useful products. This book explores the science behind converting CO2 into fuels for our cars and planes, and for use in plastics and foams for our homes and cars, pharmaceuticals, building materials, and many more useful products. Carbon dioxide utilization is a rapidly expanding area of research that holds a potential key to sustainable, petrochemical-free chemical production and energy integration. - Accessible and balanced between chemistry, engineering, and industrial applications - Informed by blue-sky thinking and realistic possibilities for future technology and applications - Encompasses supply chain sustainability and economics, processes, and energy integration
The Chemistry of the Catalyzed Hydrogenation of Carbon Monoxide
| Author | : G. Henrici-Olive |
| Publisher | : Springer Science & Business Media |
| Total Pages | : 239 |
| Release | : 2012-12-06 |
| Genre | : Science |
| ISBN | : 3642696627 |
During the oil embargo, in the winter 1973174, parts of Western Europe present ed an almost war-like aspect on Saturdays and Sundays: no traffic on the high ways, no crowds at ski resorts and other weekend entertainment places, no gaso line at the pumps. Living and teaching then in that part of the world, and discussing the situa tion with our students, we came to the conclusion that it would be timely to col lect the fine chemistry already known at the time in the field of conversion of coal to gasoline and other chemicals, and by this way help to draw the attention to this important alternative to crude oil. The idea of this book was born. The energy shock of the early seventies has been healthy and of great conse quences in chemistry. Large amounts of research money have been put to work since, and our knowledge of the possibilities and limitations of coal-based chemistry has increased enormously. During several years it appeared inap propriate to write a monograph about a topic which was in the midst of such an impetuous development. Nevertheless, we collected, and critically selected, the upcoming work as it appeared in the literature, and also tried to provide some modest input ourselves. Now, ten years later, the situation seems to be settled to a certain degree.
Culinary Reactions
| Author | : Simon Quellen Field |
| Publisher | : Chicago Review Press |
| Total Pages | : 258 |
| Release | : 2011-11-01 |
| Genre | : Cooking |
| ISBN | : 1569769605 |
When you're cooking, you're a chemist! Every time you follow or modify a recipe, you are experimenting with acids and bases, emulsions and suspensions, gels and foams. In your kitchen you denature proteins, crystallize compounds, react enzymes with substrates, and nurture desired microbial life while suppressing harmful bacteria and fungi. And unlike in a laboratory, you can eat your experiments to verify your hypotheses. In Culinary Reactions, author Simon Quellen Field turns measuring cups, stovetop burners, and mixing bowls into graduated cylinders, Bunsen burners, and beakers. How does altering the ratio of flour, sugar, yeast, salt, butter, and water affect how high bread rises? Why is whipped cream made with nitrous oxide rather than the more common carbon dioxide? And why does Hollandaise sauce call for “clarified” butter? This easy-to-follow primer even includes recipes to demonstrate the concepts being discussed, including: &· Whipped Creamsicle Topping—a foam &· Cherry Dream Cheese—a protein gel &· Lemonade with Chameleon Eggs—an acid indicator
Carbon Dioxide as Chemical Feedstock
| Author | : Michele Aresta |
| Publisher | : John Wiley & Sons |
| Total Pages | : 414 |
| Release | : 2010-01-26 |
| Genre | : Science |
| ISBN | : 9783527629923 |
Filling the need for an up-to-date handbook, this ready reference closely investigates the use of CO2 for ureas, enzymes, carbamates, and isocyanates, as well as its use as a solvent, in electrochemistry, biomass utilization and much more. Edited by an internationally renowned and experienced researcher, this is a comprehensive source for every synthetic chemist in academia and industry.
