Reprint of the original, first published in 1875. The publishing house Anatiposi publishes historical books as reprints. Due to their age, these books may have missing pages or inferior quality. Our aim is to preserve these books and make them available to the public so that they do not get lost.
This book provides an unparalleled contemporary assessment of hydrocarbon chemistry – presenting basic concepts, current research, and future applications. • Comprehensive and updated review and discussion of the field of hydrocarbon chemistry • Includes literature coverage since the publication of the previous edition • Expands or adds coverage of: carboxylation, sustainable hydrocarbons, extraterrestrial hydrocarbons • Addresses a topic of special relevance in contemporary science, since hydrocarbons play a role as a possible replacement for coal, petroleum oil, and natural gas as well as their environmentally safe use • Reviews of prior edition: “...literature coverage is comprehensive and ideal for quickly reviewing specific topics...of most value to industrial chemists...” (Angewandte Chemie) and “...useful for chemical engineers as well as engineers in the chemical and petrochemical industries.” (Petroleum Science and Technology)
Hydrocarbons and their transformations play major roles in chemistry as raw materials and sources of energy. Diminishing petroleum supplies, regulatory problems, and environmental concerns constantly challenge chemists to rethink and redesign the industrial applications of hydrocarbons. Written by Nobel Prize-winner George Olah and hydrocarbon expert Árpád Molnár, the completely revised and expanded Second Edition of Hydrocarbon Chemistry provides an unparalleled contemporary assessment of the field, presenting basic concepts, current research, and future applications. Hydrocarbon Chemistry begins by discussing the general aspects of hydrocarbons, the separation of hydrocarbons from natural sources, and the synthesis from C1 precursors with recent developments for possible future applications. Each successive chapter deals with a specific type of hydrocarbon transformation. The Second Edition includes a new section on the chemical reduction of carbon dioxide–focusing on catalytic, ionic, electrocatalytic, photocatalytic, and ezymatic reductions–as well as a new chapter on new catalysts and activation methods, combinatorial chemistry, and environmental chemistry. Other topics covered include: Major processes of the petrochemical industry, such as cracking, reforming, isomerization, and alkylation Derivation reactions to form carbon-heteroatom bonds Hydrocarbon oxidations Metathesis Oligomerization and polymerization of hydrocarbons All chapters have been updated by adding sections on recent developments to review new advances and results. Essential reading for practicing scientists in industry, polymer and catalytic chemists, as well as researchers and graduate students, Hydrocarbon Chemistry, Second Edition remains the benchmark text in its field.
Composition and Properties of Drilling and Completion Fluids, Fifth Edition, covers the fundamental principles of geology, chemistry, and physics that provide the scientific basis for drilling fluids technology. New material for drilling, logging, and production supervisors and engineers exlains how the choice of a drilling fluid and proper maintenance can profoundly reduce total well costs. It also defines technical terms necessary to the understanding of instructions and information provided by the mud engineer. Updated chapters discuss evaluation of drilling fluid performance, clay mineralogy and colloid chemistry, rheology, filtration properties, hole stability, drilling problems, and completion fluids.
The second edition of Basic Food Microbiology follows the same general outline as the highly successful first edition. The text has been revised and updated to include as much as possible of the large body of infor mation published since the first edition appeared. Hence, foodborne ill ness now includes listeriosis as well as expanded information about Campylobacter jejuni. Among the suggestions for altering the text was to include flow sheets for food processes. The production of dairy products and beer is now depicted with flow diagrams. In 1954, Herrington made the following statement regarding a review article about lipase that he published in thejournal of Dairy Science: "Some may feel that too much has been omitted; an equal number may feel that too much has been included. So be it." The author is grateful to his family for allowing him to spend the time required for composing this text. He is especially indebted to his partner, Sally, who gave assistance in typing, editing, and proofreading the manuscript. The author also thanks all of those people who allowed the use of their information in the text, tables, and figures. Without this aid, the book would not have been possible. 1 General Aspects of Food BASIC NEEDS Our basic needs include air that contains an adequate amount of oxy· gen, water that is potable, edible food, and shelter. Food provides us with a source of energy needed for work and for various chemical reactions.
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