Chemistry and Physical chemistry

The Department of Organic Chemistry, the Department of Inorganic and Applied Chemistry, and the Department of Chemistry are among the six departments, six majors, and three research laboratories that make up the Faculty of Chemistry today, some 70 years after its founding. Physical chemistry, analytical chemistry, polymer chemistry, medicinal chemistry, and three key-research labs, including the labs for natural compounds, cancer, and computational chemistry.

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The aim of this research was to verify the feasibility of this approach for much younger students in primary school by evaluating the students’ progress in the subject S&T, identifying the differences in individual progress in relation to students’ general learning success, and determining students’ opinions about the approach and where no desired progress has been made.

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Ebook "Confectionery science and technology" examines both the primary ingredients and the processing technology for making candies. In the first section, the chemistry, structure, and physical properties of the primary ingredients are described, as are the characteristics of commercial ingredients. The second section explores the processing steps for each of the major sugar confectionery groups, while the third section covers chocolate and coatings.

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Ebook "Concepts, methods and applications of quantum systems in chemistry and physics: Selected proceedings of QSCP-XXI (Vancouver, BC, Canada, July 2016)" is primarily aimed at scholars, researchers and graduate students working at universities and scientific laboratories and interested in the structure, properties, dynamics and spectroscopy of atoms, molecules, biological systems and condensed matter.

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Ebook "Frontiers of quantum chemistry" is to convey to the worldwide scientific community the rapid and enthusiastic progress of state-of-the-art quantum chemistry. Quantum chemistry continues to grow with remarkable success particularly due to rapid progress in supercomputers. The usefulness of quantum chemistry is almost limitless. Its application covers not only physical chemistry but also organic and inorganic chemistry, physics, and life sciences. This book deals with all of these topics.

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Ebook "Mathematical physical chemistry: Practical and intuitive methodology" introduces basic concepts of mathematical physics to chemists. Many textbooks and monographs of mathematical physics may appear daunting to them. Unlike other, related books, however, this one contains a practical selection of material, particularly for graduate and undergraduate students majoring in chemistry. The book first describes quantum mechanics and electromagnetism, with the relation between the two being emphasized.

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Ebook "Photochemistry: A modern theoretical perspective" offers an introduction to photochemistry for students with a minimal background in physical chemistry and molecular quantum mechanics. The focus is from a theoretical perspective and highlights excited state dynamics. The authors, experienced lecturers, describe the main concepts in photochemical and photophysical processes that are used as a basis to interpret classical steady-state experimental results (essentially product branching ratios and quantum yields) and the most advanced time-resolved techniques.

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Ebook "Physical chemistry essentials" covers the fundamentals of physical chemistry, explaining the concepts in an accessible way and guiding the readers in a step-by-step manner. The contents are broadly divided into two sections: the classical physico-chemical topics (thermodynamics, kinetics, electrochemistry, transport, and catalysis), and the fabric of matter and its interactions with radiation.

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Ebook "Physical organic chemistry of quinodimethanes" provides readers with contents including: electronic structure of open-shell singlet molecules - diradical character viewpoint; benzenoid quinodimethanes; quinodimethanes incorporated in non‑benzenoid aromatic or antiaromatic frameworks; heterocyclic quinodimethanes; para-quinodimethanes - a unified review of the quinoidal-versus-aromatic competition and its implications;...

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Ebook "Principles of food chemistry (Fourth edition)" was designed to serve as an introductory text for courses in food chemistry as part of food science programs meeting the Institute of Food Technologists standards. The original concept for the preparation of this book was to present basic information on the composition of foods and the chemical and physical characteristics they undergo during processing, storage, and handling.

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Ebook "Reaction kinetics: Exercises, programs and theorems (Mathematica for deterministic and stochastic kinetics)" is aimed at chemists, engineers, and mathematicians interested in the interdisciplinary field of formal reaction kinetics, an important subfield of mathematical chemistry. Reaction kinetics studies the evolution of reacting species; it can predict time-dependent and stationary behavior, and it can provide a framework for collecting data economically.

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Ebook "The quantum gamble" presents the history of quantum theory together with open questions and remaining problems in terms of the plausibility of quantum chemistry and physics. It also provides insights into the theory of matter-wave mechanics. The content is aimed at students and lecturers in chemistry, physics and the philosophy of science.

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Ebook "Polymer solutions: An introduction to physical properties" offers a fresh, inclusive approach to teaching the fundamentals of physical polymer science. Students, instructors, and professionals in polymer chemistry, analytical chemistry, organic chemistry, engineering, materials, and textiles will find Iwao Teraoka’s text at once accessible and highly detailed in its treatment of the properties of polymers in the solution phase.

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Ebook "The chemistry of superheavy elements (Second edition)" provides a complete coverage of the chemistry of a series of elements beginning with atomic number 104 – the transactinides or superheavy elements – including their nuclear properties and production in nuclear reactions at heavy-ion accelerators. The contributors to this work include many renowned scientists who, during the last decades, have made vast contributions towards understanding the physics and chemistry of these elusive elements, both experimentally and theoretically.

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Ebook "Smart wormlike micelles: Design, characteristics and applications" provides an up-to-date overview of smart surfactants and describes a broad spectrum of triggers that induce the formation of wormlike micelles or reversibly tune the morphology of surfactant aggregates from wormlike micelles to another state, or vice versa.

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Ebook "Supramolecular polymer networks and gels" presents critical reviews of the present and future trends in polymer and biopolymer science. It covers all areas of research in polymer and biopolymer science including chemistry, physical chemistry, physics, material science. The thematic volumes are addressed to scientists, whether at universities or in industry, who wish to keep abreast of the important advances in the covered topics.

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Ebook "Physical chemistry from a different angle: Introducing chemical equilibrium, kinetics and electrochemistry by numerous experiments" discusses the principles of matter dynamics in three parts: basic concepts and chemical equilibria (statics); progression of transformations of substances in time (kinetics); interaction of chemical phenomena and electric fields (electrochemistry) and gives at the same time an overview of important areas of physical chemistry.

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Part 2 book "Environmental chemistry" includes content: Effects of pollutants on the chemistry of the atmosphere, hydrosphere, and lithosphere; effects of pollutants on the biosphere - biodegradability, toxicity, and risks; physicochemical and physical treatment of pollutants and wastes; biological treatment of pollutants and wastes; the minimization and prevention of pollution green chemistry.

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Ebook "Chemistry and technology of yoghurt fermentation" reviews the chemistry behind the production of yoghurt through acidification of milk. It quantifies the changes in physical and chemical properties of yoghurt during fermentation with microbial organisms (such as Lactobacillus bulgaricus and Streptococcus thermophilus). It has been found that this symbiosis has an optimal development at a temperature of ca. 45°C with the transformation of lactose into lactic acid and small amounts of acetaldehyde, diacetyl and volatile acids.

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Ebook "Essentials of food science (4th edition)" continues to use a multidisciplinary approach to expose the non-major food science student to the physical and chemical composition of foods. Additionally, food preparation and processing, food safety, food chemistry, and food technology applications are discussed in this single source of information.

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