This international collection of chapters comprehensively covers different aspects of procedures for speciation analysis at all levels starting from sample collection and storage, through sample preparation approaches to render the species chromatographable, principles of separation techniques used in speciation analysis, to the element specific detection. International renowned editors and contributors Includes coverage of electrochemical methods, biosensors for metal ions, radioisotope techniques and direct solid speciation techniques Provides information on quality assurance and risk assessment, and speciation-relevant legislation Each chapter is a stand-alone reference covering a given facet of elemental speciation analysis written by an expert in a given field with the volume as a whole providing an excellent introductory text and reference handbook.
Hardbound. This book provides a comprehensive discussion of the major aspects involved in elemental speciation. Sample preparation, separation techniques, instrumentation and quality assurance are all discussed. In addition, individual chapters are devoted to speciation of environmental samples and speciation of biological, clinical, and nutritional samples. Individual chapters are written by leaders in the field, and the book has been organized so that the reader may learn how to collect a sample and prepare it. Ways to separate and detect analytes of interest, and steps to take to ensure the validity of the measurements are also discussed. This book is unique in its comprehensive treatment of this subject.
Written by an internationally recognized group of editors and contributors, Handbook of Elemental Speciation, Volume 2 provides a comprehensive, cross-disciplinary presentation of the analytical techniques involved in speciation. Comprehensive coverage of key elements and compounds in situ Addresses the analysis and impact of these elements and compounds, e.g. arsenic, lead, copper, iron, halogens, etc., in food, the environment, clinical and occupational health Detailed methodology and data are reported, as well as regulatory limits Includes general introduction on the impact in these key areas
Definitions of species and speciation - - Strructural aspects of speciation - - Analytical techniques and methodology - - Bioaccessibility and bioavailability - - Toxicokinetics and biological monitoring - - Molecular and cellular mechanisms of metal toxicity - - Health effects - - Conclusions and recommendations.
Written by an internationally recognized group of editors and contributors, Handbook of Elemental Speciation, Volume 2 provides a comprehensive, cross-disciplinary presentation of the analytical techniques involved in speciation. Comprehensive coverage of key elements and compounds in situ Addresses the analysis and impact of these elements and compounds, e.g. arsenic, lead, copper, iron, halogens, etc., in food, the environment, clinical and occupational health Detailed methodology and data are reported, as well as regulatory limits Includes general introduction on the impact in these key areas
Handbook of the Toxicology of Metals is the standard reference work for physicians, toxicologists and engineers in the field of environmental and occupational health. This new edition is a comprehensive review of the effects on biological systems from metallic elements and their compounds. An entirely new structure and illustrations represent the vast array of advancements made since the last edition. Special emphasis has been placed on the toxic effects in humans with chapters on the diagnosis, treatment and prevention of metal poisoning. This up-to-date reference provides easy access to a broad range of basic toxicological data and also gives a general introduction to the toxicology of metallic compounds. * Covers up-to-date toxicological information on 31 metallic elements and their compounds, each in a separate chapter * New chapters on general chemistry, biological monitoring and biomarkers, essential metals, principles for prevention of the toxic effects of metals, and more
Report, the editors replaced the term "speciation" wherever it occurred by "identification and quantification," or "description of abundance," or "reactivity," or "transformation" of a chemical species, according to whichever one of the four meanings the author had evidently meant to convey. In line with the Dahlem Workshop Model, this Report comprises the background papers written in advance of the meeting on the current status of problems in environmental research and on advanced analytical tech niques for the identification and quantification of chemical species, as well as the group reports summarizing the results of the discussions held during the meeting. Each group report was prepared during the meeting by one "rapporteur" with the help of members of that group and finalized by the rapporteur (listed as the first author of the group report) after the meeting, taking into account both verbal comments made during the presentation of the reports in the plenary session at the end of the workshop and written comments received afterwards.
With diet and health news making headlines on a regular basis, the ability to separate, identify, and analyze the nutrients, additives, and toxicological compounds found in food and food compounds is more important than ever. This requires proper training in the application of the best methods, as well as knowledgeable efforts to improve existing methods to meet certain analytical needs. Methods of Analysis for Food Components and Additives is a concise guide to both new and established methods for the analysis of food components and additives. The book presents detailed explanations of modern methods of analysis by 32 leading scientists, many of whom personally developed or refined the techniques. They summarize key findings on novel methods of analysis of food components, additives, and contaminants, including the identification, speciation, and determination of components in raw materials and food products. Each chapter is structured to provide a description of the component or additive that can be analyzed, a simple method explanation of how it works, examples of applications, and references for more specific information. This comprehensive volume features all major classes of food components and contaminants, along with components of current interest to the nutraceutical and functional foods industries. It is an essential reference for food scientists and chemists, as well as food manufacturers and researchers interested in the many methods of food analysis.
With diet, health, and food safety news making headlines on a regular basis, the ability to separate, identify, and analyze the nutrients, additives, and toxicological compounds found in food and food components is more important than ever. This requires proper training in the application of best methods, as well as efforts to improve existing methods to meet analytical needs. Advances in instrumentation and applied instrumental analysis methods have allowed scientists concerned with food and beverage quality, labeling, compliance, and safety to meet these ever-increasing analytical demands. This updated edition of Methods of Analysis of Food Components and Additives covers recent advances as well as established methods in a concise guide, presenting detailed explanations of techniques for analysis of food components and additives. Written by leading scientists, many of whom personally developed or refined the techniques, this reference focuses primarily on methods of food analysis and novel analysis instruments. It provides readers with a survey of modern analytical instruments and methods for the analysis of food components, additives, and contaminants. Each chapter summarizes key findings on novel analysis methods, including the identification, speciation, and determination of components in raw materials and food products. The text describes the component or additive that can be analyzed, explains how it works, and then offers examples of applications. This reference covers selection of techniques, statistical assessments, analysis of drinking water, and rapid microbiological techniques. It also describes the application of chemical, physical, microbiological, sensorial, and instrumental novel analysis to food components and additives, including proteins, peptides, lipids, vitamins, carotenoids, chlorophylls, and food allergens, as well as genetically modified components, pesticide residues, pollutants, chemical preservatives, and radioactive components in foods. The Second Edition contains three valuable new chapters on analytical quality assurance, the analysis of carbohydrates, and natural toxins in foods, along with updates in the remaining chapters, numerous examples, and many new figures.
The third edition of the Encyclopedia of Analytical Science, Ten Volume Set is a definitive collection of articles covering the latest technologies in application areas such as medicine, environmental science, food science and geology. Meticulously organized, clearly written and fully interdisciplinary, the Encyclopedia of Analytical Science, Ten Volume Set provides foundational knowledge across the scope of modern analytical chemistry, linking fundamental topics with the latest methodologies. Articles will cover three broad areas: analytical techniques (e.g., mass spectrometry, liquid chromatography, atomic spectrometry); areas of application (e.g., forensic, environmental and clinical); and analytes (e.g., arsenic, nucleic acids and polycyclic aromatic hydrocarbons), providing a one-stop resource for analytical scientists. Offers readers a one-stop resource with access to information across the entire scope of modern analytical science Presents articles split into three broad areas: analytical techniques, areas of application and and analytes, creating an ideal resource for students, researchers and professionals Provides concise and accessible information that is ideal for non-specialists and readers from undergraduate levels and higher
