Biothermodynamics
Biothermodynamics

Author: Urs von Stockar

Publisher: CRC Press

Published: 2013-05-30

Total Pages: 628

ISBN-13: 1466582170

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This book covers the fundamentals of the rapidly growing field of biothermodynamics, showing how thermodynamics can best be applied to applications and processes in biochemical engineering. It describes the rigorous application of thermodynamics in biochemical engineering to rationalize bioprocess development and obviate a substantial fraction of t

Molecular Thermodynamics Of Electrolyte Solutions (Second Edition)
Molecular Thermodynamics Of Electrolyte Solutions (Second Edition)

Author: Lloyd L Lee

Publisher: World Scientific

Published: 2021-01-07

Total Pages: 295

ISBN-13: 9811233012

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Electrolytes and salt solutions are ubiquitous in chemical industry, biology and nature. This unique compendium introduces the elements of the solution properties of ionic mixtures. In addition, it also serves as a bridge to the modern researches into the molecular aspects of uniform and non-uniform charged systems. Notable subjects include the Debye-Hückel limit, Pitzer's formulation, Setchenov salting-out, and McMillan-Mayer scale. Two new chapters on industrial applications — natural gas treating, and absorption refrigeration, are added to make the book current and relevant.This textbook is eminently suitable for undergraduate and graduate students. For practicing engineers without a background in salt solutions, this introductory volume can also be used as a self-study.

Biopolymers in Food Colloids: Thermodynamics and Molecular Interactions
Biopolymers in Food Colloids: Thermodynamics and Molecular Interactions

Author: Maria Germanovna Semenova

Publisher: CRC Press

Published: 2010-01-13

Total Pages: 369

ISBN-13: 1466562056

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The theme and contents of this book have assumed a new significance in the light of recent ideas on nanoscience and nanotechnology, which are now beginning to influence developments in food research and food processing. The fabrication of nanoscale structures for food use relies on an in-depth understanding of thermodynamically driven interactions