Molecular Theory Of Water And Aqueous Solutions - Part 1: Understanding Water

Molecular Theory Of Water And Aqueous Solutions - Part 1: Understanding Water

Author: Arieh Ben-naim

Publisher: World Scientific

Published: 2009-07-17

Total Pages: 660

ISBN-13: 9814469033

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The aim of this book is to explain the unusual properties of both pure liquid water and simple aqueous solutions, in terms of the properties of single molecules and interactions among small numbers of water molecules. It is mostly the result of the author's own research spanning over 40 years in the field of aqueous solutions. An understanding of the properties of liquid water is a prelude to the understanding of the role of water in biological systems and for the evolvement of life.The book is targeted at anyone who is interested in the outstanding properties of water and its role in biological systems. It is addressed to both students and researchers in chemistry, physics and biology.


Structure and Reactivity in Aqueous Solution

Structure and Reactivity in Aqueous Solution

Author: Christopher J. Cramer

Publisher:

Published: 1994

Total Pages: 456

ISBN-13:

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Provides critical experimental studies and state-of-the-art theoretical analyses of organic reactions in which the role of the aqueous environment is particularly clear. Examines equilibrium and nonequilibrium solvent effects for a variety of chemical processes. Provides an overview of the scope and utility of the present broad array of modeling techniques for mimicking aqueous solution. Includes detailed studies of the hydrophobic effect as it influences protein folding and organic reactivity. Examines the effect of aqueous solvation on biological macromolecules and interfaces.


The Structure and Properties of Water

The Structure and Properties of Water

Author: D Eisenberg

Publisher: Oxford University Press, USA

Published: 2005-10-20

Total Pages: 315

ISBN-13: 0198570260

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The authors have correlated many experimental observations and theoretical discussions from the scientific literature on water. Topics covered include the water molecule and forces between water molecules; the thermodynamic properties of steam; the structures of the ices; the thermodynamic, electrical, spectroscopic, and transport properties of the ices and of liquid water; hydrogen bonding in ice and water; and models for liquid water. The main emphasis of the book is on relatingthe properties of ice and water to their structures. Some background material in physical chemistry has been included in order to ensure that the material is accessible to readers in fields such as biology, biochemistry, and geology, as well as to chemists and physicists.


Water and Aqueous Solutions

Water and Aqueous Solutions

Author: Arieh Ben-Naim

Publisher: Springer Science & Business Media

Published: 2012-12-06

Total Pages: 481

ISBN-13: 1461587026

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The molecular theory of water and aqueous solutions has only recently emerged as a new entity of research, although its roots may be found in age-old works. The purpose of this book is to present the molecular theory of aqueous fluids based on the framework of the general theory of liquids. The style of the book is introductory in character, but the reader is presumed to be familiar with the basic properties of water [for instance, the topics reviewed by Eisenberg and Kauzmann (1969)] and the elements of classical thermodynamics and statistical mechanics [e.g., Denbigh (1966), Hill (1960)] and to have some elementary knowledge of probability [e.g., Feller (1960), Papoulis (1965)]. No other familiarity with the molecular theory of liquids is presumed. For the convenience of the reader, we present in Chapter 1 the rudi ments of statistical mechanics that are required as prerequisites to an under standing of subsequent chapters. This chapter contains a brief and concise survey of topics which may be adopted by the reader as the fundamental "rules of the game," and from here on, the development is very slow and detailed.


Molecular Theory of Water and Aqueous Solutions: The role of water in protein folding, self-assembly and molecular recognition

Molecular Theory of Water and Aqueous Solutions: The role of water in protein folding, self-assembly and molecular recognition

Author: Arieh Ben-Naim

Publisher: World Scientific

Published: 2009

Total Pages: 482

ISBN-13: 9814350532

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"The aim of this book is to explain the unusual properties of both pure liquid water and simple aqueous solutions, in terms of the properties of single molecules and interactions among small numbers of water molecules. It is mostly the result of the author's own research spanning over 40 years in the field of aqueous solutions."--Jacket.


Aqueous Systems at Elevated Temperatures and Pressures

Aqueous Systems at Elevated Temperatures and Pressures

Author: Roberto Fernandez-Prini

Publisher: Elsevier

Published: 2004-07-06

Total Pages: 767

ISBN-13: 0080471994

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The International Association for the Properties of Water and Steam (IAPWS) has produced this book in order to provide an accessible, up-to-date overview of important aspects of the physical chemistry of aqueous systems at high temperatures and pressures. These systems are central to many areas of scientific study and industrial application, including electric power generation, industrial steam systems, hydrothermal processing of materials, geochemistry, and environmental applications. The authors' goal is to present the material at a level that serves both the graduate student seeking to learn the state of the art, and also the industrial engineer or chemist seeking to develop additional expertise or to find the data needed to solve a specific problem. The wide range of people for whom this topic is important provides a challenge. Advanced work in this area is distributed among physical chemists, chemical engineers, geochemists, and other specialists, who may not be aware of parallel work by those outside their own specialty. The particular aspects of high-temperature aqueous physical chemistry of interest to one industry may be irrelevant to another; yet another industry might need the same basic information but in a very different form. To serve all these constituencies, the book includes several chapters that cover the foundational thermophysical properties (such as gas solubility, phase behavior, thermodynamic properties of solutes, and transport properties) that are of interest across numerous applications. The presentation of these topics is intended to be accessible to readers from a variety of backgrounds. Other chapters address fundamental areas of more specialized interest, such as critical phenomena and molecular-level solution structure. Several chapters are more application-oriented, addressing areas such as power-cycle chemistry and hydrothermal synthesis. As befits the variety of interests addressed, some chapters provide more theoretical guidance while others, such as those on acid/base equilibria and the solubilities of metal oxides and hydroxides, emphasize experimental techniques and data analysis.- Covers both the theory and applications of all Hydrothermal solutions - Provides an accessible, up-to-date overview of important aspects of the physical chemistry of aqueous systems at high temperatures and pressures- The presentation of the book is understandable to readers from a variety of backgrounds


Water in Biological and Chemical Processes

Water in Biological and Chemical Processes

Author: Biman Bagchi

Publisher: Cambridge University Press

Published: 2013-11-14

Total Pages: 383

ISBN-13: 1107037298

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A unified overview of the dynamical properties of water and its unique and diverse role in biological and chemical processes.


Statistical Thermodynamics for Chemists and Biochemists

Statistical Thermodynamics for Chemists and Biochemists

Author: Arieh Y. Ben-Naim

Publisher: Springer Science & Business Media

Published: 2013-11-11

Total Pages: 700

ISBN-13: 1475715986

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This book was planned and written with one central goal in mind: to demonstrate that statistical thermodynamics can be used successfully by a broad group of scientists, ranging from chemists through biochemists to biologists, who are not and do not intend to become specialists in statistical thermodynamics. The book is addressed mainly to gradu ate students and research scientists interested in designing experiments the results of which may be interpreted at the molecular level, or in interpreting such experimental results. It is not addressed to those who intend to practice statistical thermodynamics per se. With this goal in mind, I have expended a great deal of effort to make the book clear, readable, and, I hope, enjoyable. This does not necessarily mean that the book as a whole is easy to read. The first four chapters are very detailed. The last four become progressively more difficult to read, for several reasons. First, presuming that the reader has already acquired familiarity with the methods and arguments presented in the first part, I felt that similar arguments could be skipped later on, leaving the details to be filled in by the reader. Second, the systems themselves become progressively more com plicated as we proceed toward the last chapter.


Introduction to Food Chemistry

Introduction to Food Chemistry

Author: Vassilis Kontogiorgos

Publisher: Springer Nature

Published: 2021-12-01

Total Pages: 205

ISBN-13: 3030856429

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The complexity of food chemistry makes it a challenging subject for students studying in a food science course. Although there are excellent food chemistry books available in the market they have two major flaws: they are either encyclopedic or they are not pitched correctly to undergraduate food science students. The first problem creates difficulties for students to identify what is important and how much they need to know. The second problem arises when the book is written by authors that are not food scientists (e.g., chemists), they are not academics that are engaged with teaching or they are not sufficiently qualified to teach. In this case, it is difficult to find links between the chemistry of foods and its relevance to applications or, quite frequently, future employment prospects of the student. Introduction to Food Chemistry bridges this gap in the relevant literature, as it employs the latest pedagogical theories in textbook writing to present the subject to students with broad range of cognitive skills. This book presents specific learning objectives for each chapter and is self-contained so students will not need to search for essential information outside the textbook. To support learning, the book has: Didactic elements with information being conveyed with 3D-figures, color-coded schemes and graphs, annotations on figures that link it to the text descriptions Built-in pedagogy and learning activities at the end of each chapter that are linked to the learning objectives. Keywords and concepts for online search to instigate curiosity for further studies. Conversational writing style without losing academic rigor To support lecturers, the book has: Helps focus teaching preparation on key aspects of food chemistry relevant to both industry and modern research. Aids the preparation of exams, assignments and other types of assessment or learning activities. For lecturers in search of a singular source to aid in their introductory food chemistry courses, look no further than Introduction to Food Chemistry.