In this second, completely revised and enlarged edition, Richard Chambers, a leading expert in the field, brings together everything of importance to fluorine in organic synthesis.

Nanotechnology has finally arrived in the mainstream of science.

Imagine the current state of the world if chemists had not discovered how to produce nitrogenous fertilisers from atmospheric nitrogen on an industrial scale.

For the benefit of drinkers everywhere Gérard Liger-Belair, associate professor at the University of Reims Champagne-Ardenne, France, has written a book that attempts to explain some of the science that happens in a glass of champagne.

Emulsifiers in food technology is a practical guide to currently permitted food emulsifiers in terms of their chemistry, manufacture, legal status, and emulsifying and other functional properties.

This book provides a welcome slant on molecular symmetry, for those who worry that rigid ball and stick point group arguments seem to ignore the geometrical distortions accompanying molecular vibrations.