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General Chemistry I - CHEM 103
This guide explains where you need to find background information, scholarly literature, the importance of incorporating this information into your paper, and how to cite it.
Secondary sources that analyze, evaluate, interpret, re-package, summarize or reorganize information reported by researchers in the primary literature.
Interesting books to give you topic ideas
The Chemistry of Food by Jan VelisekA core subject in food Science, food chemistry is the study of the chemical composition, processes and interactions of all biological and non-biological components of foods. This book is an English language translation of the author's Czech-language food chemistry textbook. The first half of the book contains an introductory chapter and six chapters dealing with main macro- and micronutrients, and the essential nutritional factors that determine the nutritional and energy value of food raw materials and foods. It includes chapters devoted to amino acids, peptides and proteins, fats and other lipids, carbohydrates, vitamins, mineral substances and water. The second half of the book deals with compounds responsible for odour, taste and colour that determine the sensory quality of food materials and foods. It further includes chapters devoted to antinutritional, toxic and other biologically active substances, food additives and contaminants. Students, teachers and food technologists will find this book an essential reference on detailed information about the changes and reactions that occur during food processing and storage and possibilities how to manage them. Nutritionists and those who are interested in healthy nutrition will find information about nutrients, novel foods, organic foods, nutraceuticals, dietary supplements, antinutritional factors, food additives and contaminants.
Publication Date: 2013-12-24
Chemistry of the Climate System by Detlev Möller; Detlev MöllerClimate change is a major challenge facing the modern world. The chemistry of air and it's influence on the climate system forms the main focus of this monograph. The book presents a problem-based approach to presenting global atmospheric processes, evaluating the effects of changing air composition as well as possibilities for interference within these processes and indicates ways for solving the problem of climate change through chemistry. The new edition includes innovations and latest research results.
Publication Date: 2014-09-10
The Chemistry of Beer by Roger BarthDiscover the science of beer and beer making Ever wondered just how grain and water are transformed into an effervescent, alcoholic beverage? From prehistory to our own time, beer has evoked awe and fascination; it seems to have a life of its own. Whether you're a home brewer, a professional brewer, or just someone who enjoys a beer, The Chemistry of Beer will take you on a fascinating journey, explaining the underlying science and chemistry at every stage of the beer making process. All the science is explained in clear, non-technical language, so you don't need to be a PhD scientist to read this book and develop a greater appreciation for the world's most popular alcoholic drink. The Chemistry of Beer begins with an introduction to the history of beer and beer making. Author Roger Barth, an accomplished home brewer and chemistry professor, then discusses beer ingredients and the brewing process. Next, he explores some core concepts underlying beer making. You'll learn chemistry basics such as atoms, chemical bonding, and chemical reactions. Then you'll explore organic chemistry as well as the chemistry of water and carbohydrates. Armed with a background in chemistry principles, you'll learn about the chemistry of brewing, flavor, and individual beer styles. The book offers several features to help you grasp all the key concepts, including: Hundreds of original photographs and line drawings Chemical structures of key beer compounds Glossary with nearly 1,000 entries Reference tables Questions at the end of each chapter The final chapter discusses brewing at home, including safety issues and some basic recipes you can use to brew your own beer. There's more to The Chemistry of Beer than beer. It's also a fun way to learn about the science behind our technology and environment. This book brings life to chemistry and chemistry to life.
Publication Date: 2013-11-13
Chemistry Connections by Kerry K. Karukstis; Gerald R. Van HeckeThis text highlights the fundamental role of chemical principles in governing everyday experiences and observations. In question-and-answer format, it presents in both lay and technical terms the chemical principles underlying numerous familiar phenomena. It gives general explanations in accessible terms to highlight the chemical essence of the phenomenon and technical explanations using introductory chemical principles to provide specific details for a more in-depth interpretation.
Call Number: QD37 .K34 2000
Publication Date: 1999-07-23
The Chemistry of Food Additives and Preservatives by Titus A. M. MsagatiThe Chemistry of Food Additives and Preservatives is an up-to-date reference guide on the range of different types of additives (both natural and synthetic) used in the food industry today. It looks at the processes involved in inputting additives and preservatives to foods, and the mechanisms and methods used. The book contains full details about the chemistry of each major class of food additive, showing the reader not just what kind of additives are used and what their functions are, but also how they work and how they can have multiple functionalities. In addition, this book covers numerous new additives currently being introduced, and an explanation of how the quality of these is ascertained and how consumer safety is ensured.
Publication Date: 2012-09-07
Chemistry of the Environment by Thomas G. Spiro; Kathleen L. Purvis-Roberts; William M. StiglianiChemistry ofthe Environment, 3rd edition,is a concise, clear and current account of today's environmental issues and thescience one needs to understand them. This intermediate-level text, whichrecommends General Chemistry as a prerequisite, systematically lays out themesof sustainability, atmosphere, hydrosphere, lithosphere and biospheres, whilestressing the interconnectedness of environmental problems and solutions. The completely revised third edition explains the natural chemical cycles, andhow humans affect them. It also analyzes strategies for ameliorating humanimpacts. This stimulating new text uses concise, straightforward language and anaccessible narrative style to inform quantitative thinking. Ancillaries A detailed Instructors' Manual is available for adopting professors. Art and tables from the textbook may be downloaded by adopting professors.
Call Number: TD193 .S7 2012
Publication Date: 2011-09-01
The Chemistry and Biology of Winemaking by Ian S. HornseyThe Chemistry and Biology of Winemaking not only discusses the science of winemaking but also aims to provide the reader with a wider appreciation of the impact of oenology on human society. Beginning with a history of wine the book discusses a wide range of topics from the vine, yeast and fermentation the winemaking processes, lactic acid bacteria and malo-lactic fermentation, through to maturation, ageing pests and diseases, with particular emphasis on the organisms involved. This book is ideal for anyone interested in the process of winemaking and will be of particular use to those with an interest in the chemical and biological sciences.
Call Number: TP548.H66 2007
Publication Date: 2007-05-23
Chemistry and Technology of Yoghurt Fermentation by Ettore BaglioThis Brief 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. This Brief explains the chemical and physical results of the fermentation process, such as precipitation of proteins and the acid coagulation of milk with a clot formation in the final semi-solid mass. The Brief sheds light on the accomplishments of the fermenting organisms: they are responsible for the biochemical reactions of carbohydrate metabolism, proteolysis, lipolysis and flavour production in the process of yoghurt production. It also briefly reviews formulations and food additives used in the modern yoghurt producing industry.
Publication Date: 2014-06-03
A History of Chemical Warfare by Kim ColemanThis book provides an analysis of the development and deployment of chemical weapons from 700BC to the present day. The First World War is examined in detail since it remains the most significant experience of the chemical threat, but the Second World War, and post-war conflicts are also evaluated. Additionally, protocols attempting to control the proliferation and use of chemical weapons are assessed. Finally, the book examines the threat (real and imagined) from a chemical warfare attack today by rationally assessing to what extent terrorist groups around the world are capable of making and using such weapons.
Call Number: UG447.C637 2005
Publication Date: 2005-05-23
Chemistry of the Mediterranean Diet by Amélia Delgado; Maria Daniel Vaz de Almeida; Salvatore Parisi; Tobias Wassermann (Photographer, Cover Design by)Have you ever wondered what makes the Mediterranean diet so healthy? Do you enjoy olives, tomatoes, Chouriço and Mozzarella, basil, rosemary and oregano, grapes, figs, and dates; and would you like to learn more about the substances they contain? Then this book is for you! The Mediterranean diet, designated as an 'Intangible Cultural Heritage of Humanity', has a reputation of being particularly beneficial to your health and for reducing the risk of diseases like cardiovascular disorders. Read this book to find out which chemical compounds contribute to these health benefits. Typical ingredients of the Mediterranean diet include olive oils, fresh and dried vegetables and fruits, cereals, moderate amounts of fish, dairy and meat, and various condiments and spices, typically accompanied by wine and infusions. The book will introduce you to the most typical ingredients, providing information about their use in Mediterranean cuisine and explaining more about the healthy substances they contain - from their chemistry to their occurrence in the foods and the resulting intake. Summarizing important facts and data from available scientific literature, this book even gives recommendations for guidelines to a healthy diet - guidelines that are becoming more and more important. In recent years, it has been observed that nutritional habits in the geographical area have started to deviate further and further away from the typical Mediterranean nutritional pattern, representing an alarming trend that this book also critically addresses, since the WHO has reported increases in obesity and malnutrition in the Mediterranean area. Illustrations of important chemical compound structures, as well as appetizing photos of select ingredients for Mediterranean dishes, accompany the text.