Handbook of Metathesis, Volume 1

The second edition of the «go-to» reference in this field is completely updated and features more than 80% new content, with emphasis on new developments in the field, especially in industrial applications. No other book covers the topic in such a comprehensive manner and in such high quality. Edited by the Nobel laureate R. H. Grubbs and D. J. O?Leary, Volume 2 of the 3-volume work focusses on applications in organic synthesis. With a list of contributors that reads like a «Who's-Who» of metathesis, this is an indispensable one-stop reference for chemists in academia and industry. View the set here – http://www.wiley.com/WileyCDA/WileyTitle/productCd-3527334246.html Other available volumes: Volume 1: Catalyst Development and Mechanism, Editors: R. H. Grubbs and A. G. Wenzel – http://www.wiley.com/WileyCDA/WileyTitle/productCd-3527339485.html Volume 3: Polymer Synthesis, Editors: R. H. Grubbs and E. Khosravi – http://www.wiley.com/WileyCDA/WileyTitle/productCd-3527339507.html

The second edition of the «go-to» reference in this field is completely updated and features more than 80% new content, with emphasis on new developments in the field, especially in industrial applications. No other book covers the topic in such a comprehensive manner and in such high quality. Edited by the Nobel laureate R. H. Grubbs and E. Khosravi, Volume 3 of the 3-volume work focusses on polymer synthesis. With a list of contributors that reads like a «Who's-Who» of metathesis, this is an indispensable one-stop reference for chemists in academia and industry. View the set here – http://www.wiley.com/WileyCDA/WileyTitle/productCd-3527334246.html Other available volumes: Volume 1: Catalyst Development and Mechanism, Editors: R. H. Grubbs and A. G. Wenzel – http://www.wiley.com/WileyCDA/WileyTitle/productCd-3527339485.html Volume 2: Applications in Organic Synthesis, Editors: R. H. Grubbs and D. J. O?Leary – http://www.wiley.com/WileyCDA/WileyTitle/productCd-3527339493.html

As an applied science, enology is a collection of knowledge from the fundamental sciences including chemistry, biochemistry, microbiology, bioengineering, psychophysics, cognitive psychology, etc., and nourished by empirical observations. The approach used in the Handbook of Enology is thus the same. It aims to provide practitioners, winemakers, technicians and enology students with foundational knowledge and the most recent research results. This knowledge can be used to contribute to a better definition of the quality of grapes and wine, a greater understanding of chemical and microbiological parameters, with the aim of ensuring satisfactory fermentations and predicting the evolution of wines, an7thd better mastery of wine stabilization processes. As a result, the purpose of this publication is to guide readers in their thought processes with a view to preserving and optimizing the identity and taste of wine and its aging potential. This third English edition of The Handbook of Enology , is an enhanced translation from the 7h French 2017 edition, and is published in print as individual themed volumes and as a two-volume set, describing aspects of winemaking using a detailed, scientific approach. The authors, who are highly-respected enologists, examine winemaking processes, theorizing what constitutes a perfect technique and the proper combination of components necessary to produce a quality vintage. They also illustrate methodologies of common problems, revealing the mechanism behind the disorder, thus enabling a diagnosis and solution. Volume 1: The Microbiology of Wine and Vinifications addresses the first phase of winemaking to produce an «unfinished» wine: grading grape quality and maturation, yeast biology then adding it to the grape crush and monitoring its growth during vinification; and identifying and correcting undesired conditions, such as unbalanced lactic and acetic acid production, use of sulfur dioxide and alternatives, etc. Coverage includes: Wine microbiology; Yeasts; Yeast metabolism; The conditions for the development of yeasts; Lactic acid bacteria, their metabolism and their development in wine; Acetic bacteria; The use of sulfur dioxide in the treatment of musts and wines; Products and processes acting in addition to sulfur dioxide; Winemaking; The grape and its maturation; Harvesting and processing of grapes after harvest; Vinification in red and white wine making. The target audience includes advanced viticulture and enology students, professors and researchers, and practicing grape growers and vintners.

The «Microbiology» volume of the new revised and updated Handbook of Enology focuses on the vinification process. It describes how yeasts work and how they can be influenced to achieve better results. It continues to look at the metabolism of lactic acid bacterias and of acetic acid bacterias, and again, how can they be treated to avoid disasters in the winemaking process and how to achieve optimal results. The last chapters in the book deal with the use of sulfur-dioxide, the grape and its maturation process, harvest and pre-fermentation treatment, and the basis of red, white and speciality wine making. The result is the ultimate text and reference on the science and technology of the vinification process: understanding and dealing with yeasts and bacterias involved in the transformation from grape to wine. A must for all serious students and practitioners involved in winemaking.

The first volume of the ultimate reference on the science and applications of aggregation-induced emission  The Handbook of Aggregation-Induced Emission  explores foundational and advanced topics in aggregation-induced emission, as well as cutting-edge developments in the field, celebrating twenty years of progress and achievement in this important and interdisciplinary field. The three volumes combine to offer readers a comprehensive and insightful interpretation accessible to both new and experienced researchers working on aggregation-induced emission.  In this first volume of three, the editors survey the subject of aggregation-induced emission with a focus on the fundamentals of various branches of the discipline, such as crystallization-induced emission, room temperature phosphorescence, aggregation-induced delayed fluorescence, and more. This book covers the new properties of materials endowed by molecular aggregates. It also includes:  A thorough introduction to the mechanistic understanding of the importance of molecular motion to aggregation-induced emission An exploration of the aggregation-induced emission mechanism at the molecular level Practical discussions of aggregation-induced emission from the restriction of double bond rotation at the excited state, and clusterization-triggered emission Perfect for academic researchers working on aggregation-induced emission, this set of volumes is also ideal for professionals and students in the fields of photophysics, photochemistry, materials science, optoelectronic materials, synthetic organic chemistry, macromolecular chemistry, polymer science, and biological sciences.

In one volume, the leading researchers in intelligence and neuropsychological assessment interpret the range of issues related to intellectual and neuropsychological tests, including test development and psychometrics, clinical applications, ethical and legal concerns, use with diverse populations, computerization, and the latest research. Clinicians and researchers who use these instruments will find this volume invaluable, as it contains the most comprehensive and up-to-date information available on this important aspect of practice.

Emphasizing effective, state-of-the art methodology and written by recognized experts in the field, the Handbook of Food Analytical Chemistry is an indispensable reference for food scientists and technologists to enable successful analysis. * Provides detailed reports on experimental procedures * Includes sections on background theory and troubleshooting * Emphasizes effective, state-of-the art methodology, written by recognized experts in the field * Includes detailed instructions with annotated advisory comments, key references with annotation, time considerations and anticipated results

The indispensable reference tool for the groundbreaking science of evolutionary psychology Why is the mind designed the way it is? How does input from the environment interact with the mind to produce behavior? These are the big, unanswered questions that the field of evolutionary psychology seeks to explore. The Handbook of Evolutionary Psychology is the seminal work in this vibrant, quickly-developing new discipline. In this thorough revision and expansion, luminaries in the field provide an in-depth exploration of the foundations of evolutionary psychology and explain the new empirical discoveries and theoretical developments that continue at a breathtaking pace. Evolutionary psychologists posit that the mind has a specialized and complex structure, just as the body has a specialized and complex structure. From this important theoretical concept arises the vast array of possibilities that are at the core of the field, which seeks to examine such traits as perception, language, and memory from an evolutionary perspective. This examination is intended to determine the human psychological traits that are the products of sexual and natural selection and, as such, to chart and understand human nature. Join the discussion of the big questions addressed by the burgeoning field of evolutionary psychology Explore the foundations of evolutionary psychology, from theory and methods to the thoughts of EP critics Discover the psychology of human survival, mating, parenting, cooperation and conflict, culture, and more Identify how evolutionary psychology is interwoven with other academic subjects and traditional psychological disciplines The Handbook of Evolutionary Psychology is the definitive guide for every psychologist and student interested in keeping abreast of new ideas in this quickly-developing field.

As an applied science, Enology is a collection of knowledge from the fundamental sciences including chemistry, biochemistry, microbiology, bioengineering, psychophysics, cognitive psychology, etc., and nourished by empirical observations. The approach used in the Handbook of Enology is thus the same. It aims to provide practitioners, winemakers, technicians and enology students with foundational knowledge and the most recent research results. This knowledge can be used to contribute to a better definition of the quality of grapes and wine, a greater understanding of chemical and microbiological parameters, with the aim of ensuring satisfactory fermentations and predicting the evolution of wines, and better mastery of wine stabilization processes. As a result, the purpose of this publication is to guide readers in their thought processes with a view to preserving and optimizing the identity and taste of wine and its aging potential. This third English edition of The Handbook of Enology , is an enhanced translation from the 7th French 2017 edition, and is published as a two-volume set describing aspects of winemaking using a detailed, scientific approach. The authors, who are highly-respected enologists, examine winemaking processes, theorizing what constitutes a perfect technique and the proper combination of components necessary to produce a quality vintage. They also illustrate methodologies of common problems, revealing the mechanism behind the disorder, thus enabling a diagnosis and solution. Volume 2: The Chemistry of Wine and Stabilization and Treatments looks at the wine itself in two parts. Part One analyzes the chemical makeup of wine, including organic acids, alcoholic, volatile and phenolic compounds, carbohydrates, and aromas. Part Two describes the procedures necessary to achieve a perfect wine: the clarification processes of fining, filtering and centrifuging, stabilization, and aging. Coverage includes: Wine chemistry; Organic acids; Alcohols and other volatile products; Carbohydrates; Dry extract and mineral matter; Nitrogen substances; Phenolic compounds; The aroma of grape varieties; The chemical nature, origin and consequences of the main organoleptic defects; Stabilization and treatment of wines; The chemical nature, origin and consequences of the main organoleptic defects; The concept of clarity and colloidal phenomena; Clarification and stabilization treatments; Clarification of wines by filtration and centrifugation; The stabilization of wines by physical processes; The aging of wines in vats and in barrels and aging phenomena. The target audience includes advanced viticulture and enology students, professors and researchers, and practicing grape growers and vintners.