The Physics and Technology of Ion Sources

The main theme of this highly successful book is that the transmission of energy by wave propogation is fundamental to almost every branch of physics. Therefore, besides giving students a thorough grounding in the theory of waves and vibrations, the book also demonstrates the pattern and unity of a large part of physics. This new edition has been thoroughly revised and has been redeisgned to meet the best contemporary standards. It includes new material on electron waves in solids using the Kronig-Penney model to show how their allowed energies are limited to Brillouin zones, The role of phonons is also discussed. An Optical Transform is used to demonstrate the modern method of lens testing. In the last two chapters the sections on chaos and solitons have been reduced but their essential contents remain. As with earlier editions, the book has a large number of problems together with hints on how to solve them. The Physics of Vibrations and Waves, 6th Edition will prove invaluable for students taking a first full course in the subject across a variety of disciplines particularly physics, engineering and mathematics.

Chemical Physics of Food Edited by Peter Belton Based on the principle that food science requires the same rigour as the more traditional physical sciences, Professor Peter Belton has drawn together an international team of authors to demonstrate the chemical physics approach to food. Combining the applications of chemical and physical methods together with a clear quantitative consideration of data, The Chemical Physics of Food offers the food scientist and technologist: • Coverage of major materials, including starch and gluten • Consistent approach to the subject matter from a chemical physics viewpoint • An esteemed team of international Authors All those involved in research into food structure, including food scientists, food technologists, food chemists and physicists should find much of interest in this book which will also provide libraries in all universities, research establishments and food companies with a valuable reference for this important area. About the Editor Professor Peter Belton is based in the School of Chemical Sciences and Pharmacy at the University of East Anglia, Norwich, UK

An authoritative survey of the science and advanced technological uses of the actinide and transactinide metals The Heaviest Metals offers an essential resource that covers the fundamentals of the chemical and physical properties of the heaviest metals as well as the most recent advances in their science and technology. The authors – noted experts in the field – offer an authoritative review of the actinide and transactinide elements, i.e., the elements from actinium to lawrencium as well as rutherfordium through organesson, the current end of the periodic table, element 118. The text explores the history of the metals, their occurrence and issues of production, and covers a broad range of chemical subjects including environmental concerns and remediation approaches. The authors also offer information on the most recent and emerging applications of the metals, such as in superconducting materials, catalysis, and research into medical diagnostics. This important resource: Provides an overview of the science and advanced technological uses of the actinide and transactinide metals Describes the basic chemical and physical properties of the heaviest metals, and discusses the challenges and opportunities for their technological applications Contains accessible information on the fundamental features of the heaviest metals, special requirements for their experimental study, and the critical role of computational characterization of their compounds Highlights the most current and emerging applications in areas such as superconducting materials, catalysis, nuclear forensics, and medicine Presents vital contemporary issues of the heaviest metals Written for graduate students and researchers working with the actinide and transactinide elements, industrial and academic inorganic and nuclear chemists, and engineers, The Heaviest Metals is a comprehensive volume that explores the fundamental chemistry and properties of the heaviest metals, and the challenges and opportunities associated with their present and emerging technological uses.

Surfactants are used throughout industry as components in a huge range of formulated products or as effect chemicals in the production or processing of other materials. A detailed understanding of the basis of their activity is required by all those who use surfactants, yet the new graduate or postgraduate chemist or chemical engineer will generally have little or no experience of how and why surfactants work. Chemistry & Technology of Surfactants is aimed at new graduate or postgraduate level chemists and chemical engineers at the beginning their industrial careers and those in later life who become involved with surfactants for the first time. The book is a straightforward and practical survey of the chemistry of surfactants and their uses, providing a basic introduction to surfactant theory, information on the various types of surfactant and some application details. This will allow readers to build onto their scientific education the concepts and principles on which the successful use of surfactants, across a wide range of industries, is based.

Modern flavours and fragrances are complex formulated products, containing blends of aroma compounds with auxiliary materials, enabling desirable flavours or fragrances to be added to a huge range of products. From the identification and synthesis of materials such as cinnamaldehyde and vanillin in the 19th Century to the current application of advanced analytical techniques for identification of trace aroma compounds present in natural materials, the flavour and fragrance industry has developed as a key part of the worldwide specialty chemicals industry. With contributions mainly coming from industry based experts, Chemistry & Technology of Flavours and Fragrances provides a detailed overview of the synthesis, chemistry and application technology of the major classes aroma compounds. With separate chapters covering important technical aspects such as the stability of aroma compounds, structure – odour relationships and identification of aroma compounds, this book will be essential reading for both experienced and graduate level entrants to the flavour & fragrance industry. It will also serve as an important introduction to the subject for chemists and technologists in those industries that use flavours and fragrances, eg food, cosmetics & toiletries, and household products. David Rowe is Technical Manager at De Monchy Aromatics Ltd., Poole UK

This book fills the need for a coherent work combining carefully reviewed articles into a comprehensive overview accessible to research groups and lecturers. Next to fundamental physics, contributions on topical medical and material science issues are included.

Vanilla is the world's most commonly-used flavour and fragrance, used in foods, cosmetics, pharmaceuticals and other products and is therefore of considerable economic importance. This book provides a comprehensive overview of the science and technology used in the production and supply chain of vanilla products. A wide range of international authors cover topics which include agricultural production, global markets, analytical methods, sensory analysis, food and fragrance applications, organic and fair trade vanilla, diseases that affect vanilla, and novel uses. It is of interest to academic researchers in this field and is also an important resource for the vanilla industry and those companies that use vanilla and vanillin as flavours and fragrances worldwide. Key Features: The only book to cover such a wide range of topics on this most commercially valuable of flavour ingredients Includes an analysis of the current vanilla markets in the US and Europe Edited by experts who hold roles in the flavour industry and academic research

While many food science programs offer courses in the microbiology and processing of fermented foods, no recently published texts exist that fully address the subject. Food fermentation professionals and researchers also have lacked a single book that covers the latest advances in biotechnology, bioprocessing, and microbial genetics, physiology, and taxonomy. In Microbiology and Technology of Fermented Foods, Robert Hutkins has written the first text on food fermentation microbiology in a generation. This authoritative volume also serves as a comprehensive and contemporary reference book. A brief history and evolution of microbiology and fermented foods, an overview of microorganisms involved in food fermentations, and their physiological and metabolic properties provide a foundation for the reader. How microorganisms are used to produce fermented foods and the development of a modern starter culture industry are also described. Successive chapters are devoted to the major fermented foods produced around the world with coverage including microbiological and technological features for manufacture of these foods: • Cultured Dairy Products • Cheese • Meat Fermentation • Fermented Vegetables • Bread Fermentation • Beer Fermentation • Wine Fermentation • Vinegar Fermentation • Fermentation of Foods in the Orient Examples of industrial processes, key historical events, new discoveries in microbiology, anecdotal materials, case studies, and other key information are highlighted throughout the book. Comprehensively written in a style that encourages critical thinking, Microbiology and Technology of Fermented Foods will appeal to anyone dealing in food fermentation – students, professors, researchers, and industry professionals.

An advanced look at smart technology to promote the independence of the elderly and disabled Ongoing research and advancements in technology are essential for the continuing independence of elderly and disabled persons. The Engineering Handbook of Smart Technology for Aging, Disability, and Independence provides a thorough analysis of these technologies and the needs of the elderly and disabled, including a breakdown of demographics, government spending, growth rate, and much more. Each chapter is written by an expert in his or her respective field, and gives readers unparalleled insight into the research and developments in a multitude of important areas, including: User-need analyses, classifications, and policies Assistive devices and systems for people with motor disabilities Assistive devices and systems for people with visual and hearing impairments Human-machine interaction and virtual reality Assistive robotics Technology for user mobility and object manipulation Smart homes as assistant environments A discussion of emerging standards and guidelines to build accessible devices, tools, and environments This book is an indispensable resource for researchers and professionals in computer science, rehabilitation science, and clinical engineering. It also serves as a valuable textbook for graduate students in the aforementioned fields.

Offers a comprehensive overview of membrane science and technology from a single source Written by a renowned author with more than 40 years’ experience in membrane science and technology, and polymer science Covers all major current applications of membrane technology in two definitive volumes Includes academic analyses, applications and practical problems for each existing membrane technology Includes novel applications such as membrane reactors, hybrid systems and optical resolution as well as membrane fuel cells