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Comprehensive Coordination Chemistry II
Comprehensive Coordination Chemistry II (CCC II) is the sequel to what has become a classic in the field, Comprehensive Coordination Chemistry, published in 1987. CCC II builds on the first and surveys new developments authoritatively in over 200 newly comissioned chapters, with an emphasis on current trends in biology, materials science and other areas of contemporary scientific interest.
Marine Natural Products
This book is a compilation of the latest achievements of leading researchers in marine natural products with extremely diverse structures and biological activities. It presents discussions of isolation, structure elucidation, biosynthesis, total synthesis, and biochemical properties of the compounds with characteristic structures such as macrolides, cyclic depsipeptides, alkaloids, and water-soluble heterocyclic low-molecular-weight compounds, from sponges, bacteria, cyanobacteria, flagellates, and other such organisms. The book especially focuses on heterocyclic natural products as a title in the book series, Topics in Heterocyclic Chemistry.
Thyme
The genus Thymus consists of about 350 species of perennial, aromatic herbs and subshrubs native to Europe and North Africa. Various types of thyme are used all over the globe as condiments, ornamentals and sources of essential oil. Thyme oil (distilled from its leaves) is among the world's top ten essential oils, displaying antibacterial, antimyco
Additions to and Substitutions at C-C ?-Bonds
Volume 4 focuses on additions and the resulting substitutions at carbon-carbon &pgr;-bonds. Part 1 includes processes generally considered as simple polar reactions, reactive electrophiles and nucleophiles adding to alkenes and alkynes. A major topic is Michael-type addition to electron deficient &pgr;-bonds, featured in the first six chapters. In part 2 are collected the four general processes leading to nucleophilic aromatic substitution, including radical chain processes and transition metal activation through to &pgr;-complexation. Metal-activated addition (generally by nucleophiles) to alkenes and polyenes is presented in part 3, including allylic alkylation catalyzed by palladium. The coverage of nonpolar additions in part 4 includes radical additions, organometal addition (Heck reaction), carbene addition, and 1,3-dipolar cycloadditions.
Intelligent Materials
Leading experts in the fields of chemistry, physics and engineering have contributed to this book highlighting the importance of smart material science in the 21st century
Retinal Ganglion Cells
This collection provides methods and techniques employed when culturing, manipulating, quantifying, and functionally assessing retinal ganglion cells (RGCs), vital for better understanding various ocular diseases and for developing novel therapies. The book features exhaustive and detailed protocols for the study of RGCs at both the in vitro and in vivo level, including the culture of rodent and human cells, and immunohistochemical, morphological, and functional assessments of various in vivo models of RGC death. Written for the highly successful Methods in Molecular Biology series, chapters include introductions to their respective topics, lists of the necessary materials and reagents, step-by-step and readily reproducible laboratory protocols, and tips on troubleshooting and avoiding known pitfalls. Authoritative and practical, Retinal Ganglion Cells: Methods and Protocols serves as an ideal guide to these important cellular features of the central nervous system and the many traumatic and degenerative blinding diseases that affect them.
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Biogenic Amines on Food Safety
Biogenic amines have been known for some time. These compounds are found in varying concentrations in a wide range of foods (fish, cheese, meat, wine, beer, vegetables, etc.) and their formations are influenced by different factors associated to those foods (composition, additives, ingredients, storage, microorganism, packaging, handing, conservation, etc.). The intake of foods containing high concentrations of biogenic amines can present a health hazard. Additionally, they have been used to establish indexes in various foods in order to signal the degree of freshness and/or deterioration of food. Nowadays, there has been an increase in the number of food poisoning episodes in consumers asso...
