From its very origin, Introductory Chemistry: An Atoms First Approach by Julia Burdge and Michelle Driessen has been developed and written using an atoms‐first approach specific to introductory chemistry. It is not a pared down version of a general chemistry text, but carefully crafted with the introductory‐chemistry student...

The ninth edition of General, Organic, and Biochemistry is designed to help undergraduate health-related majors, and students of all other majors, understand key concepts and appreciate the significant connections between chemistry, health, disease, and the treatment of disease. This text continues to strike a balance between...

The above quotation is taken from an essay titled “Computing with
Molecules” written by Mark Reed and James Tour in 2002. The quote clearly
shows that as computer engineers we are at a technological and scientific inflection
point. However, the advent of nanotechnology might be the recourse
for...

The complex behavior of systems in nature is rooted in intricate mechanisms of interaction that often supersede human-made systems in terms of reliability, power efficiency, and computational capacity. Researchers have begun to realize that natural systems are a great source of inspiration for novel algorithms in computation and communication...

The benefits of food irradiation to the public health have been described extensively by organizations such as the Centers for Disease Control and Prevention in the USA and the World Health Organization. The American Medical Association and the American Dietetic Association have both endorsed the irradiation process. Yet the potential health...

In the decade since the publication of the first edition of “Explorations in Quantum Computing” the field has blossomed into a rich and diverse body of knowledge, and tremendous progress has been made on building functional quantum computer hardware. Yet I find that a discussion of applications of quantum computers still remains...

Volume 21 of the Handbook of Magnetic Materials, like the...

Familiar combinations of ingredients and processing make the structures that give food its properties. For example in ice cream, the emulsifiers and proteins stabilize partly crystalline milk fat as an emulsion, freezing (crystallization) of some of the water gives the product its hardness and polysaccharide stabilizers keep it smooth. Why...

Features a comprehensive summary of the chemical, physiological, and nutritional relationships of all recognized vitamins!

Maintaining the standards of excellence set forth in the previous editions, the Handbook of Vitamins, Third Edition presents a thorough examination of the fundamental characteristics, functions, and roles...