Description
American Chemical Society Group 13 Chemistry From Fundamentals To Applications by Pamela Shapiro , D.A. Atwood
Group 13 Chemistry: From Fundamentals to Applications contains research reports and review articles in both the fundamental and applied aspects of group 13 chemistry. Topics covered illustrate the widespread influence of group 13 chemistry in modern science and technology. This volume addresses recent research and technological achievements involving group 13 chemistry and provides important background information for both experienced practitioners and novices. New developments in group 13 compounds, the stabilization of compounds of the lighter group 13 elements in their +1 oxidation state, and electron-deficient group 13 clusters, are presented. Because of the unusual geometries of newly developed electron-deficient group 13 clusters, chemists have had to reexamine and refine their models of structure and bonding. Furthermore, the stabilization of compounds of the lighter group 13 elements in their +1 oxidation state has produced some unique model structures and reactivity. Group 13 compounds are well known as reagents for organic synthesis and as both catalysts and cocatalysts for asymmetric organic transformations and alkene and ring-opening polymerization.
Now, the design of multidentate Lewis acids is expected to exhibit enhanced activity via the cooperation of multiple electrophilic sites. Finally, a special section devoted to aluminium chemistry examines the environmental sources and biological effects of this most abundant metal. Research implicating aluminium in the etiology of neurological diseases is examined as well as potentially useful biochemical applications for aluminium in the form of Al4.
1. Texture, Viscosity and Food 2. Texture-Body Interactions 3. Physics and Texture 4. Principles of Objective Texture Measurement 5. Practise of Objective Texture Measurement 6. Viscosity Measurement 7. Sensory Methods of Texture and Viscosity Measurement 8. Correlation Between Physical Measurements and Sensory Assessments of Texture and Viscosity 9. Selection of a Suitable Test Procedure
Appendix I - Suppliers of Texture and Viscosity Measuring Instruments II - Effect of Temperature on Texture Measurements III - Conditions of Testing Foods using the TA.XT2 Texture Analyser