Note: Intro -- Title Page -- Copyright Page -- Contents -- Illustrations -- Preface (1993) -- Preface -- Part One: The Historical Background up to World War II -- 1: Beginnings -- 2: Charles Babbage and His Analytical Engine -- 3: The Astronomical Ephemeris -- 4: The Universities: Maxwell and Boole -- 5: Integrators and Planimeters -- 6: Michelson, Fourier Coefficients, and the Gibbs Phenomenon -- 7: Boolean Algebra: x2 = xx = x -- 8: Billings, Hollerith, and the Census -- 9: Ballistics and the Rise of the Great Mathematicians -- 10: Bush's Differential Analyzer and Other Analog Devices -- 11: Adaptation to Scientific Needs -- 12: Renascence and Triumph of Digital Means of Computation -- Part Two: Wartime Developments: ENIAC and EDVAC -- 1: Electronic Efforts prior to the ENIAC -- 2: The Ballistic Research Laboratory -- 3: Differences between Analog and Digital Machines -- 4: Beginnings of the ENIAC -- 5: The ENIAC as a Mathematical Instrument -- 6: John von Neumann and the Computer -- 7: Beyond the ENIAC -- 8: The Structure of the EDVAC -- 9: The Spread of Ideas -- 10: First Calculations on the ENIAC -- Part Three: Post-World War II: The von Neumann Machine and The Institute for Advanced Study -- 1: Post-EDVAC Days -- 2: The Institute for Advanced Study Computer -- 3: Automata Theory and Logic Machines -- 4: Numerical Mathematics -- 5: Numerical Meteorology -- 6: Engineering Activities and Achievements -- 7: The Computer and UNESCO -- 8: The Early Industrial Scene -- 9: Programming Languages -- 10: Conclusions -- Appendix: World-Wide Developements -- Index.

Note: Front Cover -- Creep and Relaxation of Nonlinear Viscoelastic Materials with an Introduction to Linear Viscoelasticity -- Copyright Page -- Table of Contents -- PREFACE -- CHAPTER 1. INTRODUCTION -- 1.1 Elastic Behavior -- 1.2 Plastic Behavior -- 1.3 Viscoelastic Behavior -- 1.4 Creep -- 1.5 Recovery -- 1.6 Relaxation -- 1.7 Linearity -- CHAPTER 2. HISTORICAL SURVEY OF CREEP -- 2.1 Creep of Metals -- 2.2 Creep under Uniaxial Stress -- 2.3 Creep under Combined Stresses -- 2.4 Creep under Variable Stress -- 2.5 Creep of Plastics -- 2.6 Mathematical Representation of Creep of Materials -- 2.7 Differential Form -- 2.8 Integral Form -- 2.9 Development of Nonlinear Constitutive Relations -- CHAPTER 3. STATE OF STRESS AND STRAIN -- 3.1 State of Stress -- 3.2 Stress Tensor -- 3.3 Unit Tensor -- 3.4 Principal Stresses -- 3.5 Mean Normal Stress Tensor and Deviatoric Stress Tensor -- 3.6 Invariants of Stress -- 3.7 Traces of Tensors and Products of Tensors -- 3.8 Invariants in Terms of Traces -- 3.9 Hamilton-Cayley Equation -- 3.10 State of Strain -- 3.11 Strain-Displacement Relation -- 3.12 Strain Tensor -- CHAPTER 4. MECHANICS OF STRESS AND DEFORMATION ANALYSES -- 4.1 Introduction -- 4.2 Law of Motion -- 4.3 Equations of Equilibrium -- 4.4 Equilibrium of Moments -- 4.5 Kinematics -- 4.6 Compatibility Equations -- 4.7 Constitutive Equations -- 4.8 Linear Elastic Solid -- 4.9 Boundary Conditions -- 4.10 The Stress Analysis Problem in a Linear Isotropic Elastic Solid -- CHAPTER 5. LINEAR VISCOELASTIC CONSTITUTIVE EQUATIONS -- 5.1 Introduction -- 5.2 Viscoelastic Models -- 5.3 The Basic Elements: Spring and Dashpot -- 5.4 Maxwell Model -- 5.5 Kelvin Model -- 5.6 Burgers or Four-element Model -- 5.7 Generalized Maxwell and Kelvin Models -- 5.8 Retardation Spectrum for tn -- 5.9 Differential Form of Constitutive Equations for Simple Stress States. , 5.10 Differential Form of Constitutive Equations for Multiaxial Stress States -- 5.11 Integral Representation of Viscoelastic Constitutive Equations -- 5.12 Creep Compliance -- 5.13 Relaxation Modulus -- 5.14 Boltzmann's Superposition Principle and Integral Representation -- 5.15 Relation Between Creep Compliance and Relaxation Modulus -- 5.16 Generalization of the Integral Representation to Three Dimensions -- 5.17 Behavior of Linear Viscoelastic Material under Oscillating Loading -- 5.18 Complex Modulus and Compliance -- 5.19 Dissipation -- 5.20 Complex Compliance and Complex Modulus of Some Viscoelastic Models -- 5.21 Maxwell Model -- 5.22 Kelvin Model -- 5.23 Burgers Model -- 5.24 Relation Between the Relaxation Modulus and the Complex Relaxation Modulus -- 5.25 Relation Between Creep Compliance and Complex Compliance -- 5.26 Complex Compliance for tn -- 5.27 Temperature Effect and Time-Temperature Superposition Principle -- CHAPTER 6. LINEAR VISCOELASTIC STRESS ANALYSIS -- 6.1 Introduction -- 6.2 Beam Problems -- 6.3 Stress Analysis of Quasi-static Viscoelastic Problems Using the Elastic-Viscoelastic Correspondence Principle -- 6.4 Thick-walled Viscoelastic Tube* -- 6.5 Point Force Acting on the Surface of a Semi-infinite Viscoelastic Solid -- 6.6 Concluding Remarks -- CHAPTER 7. MULTIPLE INTEGRAL REPRESENTATION -- 7.1 Introduction -- 7.2 Nonlinear Viscoelastic Behavior under Uniaxial Loading -- 7.3 Nonlinear Viscoelastic Behavior under Multiaxial Stress State -- 7.4 A Linearly Compressible Material -- 7.5 Incompressible Material Assumption -- 7.6 Linearly Compressible, II -- 7.7 Constant Volume -- 7.8 Incompressible and Linearly Compressible Creep in Terms of σ -- 7.9 Incompressible and Linearly Compressible Relaxation in Terms of ε -- 7.10 Constitutive Relations under Biaxial Stress and Strain. , 7.11 Constitutive Relations under Uniaxial Stress and Strain -- 7.12 Strain Components for Biaxial and Uniaxial Stress States, Compressible Material -- 7.13 Strain Components for Biaxial and Uniaxial Stress States, Linearly Compressible Material -- 7.14 Stress Components for Biaxial and Uniaxial Strain States -- 7.15 Approximating Nonlinear Constitutive Equations under Short Time Loading -- 7.16 Superposed Small Loading on a Large Constant Loading -- 7.17 Other Representations -- 7.18 Finite Linear Viscoelasticity -- 7.19 Elastic Fluid Theory -- 7.20 Thermodynamic Constitutive Theory -- CHAPTER 8. NONLINEAR CREEP AT CONSTANT STRESS AND RELAXATION AT CONSTANT STRAIN -- 8.1 Introduction -- 8.2 Constitutive Equations for 3 X 3 Matrix -- 8.3 Components of Strain for Creep at Constant Stress -- 8.4 Components of Stress for Relaxation at Constant Strain -- 8.5 Biaxial Constitutive Equations for 2 x 2 Matrix -- 8.6 Components of Strain (or Stress) for Biaxial States for 2 x 2 Matrix -- 8.7 Constitutive Equations for Linearly Compressible Material -- 8.8 Components of Strain for Creep of Linearly Compressible Material -- 8.9 Components of Stress for Relaxation of Linearly Compressible Material -- 8.10 Poisson's Ratio -- 8.11 Time Functions -- 8.12 Determination of Kernel Functions for Constant Stress Creep -- 8.13 Determination of Kernel Functions for Constant-Strain Stress-Relaxation -- 8.14 Experimental Results of Creep -- CHAPTER 9. NONLINEAR CREEP (OR RELAXATION) UNDER VARIABLE STRESS (OR STRAIN) -- 9.1 Introduction -- 9.2 Direct Determination of Kernel Functions -- 9.3 Product-Form Approximation of Kernel Functions -- 9.4 Additive Forms of Approximation of Kernel Functions -- 9.5 Modified Superposition Method -- 9.6 Physical Linearity Approximation of Kernel Functions -- 9.7 Comparison. , CHAPTER 10. CONVERSION AND MIXING OF NONLINEAR CREEP AND RELAXATION -- 10.1 Introduction -- 10.2 Relation Between Creep and Stress Relaxation for Uniaxial Nonlinear Viscoelasticity -- 10.3 Example: Prediction of Uniaxial Stress Relaxation from Creep of Nonlinear Viscoelastic Material -- 10.4 Relation Between Creep and Relaxation for Biaxial Nonlinear Viscoelasticity -- 10.5 Behavior of Nonlinear Viscoelastic Material under Simultaneous Stress Relaxation in Tension and Creep in Torsion -- 10.6 Prediction of Creep and Relaxation under Arbitrary Input -- CHAPTER 11. EFFECT OF TEMPERATURE ON NONLINEAR VISCOELASTIC MATERIALS -- 11.1 Introduction -- 11.2 Nonlinear Creep Behavior at Elevated Temperatures -- 11.3 Determination of Temperature Dependent Kernel Functions -- 11.4 Creep Behavior under Continuously Varying Temperature-Uniaxial Case -- 11.5 Creep Behavior under Continuously Varying Temperature for Combined Tension and Torsion -- 11.6 Thermal Expansion Instability -- CHAPTER 12. NONLINEAR VISCOELASTIC STRESS ANALYSIS -- 12.1 Introduction -- 12.2 Solid Circular Cross-section Shaft under Twisting -- 12.3 Beam under Pure Bending -- 12.4 Thick-walled Cylinder under Axially Symmetric Loading -- CHAPTER 13. EXPERIMENTAL METHODS -- 13.1 Introduction -- 13.2 Loading Apparatus for Creep -- 13.3 Load Application -- 13.4 Test Specimen -- 13.5 Uniform Stressing or Straining -- 13.6 Strain Measurement -- 13.7 Temperature Control -- 13.8 Humidity and Temperature Controlled Room -- 13.9 Internal Pressure -- 13.10 Strain Control and Stress Measurement for Relaxation -- 13.11 A Machine for Combined Tension and Torsion -- APPENDIX A1: LIST OF SYMBOLS -- APPENDIX A2: MATHEMATICAL DESCRIPTION OF NONLINEAR VISCOELASTIC CONSTITUTIVE RELATION -- APPENDIX A3: UNIT STEP FUNCTION AND UNIT IMPULSE FUNCTION -- APPENDIX A4: LAPLACE TRANSFORMATION*. , APPENDIX A5: DERIVATION OF THE MODIFIED SUPERPOSITION PRINCIPLE FROM THE MULTIPLE INTEGRAL REPRESENTATION -- APPENDIX A6: CONVERSION TABLES -- BIBLIOGRAPHY -- SUBJECT INDEX -- AUTHOR INDEX.

Note: Front Cover -- Microemulsions: Theory and Practice -- Copyright Page -- Table of Contents -- Dedication -- List of Contributors -- Preface -- Chapter 1. Schulman' s Microemulsions -- I. Introduction -- II. Microemulsions of Commerce -- III. Physical Properties -- IV. Definitions -- Reference -- Chapter 2. Commercial History -- I. Introduction -- II. Carnauba Wax Emulsions -- III. Cutting Oils -- IV. Pine Oil Emulsions -- V. Flavor Emulsions -- VI. Pesticide Emulsions -- VII. Emulsion Polymers -- VIII. Other Systems -- References -- Chapter 3. Formulation -- I. Introduction -- II. Mechanics -- III. Choice of Emulsifiers -- IV. Emulsifiable Oils -- V. The Impasse -- VI. Rheology -- References -- Appendix -- Chapter 4. How To Formulate Microemulsions with Less Surfactants -- I. Introduction -- II. Optical Identification of Microemulsions -- III. Relationship between w/o and o/w Microemulsions -- IV. Formulating Microemulsions with Less Solubilizer -- References -- Chapter 5. The Mixed Film Theory -- I. Introduction -- II. The Early Years -- III. The Bowcott and Schulman Paper -- IV. The Oil/Water Interface -- V. Complementary Studies -- VI. New Approaches -- References -- Chapter 6. Microemulsions and Micellar Solutions -- I. Stability of Microemulsions, Basic Factors -- II. Three- and Four-Component Diagrams Phase Diagrams -- III. W/O Microemulsions -- IV. O/W Microemulsions -- V. Mixed Film Theory versus Micellar Aspects -- VI. Perspectives -- Acknowledgments -- References -- Chapter 7. Microemulsion and Tertiary Oil Recovery -- I. Introduction -- II. Effect of Capillary and Viscous Force son Residual Oil Saturation and Displacement Efficiency -- III. Desirable Physico-Chemical Properties of a Micro­emulsion Slug -- IV. Mobility Control Design for the Microemulsion Process -- V. Economic Aspects of the Process -- References -- Index.

Note: Front Cover -- The Chemistry of Nonaqueous Solvents: Acid and Aprotic Solvents -- Copyright Page -- Table of Contents -- List of Contributors -- Preface -- Contents of Other Volumes -- Chapter 1. Trifluoroacetic Acid -- I. Introduction -- II. Solvent Purification -- III. Physical Properties and Solvent Structure -- IV. Electrochemistry -- V. Solubilities -- VI. Reactions in Trifluoroacetic Acid -- References -- Chapter 2. Halosulfuric Acids -- I. Fluorosulfuric Acid -- II. Chlorosulfuric Acid -- References -- Chapter 3. The Interhalogens -- I. Introduction -- II. Preparations and Problems of Purity -- III. Physical Properties -- IV. Chemical Properties-Halogenation -- V. Solvent Properties -- VI. Spectroscopic and Structural Studies of Some Halogen Fluorides -- References -- Chapter 4. Inorganic Halides and Oxyhalides as Solvents -- I. Introduction -- II. Antimony Halides -- III. Arsenic Halides -- IV. Nitrosyl and Nitryl Halides -- V. Phosphoryl and Thiophosphoryl Halides -- VI. Seleninyl Chloride -- VII. Sulfur Halides and Oxyhalides -- VIII. Tin(IV) Chloride -- References -- Chapter 5. Molten Salts as Nonaqueous Solvents -- I. Introduction -- II. Halide Melts -- III. Nitrate Melts -- IV. Conclusions -- References -- Author Index -- Subject Index.

Note: Front Cover -- Vitamins, Nutrient Requirements, and Foods Election -- Copyright Page -- Table of Contents -- Dedication -- List of Contributors -- Contents of Volume I -- Contents of Volume III -- CHAPTER 1. FAT-SOLUBLE VITAMINS -- I. Vitamin A -- II. Vitamin D -- III. Vitamin E6 -- IV. Vitamin K -- References -- CHAPTER 2. THE B VITAMINS: THIAMINE, RIBOFLAVIN, NIACIN -- I. Early Studies on Thiamine -- II. Chemistry and Physiology of Thiamine -- III. Thiamine Requirements and Factors Influencing Them -- IV. Dietary Sources of Thiamine -- V. Thiamine Deficiency -- VI. Evaluation of Thiamine Nutrition -- VII. Early Studies on Riboflavin -- VIII. Chemistry and Physiology of Riboflavin -- IX. Riboflavin Requirements and Factors Influencing Them -- X. Dietary Sources of Riboflavin -- XI. Riboflavin Deficiency -- XII. Early Studies on Niacin -- XIII. Chemistry and Physiology of Niacin -- XIV. Niacin Requirements and Factors Influencing Them -- XV. Dietary Sources of Niacin -- XVI. Niacin Deficiency -- References -- CHAPTER 3. THE B VITAMINS: B6, B12, FOLIC ACID, PANTOTHENIC ACID, AND BIOTIN -- I. Vitamin B6 -- II. Vitamin B12 (Cobalamin) -- III. Folic Acid -- IV. Pantothenic Acid -- V. Biotin -- References -- CHAPTER 4. ASCORBIC ACID -- I. History -- II. Chemistry -- III. Physiology -- IV. Pathology -- V. Clinical Picture -- VI. Biochemical Assessment -- VII. Human Requirements -- VIII. Ascorbic Acid Content of Foods -- References -- CHAPTER 5. DIETARY STANDARDS -- I. History of Dietary Standards -- II. Current Standards -- III. Use and Misuse of Dietary Standards -- IV. Scientific Basis of Standards -- References -- CHAPTER 6. NUTRITIONAL ADAPTATION -- I. Introduction -- II. Enzymatic and Metabolic Adaptations in Animals -- III. Adaptation of Metabolic Enzymes to Changes in Food Supply. , IV. Dietary Changes That Modify Favorably theRequirements and/or Utilization of Nutrients in Animals -- V. Theories of Nutritional Adaptation -- VI. Bearing of Nutritional Adaptation on the Formulation of Recommended Nutrient Allowances -- References -- CHAPTER 7. CAUSES AND PREVENTION OF MALNUTRITION -- I. Introduction -- II. Agent Factors in the Causation of Nutritional Deficiencies -- III. Host Factors -- IV. Environmental Factors -- V. General Preventive Measures -- References -- CHAPTER 8. FOOD SELECTION -- I. Introduction -- II. Taboos, Restrictive Practices, and Prejudices -- III. Changing Patterns and Filling Gaps, Especially in African Diets -- IV. Picas and Aversions -- V. Food Selection in Pregnancy -- VI. Selection by Different Age Groups -- VII. Geographical Differences in United Kingdom Household Diet Groups -- VIII. Environment and Food Intake -- IX. Changes in United Kingdom Household Diets Since World War II -- X. The Constancy of the Proportion of Calories Represented by Dietary Protein -- XI. Food Selection in the United States -- XII. Conclusion -- References -- Author Index -- Subject Index.

Note: Front Cover -- Spouted Beds -- Copyright Page -- Table of Contents -- Preface -- Acknowledgments -- Chapter 1. Introduction -- 1.1 The Spouted Bed -- 1.2 History -- 1.3 Requirements for Spouting -- 1.4 Spouted Beds in The Gas Solids Contacting Spectrum -- 1.5 Spouting Versus Fluidization -- 1.6 Layout of Subject Matter -- Chapter 2. The Onset of Spouting -- 2.1 Mechanism -- 2.2 Pressure Drop -- 2.3 Minimum Spouting Velocity -- Chapter 3. Flow Pattern of Gas -- 3.1 Experimental Findings -- 3.2 Prediction of Flow Pattern -- 3.3 Residence Time Distribution -- Chapter 4. Flow Pattern of Solids -- 4.1 Particle Motion in Spout -- 4.2 Particle Motion in Annulus and Recirculation -- 4.3 Gross Mixing Behavior -- Chapter 5. Bed Structure -- 5.1 Spout Shape -- 5.2 Void Age Distribution -- Chapter 6. Spouting Stability -- 6.1 Experimental Observations -- 6.2 Maximum Spoutable Bed Depth -- Chapter 7. Particle Attrition -- Chapter 8. Heat Transfer -- 8.1 Between Fluid and Particles -- 8.2 Between Wall and Bed -- 8.3 Between Submerged Object and Bed -- Chapter 9. Mass Transfer and Drying -- 9.1 Mass Transfer under External Control Conditions -- 9.2 Mass Transfer under Internal Control Conditions -- 9.3 Design Equations for Solids Drying -- Chapter 10. Vapor Phase Chemical Reaction -- 10.1 The Spouted Bed as a Chemical Reactor -- 10.2 Theoretical Model for Predicting Catalytic Conversion -- 10.3 Predicted Reactor Performance -- 10.4 Comparison with Fixed and Fluidized Beds -- 10.5 Experimental Support -- Chapter 11. Applications -- 11.1 Introduction -- 11.2 Diffusional -- 11.3 Thermal -- 11.4 Mechanical -- 11.5 Solids as Reactants -- 11.6 Solids as Heat Carrier or Catalyst -- Chapter 12. Modifications and Variations -- 12.1 Multiple Spouting -- 12.2 Multistage Spouting -- 12.3 Pulsed Flow Spouting -- 12.4 Spouting with Tubular Inserts. , 12.5 Derivative Techniques -- Chapter 13. Design -- 13.1 General Considerations -- 13.2 Experiments Required and Scale-Up Criteria -- 13.3 Some Practical Suggestions -- Appendix -- Nomenclature -- Conversion Factors -- References -- Subject Index.

Note: Front Cover -- Technology, Part A -- Copyright Page -- Table of Contents -- Dedication -- List of Contributors -- Preface -- Chapter I. Protein Food Technologies and the Politics of Food: An Overview -- I. The Food Problems: Political Imperatives -- II. The Special Role of Protein -- III. Means for Increasing Protein Supply -- IV. The Introduction of New Food Technologies -- V. The Role of Government -- VI. Politicians and the Scientific and Technology Community -- VII. Commentary -- References -- Chapter II. The Amino Acid Fortification of Cereals -- I. Introduction -- II. Protein Requirements and Protein Quality -- III. Rationale for Amino Acid Fortification -- IV. Experimental Studies in Animals -- V. Experimental Studies in Humans -- VI. Related Aspects of Amino Acid Fortification -- VII. Improvement of Food Staples vs Mixed Diets -- VIII. Practical Considerations -- IX. Feasibility Studies -- X. Summary -- References -- Chapter III. The Amino Acid Fortification of Intact Cereal Grains -- I. Introduction -- II. Amino Acids for Fortification -- III. Techniques of Fortification -- IV. Quality and Safety of Products -- V. Nutritional Impact of Rice Fortification -- VI. Further Aspects of Cereal Fortification -- References -- Chapter IV. The Protein Enrichment of Bread and Baked Products -- I. Introduction -- II. Cereal Proteins -- III. Egg and Milk Proteins -- IV. Grain Legume and Oilseed Proteins -- V. Single Cell Proteins -- VI. Fish Proteins -- VII. Less Conventional Proteins -- VIII. Synthetic Amino Acids -- IX. Composite Flours -- X. Discussion and Summary -- References -- Chapter V. Legume Foods -- I. Introduction -- II. Production -- III. Consumption -- IV. Variations in Composition -- V. Variation in Nutritive Value -- VI. Food Mixtures -- VII. Storage Effects -- VIII. Protein Extraction and Concentration -- IX. Prospects -- References. , Chapter VI. New Approaches to the Marketing of Red Meats -- I. Introduction -- II. Historical Note and Some Considerations of the Present Situation -- III. Some Economic and Cultural Considerations -- IV. Some Important Biological Factors in the Meat Industry -- V. Consumer Quality Attributes Other than Nutrition and Hygiene -- VI. Some Aspects of Animal Production -- VII. Foot and Mouth Disease -- VIII. Future Trends -- IX. Government Regulation -- X. Summary -- References -- Chapter VII. New Approaches to Marketing Poultry Products -- I. Introduction -- II. Inherent Properties -- III. Poultry Meat -- IV. Eggs -- References -- Chapter VIII. Meat Analogs -- I. Introduction -- II. Historical Development of Meat Analogs -- III. Commercial Developments -- IV. Nutritional Aspects -- V. Marketing Aspects -- VI. Considerations for the Future -- References -- Chapter IX. New Protein Food Technologies in Japan -- I. Introduction -- II. Tofu -- III. Miso -- IV. Kamaboko and Fish Sausage-Fish Jelly -- V. Textured Vegetable Protein -- VI. Hydrolyzed Vegetable Protein (HVP) -- VII. New Enzyme Applications -- VIII. The Protein Food Structure of Japan -- References -- Chapter X. Regulatory Aspects of New Protein Foods -- I. Introduction -- II. Formulation -- III. Labeling and Advertising -- IV. Quality Control -- V. Conclusion -- References -- Glossary -- Author Index -- Subject Index.

Note: Front Cover -- The Chemistry of Nonaqueous Solvents: Principles and Basic Solvents -- Copyright Page -- Table of Contents -- List of Contributors -- Preface -- Contents of Other Volumes -- Chapter 1. Solvation and Complex Formation in Protic and Aprotic Solvents -- I. Solvation, Solubility, and Complex Stability -- II. Selection and Properties of Solvents to Be Compared -- III. Solvation Enthalpies of Individual Ions and Neutral Molecules in Some Representative Solvents -- IV. Stabilities of Complexes in the Solvents Selected -- V. Thermodynamics of Complex Formation Reactions in the Solvents Selected -- References -- Chapter 2. Solvent Basicity -- I. Introduction -- II. Basicity of Bulk Solvents -- III. Basicity of Solvents as Solutes in Reference Acid Media -- IV. Basicity of Solvents as Reactants with Brønsted and Lewis Reference Acids in Inert Media -- V. Basicity of Solvents as Reactants with Reference Acids in the Gas Phase -- VI. Correlation of Solvent Basicity Parameters -- References -- Note Added in Proof -- Chapter 3. Nonaqueous Solvents in Organic Electroanalytical Chemistry -- I. Introduction -- II. Advantages of the Use of Nonaqueous Solvents -- III. Problems Involved in the Use of Nonaqueous Solvents -- IV. Conclusions -- References -- Chapter 4. Ion-Selective Electrodes in Nonaqueous Solvents -- I. Introduction -- II. Fundamental Theoretical Considerations -- III. Practical Applications -- References -- Chapter 5. Pyridine as a Nonaqueous Solvent -- I. Introduction -- II. Purification of Pyridine -- III. Physical Properties of Pyridine -- IV. Pyridine as a Nonaqueous Solvent for Analytical Studies -- V. Behavior of Salts in Pyridine -- VI. Acid-Base Equilibria in Pyridine -- VII. Redox Reactions in Pyridine -- VIII. Halogens and Halogen Complexes in Pyridine -- References. , Chapter 6. Anhydrous Hydrazine and Water-Hydrazine Mixtures -- I. Introduction -- II. Preparation -- III. Properties -- IV. Hydrazine as a Reagent -- V. Anhydrous Hydrazine as a Solvent -- VI. Water-Hydrazine Mixtures as Solvents -- VII. Solvation by Hydrazine: Comparison with Other Solvents -- VIII. Experimental Data -- References -- Author Index -- Subject Index.

Note: Front Cover -- Chemistry and Action of Herbicide Antidotes -- Copyright Page -- Table of Contents -- List of Contributors -- Preface -- Part I: Introduction -- CHAPTER 1. HERBICIDE ANTIDOTES: FROM CONCEPT TO PRACTICE -- I. INTRODUCTION -- II. PHENOXYACETIC ACIDS AND OTHER GROWTH REGULATORS AS ANTIDOTES -- III. NEED FOR ANTIDOTES -- IV. CONSIDERATIONS IN SCREENING METHODS FOR ANTIDOTE DETECTION -- V. CORN-EPTC SCREEN FOR ANTIDOTES -- VI. MULTIPLE CROP-MULTIPLE HERBICIDE SCREEN FOR ANTIDOTES -- VII. 1,8-NAPHTHALIC ANHYDRIDE AS A SEED TREATMENT ANTIDOTE -- VIII. ANTIDOTES IN RELATION TO DORMANCY -- IX. REFERENCES -- Part II: Antidote Structure-Activity Relationships -- CHAPTER 2. ANTIDOTES PROTECT CORN FROM THIOCARBAMATE HERBICIDE INJURY -- I. INTRODUCTION -- II. DISCOVERY OF R-25788 AS AN EPTC ANTIDOTE -- III. R-25788 ALSO ANTIDOTES CORN INJURY FROM OTHER THIOCARBAMATE HERBICIDES -- IV. EFFECTIVENESS OF R-25788 IN FIELD TRIALS -- V. PROPERTIES AND IMPORTANCE OF R-25788 -- VI. REFERENCES -- CHAPTER 3. DIAZOSULFONATES AS PROTECTANTS AGAINST ATRAZINE TOXICITY TO SOYBEANS -- I. INTRODUCTION -- II. EXPERIMENTAL PROCEDURES -- III. SOIL INCORPORATION OF DIAZOSULFONATES -- IV. SEED COATING OF DIAZOSULFONATES -- V. REFERENCES -- Part III: Comparative Activity, Selectivity, and Field Applications of Herbicide Antidotes -- CHAPTER 4. COMPARATIVE ACTIVITY AND SELECTIVITY OF HERBICIDE ANTIDOTES -- I. INTRODUCTION -- II. PHYSIOLOGICAL SELECTIVITY OF N,N-DIALLYL-2,2-DICHLOROACETAMIDE (R-25788) AS AN ANTIDOTE FOR EPTC IN CORN -- III. COMPARATIVE SELECTIVITY OF NA (1,8-NAPHTHALIC ANHYDRIDE) AND R-25788 (N,N-DIALLYL-2,2-DICHLOROACETAMIDE) AS ANTIDOTES FOR EPTC IN PLANTS -- IV. ACTIVITY OF R-25788 (N,N-DIALLYL-2,2-DICHLOROACETAMIDE) AND NA (1,8-NAPHTHALIC ANHYDRIDE) AS ANTIDOTES FOR OTHER HERBICIDES IN ADDITION TO EPTC. , V. EFFECT OF R-25788 ON EPTC UPTAKE AND METABOLISM IN CORN -- VI. STRUCTURE/ACTIVITY RELATIONSHIPS AMONG ANTIDOTES FOR THIOCARBAMATE HERBICIDES IN CORN -- VII. DISCUSSION -- VIII. ACKNOWLEDGEMENTS -- IX. REFERENCES -- CHAPTER 5. FIELD APPLICATIONS OF THIOCARBAMATE ANTIDOTES -- I. INTRODUCTION -- II. THIOCARBAMATE ANTIDOTES -- III. REFERENCES -- Part IV: Physiological Actions of Thiocarbamate Herbicides and Their Antidotes -- CHAPTER 6. SITE OF UPTAKE AND ACTION OF THIOCARBAMATE HERBICIDES AND HERBICIDE ANTIDOTES IN CORN SEEDLINGS -- I. INTRODUCTION -- II. APPLICATION AS VAPORS -- III. APPLICATION TO THE SOIL IN THE SHOOT OR ROOT ZONE -- IV. APPLICATION BY THE SPLIT-ROOT TECHNIQUE -- V. APPLICATION AS FOLIAGE SPRAYS AND DIPS -- VI. APPLICATION IN LANOLIN PASTE -- VII. REFERENCES -- CHAPTER 7. PHYSIOLOGICAL RESPONSE OF LIPID COMPONENTS TO THIOCARBAMATES AND ANTIDOTES -- I. INTRODUCTION -- II. EPICUTICULAR WAX SYNTHESIS -- III. INTERNAL FATTY ACID SYNTHESIS -- IV. COMPLEX LIPID SYNTHESIS -- V. LIGHT INTENSITY INFLUENCE -- VI. CHLOROPLAST CONSTITUENT SYNTHESIS -- VII. MIXED-FUNCTION MONOOXYGENASE ACTIVITY -- VIII. DISCUSSION -- IX. REFERENCES -- Part V: Antidote Metabolism and Effects on Herbicide Metabolism -- CHAPTER 8. METABOLISM OF R-25788 (N,N-DIALLYL-2,2-DICHLOROACETAMIDE) IN CORN PLANTS, RATS AND SOIL -- I. INTRODUCTION -- II. MATERIALS AND METHODS -- III. RESULTS AND DISCUSSION -- IV. REFERENCES -- CHAPTER 9. GLUTATHIONE CONJUGATION: A MECHANISM FOR HERBICIDE DETOXICATION AND SELECTIVITY IN PLANTS -- I. INTRODUCTION -- III. GLUTATHIONE CONJUGATION IN PLANTS -- IV. GLUTATHIONE-S-TRANSFERASES -- V. GSH CONJUGATION AND HERBICIDE SELECTIVITY -- VI. REFERENCES -- CHAPTER 10. INVOLVEMENT OF GLUTATHIONE AND GLUTATHIONE S-TRANSFERASES IN THE ACTION OF DICHLOROACETAMIDE ANTIDOTES FOR THIOCARBAMATE HERBICIDES -- I. INTRODUCTION. , II. THIOCARBAMATE METABOLISM IN CORN PLANTS AND MAMMALS -- III. THIOCARBAMATE SULFOXIDES ARE POTENT HERBICIDES -- IV. R-25788 ENHANCES EPTC SULFOXIDE METABOLISM IN CORN -- V. R-25788 ELEVATES CORN GSH CONTENT AND GSH S-TRANSFERASE ACTIVITY -- VI. CORRELATION OF ANTIDOTAL POTENCY FOR COMPOUNDS RELATED TO R-25788 WITH INCREASED ROOT GSH CONTENT AND GSH S-TRANSFERASE ACTIVITY -- VII. FINDINGS ON VARIOUS ANTIDOTE-ORGANISM-HERBICIDE COMBINATIONS -- VIII. COMMENTS ON OTHER OBSERVATIONS RELATIVE TO R-25788 ACTION -- IX. ACKNOWLEDGMENT -- X. REFERENCES -- Part VI: Summary -- CHAPTER 11. HERBICIDE ANTIDOTES: PROGRESS AND PROSPECTS -- I. INTRODUCTION -- II. GOALS IN FUTURE RESEARCH -- III. ANTIDOTE MODE OF ACTION -- IV. CONCLUDING COMMENTS -- V. REFERENCES -- Index.

Note: Front Cover -- Water Activity and Food -- Copyright Page -- Table of Contents -- Foreword -- Preface -- CHAPTER 1. WATER ACTIVITY-BASIC CONCEPTS -- Water in Foods -- Properties of Solutions -- Water Binding -- Water Sorption Isotherms -- Temperature Effects -- Hysteresis -- Frozen Foods -- Nonequilibrium Conditions -- Applications -- Water Activity Values for Foods -- References -- CHAPTER 2. METHODS -- Desired Characteristics -- Water Activity Methods -- Relative Humidity Methods -- Total Moisture Methods -- Calibration -- Control of αw -- References -- CHAPTER 3. ENZYME REACTIONS AND NONENZYMATIC BROWNING -- Effect of Water Activity on Enzymatic Reactions -- Effect of Water Activity on Nonenzymatic Browning Reactions -- References -- CHAPTER 4. LIPID OXIDATION, CHANGES IN TEXTURE, COLOR, AND NUTRITIONAL QUALITY -- Effect of αw on Lipid Oxidation -- Effect of αw on Food Texture -- Effect of αw on Food Pigments -- Effect of αw on Nutrients -- References -- CHAPTER 5. MICROBIAL GROWTH -- Bacteria -- Fungi -- Interactions with Water Activity -- Sporulation, Germination, and Outgrowth -- Solute Effects -- Hysteresis Effects -- Physiological Basis of Tolerance of Reduced Water Activity -- References -- CHAPTER 6. FOOD PRESERVATION AND SPOILAGE -- Cereals and Legumes -- Fish -- Meat -- Milk Products -- Vegetables -- Fruit -- Confectionery -- References -- CHAPTER 7. MICROBIAL SURVIVAL -- Survivor Curves -- Survival at Freezing Temperatures -- Survival at Moderate Temperatures -- Survival at Elevated Temperatures -- Sublethal Impairment -- References -- CHAPTER 8. FOOD-BORNE PATHOGENS -- Staphylococcus aureus -- Toxigenic Molds -- Salmonella -- Clostridium perfringens -- Clostridium botulinum -- Vibrio parahaemolyticus -- Bacillus cereus -- Parasites -- References -- CHAPTER 9. CONTROL OF αw AND MOISTURE -- Dehydration -- Concentration by Water Removal. , Intermediate Moisture Foods -- References -- CHAPTER 10. PACKAGING, STORAGE, AND TRANSPORTS -- Bulk Storage of Commodities -- Transport -- Refrigerated Storage of Bulk Products -- Packaged Foods -- Measurement of Water Vapor Permeability -- Permeability of Packaging Materials -- Unrefrigerated Packaged Foods -- Refrigerated Packaged Foods -- References -- CHAPTER 11. FOOD PLANT SANITATION -- Process Equipment Cleaning -- Food Storage Sanitation -- Effect of Relative Humidity on Insects and Insect Control -- Effect of Relative Humidity on Fumigants and Antimicrobial Agents -- Effect of Relative Humidity and aw on Bacterial Survival on Surfaces -- Effect of Relative Humidity on Airborne Microorganisms -- References -- Appendix A -- Appendix B -- INDEX.