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This brief presents numerical methods for describing and calculating invariant phase space structures, as well as solving the classical and quantum equations of motion for polyatomic molecules. Examples covered include simple model systems to realistic cases of molecules spectroscopically studied. Vibrationally excited and reacting molecules are nonlinear dynamical systems, and thus, nonlinear mechanics is the proper theory to elucidate molecular dynamics by investigating invariant structures in phase space. Intramolecular energy transfer, and the breaking and forming of a chemical bond have now found a rigorous explanation by studying phase space structures.

Physicochemistry --- Organic reaction mechanisms and kinetics --- Chemistry --- Computer. Automation --- thermodynamica --- chemie --- informatica --- kogellagers --- fysicochemie

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Christian George, Barbara D’Anna, Hartmut Herrmann, Christian Weller, Veronica Vaida, D. J. Donaldson, Thorsten Bartels-Rausch, Markus Ammann Emerging Areas in Atmospheric Photochemistry Lisa Whalley, Daniel Stone, Dwayne Heard New Insights into the Tropospheric Oxidation of Isoprene: Combining Field Measurements, Laboratory Studies, Chemical Modelling and Quantum Theory Neil M. Donahue, Allen L. Robinson, Erica R. Trump, Ilona Riipinen, Jesse H. Kroll Volatility and Aging of Atmospheric Organic Aerosol P. A. Ariya, G. Kos, R. Mortazavi, E. D. Hudson, V. Kanthasamy, N. Eltouny, J. Sun, C. Wilde Bio-Organic Materials in the Atmosphere and Snow: Measurement and Characterization V. Faye McNeill, Neha Sareen, Allison N. Schwier Surface-Active Organics in Atmospheric Aerosols.

Physicochemistry --- Organic reaction mechanisms and kinetics --- Chemistry --- Geophysics --- Meteorology. Climatology --- thermodynamica --- chemie --- geofysica --- kogellagers --- fysicochemie --- atmosfeer

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This book provides a concise introduction to pericyclic and photochemical reactions for organic synthesis. In the first part about pericyclic reactions, the author explains electrocyclic reactions, cycloaddition reactions, sigmatropic rearrangements, and group transfer reactions. The second part on photochemistry is dedicated to photochemical reactions of a variety of compound classes, including alkenes, dienes, and polyenes, carbonyl compounds, and aromatic compounds. Additionally, photofragmentation reactions are described in a dedicated chapter. The last chapter gives an outlook on applications of photochemistry and natural photochemical phenomena. Both parts start with a comprehensive presentation of the general principles of the pericyclic and photochemical reactions. All chapters are rich in examples, which help illustrate the explained principles and establish ties to results and trends in recent research. Additionally, each chapter offers exercises for students, and solutions to the problems are provided in a separate appendix. This book nicely illustrates the utility of pericyclic and photochemical reactions and provides students and researchers with the tools to apply them routinely for an efficient synthesis of complex organic molecules. It will therefore appeal to advanced undergraduate students, graduate and postgraduate students, and even to practitioners and scientists in the field of organic synthesis. The rich examples and exercises will also make it a versatile tool for teachers and lecturers.

Physicochemistry --- Organic reaction mechanisms and kinetics --- Organic chemistry --- thermodynamica --- organische chemie --- kogellagers --- fysicochemie

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This book presents an overview of recent advances in our understanding of the genesis of diamonds and the associated phases. It is divided into three main parts, starting with an introduction to the analysis of diamond inclusions to infer the formation processes. In turn, the second part of the book presents high-pressure experimental studies in mantle diamond-parental mineral systems with representative multicomponent boundary compositions. The experimental syngenesis phase diagrams provided reveal the physicochemical mechanisms of diamond nucleation and substantiate the mantle-carbonatite concept of the genesis of diamonds and associated phases. Lastly, the book describes the genetic classification of diamond-hosted mineral inclusions and experimentally determined RE “mineral-parental melt” partition coefficients. The physicochemical experimental evidence presented shows the driving forces behind the fractional evolution of the mantle magmas and diamond-parental melts. Given the depth and breadth of its coverage, the book offers researchers essential new insights into the ways diamonds and associated minerals and rocks are naturally created.

Physicochemistry --- Organic reaction mechanisms and kinetics --- Geochemistry --- Rocks. Minerals --- geochemie --- mineralogie --- thermodynamica --- kogellagers --- fysicochemie

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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 different recipes work as they do is largely governed by the rules of physical chemistry. This textbook introduces the physical chemistry essential to understanding the behavior of foods. Starting with the simplest model of molecules attracting and repelling one another while being moved by the randomizing effect of heat, the laws of thermodynamics are used to derive important properties of foods such as flavor binding and water activity. Most foods contain multiple phases, and the same molecular model is used to understand phase diagrams, phase separation, and the properties of surfaces. The remaining chapters focus on the formation and properties of specific structures in foods – crystals, polymers, dispersions and gels. Only a basic understanding of food science is needed, and no mathematics or chemistry beyond the introductory college courses is required. At all stages, examples from the primary literature are used to illustrate the text and to highlight the practical applications of physical chemistry in food science. John Coupland is a Professor of Food Science at Penn State where he teaches food chemistry and the physical chemistry of foods. His research is largely focused on food colloids.

Physicochemistry --- Organic reaction mechanisms and kinetics --- Chemistry --- Food science and technology --- thermodynamica --- chemie --- voedingsleer --- polymeren --- kogellagers --- fysicochemie