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CFT. --- Coordination compounds. --- Kinetics. --- Ligand field theory. --- Magnetic properties. --- Thermodynamics. --- UV-VIS.

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El lector podrá encontrar en el libro las definiciones más importantes en los procesos de validación de métodos analíticos; acceder a la validación de la demanda química de oxígeno y demanda bioquímica de oxígeno para la determinación del contenido de materia orgánica y biodegradabilidad en aguas residuales de un ingenio azucarero. También, encontrará contribuciones a la evaluación de metales pesados (plomo y cadmio) en agua cruda y potable por espectroscopia de absorción atómica con horno de grafito del acueducto del municipio de Cerrito. Así mismo, la validación del método de análisis para nitratos en agua potable del corregimiento Paso de la bolsa del municipio de Jamundí mediante la técnica de espectroscopia ultravioleta. El libro hace énfasis en la importancia de la medición de los parámetros fisicoquímicos en el proceso de potabilización y control de calidad de agua pozo del Paraíso (Santander de Quilichao) utilizada en una planta de tratamiento de agua y en el seguimiento del crecimiento microbiano en una laguna facultativa de un ingenio azucarero del Valle del Cauca.

Colombia --- Precisión --- Linealidad --- Validación --- Espectrofotometría --- Metales --- Agua potable --- Trazabilidad --- Espectroscopia UV-Vis --- Potabilización --- Sólidos disueltos --- Coagulantes --- Floculantes --- pH --- Aguas residuales --- Ingenio azucarero --- Laguna facultativa --- Colombia.

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Currently, cobalt and related catalysts are very attractive as they provide many advantages, such as low cost and high activity, in a variety of applications. Cobalt catalysts are among the most active catalysts for Fischer–Tropsch synthesis and they promote the catalytic activity of the hydrodesulfurization catalysts. They also found other significant applications in environmental protection such as oxidation of volatile organic compounds, VOC, persulfate activator, ammonia synthesis, electrocatalysis and many more. Cobalt catalysts are active, stable and exhibit significant oxidation–reduction activity, as the Co can be found either as Co(II) or Co(III). Additionally, many molecules can interact with the cobalt supported phase by co-ordination due to partially filled d-orbital. Co-catalysts can be supported in almost all the inorganic supports such as alumina, titania, zeolites, etc. The cobalt oxide phase can be stabilized on the surface of the support due to variable interactions between the support and cobalt phase. These interactions are crucial for catalytic activity and can be regulated by proper selection of the preparation parameters such as the type of support, the Co loading, impregnation method and thermal conditions.This Special Issue aims to cover recent progress and advances in the field of cobalt and related catalysts.

electrocatalyst --- oxygen reduction reaction --- Al-air battery --- biomass --- nitrogen-doped carbon --- halloysite --- hierarchical materials --- p-xylene oxidation --- terephthalic acid --- cobalt catalyst --- titania --- diffuse reflectance spectroscopy --- sulfamethaxazole --- persulfates --- point of zero charge --- Co–ZSM-5 --- UV–Vis diffuse reflection spectroscopy --- FTIR spectroscopy --- pyridine adsorption --- CO adsorption --- Fischer–Tropsch synthesis --- bimetallic catalyst --- cobalt-nickel alloys --- TPR-XANES/EXAFS --- superstructures --- bicontinuous microemulsion --- oxygen evolution reaction --- metal–metal oxides --- n/a --- Co-ZSM-5 --- UV-Vis diffuse reflection spectroscopy --- Fischer-Tropsch synthesis --- metal-metal oxides

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Both aroma and taste are important quality criteria for food products, and they have a great influence on our consumption behaviours. In recent years, a significant increase in the number of studies related to the identification of the characteristic odor- and taste-active compounds of particular foods has been observed.In this book, you can find nine valuable scientific contributions, which deal with the more recent analytical developments for the identification of some compounds responsible for odor and taste in foods such as ham, beer, strawberry, Amontillado sherry wine and others, in order to authenticate them or evaluate the effect of different techniques or making stages on their aroma and taste.

Iberian ham --- authentication --- feeding --- fatty acids --- oleic acid --- artificial neural network --- strains-selection --- 1,3-pentadiene --- sorbate --- spoilage-yeast --- food-preservation --- headspace sorptive extraction --- beer --- volatile compounds --- stir bar sorptive extraction --- strawberry --- volatile profile --- variety --- soilless system --- anthocyanins --- antioxidants --- blueberry --- Box–Behnken design --- phenolic compounds --- response surface methodology --- ultra-high-performance liquid chromatography --- UHPLC --- UV–Vis --- Vaccinium corymbosum L. --- HSCCC --- sherry wine --- Amontillado --- antioxidant activity --- aroma precursors --- grapes --- HPLC-DAD --- HPLC-qTOF-MS --- intact glycosides --- Brandy de Jerez --- Sherry Cask® --- oak wood --- aroma --- ageing --- pellicular maceration --- supra-extraction --- β-glycosidase --- enzymes --- yeasts --- sensory analysis --- n/a --- Box-Behnken design --- UV-Vis

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There is an increasing need for analysts to understand and be able to quantify the performance of analytical instruments, in particular with respect to the following:* specifying equipment for purchase* estimating uncertainties in intrumental measurements* quantifying and demonstrating performance qualityThis text links together an understanding of performance characteristics with an appreciation of the limitations imposed by instrument design, leading to the interplay of the validation and qualification processes within quality assurance systems.A unique framework of topics covers the major instrumental techniques of spectrophotometry, chromatography, capillary electrophoresis, and atomic emission spectroscopy. The use of over 200 questions and answers, together with cross-referencing, helps to develop a thorough understanding of the various concepts that underpin the different techniques.This book will appeal to a broad range of professional chemists, technicians and students, weither with reference to specific analytical techniques, or within a general course of study in instrumental performance.Analytical Techniques in the SciencesThis series of books provides coverage of all the major analytical techniques and their application in the most important areas of physical, life and materials sciences. Each text is presented in an open learning/distant learning style, in which the learning objectives are clearly identified. The reader's understanding of the material is constantly evaluated by the use of self-assessment and discussion questions.

Analytical chemistry --- Chemical laboratory practice --- 543.07 --- HPLC high performance liquid chromatography --- UV VIS spectrofotometrie --- analytische chemie (scheikunde) --- atoomspectroscopie --- capillaire elektroforese --- convolutie --- fouriertransformatie --- foutenanalyse --- gaschromatografie --- infrarood spectrofotometrie --- instrumentatie --- interferentie --- kwaliteitssystemen --- massaspectrometrie --- meettechnieken --- monochromatoren --- ruis --- straling --- Instrumental analysis. --- Basic Sciences. Chemistry --- Analytical Chemistry --- Analytical Chemistry. --- Instrumental analysis --- Chemistry, Analytic --- Chemistry, Physical and theoretical