We present to our readers the proceedings of the Second International Workshop on Phosphate. A short account of the history of the effort led to the Phosphate Workshops is appro priate and can be of interest to the reader. The idea for Phosphate Workshops was born in the early days of November, 1974. One of us (S. G. M. ) suggested the thought to a group of scientists gathered for a luncheon in one of the attrac tive small restaurants in Weisbaden, Germany. The purpose of the workshop was to bring together interested scientists to discuss the newer developments and the recent advances in the field of phosphate metabolism and the other related minerals. An Organizing Committee made of Shaul G. Massry (USA), Louis V. Avioli (USA), Philippe Bordier (France), Herbert Fleisch (Switzerland), and Eduardo Slatopolsky (USA) was formed. The First Workshop was held in Paris during June 5-6, 1975 and was hosted by Dr. Philippe Bordier. Its proceeding was already published. The Second Workshop took place in Heidelberg during June 28-30, 1976 and was hosted by Dr. Eberhard Ritz. Both of these workshops were extremely successful scientific endeavors, and the need for them was demonstrated by the great interest they generated among the scientific community. The Or ganizing Committee, therefore, decided to continue with the tradi tion to hold additional Workshops annually or every other year.

Phosphates in Food provides the first comprehensive analysis of phosphates used in food processing in almost 20 years. The book describes the nomenclature, structure, chemistry, and analytical procedures for phosphates in foods. Interactions between added and some natural phosphates and food components (particularly proteins, carbohydrates, lipids, and metal ions) are examined in relation to using phosphates in food processing for such purposes as increasing the water-holding capacity of proteins, improving emulsification, preventing gelation, and delaying lipid oxidation. The book also discusses the use of phosphates in specific food groups, such as milk and dairy products; meats, poultry, and fish; fruits and vegetables; bakery products and cereals; and miscellaneous food products including beverages, fats and oils, sugar and confectionery products, eggs and derivatives, and specialty products. An extensive section discussing the importance of phosphates as microbial agents is presented and is followed by a final section that examines the nutritional and health implications of elevated phosphate intake. The book contains 1,135 references, 43 tables, and 34 figures, making it an ideal reference resource for researchers in food sciences, microbiology, and nutrition; food and chemical industries; and regulatory agencies within local, state, and federal governments.

In this reference, the author thoroughly reviews the current state of condensed phosphate chemistry. A unique feature of this volume is an examination of the recent developments in X-ray structural techniques, reporting on fundamental results obtained through their use. Enhanced by comprehensive tables reporting crystal data, chapters identify and characterize more than 2,000 compounds. Additional features include a concise survey of the historical development of condensed phosphate chemistry; the presently accepted classification system; a review of each family of condensed phosphates and much more.

Volume 48 of Reviews in Mineralogy and Geochemistry represents the work of many authors whose research illustrates how the unique chemical and physical behavior of phosphate minerals permits a wide range of applications that encompasses phosphate mineralogy, petrology, biomineralization, geochronology, and materials science. While diverse, these fields are all linked structurally, crystal-chemically and geochemically. As geoscientists turn their attention to the intersection of the biological, geological, and material science realms, there is no group of compounds more germane than the phosphates.

Inositol phosphates are a group of organic compounds found widely in the natural environment. They are important in agriculture because they constitute most of the phosphorus in grain seeds, but they cannot be digested by some animals. As a result, considerable research has been directed towards improving the digestibility of inositol phosphates in animal diets. Inositol phosphates are also abundant in soils and water bodies, yet a clear understanding of their behaviour in the environment remains elusive. This is surprising given the importance of phosphorus in the nutrition of both terrestrial and aquatic ecosystems. Written by leading experts, this book brings together critical reviews on inositol phosphates in agriculture, ecology, and the environment. The sixteen chapters cover a diverse range of topics, including the synthesis and hydrolysis of inositol phosphates, their role in animal nutrition, and their fate in soils and aquatic ecosystems. It will prove valuable to a wide readership in the agricultural and biological sciences, and will serve as a unique reference source on this emerging topic.

Advances in Calcium Phosphate Biomaterials presents a comprehensive, state-of-the-art review of the latest advances in developing calcium phosphate biomaterials and their applications in medicine. It covers the fundamental structures, synthesis methods, characterization methods, and the physical and chemical properties of calcium phosphate biomaterials, as well as the synthesis and properties of calcium phosphate-based biomaterials in regenerative medicine and their clinical applications. The book brings together these new concepts, mechanisms and methods in contributions by both young and “veteran” academics, clinicians, and researchers to forward the knowledge and expertise on calcium phosphate and related materials. Accordingly, the book not only covers the fundamentals but also open new avenues for meeting future challenges in research and clinical applications. Besim Ben-Nissan is a Professor of Chemistry and Forensic Science at the University of Technology, Sydney, Australia