In recent decades, scientific insight into the chemistry of water has increased enormously, leading to the development of advanced wastewater and water purification technologies. However, the quality of freshwater resources has continually deteriorated worldwide, both in industrialized and developing countries. Although traditional wastewater technologies focus on the removal of suspended solids, nutrients and bacteria, hundreds of organic pollutants occur in wastewater and urban surface waters. These new pollutants are synthetic or naturally occurring chemicals that are not often monitored in the environment but have the potential to enter the environment and cause known or suspected adverse ecological and / or human health effects. Collectively referred to as the "emerging contaminants," they are mostly derived from domestic use and occur in trace concentrations ranging from pico to micrograms per liter. Environmental contaminants are resistant to conventional wastewater treatment processes and most of them remain unaffected, leading to the contamination of the receiving water. As such, there is a need for advanced wastewater treatment process that is capable of removing environmental contaminants to ensure safe fresh water supplies. This book explains the biological and chemical wastewater treatment technologies. The biological wastewater treatment processes presented include: (1) bioremediation of wastewater such as aerobic and anaerobic treatment; (2) phytoremediation of wastewater using engineered wetlands, rhizofiltration, rhizodegradation, phytodegradation, phytoaccumulation, phytotransformation and hyperaccumulators; and (3) mycoremediation of wastewater. The chemical wastewater treatment processes discussed include chemical precipitation, ion exchange, neutralization, adsorption and disinfection. In addition, the book describes wastewater treatment plants in terms of plant size, layout and design as well as installation location. Also presenting the latest, innovative effluent water treatment processes, it is a valuable resource for biochemical and wastewater treatment engineers, environmental scientists and environmental microbiologists.

The US Department of Defense (DOD) is faced with an overwhelming task in evaluating chemicals that could potentially pose a threat to its deployed personnel. There are over 84,000 registered chemicals, and testing them with traditional toxicity-testing methods is not feasible in terms of time or money. In recent years, there has been a concerted effort to develop new approaches to toxicity testing that incorporate advances in systems biology, toxicogenomics, bioinformatics, and computational toxicology. Given the advances, DOD asked the National Research Council to determine how DOD could use modern approaches for predicting chemical toxicity in its efforts to prevent debilitating, acute exposures to deployed personnel. This report provides an overall conceptual approach that DOD could use to develop a predictive toxicology system. Application of Modern Toxicology Approaches for Predicting Acute Toxicity for Chemical Defense reviews the current state of computational and high-throughput approaches for predicting acute toxicity and suggests methods for integrating data and predictions. This report concludes with lessons learned from current high-throughput screening programs and suggests some initial steps for DOD investment.

Starches for Food Application: Chemical, Technological and Health Properties examines the scientific, technological and nutritional knowledge of different types of starches, including their production and application in food, health and the environment. The book covers the links between biosynthesis, structure and the environmental impact on processing and nutrition. In addition, it covers starch identification and evaluation methods, along with production methodologies for food application, new sources of starch, modified starches for food application, and the relationship between starch, nutrition and health. - Covers all aspects of starch in relation to foods, i.e., from the production and modification of starch, to the function and application of starch in food - Offers a practical reference guide that compiles information on new sources of starch in food, starch application, modification and new starches for health benefits - Brings scientific, technological and nutritional knowledge of starch for food applications to bridge the gap between health and environment

This volume presents an up-to-date review of modern materials and concepts, issues, and recent advances in analytical and physical chemistry. Distinguished scientists and engineers from key institutions worldwide have contributed chapters that provide a deep analysis of their particular subjects. The chapters discuss the composition and properties of complex materials as well as mixtures, processes, and the need for new and improved analytical technology.

Statistics is a key characteristic that assists a wide variety of professions including business, government, and factual sciences. Companies need data calculation to make informed decisions that help maintain their relevance. Design of experiments (DOE) is a set of active techniques that provides a more efficient approach for industries to test their processes and form effective conclusions. Experimental design can be implemented into multiple professions, and it is a necessity to promote applicable research on this up-and-coming method. Design of Experiments for Chemical, Pharmaceutical, Food, and Industrial Applications is a pivotal reference source that seeks to increase the use of design of experiments to optimize and improve analytical methods and productive processes in order to use less resources and time. While highlighting topics such as multivariate methods, factorial experiments, and pharmaceutical research, this publication is ideally designed for industrial designers, research scientists, chemical engineers, managers, academicians, and students seeking current research on advanced and multivariate statistics.

Unique in its broad range of coverage, Food Carbohydrates: Chemistry, Physical Properties and Applications is a comprehensive, single-source reference on the science of food carbohydrates. This text goes beyond explaining the basics of food carbohydrates by emphasizing principles and techniques and their practical application in quality control, pr