There is no doubt about the importance of hydration in many areas of every day life, technology, biology, medicine, science etc. During the last years many investigations have been carried out upon problems of hydration and a large amount of experimental and theoretical data has been obtained by the application of different methods. One effi cient possibility to stimulate progress in scientific problems is to come together and discuss existing results and ideas. This was the aim of the 35th Bunsenkolloquium and a subsequent seminar held in Marburg, FRG from April 2 -4, 1987 with respect to the "Interaction of Water in Ionic and Nonionic Hydrates". The meeting was attended by more than one hundred participants from 25 countries. It will be seen from the content of the chapters in this book, which comprises the introductory papers and more or less extended abstracts of research seminars, that it was possible not only to stress the advantages and disadvantages of each method, but also to show how information gained by one method can complement the results of another one in order to increase our overall understanding of hydration pheno mena. The papers are divided into sections concerning the hydration of: ions, nonionic substances, biological and macromolecular substances, surfactants as well as a section containing methods, models and theo ries, which may stimulate investigations on hydrations.

There is no doubt about the importance of hydration in many areas of technology, biology, medicine, science, etc. During the last years many investigations have been carried out on problems of hydration and a large amount of experimental and theoretical data has been obtained from the application of different methods. The papers presented at the symposium Interactions of Water in Ionic and Nonionic Hydrates (Marburg/FRG, 2.-3.4.1987) are divided into sections concerning the hydration of: ions, nonionic substances, biological and macromolecular substances, and surfactants. There is also a section containing methods, models and theories, which may stimulate investigations on hydrations. The success of the meeting may be due to the very different fields of interest of the participants. Thus this volume is a snapshot of the course of research in the large area of hydration. It is hoped that not only readers who are active in the research of interactions of water but also those who are involved in another scientific field and have the impression that hydration may be of importance for the interpretation of their results, will profit from this book.

The first general texts on clay mineralogy and the practical applications of clay, written by R.E. Grim, were published some 40-50 years ago. Since then, a vast literature has accumulated but this information is scattered and not always accessible. The Handbook of Clay Science aims at assembling the scattered literature on the varied and diverse aspects that make up the discipline of clay science. The topics covered range from the fundamental structures (including textures) and properties of clays and clay minerals, through their environmental, health and industrial applications, to their analysis and characterization by modern instrumental techniques. Also included are the clay-microbe interaction, layered double hydroxides, zeolites, cement hydrates, genesis of clay minerals as well as the history and teaching of clay science. No modern book in the English language is available that is as comprehensive and wide-ranging in coverage as the Handbook of Clay Science.In providing a critical and up-to-date assessment of the accumulated information, this will serve as the first point of entry into the literature for both newcomers and graduate students, while for research scientists, university teachers, industrial chemists, and environmental engineers the book will become a standard reference text.* Presents contributions from 66 authors from 18 different countries who have come together to produce the most comprehensive modern handbook on clay science* Provides up-to-date concepts, properties, and reactivity of clays and clay minerals in a one-stop source of information* Covers classical and new environmental, industrial, and health applications of clays, as well as the instrumental techniques for clay mineral analysis* Combines geology, mineralogy, crystallography with physics, geotechnology, and soil mechanics together with inorganic, organic, physical, and colloid chemistry for a truly multidisciplinary approach

The study of intermolecular forces began over one hundred years ago in 1873 with the famous thesis of van der Waals. In recent decades, knowledge of this field has expanded due to intensive research into both its theoretical and the experimental aspects. This is particularly true for the type of very strong cohesive force stressed in 1920 by Latimer and Rodebush: the hydrogen bond, a phenomenon already outlined in 1912 by Moore and Winemill. Hydrogen bonds exert a profound influence on most of the physical and chemical properties of the materials in which they are formed. Not only do they govern viscosity and electrical conductivity, they also intervene in the chemical reaction path which determines the kinetics of chemical processes. The properties of chemical substances depend to a large extent on intermolecular forces. In spite of this fundamental fact, too little attention is given to these properties both in research and in university teaching. For instance, in the field of pharmaceutical research, about 13000 compounds need to be studied in order to find a single new product that can be successfully marketed. The recognition of the need to optimize industrial research efficiency has led to a growing interest in promoting the study of inter molecular forces. Rising salary costs in industry have encou raged an interest in theoretical ideas which will lead to tailor made materials.

A unified overview of the dynamical properties of water and its unique and diverse role in biological and chemical processes.

vi the information collected and discussed in this volume may help toward the achievement of such an objective. I should like to express my debt of gratitude to the authors who have contributed to this volume. Editing a work of this nature can strain long established personal relationships and I thank my various colleagues for bearing with me and responding (sooner or later) to one or several letters or telephone calls. My special thanks once again go to Mrs. Joyce Johnson, who bore the main brunt of this seemingly endless correspondence and without whose help the editorial and referencing work would have taken several years. F. FRANKS Biophysics Division Unilever Research Laboratory Colworth/ Welwyn Colworth House, Sharnbrook, Bedford January, 1973 Contents Contents of Volume 1 ............................. . . . . . .. . . .. xv Contents of Volume 3 ........................ '. . . . . . . . . . . . xvi . . . . Contents of Volume 4 . . . . . . . . . . . . . . . . . . . . . . . . .. . . . xvii . . . . . . . . . . . Chapter 1 The Solvent Properties of Water F. Franks 1. Water, the Universal Solvent-the Study of Aqueous Solutions 2. Aqueous Solutions of Nonelectrolytes ................. . 5 2.1. Apolar Solutes ................................. . 6 2.2. Polar Solutes .................................. . 19 2.3. Ionic Solutes Containing Alkyl Residues-"Apolar Electrolytes" ................................... . 38 3. Aqueous Solutions of Electrolytes .................... . 42 3.1. Single Ion Properties ............................ . 42 3.2. Ion-Water Interactions ......................... . 43 3.3. Interionic Effects ............................... . 47 4. Complex Aqueous Mixtures 48 Chapter 2 Water in Stoichiometric Hydrates M. Falk and O. Knop 1. Introduction. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55 . . . . . . . . . . . . . 2. Symmetry and Types of Environment of the H0 Molecule 2 in Crystals .......................................... 57 vii Contents viii 2.1. Site Symmetry. . . . . . . . . . . . . . . . . . . . . . . . . 57 . . . . . . . . . .

Encyclopedia of Food Chemistry, Three Volume Set is the ideal primer for food scientists, researchers, students and young professionals who want to acquaint themselves with food chemistry. Well-organized, clearly written, and abundantly referenced, the book provides a foundation for readers to understand the principles, concepts, and techniques used in food chemistry applications. Articles are written by international experts and cover a wide range of topics, including food chemistry, food components and their interactions, properties (flavor, aroma, texture) the structure of food, functional foods, processing, storage, nanoparticles for food use, antioxidants, the Maillard and Strecker reactions, process derived contaminants, and the detection of economically-motivated food adulteration. The encyclopedia will provide readers with an introduction to specific topics within the wider context of food chemistry, as well as helping them identify the links between the various sub-topics. Offers readers a comprehensive understanding of food chemistry and the various connections between the sub-topics Provides an authoritative introduction for non-specialists and readers from undergraduate levels and upwards Meticulously organized, with articles structured logically based on the various elements of food chemistry