Introduces the physical properties of salts and describes how they are made and what they are used for.

Thermodynamic and Transport Properties of Organic Salts is concerned with the thermodynamic and transport properties of organic salts, namely, pure salts, mixtures, and solutions. The transport properties of pure molten salts and binary mixtures of molten salts with organic ions are given, along with the transport properties of organic salts in aqueous solutions. This book is divided into three sections and opens with a discussion on the statistical treatment and of computer simulation methods for molten salts as well as their results for pressure-volume-temperature (PVT) data. The PVT data for organic molten salts determined experimentally are considered, and the thermal properties as well as the melting mechanism of pure salts are described. A method by which PVT data at high pressure can be estimated from those at low pressure with sufficiently high accuracy is also outlined. The next section deals with salt mixtures, their phase diagrams, and their transport properties. The final section looks at the transport properties of organic salts in aqueous solutions; thermodynamic quantities of micelle formation; and formation of lyotropic liquid crystals by organic salts. Two appendixes showing the structure of the pure solids and the use of the melts in electrochemical studies are included. This monograph will be a useful resource for organic chemists.

This comprehensive up-to-date guide and information source is an instructive companion for all scientists involved in research and development of drugs and, in particular, of pharmaceutical dosage forms. The editors have taken care to address every conceivable aspect of the preparation of pharmaceutical salts and present the necessary theoretical foundations as well as a wealth of detailed practical experience in the choice of pharmaceutically active salts. Altogether, the contributions reflect the multidisciplinary nature of the science involved in selection of suitable salt forms for new drug products.

Budding scientists will grasp this tough concept through informative and easy-to-understand explanations.This title, and all of the other books in this series, will build the confidence of even the most reluctant readers.

Over the last decades, amino acids have been found to be of importance in many fields of science. Apart from their biological function, this family of organic compounds has been employed in the synthesis of a vast variety of salts, with impact on areas such as materials science, pharmaceutical or physical research. This covers a wide range, from the discovery of important ferroelectrics or non-linear optical materials to nutrients, flavor enhancers or drugs. This book describes amino acids and their salts with cations, anions and inorganic compounds from a chemical, physical and crystallographical point of view. Additional data on structural properties, crystal growth and the relation of structure and physical properties of amino acid salts is discussed.

Reducing the intake of sodium is an important public health goal for Americans. Since the 1970s, an array of public health interventions and national dietary guidelines has sought to reduce sodium intake. However, the U.S. population still consumes more sodium than is recommended, placing individuals at risk for diseases related to elevated blood pressure. Strategies to Reduce Sodium Intake in the United States evaluates and makes recommendations about strategies that could be implemented to reduce dietary sodium intake to levels recommended by the Dietary Guidelines for Americans. The book reviews past and ongoing efforts to reduce the sodium content of the food supply and to motivate consumers to change behavior. Based on past lessons learned, the book makes recommendations for future initiatives. It is an excellent resource for federal and state public health officials, the processed food and food service industries, health care professionals, consumer advocacy groups, and academic researchers.