From Classical to Modern Chemistry: RSC Food Analysis Monographs

Most chemists today have either taken part in, or been affected by, the chemical revolution that has taken place over the course of the last century. Developments in instrumentation have changed not just what chemists do, but also how they think about chemistry. New and exciting areas of previously inaccessible research have been opened up as a direct result of this revolution. This is the first book to examine this instrumental revolution and goes on to assess the impact on chemical practice in areas ranging from organic chemistry and biochemistry to environmental analysis and process control, thus demonstrating how fundamental and extensive are the changes that have occurred. With contributions from internationally recognised specialists, this lavishly illustrated book provides a focal point for any historian of chemistry or chemist with an interest in this fascinating topic. This book is published in association with the Science Museum, London, UK and the Chemical Heritage Foundation, Philadelphia.