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Food, Energy, and Water
The Chemistry Connection
Examines the role of chemistry in the nexus of food, energy, and water – three areas that are inextricably linked and thus require an integrated approach to researching and problem solving across sectors
Satinder Ahuja (Edited by)
9780128002117
Hardback, published 18 February 2015
478 pages
23.4 x 19 x 2.9 cm, 1.28 kg
"...jam-packed with information and strategies to inform future water usage and guide us towards wiser choices…a book well worth dipping into...a worthy introduction to a range of complex, topical issues." --Chemistry in Australia
Approx.470 pages
1. Overview 2. Mass Transport and Chemistry at the Air-Water Interface of Atmospheric Dispersoids 3. Water and energy nexus 4. Destroying pharmaceuticals in waste water with a minimum use of energy 5. Water management for hydraulic fracturing (fracking) 6. Water Management in the Area of Thermal in situ Oil Sands: Maximizing Recycle, Minimizing Waste 7. Water Scarcity: Global Challenges for Agriculture 8. Energy Resource Extraction and Water 9. Water availability and quality: Are we at the brink? 10. Foundations of water quality monitoring and assessment in United States 11. Impact of irrigation water on food 12. Edible Materials Defined As Neither Food Nor Drugs 13. Biochemical reactors for the removal of metals from mine-impacted water 14. Solar Photovoltaic Technologies 15. Biofuels 16. Water Recovery and Reuse 17. Impact of Coal Energy on Water
Subject Areas: Environmental science, engineering & technology [TQ], Food & beverage technology [TDCT], The environment [RN], Organic chemistry [PNN], Analytical chemistry [PNF]
