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Food, Energy, and Water The Chemistry Connection

Langue : Anglais

Coordonnateur : Ahuja Satinder

Couverture de l’ouvrage Food, Energy, and Water

How will chemists of the future balance competing concerns of environmental stewardship and innovative, cost-effective product development? For chemists to accept the idea that environmental quality and economic prosperity can be intertwined, the concept of the food-energy-water nexus must first be integrated into underlying thought processes. Food, Energy and Water: The Chemistry Connection provides today?s scientists with the background information necessary to fully understand the inextricable link between food, energy and water and how this conceptual framework should form the basis for all contemporary research and development in chemistry in particular, and the sciences in general.

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

Chemists/chemical engineers, environmental, food and marine scientists, graduate students in these areas

Satinder Ahuja is a leading expert on water quality improvement. He earned his PhD in analytical chemistry from the University of the Sciences in Philadelphia. He worked for Novartis Corp. in various leadership positions for over 25 years and taught as an adjunct professor at Pace University for over 10 years. As president of Ahuja Consulting, he advises on water quality issues relating to chemicals and pharmaceuticals. A member of the executive committee of the Rivers of the World Foundation (ROW), Dr. Ahuja has organized numerous global symposia on improving water quality, including presentations for the American Chemical Society and UNESCO. Dr. Ahuja has published numerous papers and more than 25 books. His latest books are Contaminants in Our Water (ACS, 2020); Evaluating Water Quality to Prevent Future Disasters (Elsevier, 2019); Advances in Water Purification Techniques (Elsevier, 2019); and Chemistry and Water (Elsevier, 2017).
  • Presents a clear, quantitative explanation of the link between food, energy, and water
  • Provides information not currently available in chemistry curricula or synthesized in existing resources
  • Examines the challenges of the food-energy-water nexus from a chemistry perspective within a multi-disciplinary domain
  • Includes the latest research on critical topics such as fracking, water use conflicts, and sustainability in food production cycles

Date de parution :

Ouvrage de 478 p.

19x23.3 cm

Disponible chez l'éditeur (délai d'approvisionnement : 14 jours).

120,27 €

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