Ullmann's Food and Feed, 3 Volume Set E-Book

• Herausgeber: Wiley-VCH Verlag GmbH & Co. KGaA
• Kategorie: Fachliteratur
• Sprache: Englisch

Seitenzahl: 4209

Veröffentlichungsjahr: 2016

Beschreibung

A compilation of 58 carefully selected, topical articles from the Ullmann's Encyclopedia of Industrial Chemistry, this three-volume handbook provides a wealth of information on economically important basic foodstuffs, raw materials, additives, and processed foods, including a section on animal feed. It brings together the chemical and physical characteristics, production processes and production figures, main uses, toxicology and safety information in one single resource. More than 40 % of the content has been added or updated since publication of the 7th edition of the Encyclopedia in 2011 and is available here in print for the first time.
The result is a "best of Ullmann's", bringing the vast knowledge to the desks of professionals in the food and feed industries.

Leseprobe

Contents

Cover

Series Page

Title Page

Copyright

Preface

Symbols and Units

Conversion Factors

Abbreviations

Country Codes

Periodic Table of Elements

Volume 1

Part I: Introduction

Foods, 1. Survey

1. Introduction

2. History of Food Production and Preservation

3. Components and Their Reactions

4. Food Law

5. Documentation

References

Foods, 2. Food Technology

1. Introduction

2. Food Preservation by Dehydration

3. Food Preservation at Low Temperature

4. Food Preservation by Heating

5. Food Preservation by Ionizing Radiation

6. Other Food Preservation Methods

7. Nutrient Retention in Processed Foods

References

Foods, 3. Food Additives

1. Introduction

2. Food Law Requirements

3. Reasons for Using Additives

4. General Statements on Additives

5. Annex

References

Foods, 4. Food Packaging

1. Historical Aspects

2. Definitions

3. Economic Significance

4. Objectives

5. Properties of Packaging Materials

6. Types of Packaging Materials

7. Packaging Machines

8. Interaction between Packaging and Food

9. Packaging and the Environment

Abbreviations Used in This Article:

References

Feeds

1. Introduction

2. History

3. Composition of Feeds and Feed Analysis

4. Utilization of Feeds by Animals

5. Systems of Energy Evaluation of Feeds

6. Feed Characterization and Common Feeds

7. Feed Additives

8. Feed Hygiene and Feed Safety

9. Future Developments in the Field of Feed Science

10. Carryover of Feed Substances into Food of Animal Origin

References

Part II: Beverages

Beer

1. Introduction

2. Raw Materials

3. Production Technology

4. Properties and Quality

5. Analysis

6. Economic Importance

7. Physiology and Toxicology

References

Beverages, Nonalcoholic

1. Introduction

2. Mineral Water

3. Fruit and Vegetable Juice Products

4. Sweet Carbonated and Non-carbonated Beverages [106–108]

5. Economic Aspects

References

Coffee

1. Introduction [1–3]

2. History [4]

3. Green (Raw) Coffee

4. Decaffeination [19]

5. Roasting [37, 38]

6. Brewed and Instant (Soluble) Coffee

7. Composition [59]

8. Consumption and Physiology [106–108]

References

Coffee-Based Beverages

1. Overview

2. Raw Materials and Intermediate Products

3. Technological Aspects of Product Design

4. Reconstitution

5. Liquid Extracts and Canned Coffee Beverages

6. Economic Aspects

7. Product Adulteration

References

Milk and Dairy Products

1. Introduction

2. Historical Aspects [1,5]

3. Composition of Milk [2, 5, 8, 9, 11, 18]

4. Physical and Physicochemical Properties of Milk [7, 8, 47]

5. Microbiology of Milk [49–51, 143]

6. Nutritional Value of Milk [10, 11, 52, 53]

7. Dairy Technology

8. Fluid Milk

9. Milk Products

10. Quality Control

11. Legislation

12. Economic Aspects

13. Acknowledgement

References

Spirits

1. Introduction

2. Types of Spirit Drinks

3. Typical Production Processes

4. World Production Figures

5. Taxation

6. Legislation

7. Analysis

References

Tea

1. Introduction

2. History

3. Major Tea Producers

4. Growth and Manufacture

5. Tea Trade

6. Tea Market and Consumption

7. Tea and Health

References

Wine, 1. Introduction and Classification

1. Introduction

2. Wine Classifications, Types, and Labels

References

Wine, 2. Chemical and Physical Composition

1. Introduction

2. Extract

3. Physical Characteristics

4. Chemical Composition

References

Wine, 3. Grapes, Viticulture, and Fermentation

1. Grapes and Grape Varieties

2. Viticulture

3. Alcoholic Fermentation

4. Secondary Fermentations

5. Typicité and Style

6. Sensory Evaluation

7. Economic Aspects

8. Wine and Health (For toxicology of ethanol, see → Ethanol)

References

Volume 2

Part III: Bulk Food Component

Bread and Other Baked Products

1. Introduction

2. Wheat Types and their Uses

3. Wheat Breeding and Biotechnology

4. Milling of Wheat

5. Wheat Flour

6. Evaluation of Flours

7. Dough Formation

8. Role of Bread Ingredients [162]

9. Bread and Dough Making Processes

10. Gas Production and Retention

11. Molding and Proofing

12. Baking

13. Flavor of Baked Products

14. Glass Transition and its Role in Baking

15. Bread Varieties and Speciality Breads

16. Soft Wheat Products

17. Retention of Baked Product Quality

18. Trends in Baking

References

Cereal Products

1. Introduction

2. Food Extrusion Technology

3. Pasta

4. Modified Flours

5. Breakfast Cereals

6. Reconstituted and Fortified Cereal Grains, e.g., Rice Kernels

References

Cereals

1. Introduction

2. Production

3. Nutritional and Technological Properties

4. Standards in Grain Trade

5. Uses

6. Processing

7. Specific Properties and Use of Grains

8. Economic Aspects and Outlook

References

Cheese, Processed Cheese, and Whey

1. History of Cheese Making

2. Definition of Cheese

3. Classification of Cheese

4. Production

5. Analysis

6. Flavor Components

7. Processed Cheese

8. Whey

9. Economic Aspects

10. Nutritional Value of Cheese

References

Chocolate

1. Definitions

2. Historical

3. Raw Materials

4. Fermentation and Drying

5. Composition of the Fermented Cocoa Bean

6. Chocolate Production [4], [12]

7. Other Chocolate Processes

8. Packaging, Storage, Spoilage, Analysis

9. Economic Aspects

References

Confectionery

1. History

2. Raw Materials

3. Properties and Microbiology of Confectionery

4. Types of Confectionery

5. Processes and Machinery for Confectionery Production

6. Packaging, Storage, and Economic Aspects

References

Dairy Products, Imitation

1. Introduction

2. Definition of Imitation Milk

3. Ingredients

4. Manufacture

5. Products

6. Standards and Quality Control

7. Nutrition

8. Toxicology

9. Economic Aspects and Sustainability

References

Fats and Fatty Oils

1. Introduction

2. Composition

3. Physical Properties [11]

4. Chemical Properties

5. Manufacture and Processing

6. Refining

7. Fractionation

8. Hydrogenation [53, 54]

9. Interesterification

10. Environmental Aspects

11. Standards and Quality Control

12. Storage and Transportation [62]

13. Individual Vegetable Oils and Fats

14. Individual Animal Fats

15. Toxicology and Occupational Health

16. Abbreviations of Triacylglycerols

References

Fatty Acids

1. Introduction

2. Properties

3. Production of Natural Fatty Acids

4. Production of Synthetic Fatty Acids

5. Analysis

6. Storage and Transportation

7. Environmental Protection, Toxicology, and Occupational Health

8. Uses

References

Glucose and Glucose-Containing Syrups

1. Introduction and History

2. Properties of Glucose

3. Raw Materials

4. General Principles of Starch Hydrolysis

5. Production of Solid Glucose

6. Glucose – Fructose Syrups

7. Analysis

8. Legal Aspects

9. Storage and Transportation

10. Uses

11. Economic Aspects

12. Physiological Properties and Toxicology of Glucose

References

Ice Cream and Frozen Desserts

1. Introduction and Classification

2. Quality Specifications and Analyses

3. Mix Ingredients

4. Manufacture of Mix

5. Freezing Mix to Produce Ice Cream

6. Physical Structure and Properties

7. Storage and Transportation

8. Legal Aspects

9. Economic Aspects

References

Margarines

1. History of Margarine

2. Properties of Margarine

3. Composition

4. Processing

5. Specialty Margarines for Baking and Cooking, Shortenings, and Structured Oils

6. Packaging

7. Sustainability and Consumption Aspects

8. Acknowledgment

References

Meat and Meat Products

1. Definitions

2. History

3. Composition of Meat

4. Meat Production and Slaughtering

5. Fresh Meat Processing

6. Processing Techniques

7. Types of Meat Products

8. Manufacturing of Meat Products

9. Meat Species Identification

10. World Meat Production

11. Meat Grading

References

Proteins

1. Introduction

2. Plant Protein Products

3. Animal Proteins

4. Protein Hydrolysates and Derivatives

References

Sugar

1. Terms, Distinguishing Criteria, Uses, Nutritional Physiology

2. History [27]

3. Properties

4. Sucrochemistry, Chemical and Enzymatic Synthesis

5. Methods of Analysis

6. Sugar Beets: Cultivation, Harvesting, Preparation

7. Production of Juice (Extraction)

8. Juice Purification

9. Evaporation of Thin Juice

10. Production of Sugar from Thick Juice

11. Separation of Sugar from Massecuite

12. Preparation of Refined and White Sugar

13. Working Schemes of Various Sugar Factories [149, 159]

14. Ion-Exchange Processes in the Sugar Industry [160]

15. Production of Special Types of Sugar

16. Storage of White Sugar

17. Auxiliary Facilities in a Sugar Factory

18. Desugarization of Molasses

19. Sugar Yield, Energy Requirements, Processing Aids, Water, and Working Time

20. Cane Sugar

21. Sugar from other Plants

22. Quality Demands on Sugar and Side Products of Sugar Production

23. Economic Aspects

References

Vinegar

1. Introduction

2. Historical Outline

3. General Aspects of Acetic Acid Fermentation

4. Resources of Raw Materials

5. Production

6. Uses

7. Nutritional Aspects

8. Analysis

9. Storage and Transportation

10. Legal Aspects

11. Economic Aspects

12. Environmental Impact

References

Yeasts

Introduction [1]

2. The Yeast Cell

3. Food and Feed Yeast [2]

4. Yeast-Derived Products

References

Volume 3

Part IV: Food Additives

Citric Acid

1. Introduction

2. Physical Properties

3. Chemical Properties

4. Resources of Raw Materials

5. Production

6. Environmental Protection

7. Quality Specifications and Uses

8. Toxicology and Occupational Health

9. Economic Aspects

References

Cyclodextrins

1. History

2. Structure

3. Properties

4. Production [5]

5. Inclusion Complexes

6. Derivatives

7. Uses

8. Economic Aspects

9. Toxicology [21]

References

Flavors and Fragrances, 1. General Aspects

1. History

2. Definition

3. Physiology

4. Natural, Nature-Identical, and Artificial Products

5. Sensory Properties and Structure

6. Volatility

7. Threshold Concentration

8. Odor Description

9. Analytical Methods/Quality Control

10. Safety Evaluation and Legal Aspects

References

Flavors and Fragrances, 2. Aliphatic Compounds

1. Introduction

2. Aliphatic Compounds

3. Acyclic Terpenes

4. Cyclic Terpenes

5. Other Cycloaliphatic Compounds

References

Flavors and Fragrances, 3. Aromatic and Heterocyclic Compounds

1. Aromatic Compounds

2. Phenols and Phenol Derivatives

3. N and N,S Heterocycles

References

Flavors and Fragrances, 4. Natural Raw Materials

1. Introduction

2. Isolation of Natural Fragrance and Flavor Concentrates

3. Survey of Natural Raw Materials

Functional Foods

1. Introduction

2. Definitions and Categories of Functional Foods

3. Prebiotics, Probiotics, and Synbiotics

4. Functional Foods Containing Phytochemicals

5. Functional Foods with Modified Fatty Acid Profiles

6. Regulation of Functional Foods

7. Outlook

References

Gelatin

1. Introduction

2. Structure and Properties

3. Raw Materials and Production

4. Uses

5. Economic Aspects

References

Inulin

1. Introduction

2. Chemical Structure

3. Physical and Chemical Properties

4. Physiological Properties

5. Resources and Raw Materials

6. Production

7. Uses

8. Analysis

9. Legal Aspects

10. Economic Aspects and Trade Names

References

Lecithin

1. Introduction

2. Production

3. Commercial Grades of Lecithin

4. Physical Properties

5. Chemical Properties

6. Uses

7. Quality Specifications and Analysis

References

Monosodium Glutamate

1. Introduction

2. Properties

3. Production

4. Uses

5. Toxicology

6. Economic Aspects

References

Seasonings

1. Introduction

2. Uses

3. Resources and Raw Materials

4. Production

5. Storage and Transportation

6. Quality Specifications

7. Economic Aspects

References

Sweeteners

1. Introduction

2. Sensory Properties

3. Uses

4. General Toxicology and Physiology

5. Food Legislation

6. Substances Commonly Used as Sweeteners

7. Other Sweeteners

8. Substances Formerly Used as Sweeteners

References

Vitamins, 1. Introduction

1. Definition [1]

2. Substances with Vitamin-Like Character

3. History

4. Determination of Requirement

5. Application and Tolerance

6. Studies with Vitamins

7. Use of Vitamins in Food- and Feedstuffs

8. Antivitamins

9. Analysis of Vitamins

10. Production

References

Vitamins, 2. Vitamin A (Retinoids)

1. Introduction

2. Historical Aspects

3. Physical Properties

4. Chemical Properties

5. Occurrence

6. Biosynthesis

7. Production

8. Metabolism and Physiological Functions

9. Deficiency Symptoms and Requirements

10. Analysis and Standardization

11. Trade Names and Economic Aspects

12. Tolerance

References

Vitamins, 3. Vitamin D

1. Introduction

2. History

3. Structure and Nomenclature

4. Chemical and Physical Properties

5. Biosynthesis and Occurrence

6. Vitamin D Requirements

7. Pharmacological Effects and Uses

8. Synthesis

9. Assays for Vitamin D and Metabolites

10. Trade Names and Economic Aspects

References

Vitamins, 4. Vitamin E (Tocopherols, Tocotrienols)

1. Introduction

2. History

3. Physical Properties

4. Chemical Properties

5. Metabolism and Importance in the Organism

6. Deficiency, Requirement, and Application

7. Analysis and Standardization

8. Occurrence

9. Economic Aspects

10. Biosynthesis

11. Production

References

Vitamins, 5. Vitamin K

1. Introduction; History

2. Physical Properties

3. Chemical Properties [7]

4. Occurrence

5. Biosynthesis

6. Chemical Synthesis

7. Analysis

8. Metabolism

9. Importance for the Organism

10. Deficiency Symptoms

11. Requirement

12. Application

13. Tolerance

14. Trade Names and Economic Aspects

References

Vitamins, 6. B Vitamins

1. Vitamin B1 (Thiamin)

2. Riboflavin

3. Vitamin B6

4. Vitamin B12 (Cobalamins)

References

Vitamins, 7. Vitamin C (L-Ascorbic Acid)

1. Introduction

2. History [4]

3. Physical and Chemical Properties [5, 6]

4. Analysis [8, 9]

5. Occurrence and Sources of Vitamin C

6. Biosynthesis [10]

7. Manufacture of Vitamin C

8. Absorption and Metabolism

9. Medical Aspects of Vitamin C

10. Industrial Uses [12–14]

11. Economic Aspects

References

Vitamins, 8. Pantothenic Acid

1. Introduction

2. History

3. Physical and Chemical Properties

4. Occurrence

5. Biosynthesis

6. Production

7. Metabolism and Importance for the Organisms; Coenzyme A and its Precursors

8. Deficiency Symptoms, Requirement, and Application

9. Analysis

10. Economic Aspects

References

Vitamins, 9. Biotin

1. Introduction

2. History

3. Physical and Chemical Properties

4. Occurrence

5. Biosynthesis

6. Function as Prosthetic Group

7. Isolation and Production

8. Metabolism and Importance for the Organism

9. Deficiency Symptoms, Requirement, and Application

9.1. Symptoms and Therapy in Humans

9.2. Symptoms and Therapy in Animals

10. Biotin Analogs

11. Analysis and Standardization [2]

12. Uses and Economic Aspects

13. Tolerance and Environmental Protection

References

Vitamins, 10. Folic Acid

1. Introduction

2. Historical Notes

3. Properties

4. Content in Food and Bioavailability

5. Biosynthesis

6. Chemical Synthesis

7. Metabolism and Biochemical Functions

8. Nutritional Requirements and Medical Use

9. Analysis

10. Economic Aspects

References

Author Index

Subject Index

End User License Agreement

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Figure 11

Figure 1

Figure 2

Figure 3

Figure 4

Figure 1

Scheme 1

Scheme 2

Figure 1

Figure 1

Guide

Cover

Table of Contents

Begin Reading

Part 1

Chapter 1

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Ullmann's Food and Feed

Volume 1

Editor-in-Chief:

Dr. Barbara Elvers, Hamburg, Germany

All books published by Wiley-VCH are carefully produced. Nevertheless, authors, editors, and publisher do not warrant the information contained in these books, including this book, to be free of errors. Readers are advised to keep in mind that statements, data, illustrations, procedural details or other items may inadvertently be inaccurate.

Library of Congress Card No.:applied for

British Library Cataloguing-in-Publication DataA catalogue record for this book is available from the British Library.

Bibliographic information published by the Deutsche NationalbibliothekThe Deutsche Nationalbibliothek lists this publication in the Deutsche Nationalbibliografie; detailed bibliographic data are available on the Internet at <http://dnb.d-nb.de>.

© 2017 Wiley-VCH Verlag GmbH & Co. KGaA, Boschstr. 12, 69469 Weinheim, Germany

All rights reserved (including those of translation into other languages). No part of this book may be reproduced in any form – by photoprinting, microfilm, or any other means – nor transmitted or translated into a machine language without written permission from the publishers. Registered names, trademarks, etc. used in this book, even when not specifically marked as such, are not to be considered unprotected by law.

Print ISBN: 978-3-527-33990-7ePDF ISBN: 978-3-527-69550-8ePub ISBN: 978-3-527-69552-2Mobi ISBN: 978-3-527-69551-5

Preface

This handbook features selected articles from the 7th edition of ULLMANN'S Encyclopedia of Industrial Chemistry, including newly written articles that have not been published in a printed edition before.

True to the tradition of the ULLMANN'S Encyclopedia, food and feed are addressed from an industrial perspective, including production figures, quality standards and patent protection issues where appropriate. Safety and environmental aspects which are a key concern for modern process industries are likewise considered.

More content on related topics can be found in the complete edition of the ULLMANN'S Encyclopedia.

About ULLMANN'S

ULLMANN'S Encyclopedia is the world's largest reference in applied chemistry, industrial chemistry, and chemical engineering. In its current edition, the Encyclopedia contains more than 30,000 pages, 15,000 tables, 25,000 figures, and innumerable literature sources and cross-references, offering a wealth of comprehensive and well-structured information on all facets of industrial chemistry.

1,100 major articles cover the following main areas:

Agrochemicals

Analytical Techniques

Biochemistry and Biotechnology

Chemical Reactions

Dyes and Pigments

Energy

Environmental Protection and Industrial Safety

Fat, Oil, Food and Feed, Cosmetics

Inorganic Chemicals

Materials

Metals and Alloys

Organic Chemicals

Pharmaceuticals

Polymers and Plastics

Processes and Process Engineering

Renewable Resources

Special Topics

First published in 1914 by Professor Fritz Ullmann in Berlin, the Enzyklopädie der Technischen Chemie (as the German title read) quickly became the standard reference work in industrial chemistry. Generations of chemists have since relied on ULLMANN'S as their prime reference source. Three further German editions followed in 1928 – 1932, 1951 – 1970, and in 1972 – 1984. From 1985 to 1996, the 5th edition of ULLMANN'S Encyclopedia of Industrial Chemistry was the first edition to be published in English rather than German language. So far, two more complete English editions have been published in print; the 6th edition of 40 volumes in 2002, and the 7th edition in 2011, again comprising 40 volumes. In addition, a number of smaller topic-oriented editions have been published.

Since 1997, ULLMANN'S Encyclopedia of Industrial Chemistry has also been available in electronic format, first in a CD-ROM edition and, since 2000, in an enhanced online edition. Both electronic editions feature powerful search and navigation functions as well as regular content updates.

Symbols and Units

Symbols and units agree with SI standards (for conversion factors see page XI). The following list gives the most important symbols used in the encyclopedia. Articles with many specific units and symbols have a similar list before the references.

Symbol

Unit

Physical Quantity

a

B

activity of substance B

A

r

relative atomic mass (atomic weight)

A

m

2

area

c

B

mol/m

3

, mol/L (M)

concentration of substance B

C

C/V

electric capacity

c

p

,

c

v

J kg

−1

K

−1

specific heat capacity

d

cm, m

diameter

d

relative density (ϱ/ϱwater)

D

m

2

/s

diffusion coefficient

D

Gy (=J/kg)

absorbed dose

e

C

elementary charge

E

J

energy

E

V/m

electric field strength

E

V

electromotive force

E

A

J

activation energy

f

activity coefficient

F

C/mol

Faraday constant

F

N

force

g

m/s

2

acceleration due to gravity

G

J

Gibbs free energy

h

m

height

ℏ

W·s

2

Planck constant

H

J

enthalpy

I

A

electric current

I

cd

luminous intensity

k

(variable)

rate constant of a chemical reaction

k

J/K

Boltzmann constant

K

(variable)

equilibrium constant

l

m

length

m

g, kg, t

mass

M

r

relative molecular mass (molecular weight)

refractive index (sodium d‐line, 20 °C)

n

mol

amount of substance

N

A

mol

−1

Avogadro constant (6.023 × 10

23

mol

−1

)

P

Pa, bar

*

pressure

Q

J

quantity of heat

r

m

radius

R

JK

−1

mol

−1

gas constant

R

Ω

electric resistance

S

J/K

entropy

t

s, min, h, d, month, a

time

t

°C

temperature

T

K

absolute temperature

u

m/s

velocity

U

V

electric potential

U

J

internal energy

V

m

3

, L, mL, µL

volume

w

mass fraction

W

J

work

x

B

mole fraction of substance B

Z

proton number, atomic number

α

cubic expansion coefficient

α

Wm

−2

K

−1

heat‐transfer coefficient (heat‐transfer number)

α

degree of dissociation of electrolyte

[α]

10

−2

deg cm

2

g

−1

specific rotation

η

Pa·s

dynamic viscosity

θ

°C

temperature

ϰ

c

p

/

c

v

λ

Wm

−1

K

−1

thermal conductivity

λ

nm, m

wavelength

µ

chemical potential

ν

Hz, s

−1

frequency

ν

m

2

/s

kinematic viscosity (η/ϱ)

π

Pa

osmotic pressure

ϱ

g/cm

3

density

σ

N/m

surface tension

τ

Pa (N/m

2

)

shear stress

φ

volume fraction

χ

Pa

−1

(m

2

/N)

compressibility

*

The official unit of pressure is the pascal (Pa).

Conversion Factors

SI unit

Non-SI unit

From SI to non-SI multiply by

Mass

kg

pound (avoirdupois)

2.205

kg

ton (long)

9.842×10

−4

kg

ton (short)

1.102×10

−3

Volume

m

3

cubic inch

6.102×10

4

m

3

cubic foot

35.315

m

3

gallon (U.S., liquid)

2.642×10

2

m

3

gallon (Imperial)

2.200×10

2

Temperature

°C

°F

°C×l.8+32

Force

N

dyne

1.0×10

5

Energy, Work

J

Btu (int.)

9.480×10

−4

J

cal (int.)

2.389×10

−1

J

eV

6.242×10

18

J

erg

1.0×10

7

J

kW.h

2.778×10

−7

J

kp.m

1.020×10

−1

Pressure

MPa

at

10.20

MPa

atm

9.869

MPa

bar

10

kPa

mbar

10

kPa

mm Hg

7.502

kPa

psi

0.145

kPa

torr

7.502

Powers of Ten

E (exa)

10

18

d (deci)

10

−1

P (peta)

10

15

c (centi)

10

−2

T (tera)

10

12

m (milli)

10

−3

G (giga)

10

9

µ (micro)

10

−6

M (mega)

10

6

n (nano)

10

−9

k (kilo)

10

3

p (pico)

10

−12

h (hecto)

10

2

f (femto)

10

−15

da (deca)

10

a (atto)

10

−18

Abbreviations

The following is a list of the abbreviations used in the text. Common terms, the names of publications and institutions, and legal agreements are included along with their full identities. Other abbreviations will be defined wherever they first occur in an article. For further abbreviations, see page IX, Symbols and Units; page XVII, Frequently Cited Companies (Abbreviations), and page XVIII, Country Codes in patent references. The names of periodical publications are abbreviated exactly as done by Chemical Abstracts Service.

abs.

absolute

a.c.

alternating current

ACGIH

American Conference of Governmental Industrial Hygienists

ACS

American Chemical Society

ADI

acceptable daily intake

ADN

accord européen relatif au transport international des marchandises dangereuses par voie de navigation interieure (European agreement concerning the international transportation of dangerous goods by inland waterways)

ADNR

ADN par le Rhin (regulation concerning the transportation of dangerous goods on the Rhine and all national waterways of the countries concerned)

ADP

adenosine 5′-diphosphate

ADR

accord européen relatif au transport international des marchandises dangereuses par route (European agreement concerning the international transportation of dangerous goods by road)

AEC

Atomic Energy Commission (United States)

a.i.

active ingredient

AIChE

American Institute of Chemical Engineers

AIME

American Institute of Mining, Metallurgical, and Petroleum Engineers

ANSI

American National Standards Institute

AMP

adenosine 5′-monophosphate

APhA

American Pharmaceutical Association

API

American Petroleum Institute

ASTM

American Society for Testing and Materials

ATP

adenosine 5′-triphosphate

BAM

Bundesanstalt für Materialprüfung (Federal Republic of Germany)

BAT

Biologischer Arbeitsstofftoleranzwert (biological tolerance value for a working material, established by MAK Commission, see MAK)

Beilstein

Beilstein's Handbook of Organic Chemistry, Springer, Berlin – Heidelberg – New York

BET

Brunauer – Emmett – Teller

BGA

Bundesgesundheitsamt (Federal Republic of Germany)

BGB1.

Bundesgesetzblatt (Federal Republic of Germany)

BIOS

British Intelligence Objectives Subcommittee Report (see also FIAT)

BOD

biological oxygen demand

bp

boiling point

B.P.

British Pharmacopeia

BS

British Standard

ca.

circa

calcd.

calculated

CAS

Chemical Abstracts Service

cat.

catalyst, catalyzed

CEN

Comité Européen de Normalisation

cf.

compare

CFR

Code of Federal Regulations (United States)

cfu

colony forming units

Chap.

chapter

ChemG

Chemikaliengesetz (Federal Republic of Germany)

C.I.

Colour Index

CIOS

Combined Intelligence Objectives Subcommitee Report (see also FIAT)

CLP

Classification, Labelling and Packaging

CNS

central nervous system

Co.

Company

COD

chemical oxygen demand

conc.

concentrated

const.

constant

Corp.

Corporation

crit.

critical

CSA

Chemical Safety Assessment according to REACH

CSR

Chemical Safety Report according to REACH

CTFA

The Cosmetic, Toiletry and Fragrance Association (United States)

DAB

Deutsches Arzneibuch, Deutscher Apotheker-Verlag, Stuttgart

d.c.

direct current

decomp.

decompose, decomposition

DFG

Deutsche Forschungsgemeinschaft (German Science Foundation)

dil.

dilute, diluted

DIN

Deutsche Industrienorm (Federal Republic of Germany)

DMF

dimethylformamide

DNA

deoxyribonucleic acid

DOE

Department of Energy (United States)

DOT

Department of Transportation – Materials Transportation Bureau (United States)

DTA

differential thermal analysis

EC

effective concentration

EC

European Community

ed.

editor, edition, edited

e.g.

for example

emf

electromotive force

EmS

Emergency Schedule

EN

European Standard (European Community)

EPA

Environmental Protection Agency (United States)

EPR

electron paramagnetic resonance

Eq.

equation

ESCA

electron spectroscopy for chemical analysis

esp.

especially

ESR

electron spin resonance

Et