For full-year general chemistry courses taken by biology, premedical, science, and engineering majors. McMurry/Fay's Chemistry focuses on visualizing and thinking to achieve try understanding.

Well written descriptions; and well thought-out examples are given when needed. I have both volumes and they have been a great resource to me while developing Modelling Software. Multiple Author’s contributions have resulted in a little overlapping, but there was one benefit to this
- seeing adapted forms of the same formula.

I also like the book: “The Cambridge Handbook of Physics Formulas (230 pages)” which is 40 years newer. But have found myself referring this two-volume-set the most recently (totaling 741 pages) because: more fields & cross-fields are covered, great examples, smaller hand-held size, jammed packed prerequisite math formulas & data (153 pages) in first four chapters including: Pre/Post Calculus, Fourier Series, Green Function, Vectors, Tensors, etc. (good brush up - been out of college few years) Also locating a particular formula is quick because of the Large Detailed Split-page Contents at beginning of both volumes (20 pages each) and also helpful - chapter names are printed on both covers.

Chemistry is the scientific study of interaction of chemical substances that are constituted of atoms or the subatomic components that make up atoms: protons, electrons and neutrons. Atoms combine to produce molecules or crystals. Chemistry is often called "the central science" because it connects the other natural sciences, such as astronomy, physics, material science, biology, and geology.
The genesis of chemistry can be traced to certain practices, known as alchemy, which had been practiced for several millennia in various parts of the world, particularly the middle east.

The transformations that are studied in chemistry are a result of interaction either between different chemical substances or between matter and energy. Traditional chemistry involves study of interactions between substances in a chemistry laboratory using various forms of laboratory glassware.

Energy and entropy considerations are invariably important in almost all chemical studies. Chemical substances are classified in terms of their structure, phase as well as their chemical compositions. They can be analysed using the tools of chemical analysis, e.g. spectroscopy and chromatography.

Expert systems allow scientists to access, manage, and apply data and specialized knowledge from various disciplines to their own research. Expert Systems in Chemistry Research explains the general scientific basis and computational principles behind expert systems and demonstrates how they can improve the efficiency of scientific workflows and support decision-making processes. Focused initially on clarifying the fundamental concepts, limits, and drawbacks of using computer software to approach human decision making, the author also underscores the importance of putting theory into practice. The book highlights current capabilities for planning and monitoring experiments, scientific data management and interpretation, chemical characterization, problem solving, and methods for encoding chemical data. It also examines the challenges as well as requirements, strategies, and considerations for implementing expert systems effectively in an existing laboratory software environment. Expert Systems in Chemistry Research covers various artificial intelligence technologies used to support expert systems, including nonlinear statistics, wavelet transforms, artificial neural networks, genetic algorithms, and fuzzy logic. This definitive text provides researchers, scientists, and engineers with a cornerstone resource for developing new applications in chemoinformatics, systems design, and other emerging fields.

The market for carbonated beverages has grown dramatically over recent years in most countries, and this growth has required changes in the way factories are run. Like other food products, soft drinks are required to be produced under stringent hygiene conditions. Filling technology has progressed rapidly to meet the needs of manufacturers and consumers alike. Packaging choices have changed and there have been improvements in closure design.

This book provides an overview of carbonated soft drinks production in the early part of the twenty first century, presenting the latest information on carbonation and filling methods. There are also chapters on bottle design, can making, general packaging considerations, production and distribution. A final chapter deals with quality assurance, and environmental and legislative issues. Detailed references provide opportunity for further reading in more specialised areas. The book is aimed at graduates in food science, chemistry, microbiology and engineering who are considering a career in the soft drinks industry, as well as technical staff already employed within the industry and associated suppliers.