Food physical chemistry is considered to be a branch of Food chemistry [1] [2] concerned with the study of both physical and chemical interactions in foods in terms of physical and chemical principles applied to food systems, as well as the applications of physical/chemical techniques and instrumentation for the study of foods.[3] [4] [5] [6] This field encompasses the "physiochemical principle...

To investigate the electromagnetic interaction of molecules inside the nanotubes, first, the structure of nanotubes B16N16 was optimized with hybrid density functional theory (B3LYP) using the EPR-II basis set, then Cu, Cu+, Cu++ were located in nanotube and we studied the total energy, band gap energy, electrical potential, changes of band gap energy in terms of total energy and dipole moment ...

In this chapter we apply the concepts of statistical thermodynamics to the calculation of chemically significant quantities. First, we establish the relations between thermodynamic functions and partition functions. Next, we show that the molecular partition function can be factorized into contributions from each mode of motion and establish the formulas for the partition functions for translat...

Physical organic chemistry – the study of the interplay between structure and reactivity in organic molecules – underpins organic chemistry, and we cannot imagine organic chemistry as a subject without knowledge of mechanism and reactivity. It is sometimes thought that the golden age of ‘physical organic chemistry’ was in the 20th century, when systematic information about mechanism first burst...