Oxidation by molecular oxygen is one of the most practically important of all chemical processes. It is the basis of energy production in animals and, at the same time, a major cause of irreversible deterioration and ultimate death. Man uses oxygen positively in the production of energy by combustion, and many important industrial processes in the petrochemical industry are based on the controlled oxidation of hydrocarbons. At the same time, oxidation is the main cause of deterioration of foodstuffs and of many industrial polymers. It is of great practical importance that the mechanisms of oxidation and its prevention should be understood in order to utilize the reactions of oxygen more effectively but, equally important, to control the adverse effects of oxygen on man-made products and in biological systems. The three volumes of this work are directed towards these objectives. Although complementary to one another, the three volumes form a single whole and it is hoped that, by frequent cross-reference, readers will be enabled to utilize ideas and experience from other disciplines to enlighten their own. Volume III addresses our present understanding of how oxidation is involved both positively and negatively in life processes. This is a more recent and rapidly developing aspect of oxidation chemistry, and many of the concepts still have to be proved by rigorous scientific investigation. Nevertheless, the mechanistic principles developed as a result of studies in vitro over the years now provide the basis for understanding the complex oxidation chemistry of life processes and its control by biological antioxidants.
There are currently no reviews for this product. Be the first to review this product!