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Handbook of Natural Polymers, Volume 1 : Sources, Synthesis, and Characterization by M.S. Sreekala (editor), Lakshmipriya Ravindran (editor), Koichi Goda (editor), Sabu Thomas (editor) is a nonfiction available to read on EtoBox.
What is Handbook of Natural Polymers, Volume 1 : Sources, Synthesis, and Characterization about?
The Handbook of Natural Polymers: Sources, Synthesis, and Characterization is a comprehensive resource covering extraction and processing methods for polymers from natural sources, with an emphasis on the latest advances. The book begins by introducing the current state-of-the-art, challenges, and opportunities in natural polymers. This is followed by detailed coverage of extraction, synthesis, and characterization methods, organized by polymer type. Along with broad chapters discussing approaches to polysaccharide-based polymers, dedicated chapters offer in-depth information on nanocellulose, chitin and chitosan, gluten, alginate, natural rubber, gelatin, pectin, lignin, keratin, gutta percha, shellac, silk, wood, casein, albumin, collagen, hemicellulose, polyhydroxyalkanoates, zein, soya protein, and gum. The final chapters explore other key themes, including filler interactions and properties in natural polymer-based composites, biocompatibility and cytotoxicity, biodegradability, life cycle, and recycling. Throughout the book, information is supported by data, and guidance is offered regarding potential scale-up and industry factors. As part of a 3-volume handbook offering
Who reads Handbook of Natural Polymers, Volume 1 : Sources, Synthesis, and Characterization?
It is typically read by self-directed learners exploring a subject in depth.
Common subject areas: history, science, philosophy, social sciences.
- Author
- M.S. Sreekala (editor), Lakshmipriya Ravindran (editor), Koichi Goda (editor), Sabu Thomas (editor)
- Publisher
- Elsevier - Health Sciences Division
- Published
- 2023
- Language
- EN
- ISBN
- 9780323998536
- Category
- nonfiction
- Subjects
- Science, Chemistry, Engineering
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