- Presents a clear, quantitative explanation of the link between food, energy, and water
- Provides information not currently available in chemistry curricula or synthesized in existing resources
- Examines the challenges of the food-energy-water nexus from a chemistry perspective within a multi-disciplinary domain
- Includes the latest research on critical topics such as fracking, water use conflicts, and sustainability in food production cycles
Redaktion: Satinder Ahuja
Satinder Ahuja is a leading expert on water quality improvement. He earned his PhD in analytical chemistry from the University of the Sciences in Philadelphia. He worked for Novartis Corp. in various leadership positions for over 25 years and taught as an adjunct professor at Pace University for over 10 years. As president of Ahuja Consulting, he advises on water quality issues relating to chemicals and pharmaceuticals. A member of the executive committee of the Rivers of the World Foundation (ROW), Dr. Ahuja has organized numerous global symposia on improving water quality, including presentations for the American Chemical Society and UNESCO. Dr. Ahuja has published numerous papers and more than 25 books. His latest books are Contaminants in Our Water (ACS, 2020); Evaluating Water Quality to Prevent Future Disasters (Elsevier, 2019); Advances in Water Purification Techniques (Elsevier, 2019); and Chemistry and Water (Elsevier, 2017).
Examines the role of chemistry in the nexus of food, energy, and water – three areas that are inextricably linked and thus require an integrated approach to researching and problem solving across sectors
How will chemists of the future balance competing concerns of environmental stewardship and innovative, cost-effective product development? For chemists to accept the idea that environmental quality and economic prosperity can be intertwined, the concept of the food-energy-water nexus must first be integrated into underlying thought processes. Food, Energy and Water: The Chemistry Connection provides today´s scientists with the background information necessary to fully understand the inextricable link between food, energy and water and how this conceptual framework should form the basis for all contemporary research and development in chemistry in particular, and the sciences in general.
1. Overview
2. Mass Transport and Chemistry at the Air-Water Interface of Atmospheric Dispersoids
3. Water and energy nexus
4. Destroying pharmaceuticals in waste water with a minimum use of energy
5. Water management for hydraulic fracturing (fracking)
6. Water Management in the Area of Thermal in situ Oil Sands: Maximizing Recycle, Minimizing Waste
7. Water Scarcity: Global Challenges for Agriculture
8. Energy Resource Extraction and Water
9. Water availability and quality: Are we at the brink?
10. Foundations of water quality monitoring and assessment in United States
11. Impact of irrigation water on food
12. Edible Materials Defined As Neither Food Nor Drugs
13. Biochemical reactors for the removal of metals from mine-impacted water
14. Solar Photovoltaic Technologies
15. Biofuels
16. Water Recovery and Reuse
17. Impact of Coal Energy on Water
"...jam-packed with information and strategies to inform future water usage and guide us towards wiser choices...a book well worth dipping into...a worthy introduction to a range of complex, topical issues." --
Chemistry in Australia
How will chemists of the future balance competing concerns of environmental stewardship and innovative, cost-effective product development? For chemists to accept the idea that environmental quality and economic prosperity can be intertwined, the concept of the food-energy-water nexus must first be integrated into underlying thought processes. Food, Energy and Water: The Chemistry Connection provides today's scientists with the background information necessary to fully understand the inextricable link between food, energy and water and how this conceptual framework should form the basis for all contemporary research and development in chemistry in particular, and the sciences in general.
- Presents a clear, quantitative explanation of the link between food, energy, and water
- Provides information not currently available in chemistry curricula or synthesized in existing resources
- Examines the challenges of the food-energy-water nexus from a chemistry perspective within a multi-disciplinary domain
- Includes the latest research on critical topics such as fracking, water use conflicts, and sustainability in food production cycles
1. Overview
2. Mass Transport and Chemistry at the Air-Water Interface of Atmospheric Dispersoids
3. Water and energy nexus
4. Destroying pharmaceuticals in waste water with a minimum use of energy
5. Water management for hydraulic fracturing (fracking)
6. Water Management in the Area of Thermal in situ Oil Sands: Maximizing Recycle, Minimizing Waste
7. Water Scarcity: Global Challenges for Agriculture
8. Energy Resource Extraction and Water
9. Water availability and quality: Are we at the brink?
10. Foundations of water quality monitoring and assessment in United States
11. Impact of irrigation water on food
12. Edible Materials Defined As Neither Food Nor Drugs
13. Biochemical reactors for the removal of metals from mine-impacted water
14. Solar Photovoltaic Technologies
15. Biofuels
16. Water Recovery and Reuse
17. Impact of Coal Energy on Water
"...jam-packed with information and strategies to inform future water usage and guide us towards wiser choices.a book well worth dipping into...a worthy introduction to a range of complex, topical issues." --
Chemistry in Australia
Über den Autor
Satinder (Sut) Ahuja obtained his Ph.D. in analytical chemistry from the University of Sciences in Philadelphia. He worked for Novartis Corp. in various leadership positions for over 25 years while simultaneously teaching and guiding research as an adjunct professor at Pace University for over 10 years. As president of Ahuja Consulting, he advises on quality issues relating to chemicals/pharmaceuticals and water. Dr. Ahuja has written/edited over twelve books for Elsevier and published widely in the scientific literature. A member of the executive committee of Rivers of the World Foundation (ROW), Dr. Ahuja is an expert on improving water quality and has organized numerous global symposia and workshops on this topic (American Chemical Society, UNESCO, etc.) In 2014, he chaired a workshop in Delhi, India, on Sustainability and Water Quality for Global Innovation Initiatives of American Chemical Society.
Klappentext
How will chemists of the future balance competing concerns of environmental stewardship and innovative, cost-effective product development? For chemists to accept the idea that environmental quality and economic prosperity can be intertwined, the concept of the food-energy-water nexus must first be integrated into underlying thought processes. Food, Energy and Water: The Chemistry Connection provides today's scientists with the background information necessary to fully understand the inextricable link between food, energy and water and how this conceptual framework should form the basis for all contemporary research and development in chemistry in particular, and the sciences in general.
