Taste material selection based

We understand very well that any book inavoidably reflects authors interests and scientific taste this fact is, first of all, usually seen in the selection of material which in our case is very plentiful and diverse. For instance, Chapter 2 gives examples of different general approaches used in chemical kinetics (macroscopic, mesoscopic and microscopic) and numerous methods for solving particular problems. We focus here on the microscopic approach based on the concept of active particles (structure elements, reactants, defects) whose spatial redistribution arises due to their diffusion affected by... 

The book contains 171 problems based on published work in ph3 cal chemistry and chemical ph5 ics. The problems are grouped according to subjects. We have tried to cover each field in as representative a way as possible, but it has not always been possible for the number of problems to be determined solely by the importance of the subject owing to the considerable variation in the form of publication of results in different fields. For instance, sources of suitable material relating to electrol3d es are so numerous as to make selection embarrassing. In surface chemistry, on the contrary, the experimental results are usually presented in such an abbreviated form, in some cases only the conclusions being recorded, that it has proved extremely difficult even to construct a barely adequate number of problems. The selection of subject-matter inevitably reflects our own interests, tastes, and prejudices but we hope that we have avoided excessive parochialism. 

The selection of thermoplastic materials based on human response to how they taste is not something most of us think about. If anything, we select thermoplastic materials based on the specific requirement that they have no effect on taste. And while some people may make flippant comments about plastics and bad taste, this is mostly a social commentary and has nothing to do with gustation. 

---