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"This book will review old and new methods to study emulsion stability and structure. Examples of emulsion-based foods include ice cream, yoghurt, and mayonnaise. Several techniques are used to study the physical behavior and structure of emulsions. More recently, other techniques, such as ultrasound profiling, microscopy, droplet size distribution, and measurement of surface concentration to characterize adsorbed protein at the interface, have also been employed. Some of these techniques, such as droplet size distribution, involve some form of dilution. However, dilution disrupts some structures that play an important role in stability. The ability to study the stability of food emulsions in their undiluted form may reveal subtle nuances about their stability. Diffusing wave spectroscopy (DWS), laser scanning confocal microscopy (LSCM), nuclear magnetic resonance (NMR), and Turbiscan are among the more powerful, non-perturbing techniques used to characterized emulsions. "

"This volume discusses the contributions of these organic chemists which include, the structural theory of organic chemistry, empirical rules for addition and elimination, reactions involving carbon nucleophiles, such as the aldol reaction and alcohol synthesis using organozinc nucleophiles, the discovery of sulfoxides and sulfonium salts, and a range of important redox reactions."

"The Mitsunobu reaction is very important reaction for the synthesis of ether from phenol and alcohol. The [7-methoxy-2-(4-methoxyphenyl)-1-benzofuran-5-yl]methanol (2) was synthesised from vanillin by using series of known reactions such as Mannich reaction, acetylation, hydrolysis, Wittig raction, hydrobation. This methanol benzofuran derivative (2) condensed with 4-fluorophenol by using DEAD in THF. The final product 5-[(4-fluorophenoxy)methyl]-7-methoxy-2-(4-methoxyphenyl)-1-benzofuran (3) was characterised by using IR, NMR and mass spectra and study their biological activity by molecular docking using molecular docking software Glide. The activity of ether (3) was compared to their amine analogue."