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Electron correlations in molecules and solids
Radiat. Phys. Chem. Vol. 48, No. 4, pp. 529-532, 1996 Copyright © 1996 Elsevier Science Ltd Printed in Great Britain. All rights reserved 0969-806X/96 $15.00+ 0.00
Pergamon
BOOK REVIEWS Safety of Irradiated Foods---by J. F. Diehl, 2nd edn. Marcel Dekker, New York-Basel-Hong Kong. The first edition of Safety of lrradiated Foods (1990) cleared up exaggerations, misunderstandings, and muddled terminology in order to give a factual and balanced analysis of this controversial technology. For the second edition the author made every possible effort to supplement the already comprehensive information on wholesomeness issues ineluding toxicology, microbiology and nutritional aspects by the latest results from experimental studies not yet even published in the open literature. Consequently, this book is a must for everyone interested in processing food by ionizing radiation. The author, Honorary Professor at Karlsruhe University, Germany and until his recent retirement Director of the Federal Research Centre for Nutrition at Karlsrube and formerly Director of the renowned Institute of Radiation Technology of Food at the then Federal Research Centre for Food Preservation, is one of the few experts in the field of food irradiation who has contributed and participated in all fields of this technology from the beginning until today, making him an outstanding authority. The book untangles conflicting claims asserted both by proponents and opponents in easy-to-understand terms yet without intolerable simplifications. Thus, the text is meaningful also for experts and the comprehensive lists of references are an ideal starting point for one's own work.
Furthermore, the book considers practical aspects of the technology including regulation, official control and consumer acceptance, it discusses new developments in the analytical identification of food suspected being irradiated, it explains the basics of radiation technology and covers complex issues in chemistry, physics, biology, microbiology and toxicology. The introductory chapter How It All Began unveils the myths and mist around that topic, and the closing chapter Consumer Attitudes reports on consumer experiences with irradiated food as well as on activities of vocal consumer groups including a list with answers to the most frequently voiced concerns about irradiated food. In his Outlook the author states that even under optimistic conditions one could only expect a small portion of the food on the market be irradiated. However, this is still a quantity large enough to be of considerable economic interest. Furthermore, this technology promises to solve certain problems of food hygiene and quarantine which cannot be satisfactorily solved in any other way. Entitled safety this book is a comprehensive and concise compendium on food irradiation in general.
Bundesforschungsanstalt fiir Erniihrung Engesserstrasse 20 D- 76131 Karlsruhe Germany
Electron Correlations in Molecules and Sofids---by Peter Fulda. Third enlarged edition. Springer Series in Solid-State Sciences, Springer, Berlin, 1995. 480 pages + XIV; 172 figs. ISBN 3-540-59364-0. Softcover DM 78.00.
D. A. E. Ehlermann
chapter deals with metallic systems where the individual electron is surrounded by a screening cloud of other electrons. Another chapter deals with the transition metals; further chapters discuss such subjects as strongly correlated electrons, as with a pair of electrons distributed over two orbitals; ground state and excited states and magnetic impurities; quasiparticles and their interaction with photons; and finally many aspects of superconductivity. This volume represents a most extensive collection of advanced information but may be considered as suitable primarily to the full-time expert in the field. One would like to see a more elementary description of the same subject, more readable to others, which would present the main conclusions of these advanced studies in a more accessible form. This might encourage a wider reading and understanding of the main aspects of the subject for comprehension by those whose experience and time is devoted primarily to very different aspects. It might also help to encourage greater interrelations between such diverse subjects which are regrettably drawing apart by the present increasing specialization. As it stands this compilation is unlikely to achieve this wider understanding. I would certainly welcome a more introductory volume written to appeal to those with different forms of expertise.
There has been an increasing difference in interests and outlook between radiation chemistry and radiation physics, and this is shown, for example, in the use of different quantum mechanical models for their interpretation; more particle interactions for the chemistry, with the formation of highly localized radicals and ionic species in interpreting the chemical reactions; and the extensive wave model so often required in the interpretation of many physical aspects. It is the intention of the author to discuss aspects and bring them closer together. The first part of this volume (150 pages) deals with the methods and techniques and is primarily an expos6 of the theoretical and mathematical aspects of relevant quantum theory; thus it deals with the independent electron model, including the homogeneous electron gas, and the shortcomings of this approximation; quantum-chemical approach, ground state and perturbations; excited states and finite temperature considerations. The second part of some 270 pages is more concerned with applications of these theories and presents such subjects as electron correlations in atoms and molecules, including hydrocarbon molecules, and correlation in different bonds including single, double, triple and aromatic bonds and also in polymers. Another chapter discusses electron correlations in semiconductors and insulators while a third
Silverspring, Eagle Lane Watchfield Swindon Wihshire SN6 8TF England 529
A. Charlesby
Pergamon
BOOK REVIEWS Safety of Irradiated Foods---by J. F. Diehl, 2nd edn. Marcel Dekker, New York-Basel-Hong Kong. The first edition of Safety of lrradiated Foods (1990) cleared up exaggerations, misunderstandings, and muddled terminology in order to give a factual and balanced analysis of this controversial technology. For the second edition the author made every possible effort to supplement the already comprehensive information on wholesomeness issues ineluding toxicology, microbiology and nutritional aspects by the latest results from experimental studies not yet even published in the open literature. Consequently, this book is a must for everyone interested in processing food by ionizing radiation. The author, Honorary Professor at Karlsruhe University, Germany and until his recent retirement Director of the Federal Research Centre for Nutrition at Karlsrube and formerly Director of the renowned Institute of Radiation Technology of Food at the then Federal Research Centre for Food Preservation, is one of the few experts in the field of food irradiation who has contributed and participated in all fields of this technology from the beginning until today, making him an outstanding authority. The book untangles conflicting claims asserted both by proponents and opponents in easy-to-understand terms yet without intolerable simplifications. Thus, the text is meaningful also for experts and the comprehensive lists of references are an ideal starting point for one's own work.
Furthermore, the book considers practical aspects of the technology including regulation, official control and consumer acceptance, it discusses new developments in the analytical identification of food suspected being irradiated, it explains the basics of radiation technology and covers complex issues in chemistry, physics, biology, microbiology and toxicology. The introductory chapter How It All Began unveils the myths and mist around that topic, and the closing chapter Consumer Attitudes reports on consumer experiences with irradiated food as well as on activities of vocal consumer groups including a list with answers to the most frequently voiced concerns about irradiated food. In his Outlook the author states that even under optimistic conditions one could only expect a small portion of the food on the market be irradiated. However, this is still a quantity large enough to be of considerable economic interest. Furthermore, this technology promises to solve certain problems of food hygiene and quarantine which cannot be satisfactorily solved in any other way. Entitled safety this book is a comprehensive and concise compendium on food irradiation in general.
Bundesforschungsanstalt fiir Erniihrung Engesserstrasse 20 D- 76131 Karlsruhe Germany
Electron Correlations in Molecules and Sofids---by Peter Fulda. Third enlarged edition. Springer Series in Solid-State Sciences, Springer, Berlin, 1995. 480 pages + XIV; 172 figs. ISBN 3-540-59364-0. Softcover DM 78.00.
D. A. E. Ehlermann
chapter deals with metallic systems where the individual electron is surrounded by a screening cloud of other electrons. Another chapter deals with the transition metals; further chapters discuss such subjects as strongly correlated electrons, as with a pair of electrons distributed over two orbitals; ground state and excited states and magnetic impurities; quasiparticles and their interaction with photons; and finally many aspects of superconductivity. This volume represents a most extensive collection of advanced information but may be considered as suitable primarily to the full-time expert in the field. One would like to see a more elementary description of the same subject, more readable to others, which would present the main conclusions of these advanced studies in a more accessible form. This might encourage a wider reading and understanding of the main aspects of the subject for comprehension by those whose experience and time is devoted primarily to very different aspects. It might also help to encourage greater interrelations between such diverse subjects which are regrettably drawing apart by the present increasing specialization. As it stands this compilation is unlikely to achieve this wider understanding. I would certainly welcome a more introductory volume written to appeal to those with different forms of expertise.
There has been an increasing difference in interests and outlook between radiation chemistry and radiation physics, and this is shown, for example, in the use of different quantum mechanical models for their interpretation; more particle interactions for the chemistry, with the formation of highly localized radicals and ionic species in interpreting the chemical reactions; and the extensive wave model so often required in the interpretation of many physical aspects. It is the intention of the author to discuss aspects and bring them closer together. The first part of this volume (150 pages) deals with the methods and techniques and is primarily an expos6 of the theoretical and mathematical aspects of relevant quantum theory; thus it deals with the independent electron model, including the homogeneous electron gas, and the shortcomings of this approximation; quantum-chemical approach, ground state and perturbations; excited states and finite temperature considerations. The second part of some 270 pages is more concerned with applications of these theories and presents such subjects as electron correlations in atoms and molecules, including hydrocarbon molecules, and correlation in different bonds including single, double, triple and aromatic bonds and also in polymers. Another chapter discusses electron correlations in semiconductors and insulators while a third
Silverspring, Eagle Lane Watchfield Swindon Wihshire SN6 8TF England 529
A. Charlesby