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DEPARTMENT OF CHEMISTRY
Author(s) -
Michael E. Foster,
Jonathan W. Brown,
Ryan W. Davis,
Jane Edgington,
Ryan A. Zarkesh,
Ramakrishnan Parthasarathi,
David W. Hoyt,
Eric D. Walter,
Amity Andersen,
Nancy M. Washton,
Andrew S. Lipton,
Mark D. Allendorf
Publication year - 1951
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.1951.tb02096.x
Subject(s) - citation , library science , information retrieval , computer science
Chemistry is the scientific study of the composition and properties of matter and the investigation of the laws that govern them. Classically, chemistry is divided into several subdisciplines. Organic chemistry deals primarily with carbon compounds; inorganic chemistry, with compounds of the other elements. Physical chemistry seeks to describe relationships between the chemical and physical properties of all substances. Analytical chemistry studies the analysis of the chemical composition of all substances. Biological chemistry pursues the chemistry of living organisms. At the borders of these subdisciplines are many hybrid areas of study: physical organic, organometallic, bioinorganic, and others. At the interface of chemistry with other sciences, several active fields are fueled by insights gained from two ways of thinking about things: for example, chemical physics, chemical biology, organic geochemistry, and the extensive chemical problems in biotechnology, nanotechnology, material sciences, and molecular medicine. In all of these areas the chemist’s approach may be theoretical, experimental, or both.