The Norton History of Chemistry (Norton History of Science)

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Electron Transfer from Hexameric Copper Hydrides”, M. Eberhart, J. R. Norton, A. Zuzek, W. Sattler, S. Ruccolo, J. Am. Chem. Soc. 2013, 135, 17262–17265. DOI: 10.1021/ja408925m di Bari, V., J.E. Norton, and I.T. Norton, Effect of processing on the microstructural properties of water-in-cocoa butter emulsions.Journal of Food Engineering, 2014. 122(0): p. 8-14. Le Reverend, B.J., I.T. Norton, and S. Bakalis, Modelling the human response to saltiness.Food Funct, 2013. 4(6): p. 880-8. Lee, L. and I.T. Norton, Comparing droplet breakup for a high-pressure valve homogeniser and a Microfluidizer for the potential production of food-grade nanoemulsions.Journal of Food Engineering, 2013. 114(2): p. 158-163. Investigating the mechanism of isocyanide (RNC) insertion into metal-carbon bonds. We hope to devise a method of catalyzing the 4 + 1 cycloaddition of dienes to isocyanides.

Brown, Z.K., et al., Drying of agar gels using supercritical carbon dioxide.Journal of Supercritical Fluids, 2010. 54(1): p. 89-95.Spyropoulos, F., A.B. Norton, and I.T. Norton, Self-structuring foods based on acid-sensitive mixed biopolymer to impact on satiety.11th International Congress on Engineering and Food (Icef11), 2011. 1(0): p. 1487-1493.

Bakalis, S., et al., MODELLING OF PHYSICAL PROCESSES IN THE SMALL INTESTINE. Gums and Stabilisers for the Food Industry 15, ed. P.A. Williams and G.O. Phillips. 2010, Cambridge: Royal Soc Chemistry. 377-383 Garrec, D.A. and I.T. Norton, The influence of hydrocolloid hydrodynamics on lubrication.Food Hydrocolloids, 2012. 26(2): p. 389-397. Tharakan, A., et al., Mass transfer and nutrient absorption in a simulated model of small intestine.J Food Sci, 2010. 75(6): p. E339-46.

As well as this, Peter is very knowledgeable in a variety of areas of chemistry, giving me a lot of additional helpful information which aided me in answering abstract questions and applying my learned knowledge to unfamiliar scenarios and awkward questions, improving my problem solving ability. This helped me become more confident and comfortable with a subject I found very difficult to keep up with. Physical chemical aspects of nutrition and health - in particular how food microstructure can be used to impact on food consumption and the dynamics of macronutrient release Garrec, D.A. and I.T. Norton, Boundary lubrication by sodium salts: a Hofmeister series effect.J Colloid Interface Sci, 2012. 379(1): p. 33-40. Inside sessions we got through a great many topics including the following - year 13 chemical kinetics; acids, bases and buffers; lattice enthalpy and Born Haber cycles; enthalpies of solution and hydration; electrochemistry and storage cells; transition metal chemistry; free-radical substitution reactions; electrophilic addiition reactions; nucleophilic addition reactions; amino acids; optical isomerism; addition and condensation polymerisation; 1H and 13C nmr spectroscopy; bond enthalpies. Daytimes: 9:00am - 3:30pm: students who are available during the daytime, such as those who are home-schooled or those who are studying A-level chemistry who have free periods during the daytime.

Mills, T., et al., Development of an in-vitro mouth model to quantify salt release from gels.Food Hydrocolloids, 2011. 25(1): p. 107-113. Grant E., Campbell I, Norton I., inventor. 'Stable coconut cream alternative', no. WO9819553, (1998). Aldred A., Appelqvist I.A.M., Brown C.R.T., Homan J.E., Jones M.G., Malone M.E., Norton I.T., and Underdown J., 'Frozen low-fat food emulsions and processes therefor', no. EP1102544, (2001). Our theme is catalysis, but our research interests span many different areas of organometallic chemistry. We approach problems in a mechanistic way, use a variety of physical methods to investigate reaction mechanisms, and apply organometallic chemistry to the synthesis of organic compounds.

The new Interactive Instructor’s Guide helps instructors easily incorporate our unique visualisation pedagogy by compiling the many valuable teaching resources available with Chemistry: An Atoms-Focused Approach in an easily searchable online format. Search by chapter, phrase, topic or learning objective to find book-specific activities, ChemTour and Stepwise animations with discussion questions and projected visualisation questions that can be used in-class or on exams, and more. I started tutoring in April 2019 and am currently helping many students across GCSE and A level studies. Bradbeer, J.F., et al., Self-structuring foods based on acid-sensitive low and high acyl mixed gellan systems to impact on satiety.Food Hydrocolloids, 2014. 35(0): p. 522-530.