The Norton History of Chemistry (Norton History of Science)

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Kargar, M., F. Spyropoulos, and I.T. Norton, Microstructural design to reduce lipid oxidation in oil-inwater emulsions.Procedia Food Science, 2011. 1(0): p. 104-108. I graduated from Queen Mary College, University of London, with a First-Class Honours Degree in Chemistry. Since then I have had a number of roles in industry, initially in R&D and Technical Services and most recently in Product Management and Marketing. Throughout my working career I have trained and supported countless customers, and have also supported those around me in developing their professional careers. As part of my professional career I became a Member of the Chartered Institute of Marketing (MCIM) through sitting the CIM examinations and through working as a Senior Marketing Manager for many years. Pichot, R., R.L. Watson, and I.T. Norton, Phospholipids at the interface: current trends and challenges.Int J Mol Sci, 2013. 14(6): p. 11767-94. 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. Ellis was a student who came to me April 2023 wanting help with her preparations for the 2023 examinations. With such a limited time remaining between the commencement of her tutoring and her examinations we opted to have two sessions per week, with me giving up my Saturday evenings to support one of these sessions.

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. Cationic Hydride Clusters Arising from Oxidation of (Ph 3P) 6Cu 6H 6 ,” S. Liu, M. Eberhart, J. R. Norton, X. Yin, M. Neary, and D. W. Paley, J. Am. Chem. Soc. 2017, 139, 7685-7688. DOI: 10.1021/jacs.7b02183

Norton I.T., 'Water-in-oil dispersion and process for preparing such dispersion', no. EP0398412, (1990).

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. Dihydrogen Activation by Cobaloximes with Various Axial Ligands”, G. Li, D. P. Estes, J. R. Norton, A. Sattler, S. Ruccolo, Inorg. Chem. 2014, 53, 10743–10747. Brown C.R.T., Jones M.G., Norton I.T., and Underdown J., 'Aqueous dispersions with hydrolysed starch derivatives', no. WO9713413, (1997). We have reported the asymmetric synthesis of a-amino acid amides and esters by the dynamic kinetic resolution (or “asymmetric transformation”) of zirconaaziridines with chiral carbonates. The stereochemical outcome depends upon the rate of configuration change of the zirconaaziridine carbon.Synthesis and Resolution of Chiral Ruthenium Complexes Containing the 1-Me-3-PhCp Ligand,” Y. Hu, A. P. Shaw, H. Guan, J. R. Norton, W. Sattler, Y. Rong, Organometallics 2016, 35, 39–46. DOI:10.1021/acs.organomet.5b00852 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 Fernández Farrés, I. and I.T. Norton, Formation kinetics and rheology of alginate fluid gels produced by in-situ calcium release.Food Hydrocolloids, 2014. 40(0): p. 76-84. 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.

Portsch, A., F. Spyropoulos, and I.T. Norton, PHASE EQULIBRIA AND RHEOLOGICAL BEHAVIOUR OF POLYSACCHARIDE-PROTEIN AQUEOUS SOLUTIONS WITH SUGAR. Gums and Stabilisers for the Food Industry 15, ed. P.A. Williams and G.O. Phillips. 2010, Cambridge: Royal Soc Chemistry. 239-246.Tchuenbou-Magaia, F.L., et al., Suspensions of air cells with cysteine-rich protein coats: Air-filled emulsions.Journal of Cellular Plastics, 2011. 47(3): p. 217-232. Frasch-Melnik, S., I.T. Norton, and F. Spyropoulos, Fat-crystal stabilised w/o emulsions for controlled salt release.Journal of Food Engineering, 2010. 98(4): p. 437-442. I work hard to support all of my students and proactively encourage them to use me as their aide and mentor. I reach out to all of my students to instil confidence, and through positive encouragement I motivate and empowerment them to achieve excellence.

Reaction of Cp*Zr(2,3-dimethylbutadiene) with Isonitriles and CO,” T. N. Valadez, J. R. Norton, M. C. Neary, and P. J. Quinlivan, Organometallics 2016, 35, 3163–3169. DOI: 10.1021/acs.organomet.6b00522 Pichot, R., F. Spyropoulos, and I.T. Norton, O/W emulsions stabilised by both low molecular weight surfactants and colloidal particles: The effect of surfactant type and concentration.J Colloid Interface Sci, 2010. 352(1): p. 128-35. Pawlik, A.K. and I.T. Norton, Bridging benchtop research and industrial processed foods: Structuring of model food emulsions.Food Structure, 2013(0). Brown C.R.T., Daniels S.C., Jones M.G., Norton I.T., Rubow R.E., Kochakji D.J., and Buchanan M.A., 'Pourable salad dressing', no. EP0771151, (1997).Professor Norton has authored more than 100 original refereed papers on the science and engineering of biopolymers, fat physical chemistry, kinetics, emulsions, rheology and material science and is an inventor on more than 60 granted patents covering ingredients, spreads, dressings, sauces, skin creams, shampoos and ice-cream. Current research interests: