This book bridges the gap between food scientists and chemists by providing a practical foundation to ionic chemicals and salts. It stresses the link between structure at the atomic level and the symmetry and characteristics of ionic compounds, and it discusses the fundamental concepts of architecture and bonding in ionic compounds. This is an excellent resource for anyone interested in compound chemical and ionic characteristics. The book is especially useful for those who want to learn more about the chemistry of ionic compounds and salts, with a focus on their applications. Structure, kinetics, electrochemistry, thermodynamic characteristics, synthesis, and scientific studies of ions and salts are all covered in this book. Experimental and theoretical approaches for studying this data, as well as data collecting and processing methodologies, are discussed. This book is an important addition to the future of the chemistry discipline since it is the first serious debate on the transfer of these methodologies and techniques between the many application regimes.
