The Norton History of Chemistry (Norton History of Science)

Product Information

Peter has been an incredible tutor for me, helping me to get from an E grade at the end of year 12 with very low confidence and low motivation to a predicted A grade in year 13. Pawlik, A., P.W. Cox, and I.T. Norton, Food grade duplex emulsions designed and stabilised with different osmotic pressures.J Colloid Interface Sci, 2010. 352(1): p. 59-67. Le Reverend, B.J., I.T. Norton, and S. Bakalis, Modelling the human response to saltiness.Food Funct, 2013. 4(6): p. 880-8. Transition-Metal Hydride Radical Cations,” Y. Hu, A. P. Shaw, D. P. Estes, and J. R. Norton, Chem. Rev. 2016, 116, 8427–8462. DOI:10.1021/acs.chemrev.5b00532

The Effect of Double Bond Substituents on the Rate of Cyclization of a-Carbomethoxy Hex-5-enyl Radicals”, A. Han, T. Spataru, J. Hartung, G. Li, J. R. Norton, J. Org. Chem. 2014, 79, 1938–1946. DOI: 10.1021/jo402499w Garrec, D.A. and I.T. Norton, Understanding fluid gel formation and properties.Journal of Food Engineering, 2012. 112(3): p. 175-182. Bialek J.M., Jones M.G., and Norton I.T., 'Pourable edible aqueous-continuous emulsions', no. EP0994658, (2000). Direct Generation of Oxygen-Stabilized Radicals by H• Transfer from Transition Metal Hydrides”, J. L. Kuo, J. Hartung, A. Han, J. R. Norton, J. Am. Chem. Soc. 2015, 137, 1036–1039. 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.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. 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. Pawlik, A.K. and I.T. Norton, SPG rotating membrane technique for production of food grade emulsions.Journal of Food Engineering, 2013. 114(4): p. 530-537.

Often sessions would run over the normal hour length as there were topics we wanted to complete or questions we wanted to answer. Where this was feasible, on account of the closeness of the examinations I had no issue with doing this. I also sent screenshots of my `scribblings` made during a session for additional reference purposes. 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. Tchuenbou-Magaia, F.L., I.T. Norton, and P.W. Cox, MICROBUBBLES WITH PROTEIN COATS FOR HEALTHY FOOD AIR FILLED EMULSIONS. Gums and Stabilisers for the Food Industry 15, ed. P.A. Williams and G.O. Phillips. 2010, Cambridge: Royal Soc Chemistry. 113-125.For me learning has to be fun and it has to be relevant. It needs to bring challenges and it needs to bring successes.

As with all of my year 13 students I also supported Ellis both within and between sessions with a good number examination questions providing her with my answers to support the development of her examination technique. Ellis was a proactive student who often sent me queries via WhatsApp which I always took time to reply to, typically in the same working day. 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.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. Formation and Properties of a Cobalt Hydride from Cobaloximes and Hydrogen”, D. P. Estes, D. C. Grills, J. R. Norton, J. Am. Chem. Soc. 2014, 136, 17362–17365. Reaction of Cp*(Cl)M(Diene) (M = Ti, Hf) with Isonitriles”, T. N. Valadez, J. R. Norton, and M. C. Neary, J. Am. Chem. Soc . 2015 , 137, 10152–10155. DOI: 10.1021/jacs.5b06654. Mills, T., A. Koay, and I.T. Norton, Fluid gel lubrication as a function of solvent quality.Food Hydrocolloids, 2013. 32(1): p. 172-177.