Is a retired Professor of Physical Chemistry at the University of Sciences and Technology of Lille, France. He has taught physics and physical chemistry in four countries over the past fifty years and has gained industrial experience from several major laboratories in North America. His researh has included the direction of numerous theses and the publication of more than a hundred scientific papers.

Mathematics for Chemistry and Physics

This work was written in an attempt to integrate chemistry and physics through their common mathematical basis. It is based on lecture notes written and tested over many years in several countries. The book begins with a review of elementary calculus and follows with chapters on vector analysis and differential equations. The subsequent chapters develop these concepts further and to a higher level. It presents group theory and its applications, approximation methods in quantum mechanics, integral transforms and numerical methods. Many references to current applications are included — in particular to help the reader understand what goes on "behind the screen" when he is peforming computer experiments.

This guide to the interpretation of the infrared and Raman spectra of solids was the first book devoted to the vibrational spectra of crystals. It opens with a review of the dynamics and symmetry of molecular vibrations and introduces the matrix formulation that is used throughout the book. Following, is an examination of the dynamics of crystal lattices that provides the crystallographic basis for the interpretation of the vibrational spectra. The final chapters are concerned with the applications of vibrational spectroscopy to the determination of potential constants and structures, and the study of polymer systems and doped crystals.

This book is intended for those of us who love to cook — we amateurs. Directly related is that of receiving guests, preparing for a family visit, or a tête-à-tête. Clearly the cook's job is quite different in each case. The elements of a meal depend not only on the number of persons to be served, but also on the products available at each season of the year, the contents of the freezer and, finally, the family budget. If your guests' individual tastes are known, they should of course be carefully considered. The available time for shopping, preparation and eating are also important — as is the presentation. Is the meal to be in the form of a buffet, as appropriate for a large number of guests, a formal, multicourse affair "à la française", or a simple casserole — a one-dish meal? This question is fundamental when the choice is made of the dishes to be prepared. Perhaps these chapters will help to resolve some problems in the construction of a menu and will complement the traditional cookbooks. Above all, it is hoped that this book might be a source of inspiration to the imaginative amateur in the kitchen.

Where to go from here? What to do? The answers are often dictated by chance, sometimes by ones own ambitions - and too often by the decisions of others.
Thus it is that the future of the young scientist in this story is determined. At each juncture the die is cast. He is led to three continents with other cultures and societies, in his quest of intellectual freedom and happiness.