Oxford, OH, April 01, 2014 --(PR.com
)-- Dr. Gilbert Gordon is a Professor at Miami University in Oxford, Ohio. Dr. Gordon specializes in drinking water research, dynamics of chemical reactions, reactions of chlorine dioxide, chlorine and ozone and all aspects of analytical chemistry. Some of Dr. Gordon's major accomplishments include developing an experimental methodology for the determination of free and complex labile transition metal ion species in aqueous solutions. He also directed research to measure the rates of reaction and the rates of decomposition of chlorine dioxide in aqueous solutions. The chemical details of these studies continue to be used extensively by the water treatment industry throughout the world to provide higher quality drinking water when using chlorine dioxide. Additional accomplishments include co-editing a definitive, 800-page review entitled, "Disinfectant Residual Measurements Methods," used by drinking water utilities in the United States, Canada and Europe. Dr. Gordon has published numerous works including co-authoring "Measuring Oxidant Species in Electrolyzed Salt Brine Solutions," "A Comparison of Sulfite Ion and Reduced Iron for the Removal of Bromate Ion," "Preliminary Data on the Fate of Bromate Ion in Simulated Gastric Juices" and "Bleach 2001." He also was the author of "Residual Ozone Measurement: Indigo Sensitivity Coefficient Adjustment." Some of the numerous honors and awards he has received during his career include Chemist of the Year and Distinguished Scientist, both from the American Chemical Society. Dr. Gordon is a member of various associations and societies including The American Chemical Society; he is a Fellow of the American Institute of Chemists and the Ohio Academy of Science, the American Water Works Association, the Chemical Society of London and a Life Member of Phi Kappa Phi. Dr. Gordon received a B.S. in Chemistry from Bradley University and a Ph.D. in Inorganic Chemistry and Mathematics from Michigan State University and in Postdoctoral Studies from the University of Chicago. In his free time he enjoys wine tasting, evaluation and collecting.
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