A Laboratory Manual of Polymers: Volume I, S. M. Ashraf, Sharif Ahmad, Ufana Riaz

Название: Laboratory Manual of Food Microbiology
ISBN: 9380578016 ISBN-13(EAN): 9789380578019
Издательство: Mare Nostrum (Eurospan)
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Цена: 22170.00 T
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Описание: Serves as a general laboratory guide for individuals in quality control, quality assurance, sanitation, and food production who need to increase their knowledge and skills in basic and applied food microbiology and food safety. This book is suitable for food industry personnel with little or no background in microbiology.

Автор: Dmitry V. Liskin
Название: Advanced Organic Synthesis A laboratory Manual
ISBN: 1482244969 ISBN-13(EAN): 9781482244960
Издательство: Taylor&Francis
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Цена: 65320.00 T
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Описание:

Laboratory experience equips students with techniques that are necessary for professional practice. Advanced Organic Synthesis: A Laboratory Manual focuses on a mechanistic background of key reactions in organic chemistry, gives insight into well-established trends, and introduces new developments in the field.

The book features experiments performed by primary author Dmitry Liskin while he was a graduate student, providing a real-life quality to the experiments by using examples that have actually been conducted. It also includes recent experiments that have been published in peer-reviewed journals. The experiments are presented in a brief and simple manner, including bulleted lists of the required materials and equipment as well as step-by-step walkthroughs. Each experiment also carefully details safety issues and waste disposal methods.

Emphasizing techniques and approaches used in more advanced labs, Advanced Organic Synthesis: A Laboratory Manual gives undergraduates the theoretical knowledge and practical experience they need to succeed at more advanced levels of research involving organic synthesis at the graduate or industrial level.

Автор: Openshaw
Название: A Laboratory Manual of Qualitative Organic Analysis
ISBN: 0521291127 ISBN-13(EAN): 9780521291125
Издательство: Cambridge Academ
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Цена: 40130.00 T
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Описание: First published in 1955 as the third edition of a 1946 original, this manual presented students with a logical method for the identification of the commoner types of organic compound. Numerous amendments were incorporated for this version. It will be of value to anyone with an interest in organic chemistry.

Автор: Miller
Название: Food Chemistry: A Laboratory Manual, Second Editio n
ISBN: 0470639318 ISBN-13(EAN): 9780470639313
Издательство: Wiley
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Цена: 62250.00 T
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Описание: FOOD CHEMISTRY A LABORATORY MANUAL

A manual designed for Food Chemistry Laboratory courses that meet Institute of Food Technologists undergraduate education standards for degrees in Food Science

In the newly revised second edition of Food Chemistry: A Laboratory Manual, two professors with a combined 50 years of experience teaching food chemistry and dairy chemistry laboratory courses deliver an in-depth exploration of the fundamental chemical principles that govern the relationships between the composition of foods and food ingredients and their functional, nutritional, and sensory properties. Readers will discover practical laboratory exercises, methods, and techniques that are commonly employed in food chemistry research and food product development.

Every chapter offers introductory summaries of key methodological concepts and interpretations of the results obtained from food experiments. The book provides a supplementary online Instructor's Guide useful for adopting professors that includes a Solutions Manual and Preparation Manual for laboratory sessions.

The latest edition presents additional experiments, updated background material and references, expanded end-of-chapter problem sets, expanded use of chemical structures, and:

• A thorough emphasis on practical food chemistry problems encountered in food processing, storage, transportation, and preparation
• Comprehensive explorations of complex interactions between food components beyond simply measuring concentrations
• Additional experiments, references, and chemical structures
• Numerous laboratory exercises sufficient for a one-semester course

Perfect for students of food science and technology, Food Chemistry: A Laboratory Manual will also earn a place in the libraries of food chemists, food product developers, analytical chemists, lab technicians, food safety and processing professionals, and food engineers.

Автор: Lina Raske
Название: Food Selection & Preparation: A Laboratory Manual
ISBN: 1681174324 ISBN-13(EAN): 9781681174327
Издательство: Gazelle Book Services
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Цена: 203050.00 T
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Описание: Food preparation preparing food for eating, generally requires selection, measurement and combination of ingredients in an ordered procedure so as to achieve desired results. Food preparation includes but is not limited to cooking. Food hygiene practices are based on an understanding of the dangers of "invisible dirt". The cultures or societies that people live in, along with the type of contact that individuals have with one another, influence food choices. The type of lifestyle, job and education, size of the family and the importance of hospitality within the social group are also important when we make food choices. Food Selection and Preparation: A Laboratory Manual, which guides students through the fundamentals and basic principles of food preparation, from the recipe to the table, from the raw ingredients to the final product. The book also includes discussion of laboratory procedures, sanitation in the kitchen, emergency substitutions, and identification of meat cuts, the safe storage of food, and the care and cleaning of small appliances. This book equips students with a working knowledge of the nature of ingredients and how they function in particular foods. A wide range of addressing topics from food preservation to frozen desserts, measuring techniques to fats and emulsions, fruit selection to egg cookery, breads and pastry to meat and poultry -- guide students through standard recipes, with clear and complete directions for handling ingredients and cooking foods.

Автор: R. V. Raikar
Название: Laboratory Manual Hydraulics and Hydraulic Machines
ISBN: 8120346645 ISBN-13(EAN): 9788120346642
Издательство: Mare Nostrum (Eurospan)
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Цена: 12010.00 T
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Описание: This manual presents 31 laboratory-tested experiments in hydraulics and hydraulic machines. This manual is organised into two parts. The first part equips the student with the basics of fluid properties, flow properties, various flow measuring devices and fundamentals of hydraulic machines. <br><br> The second part presents experiments to help students understand the basic concepts, the phenomenon of flow through pipes and flow through open channels, and the working principles of hydraulic machines. For each experiment, the apparatus required for conducting the experiment, the probable experimental set-up, the theory behind the experiment, the experimental procedure, and the method of presenting the experimental data are all explained. Viva questions (with answers) are also given. In addition, the errors arising during recording of observations, and various precautions to be taken during experimentation are explained with each experiment. <br><br> The manual is primarily designed for the undergraduate degree students and diploma students of civil engineering, mechanical engineering and chemical engineering.

Автор: Shen, Cangliang Zhang, Yifan
Название: Food microbiology laboratory for the food science student: a practical approach
ISBN: 3319583700 ISBN-13(EAN): 9783319583709
Издательство: Springer
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Цена: 51230.00 T
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Описание: This book is designed to give students an understanding of the role of microorganisms in food processing and preservation;

Автор: Suzanne Nielsen
Название: Food Analysis Laboratory Manual
ISBN: 3319441256 ISBN-13(EAN): 9783319441252
Издательство: Springer
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Цена: 60550.00 T
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Описание: This third edition laboratory manual was written to accompany Food Analysis, Fifth Edition, by the same author. New to this third edition of the laboratory manual are four introductory chapters that complement both the textbook chapters and the laboratory exercises.

Автор: Osswald, Tim
Название: Understanding Polymer Processing
ISBN: 1569906475 ISBN-13(EAN): 9781569906477
Издательство: Mare Nostrum (Eurospan)
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Цена: 91950.00 T
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Описание: This book provides the background needed to understand not only the wide field of polymer processing, but also the emerging technologies associated with the plastics industry in the 21st Century. It combines practical engineering concepts with modeling of realistic polymer processes. Divided into three sections, it provides the reader with a solid knowledge base in polymer materials, polymer processing, and modeling.Understanding Polymer Processing is intended for the person who is entering the plastics manufacturing industry and as a textbook for students taking an introductory course in polymer processing. It also serves as a guide to the practicing engineer when choosing a process, determining important parameters and factors during the early stages of process design, and when optimizing such a process. Practical examples illustrating basic concepts are presented throughout the book.New in the second edition is a chapter on additive manufacturing, together with associated examples, as well as improvements and corrections throughout the book.With the purchase of this book, you also receive a free personal access code to download the eBook.

Автор: S. M. Ashraf, Sharif Ahmad, Ufana Riaz
Название: A Laboratory Manual of Metals and Alloys: Volume II
ISBN: 9380578113 ISBN-13(EAN): 9789380578118
Издательство: Mare Nostrum (Eurospan)
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Цена: 14790.00 T
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Описание: A compendium of laboratory experiments on metals and alloys. It provides an insight about the relationship of the physical, specially mechanical properties of metals with grain structures/ microstructures. It is of interest to the students of materials chemistry and materials science and students of various engineering courses.

Автор: Nielsen
Название: Food Analysis Laboratory Manual
ISBN: 0306474964 ISBN-13(EAN): 9780306474965
Издательство: Springer
Цена: 46540.00 T
Наличие на складе: Поставка под заказ.
Описание: This laboratory manual was written to accompany Food Analysis, Third Edition, ISBN 0-306-47495-6, by the same author. The 19 laboratory exercises in the manual cover 19 of the 32 chapters in the textbook. Many of the laboratory exercises have multiple sections to cover several methods of analysis for a particular food component of characteristic. Most of the laboratory exercises include the following: introduction, reading assignment, objective, principle of method, chemicals, reagents, precautions and waste disposal, supplies, equipment, procedure, data and calculations, questions, and references. This laboratory manual is ideal for the laboratory portion of undergraduate courses in food analysis.

Автор: Mohrig Jerry R
Название: Laboratory Techniques in Organic Chemistry
ISBN: 1464134227 ISBN-13(EAN): 9781464134227
Издательство: Macmillan Learning
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Цена: 117470.00 T
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Описание: The most comprehensive textbook and detailed presentation of the lab techniques organic chemistry students need to know.