Basic Calculations for Chemical and Biological Analyses PDF Download
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Author: Bassey J. S. Efiok
Publisher: Association of Official Analytical Chemist
ISBN:
Category : Mathematics
Languages : en
Pages : 156
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Book Description
Calculating for amount, concentration, and preparation of reagents; Buffers: principles, calculations and preparation; Spectrophotometry: basic principles and quantitative applications; Enzyme assays and activity; Radioactivity and related calculations.
Author: Bassey J. S. Efiok
Publisher: Association of Official Analytical Chemist
ISBN:
Category : Mathematics
Languages : en
Pages : 156
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Book Description
Calculating for amount, concentration, and preparation of reagents; Buffers: principles, calculations and preparation; Spectrophotometry: basic principles and quantitative applications; Enzyme assays and activity; Radioactivity and related calculations.
Author: Gabriel Bitton
Publisher: John Wiley & Sons
ISBN: 9780471139058
Category : Science
Languages : en
Pages : 324
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Book Description
Dieses nützliche Handbuch umfaßt über 200 Formeln, die von Umweltingenieuren für Problemlösungen im Bereich biologischer und biochemischer Prozesse in natürlichen und künstlich angelegten Systemen eingesetzt werden. Jeder Problemeintrag erhält eine Definition, eine Formel, Zahlenwerte, die in der Literatur genannt werden, Verweise und entsprechende Tabellen und Diagramme. Umrechnungstabellen finden sich im Anhang. (10/97)
Author: S. Suzanne Nielsen
Publisher: Springer
ISBN: 3319457764
Category : Technology & Engineering
Languages : en
Pages : 648
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Book Description
This fifth edition provides information on techniques needed to analyze foods for chemical and physical properties. The book is ideal for undergraduate courses in food analysis and is also an invaluable reference to professionals in the food industry. General information chapters on regulations, labeling, sampling, and data handling provide background information for chapters on specific methods to determine chemical composition and characteristics, physical properties, and objectionable matter and constituents. Methods of analysis covered include information on the basic principles, advantages, limitations, and applications. Sections on spectroscopy and chromatography along with chapters on techniques such as immunoassays, thermal analysis, and microscopy from the perspective of their use in food analysis have been expanded. Instructors who adopt the textbook can contact the editor for access to a website with related teaching materials.
Author: Paul Flowers
Publisher:
ISBN: 9781947172623
Category : Chemistry
Languages : en
Pages : 0
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Book Description
Chemistry 2e is designed to meet the scope and sequence requirements of the two-semester general chemistry course. The textbook provides an important opportunity for students to learn the core concepts of chemistry and understand how those concepts apply to their lives and the world around them. The book also includes a number of innovative features, including interactive exercises and real-world applications, designed to enhance student learning. The second edition has been revised to incorporate clearer, more current, and more dynamic explanations, while maintaining the same organization as the first edition. Substantial improvements have been made in the figures, illustrations, and example exercises that support the text narrative. Changes made in Chemistry 2e are described in the preface to help instructors transition to the second edition.
Author: David Mautner Himmelblau
Publisher: FT Press
ISBN: 0132346605
Category : Technology & Engineering
Languages : en
Pages : 975
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Book Description
Best-selling introductory chemical engineering book - now updated with far more coverage of biotech, nanotech, and green engineering Thoroughly covers material balances, gases, liquids, and energy balances. Contains new biotech and bioengineering problems throughout.
Author:
Publisher:
ISBN:
Category : Agricultural chemistry
Languages : en
Pages : 624
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Book Description
Author: Jeffrey J. Heys
Publisher: John Wiley & Sons
ISBN: 1119267064
Category : Technology & Engineering
Languages : en
Pages : 278
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Book Description
Presents standard numerical approaches for solving common mathematical problems in engineering using Python. Covers the most common numerical calculations used by engineering students Covers Numerical Differentiation and Integration, Initial Value Problems, Boundary Value Problems, and Partial Differential Equations Focuses on open ended, real world problems that require students to write a short report/memo as part of the solution process Includes an electronic download of the Python codes presented in the book
Author: Suzanne Nielsen
Publisher: Springer Science & Business Media
ISBN: 1441914773
Category : Technology & Engineering
Languages : en
Pages : 585
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Book Description
This book provides information on the techniques needed to analyze foods in laboratory experiments. All topics covered include information on the basic principles, procedures, advantages, limitations, and applications. This book is ideal for undergraduate courses in food analysis and is also an invaluable reference to professionals in the food industry. General information is provided on regulations, standards, labeling, sampling and data handling as background for chapters on specific methods to determine the chemical composition and characteristics of foods. Large, expanded sections on spectroscopy and chromatography also are included. Other methods and instrumentation such as thermal analysis, ion-selective electrodes, enzymes, and immunoassays are covered from the perspective of their use in the analysis of foods. A website with related teaching materials is accessible to instructors who adopt the textbook.
Author: Heather Greenfield
Publisher: Food & Agriculture Org.
ISBN: 9789251049495
Category : Technology & Engineering
Languages : en
Pages : 308
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Book Description
Data on the composition of foods are essential for a diversity of purposes in many fields of activity. "Food composition data" was produced as a set of guidelines to aid individuals and organizations involved in the analysis of foods, the compilation of data, data dissemination and data use. Its primary objective is to show how to obtain good-quality data that meet the requirements of the multiple users of food composition databases. These guidelines draw on experience gained in countries where food composition programmes have been active for many years. This book provides an invaluable guide for professionals in health and agriculture research, policy development, food regulation and safety, food product development, clinical practice, epidemiology and many other fields of endeavour where food composition data provide a fundamental resource.
Author: American Council on Education
Publisher:
ISBN:
Category : Military education
Languages : en
Pages : 852
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Book Description
