I Curso. Técnicas Instrumentales de Experimentación Bioquímica PDF Download
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Languages : es
Pages : 0
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Languages : es
Pages : 24
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Author: Francisca Barceló Mairata
Publisher: Universitat Illes Balears
ISBN: 9788476328088
Category :
Languages : es
Pages : 326
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Book Description
La bioquímica y la biología molecular estudian los sistemas biológicos desde la óptica molecular para profundizar en el conocimiento de la estructura y función de la célula como unidad fundamental del ser vivo. El estudio de ambas materias ha de ir acompañado de un conocimiento del fundamento de las técnicas instrumentales que permiten el desarrollo de las metodologías para estudiar los sistemas biológicos. El estudiante necesita familiarizarse con una técnica instrumental antes de aplicarla en el laboratorio, cuestionar qué tipo de preguntas científicas puede abordar y entender la metodología publicada en la literatura científica. Con este planteamiento, el objetivo de esta obra es ayudar a los estudiantes a conocer el fundamento de las diversas técnicas instrumentales utilizadas en la confección de los protocolos experimentales para abordar el problema biológico.
Author: Universidad Complutense de Madrid Departamento de Fisicoquímica Aplicada y Técnicas Instrumentales
Publisher:
ISBN: 9788485852093
Category :
Languages : es
Pages : 224
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Author: Juan Manuel García-Segura
Publisher:
ISBN: 9788477384298
Category : Science
Languages : es
Pages : 398
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Category :
Languages : es
Pages : 398
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Book Description
Author: Douglas A. Skoog
Publisher: Cengage Learning
ISBN: 9781285056241
Category : Chemistry, Analytic
Languages : en
Pages : 1152
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Book Description
Known for its readability and systematic, rigorous approach, this fully updated FUNDAMENTALS OF ANALYTICAL CHEMISTRY, 9E, International Edition offers extensive coverage of the principles and practices of analytic chemistry and consistently shows students its applied nature. The book's award-winning authors begin each chapter with a story and photo of how analytic chemistry is applied in industry, medicine, and all the sciences. To further reinforce student learning, a wealth of dynamic photographs by renowned chemistry photographer Charlie Winters appear as chapter-openers and throughout the text. Incorporating Excel spreadsheets as a problem-solving tool, the Ninth Edition is enhanced by a chapter on Using Spreadsheets in Analytical Chemistry, updated spreadsheet summaries and problems, an "Excel Shortcut Keystrokes for the PC" insert card, and a supplement by the text authors, EXCEL® APPLICATIONS FOR ANALYTICAL CHEMISTRY, which integrates this important aspect of the study of analytical chemistry into the book's already rich pedagogy. New to this edition is OWL, an online homework and assessment tool that includes the Cengage YouBook, a fully customizable and interactive eBook, which enhances conceptual understanding through hands-on integrated multimedia interactivity.
Author: Martina Gerken
Publisher: Göttingen University Press
ISBN: 3863954084
Category : Agriculture (General)
Languages : en
Pages : 374
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Book Description
Animal fibres from South American camelids and other fibre or wool bearing species provide important products for use by the human population. The contemporary context includes the competition with petrocarbon-based artificial fibres and concern about excessive persistence of these in the natural environment. Animal fibres present highly valuable characteristics for sustainable production and processing as they are both natural and renewable. On the other hand, their use is recognised to depend on availability of appropriate quality and quantity, the production of which is underpinned by a range of sciences and processes which support development to meet market requirements. This collection of papers combines international experience from South and North America, China and Europe. The focus lies on domestic South American camelids (alpacas, llamas) and also includes research on sheep and goats. It considers latest advances in sustainable development under climate change, breeding and genetics, reproduction and pathology, nutrition, meat and fibre production and fibre metrology. Publication of this book is supported by the Animal Fibre Working Group of the European Federation of Animal Science (EAAP). ‘Advances in Fibre Production Science in South American Camelids and other Fibre Animals’ addresses issues of importance to scientists and animal breeders, textile processors and manufacturers, specialised governmental policy makers and students studying veterinary, animal and applied biological sciences.
Author: Jerry R. Mohrig
Publisher: Macmillan
ISBN: 1429219564
Category : Science
Languages : en
Pages : 487
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Book Description
"Compatible with standard taper miniscale, 14/10 standard taper microscale, Williamson microscale. Supports guided inquiry"--Cover.
Author: Ian T. Norton
Publisher: John Wiley & Sons
ISBN: 1444391054
Category : Technology & Engineering
Languages : en
Pages : 382
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Book Description
Rheology is fundamentally important in food manufacturing in two major senses. Understanding the way in which a substance moves and behaves is essential in order to be able to transport and mix it during processing. Secondly, the rheology of a product dictates much of the consumer experience, e.g. in relation to texture and mouthfeel. This book doesn’t overwhelm the reader with complex mathematical equations but takes a simple and practically-focused approach, interpreting the implications of rheological data for use in different food systems. Through this approach industry-based food developers / rheologists, students, and academics are given clear, concise interpretation of rheological data which directly relates to actual perceived functionality in the food. The functionality may relate to texture, structure and mouthfeel, and may result as a function of temperature, pH, flocculation, concentration effects, and mixing. The interpretative view is based on the principle that the food rheologist will produce a graph, for example of viscosity or gelation profiling, and then have to extract a practical meaning from it. For example, if viscosity falls with time as a function of pH, this knowledge can be used to tell the customer that the viscosity can be followed with just a pH meter and a stopwatch. Rheological measurements have shown that once the pH has dropped 1 unit after 10 minutes, the viscosity has been halved. This is the type of practical and valuable information for customers of the industrial food rheologist which the book will enable readers to access. Key features: A uniquely practical approach to the often difficult science of food rheology Includes chapters introducing the basics of food rheology before moving on to how data can be usefully and easily interpreted by the food scientist Can be used as a teaching aid on academic or industry-based courses
