Author: Binyomin Abrams
Publisher:
ISBN: 9781465223074
Category : Science
Languages : en
Pages : 228

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Author:
Publisher:
ISBN:
Category :
Languages : en
Pages :

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Author: Ramesh Kumari
Publisher: I K International Pvt Ltd
ISBN: 9386768151
Category : Science
Languages : en
Pages : 338

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Book Description
This book covers the latest syllabus of CBCS pattern of Delhi and other universities for both B.Sc. Programme and Honours courses. A large number of Physical Chemistry, Environmental Chemistry, Nanoscience, Polymer Chemistry and Analytical Chemistry experiments have been covered using interdisciplinary and innovative methods. The contents include some fundamental chemical concepts, measurement of surface tension and viscosity, colorimetry, determination of order of a reaction, hetrogeneous equilibria, adsorption on solid surfaces, thermochemical measurements, conductometric and potentiometric measurements, pH metry, environmental parameter analysis, etc. Wherever possible, two or more methods are given. So the teachers and students will have a choice to make depending on the availability of chemicals, apparatus, instruments, time, etc. This book will give them the opportunity to relate theory and practicals for a better understanding of the subject.

Author: Dennis D. Miller
Publisher: John Wiley & Sons
ISBN: 1119714605
Category : Technology & Engineering
Languages : en
Pages : 228

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Book Description
FOOD CHEMISTRY 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.

Author: J. Dux
Publisher: Springer Science & Business Media
ISBN: 1468414585
Category : Science
Languages : en
Pages : 207

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xii a second edition might be in order, and readily agreed. Although the basic principles remain the same, discussions with analysts, laboratory supervisors, and managers indicated many areas where improve ments could be made. For example, new chapters have been added on sampling and quality assurance; laboratory facilities and quality assurance; and auditing for quality assurance. Very little of the first edition has been discarded, but many topics have been expanded considerably. The chapter on computers has been completely rewritten in view of the rapid changes in that field. The chapter in the first edition on planning and organizing for quality assurance has been split into two chapters, one on planning for quality assurance and the other on organizing and establishing a quality assurance program, and new material on mandated quality assurance programs has been combined with the material on laboratory accreditation. Numerous examples, especially those involving mathematical calculations, have been added at the suggestion of some readers. In short, this edition is very nearly a new book, and I can only hope it is as well received as the first edition. CHAPTER 1 Qual ity, Qual ity Control, and Quality Assurance One of the strongest trends in modem society is the continuing ev olution from a manufacturing to a service-oriented economy.

Author: Larry G. Hargis
Publisher:
ISBN:
Category : Analytical chemistry
Languages : en
Pages : 104

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Author: Binyomin Abrams
Publisher:
ISBN: 9781524940362
Category :
Languages : en
Pages :

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Author: Bryan M. Ham
Publisher: John Wiley & Sons
ISBN: 1119069696
Category : Science
Languages : en
Pages : 688

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Book Description
A comprehensive study of analytical chemistry providing the basics of analytical chemistry and introductions to the laboratory Covers the basics of a chemistry lab including lab safety, glassware, and common instrumentation Covers fundamentals of analytical techniques such as wet chemistry, instrumental analyses, spectroscopy, chromatography, FTIR, NMR, XRF, XRD, HPLC, GC-MS, Capillary Electrophoresis, and proteomics Includes ChemTech an interactive program that contains lesson exercises, useful calculators and an interactive periodic table Details Laboratory Information Management System a program used to log in samples, input data, search samples, approve samples, and print reports and certificates of analysis

Author:
Publisher:
ISBN:
Category : Hazardous substances
Languages : en
Pages : 548

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Author: J. A. Beran
Publisher: John Wiley & Sons
ISBN: 1119577691
Category : Science
Languages : en
Pages : 498

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Book Description
The leading lab manual for general chemistry courses In the newly refreshed eleventh edition of Laboratory Manual for Principles of General Chemistry, dedicated researchers Mark Lassiter and J. A. Beran deliver an essential manual perfect for students seeking a wide variety of experiments in an easy-to understand and very accessible format. The book contains enough experiments for up to three terms of complete instruction and emphasizes crucial chemical techniques and principles.