Surface Active Agents. Alkoxylated Derivatives. Determination of Hydroxyl Value. N-Methyl Imidazole Method PDF Download
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Author: British Standards Institute Staff
Publisher:
ISBN: 9780580414619
Category :
Languages : en
Pages : 16
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Book Description
Surfactants, Chemical analysis and testing, Determination of content, Hydroxyl value, Ethoxides, Plasticizers, Aliphatic compounds
Author: British Standards Institute Staff
Publisher:
ISBN: 9780580414619
Category :
Languages : en
Pages : 16
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Book Description
Surfactants, Chemical analysis and testing, Determination of content, Hydroxyl value, Ethoxides, Plasticizers, Aliphatic compounds
Author: Polska. Polski Komitet Normalizacyjny. Wydział Wydawnictw Normalizacyjnych
Publisher:
ISBN: 9788324340101
Category :
Languages : en
Pages : 0
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Book Description
Author: ISO.
Publisher:
ISBN:
Category :
Languages : en
Pages : 4
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Book Description
Author: British Standards Institute Staff
Publisher:
ISBN: 9780580166907
Category :
Languages : en
Pages : 8
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Book Description
Surfactants, Raw materials, Ethylene oxide, Heterocyclic compounds, Hydroxyl value, Esterification, Chemical analysis and testing, Interferences (chemical), Test equipment, Testing conditions, Test specimens, Reproducibility
Author: British Standards Institute Staff
Publisher:
ISBN: 9780580498879
Category :
Languages : en
Pages : 16
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Book Description
Surfactants, Aliphatic compounds, Cyclic compounds, Acetal resins, Phenols, Polymers, Chemical analysis and testing, Determination of content, Hydroxyl value, Potentiometric methods, Interferences (chemical)
Author:
Publisher:
ISBN: 9788325161415
Category :
Languages : en
Pages : 13
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Book Description
Author: British Standards Institute Staff
Publisher:
ISBN: 9780580394911
Category :
Languages : en
Pages : 12
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Book Description
Surfactants, Chemical analysis and testing, Determination of content, Water, Polymers, Ethylene oxide, Surface chemistry Alkoxylates, Water number
Author: D R Karsa
Publisher: Elsevier
ISBN: 1845698614
Category : Technology & Engineering
Languages : en
Pages : 295
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Book Description
Environmental considerations are increasingly shaping the development of many industries. This is an overview of surfactants and the environment. It goes on to look at new surfactants derived from renewable, "natural" resources such as sucrose, seaweed and starch. Other chapters review a decade of change in the surfactant industry and assess future market trends. Some of the developments in surfactant technology are presented, including "gemini" twin-chained surfactants, sulfobetaines, alkyl phosphates and the use of alkyl alkoxylates and alkyl glucosides in highly alkaline solutions. The volume takes a practical approach throughout.
Author: Richard W Hartel
Publisher: Springer Science & Business Media
ISBN: 1475726627
Category : Technology & Engineering
Languages : en
Pages : 315
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Book Description
Food emulsions have existed since long before people began to process foods for distribution and consumption. Milk, for example, is a natural emulsion/colloid in which a nutritional fat is stabilized by a milk-fat-globule membrane. Early processed foods were developed when people began to explore the art of cuisine. Butter and gravies were early foods used to enhance flavors and aid in cooking. By contrast, food emulsifiers have only recently been recognized for their abil ity to stabilize foods during processing and distribution. As economies of scale emerged, pressures for higher quality and extension of shelf life prodded the de velopment of food emulsifiers and their adjunct technologies. Natural emulsifiers, such as egg and milk proteins and phospholipids, were the first to be generally utilized. Development of technologies for processing oils, such as refining, bleaching, and hydrogenation, led to the design of synthetic food emulsifiers. Formulation of food emulsions has, until recently, been practiced more as an art than a science. The complexity offood systems has been the barrier to funda mental understanding. Scientists have long studied emulsions using pure water, hydrocarbon, and surfactant, but food systems, by contrast, are typically a com plex mixture of carbohydrate, lipid, protein, salts, and acid. Other surface-active ingredients, such as proteins and phospholipids, can demonstrate either syner- XV xvi Preface gistic or deleterious functionality during processing or in the finished food.
Author: W. Arthur Green
Publisher: CRC Press
ISBN: 143982746X
Category : Science
Languages : en
Pages : 306
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Book Description
The use of photoinitiators in the UV curing process shows remarkable possibilities in myriad applications. Highlighting critical factors such as reactivity, cure speeds, and application details, Industrial Photoinitiators: A Technical Guide is a practical, accessible, industrially oriented text that explains the theory, describes the products, and
