Author: Gustavus Adolphus Weber
Publisher:
ISBN:
Category : Administrative agencies
Languages : en
Pages : 244
Book Description
The Bureau of Chemistry and Soils
Author: Gustavus Adolphus Weber
Publisher:
ISBN:
Category : Administrative agencies
Languages : en
Pages : 244
Book Description
Publisher:
ISBN:
Category : Administrative agencies
Languages : en
Pages : 244
Book Description
The Bureau of Chemistry and soils
Author: Gustavus Adolphus Weber
Publisher:
ISBN:
Category :
Languages : en
Pages : 242
Book Description
Publisher:
ISBN:
Category :
Languages : en
Pages : 242
Book Description
Report of the Chief of the Bureau of Chemistry and Soils
Author: United States. Bureau of Chemistry and Soils
Publisher:
ISBN:
Category : Agricultural chemistry
Languages : en
Pages : 38
Book Description
The Bureau of Chemistry and Soils was created July 1, 1927 for the purpose of correlating all the research work formerly carried on by the Bureau of Chemistry, Bureau of Soils, Fixed Nitrogen Research Laboratory, and the Division of Soil Fertility and Soil Bacteriology of the Bureau of Plan Industry.
Publisher:
ISBN:
Category : Agricultural chemistry
Languages : en
Pages : 38
Book Description
The Bureau of Chemistry and Soils was created July 1, 1927 for the purpose of correlating all the research work formerly carried on by the Bureau of Chemistry, Bureau of Soils, Fixed Nitrogen Research Laboratory, and the Division of Soil Fertility and Soil Bacteriology of the Bureau of Plan Industry.
The Chemistry and Technology of Edible Oils and Fats
Author: J. Devine
Publisher: Elsevier
ISBN: 1483149536
Category : Science
Languages : en
Pages : 191
Book Description
The Chemistry and Technology of Edible Oils and Fats contains the proceedings of a conference arranged by Unilever Limited and held at Port Sunlight in England on March 10-12, 1959. The papers explore the chemistry and technology of edible oils and fats, with emphasis on analytical procedures, the methods of industrial processing, and the pattern of dietary fat consumption seen from the viewpoint of the economist. This book is comprised of seven chapters and opens with a discussion on the physical and chemical properties of the constituents of edible oils and fats, with particular reference to the fatty acids, the glycerides, and those closely related compounds which are fatty in a general sense. The following chapters focus on the pattern of fatty food consumption in the United Kingdom; the methods used for the analysis of oils and fats; processing of oils and fats for edible purposes; the use of the isotopic dilution technique in the determination of linoleic acid; and the application of gas/liquid chromatography to the analysis of atheromatous plaques. The final chapter deals with the use of spectroscopic and X-ray techniques in the analysis of oils and fats. This monograph will be a useful resource for chemists and food technologists.
Publisher: Elsevier
ISBN: 1483149536
Category : Science
Languages : en
Pages : 191
Book Description
The Chemistry and Technology of Edible Oils and Fats contains the proceedings of a conference arranged by Unilever Limited and held at Port Sunlight in England on March 10-12, 1959. The papers explore the chemistry and technology of edible oils and fats, with emphasis on analytical procedures, the methods of industrial processing, and the pattern of dietary fat consumption seen from the viewpoint of the economist. This book is comprised of seven chapters and opens with a discussion on the physical and chemical properties of the constituents of edible oils and fats, with particular reference to the fatty acids, the glycerides, and those closely related compounds which are fatty in a general sense. The following chapters focus on the pattern of fatty food consumption in the United Kingdom; the methods used for the analysis of oils and fats; processing of oils and fats for edible purposes; the use of the isotopic dilution technique in the determination of linoleic acid; and the application of gas/liquid chromatography to the analysis of atheromatous plaques. The final chapter deals with the use of spectroscopic and X-ray techniques in the analysis of oils and fats. This monograph will be a useful resource for chemists and food technologists.
Paint, Oil and Chemical Review
Author:
Publisher:
ISBN:
Category : Lacquer and lacquering
Languages : en
Pages : 996
Book Description
Publisher:
ISBN:
Category : Lacquer and lacquering
Languages : en
Pages : 996
Book Description
Recent Articles on Petroleum and Allied Substances
Author: United States. Bureau of Mines
Publisher:
ISBN:
Category :
Languages : en
Pages : 602
Book Description
Publisher:
ISBN:
Category :
Languages : en
Pages : 602
Book Description
Report of the Chief of the Bureau of Agricultural and Industrial Chemistry, Agricultural Research Administration
Author: United States. Bureau of Agricultural and Industrial Chemistry
Publisher:
ISBN:
Category : Agricultural chemistry
Languages : en
Pages : 124
Book Description
Publisher:
ISBN:
Category : Agricultural chemistry
Languages : en
Pages : 124
Book Description
Index of Publications of the Bureau of Chemistry and Soils: List of titles and authors. Prepared by H. P. Holman, V. A. Pease, K. Smith [and others] under the direction of W. W. Skinner
Author: United States. Bureau of Chemistry and Soils
Publisher:
ISBN:
Category :
Languages : en
Pages : 590
Book Description
Publisher:
ISBN:
Category :
Languages : en
Pages : 590
Book Description
Report of the Chief of the Bureau of Agricultural Chemistry and Engineering
Author: United States. Bureau of Agricultural Chemistry and Engineering
Publisher:
ISBN:
Category : Agricultural chemistry
Languages : en
Pages : 328
Book Description
Publisher:
ISBN:
Category : Agricultural chemistry
Languages : en
Pages : 328
Book Description
Chemical, Color and Oil Record
Author:
Publisher:
ISBN:
Category : Chemistry, Technical
Languages : en
Pages : 926
Book Description
Publisher:
ISBN:
Category : Chemistry, Technical
Languages : en
Pages : 926
Book Description