Author:
Publisher:
ISBN:
Category : Forest products
Languages : en
Pages : 66

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Author: Southern Forest Experiment Station (New Orleans, La.)
Publisher:
ISBN:
Category : Forests and forestry
Languages : en
Pages : 850

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Author: David C. Hoaglin
Publisher: John Wiley & Sons
ISBN: 0470317663
Category : Mathematics
Languages : en
Pages : 448

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Book Description
The analysis of variance is presented as an exploratory component of data analysis, while retaining the customary least squares fitting methods. Balanced data layouts are used to reveal key ideas and techniques for exploration. The approach emphasizes both the individual observations and the separate parts that the analysis produces. Most chapters include exercises and the appendices give selected percentage points of the Gaussian, t, F chi-squared and studentized range distributions.

Author:
Publisher:
ISBN:
Category : Paper industry
Languages : en
Pages : 1222

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Author: American Society of Mechanical Engineers
Publisher:
ISBN:
Category : Mechanical engineering
Languages : en
Pages : 836

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Author: Southern Forest Experiment Station (New Orleans, La.)
Publisher:
ISBN:
Category : Forests and forestry
Languages : en
Pages : 12

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Book Description

Author: Harry T. Lawless
Publisher: Springer Science & Business Media
ISBN: 1461457130
Category : Technology & Engineering
Languages : en
Pages : 156

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Book Description
Laboratory exercises are a necessary part of science education. They enable students to better understand the principles discussed in lectures, and provide them with hands-on experience of the practical aspects of scientific research. The purpose of this book is to provide students and instructors with a time-tested set of lab exercises that illustrate the common sensory tests and/or sensory principles used in evaluation of foods, beverages and consumer products. The appendices will also include a set of simple problem sets that can be used to teach and reinforce basic statistical tests. Approximately twenty years ago the Sensory Evaluation Division of the Institute of Food Technologists sponsored the preparation of a set of exercises titled “Guidelines for Laboratory Exercises for a Course in Sensory Evaluation of Foods,” edited by one of the co-authors (Heymann). This book will provide additional materials from the second author (Lawless), as well as other instructors, in a uniform format that can be easily adopted for course use. Most importantly, the lab exercises will complement the flagship textbook in the field, Sensory Evaluation of Foods: Principles and Practices, 2E, also by Lawless and Heymann and published by Springer. Possible course adoption of the main text along with the lab manual should enhance the sales of these materials.

Author:
Publisher: DIANE Publishing
ISBN: 1428913696
Category :
Languages : en
Pages : 45

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Author: Colleen F. Craig
Publisher: Morton Publishing Company
ISBN: 1617316237
Category : Science
Languages : en
Pages : 595

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Book Description
This laboratory manual is intended for a two-semester general chemistry course. The procedures are written with the goal of simplifying a complicated and often challenging subject for students by applying concepts to everyday life. This lab manual covers topics such as composition of compounds, reactivity, stoichiometry, limiting reactants, gas laws, calorimetry, periodic trends, molecular structure, spectroscopy, kinetics, equilibria, thermodynamics, electrochemistry, intermolecular forces, solutions, and coordination complexes. By the end of this course, you should have a solid understanding of the basic concepts of chemistry, which will give you confidence as you embark on your career in science.

Author: United States. National Bureau of Standards. Cryogenic Engineering Laboratory, Boulder, Colo
Publisher:
ISBN:
Category : Materials at low temperatures
Languages : en
Pages : 532

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