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Applied Chemistry by Jayashree A. Parikh
This note covers the following topics related to applied chemistry: corrosion, Alloys, Fuels, Composite Materials and Green Chemistry.
Author(s): Jayashree A. Parikh
139 Pages
Lecture Notes On Engineering Chemistry
Goal of this note is to inculcate basic principles of chemistry aspects in different disciplines of engineering. Topics covered includes: Electrochemistry and Batteries, Corrosion and Its Control, Water Technology, Materials Chemistry, Fuels and Combustion.
Author(s): Mr. M Praveen
114 Pages
Laboratory exercises in applied chemistry
Laboratory manuals and the like generally contain little more than mere descriptions of technical methods of analysis, and explanations of the underlying chemical principles or of their applications are seldom attempted. It is evident that such books can be of very little help to students. The mechanism of the reactions involved in analytical methods is by no means so clear that explanation is unnecessary, since a student usually begins technical analysis at a comparatively early stage in his course. This book is a solution for all these difficulties.The author, as lecturer in the Darmstadt Technical School, knows from his long experience that it is just the emphasis laid upon the technical application of an analysis which deepens the student's knowledge and understanding of chemical processes.
Author(s): Wilhelm Moldenhauer
258 Pages
Catalytic Processes in Applied Chemistry
This note covers the following topics: General Principles of Catalytic Action, Catalysis at Surface of Solid Inorganic Materials, Catalysis at Surfaces of Colloidal Organic Compounds, Homogeneous Catalysis in Liquid Systems.
Author(s): Thomas Percy Hilditch
392 Pages
Applied Chemistry Laboratory Manual
This note provides a tour to the laboratory, Laboratory Procedures and Proper Use of Laboratory Notebook.
Author(s): Maria Fenyes
191 Pages
This note covers the following topics: milk, edirle oils and fats, carbohydrate foods, raising agents, meat, meat extracts, vinegar, fruit juices and vegetable acids, beverages, the preservation of food, poisonous metals in foods, the cooking of food, condiments and the calorific value of foods.
Author(s): C kenneth tinkler, Helen masters
296 PagesAdvertisement
