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Applied Chemistry (PDF 296P)
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 Pages 
Applied Chemistry by University of Barcelona
The Applied Chemistry from the University of Barcelona PDF is an application guide for lab practice experiments that a student should go through; it covers plenty of various types of laboratory experiments and chemical principles, such as practical applications in terms of synthesis for coordination compounds, titration methods, and extraction of caffeine from beverages, with essential concepts in terms of the Lambert-Beer law, redox titrations, and kinetics of reactions. It is a resource that encourages hands-on learning as it gives the learner the opportunity to test or try out theoretical knowledge using experimenters. It is mixed with practical laboratory techniques that blend foundational chemistry concepts and, thus, very helpful in students who intend to develop practical experience in applied chemistry.
Author(s): University of Barcelona
94 Pages
The Handbook of Soap Manufacture
The "Handbook of Soap Manufacture" by W. H. Simmons and H. A. Appleton is an inclusive guide that has been dedicated to industry workers and newcomer stakeholders interested in soap production. It contains the constitution of oils and fats, discussing their saponification processes, while describing raw materials for soapmaking. It consists of practical subjects such as bleaching and processing of ingredients, different types of soaps, perfume incorporation, glycerine production, glycerine purification, analysis of raw materials, etc. Therefore, facilitating very complex information, this book can simply be said to be the precious gold of any individual who wishes to gain a thorough understanding of the soap industry along with production techniques.
Author(s): W. H. Simmons and H. A. Appleton
NA Pages