Author: Frederick John BatesPublisher:
ISBN:
Category : Science
Languages : en
Pages : 838
Book Description
Polarimetry, Saccharimetry and the Sugars
Author: Frederick John BatesPublisher:
ISBN:
Category : Science
Languages : en
Pages : 838
Book Description
Polarimetry, Saccharimetry and the Sugars
Author: Frederick John BatesPublisher:
ISBN:
Category : Science
Languages : en
Pages : 842
Book Description
Polarimetry, Saccharimetry and the Sugars--Viscosities of Sucrose Solutions at Various Temperatures
Author: Frederick John BatesPublisher:
ISBN:
Category : Polarimetry
Languages : en
Pages : 848
Book Description
Polarimetry, saccharimetry and the sugars
Author: Frederick John BatesPublisher:
ISBN:
Category :
Languages : en
Pages : 844
Book Description
Polarimetry and Its Application to the Sugars and Their Derivatives
Author: Slip Casting of Clay Pots for the Manufacture of Optical Glass at the National Bureau of Standards
Author: United States. Bureau of StandardsPublisher:
ISBN:
Category : Building materials
Languages : en
Pages : 664
Book Description
Methods in Food Analysis
Author: Maynard JoslynPublisher: Elsevier
ISBN: 0323146813
Category : Technology & Engineering
Languages : en
Pages : 537
Book Description
Methods in Food Analysis Applied to Food Products deals with the principles and the acquired tools of food analysis, emphasizing fruit and vegetable products. The book explains the suitability and limitations of the analytical procedures used for food products, from polarimetry and saccharimetry to colorimetry, spectrophotometry, viscosimetry, acidimetry, and alcoholometry. This volume is organized into 20 chapters and begins with an overview of sampling and preparation and preservation of sample. Under the physical methods, the principles of the more common procedures are discussed together with their application to the analysis of fruit and vegetable products. A brief account of the nature of the products is included. In presenting the chemical methods, the salient chemical properties of the constituent are first considered, focusing on those properties used in analysis, which is then followed by an outline of the chemistry of several of the available methods. Finally a detailed description of one of the methods, usually as applied to fruit and vegetable products, is explained. Some references to microanalytical, bioassay and bacteriological procedures are made. This book is intended for food technologists, chemists, and manufacturers; students; and researchers involved in quantitative analyses; organic and inorganic chemistry; and bacteriology.
Circular of the National Bureau of Standards
Author: United States. National Bureau of StandardsPublisher:
ISBN:
Category : Standardization
Languages : en
Pages : 840
Book Description
Essentials of Carbohydrate Chemistry
Author: John F. RobytPublisher: Springer Science & Business Media
ISBN: 1461216222
Category : Technology & Engineering
Languages : en
Pages : 411
Book Description
This is the first broad treatment of carbohydrate chemistry in many years, and presents the structures, reactions, modifications, and properties of carbohydrates. Woven throughout the text are discussions of biological properties of carbohydrates, their industrial applications, and the history of the field of carbohydrate chemistry. Written for students as well as practising scientists, this textbook and handy reference will be of interest to a wide range of disciplines: biochemistry, chemistry, food and nutrition, microbiology, pharmacology, and medicine.
Author: