Directory of Harvard Chemists PDF Download

Author: Harvard University. Harvard chemists' association
Publisher:
ISBN:
Category : Chemists
Languages : en
Pages : 74

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Author: Knovel Corporation
Publisher:
ISBN:
Category :
Languages : da
Pages :

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Author: National Science Foundation (U.S.). Directorate for Science and Engineering Education
Publisher:
ISBN:
Category : Engineering
Languages : en
Pages : 534

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Author: National Science Foundation (U.S.). Directorate for Engineering
Publisher:
ISBN:
Category : Engineering
Languages : en
Pages : 336

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Author: National Referral Center (U.S.)
Publisher:
ISBN:
Category : Engineering
Languages : en
Pages : 812

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Author: Yves Epelboin
Publisher: Springer Science & Business Media
ISBN: 9401736979
Category : Science
Languages : en
Pages : 318

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The 10th edition of the World Directory of Crystallographers and of Other Scientists Employing Crystallographic Methods is a revised and up-to-date edition of the World Directory and contains the current addresses, academic status and research interests of over 8000 scientists in 74 countries. It is produced directly from the regularly updated electronic World Directory database, which is accessible via the World-Wide Web. Full details of the database are given in an Annex to the printed edition.

Author: Michael Brenner
Publisher: W. W. Norton & Company
ISBN: 0393634930
Category : Science
Languages : en
Pages : 376

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Based on the popular Harvard University and edX course, Science and Cooking explores the scientific basis of why recipes work. The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe. Why do we knead bread? What determines the temperature at which we cook a steak, or the amount of time our chocolate chip cookies spend in the oven? Science and Cooking answers these questions and more through hands-on experiments and recipes from renowned chefs such as Christina Tosi, Joanne Chang, and Wylie Dufresne, all beautifully illustrated in full color. With engaging introductions from revolutionary chefs and collaborators Ferran Adria and José Andrés, Science and Cooking will change the way you approach both subjects—in your kitchen and beyond.

Author:
Publisher: Springer Science & Business Media
ISBN: 9401737037
Category : Science
Languages : en
Pages : 309

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Author: Allan L. Bednowitz
Publisher: Springer Science & Business Media
ISBN: 9401737010
Category : Science
Languages : en
Pages : 275

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A brief historical account of the background leading to the publication of the first four editions of the World Directory of Crystallographers was presented by G. Boom in his preface to the Fourth Edition, published late in 1971. That edition was produced by traditional typesetting methods from compilations of biographical data prepared by national Sub-Editors. The major effort required to produce a directory by manual methods provided the impetus to use computer techniques for the Fifth Edition. The account of the production of the first computer assisted Directory was described by S.C. Abrahams in the preface of the Fifth Edition. Computer composition, which required a machine readable data base, offered several major advantages. The choice of typeface and range of characters was flexible. Corrections and additions to the data base were rapid and, once established, it was hoped updating for future editions would be simple and inexpensive. The data base was put to other Union uses, such as preparation of mailing labels and formulation of lists of crystallographers with specified common fields of interest. The Fifth Edition of the World Directory of Crystallographers was published in June of 1977, the Sixth in May of 1981. The Subject Indexes for the Fifth and Sixth Editions were printed in 1978 and 1981 respectively, both having a limited distribution.

Author: Boston Public Library
Publisher:
ISBN:
Category :
Languages : en
Pages : 498

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