Fisicoquímica. Manual de Laboratorio PDF Download

Author:
Publisher: UNIVERSIDAD DE MEDELLIN
ISBN: 9789589812938
Category :
Languages : es
Pages : 110

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Author: D.G. Brennan
Publisher:
ISBN:
Category :
Languages : es
Pages : 296

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Book Description

Author: D. Brennan
Publisher:
ISBN:
Category :
Languages : es
Pages : 296

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Book Description

Author: D. Brennan
Publisher:
ISBN: 9788431401658
Category :
Languages : es
Pages : 296

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Propiedades físicas. Propiedades moleculares. Fenómenos superficiales. Equilibrios de fase. Propiedades coligativas. Temperaturas de reacción. Equilibrios iónicos. Termodinámica de las células. Electrólisis y reacciones de electrodos. Cinética química. Análisis por métodos físicos. Radioquímica. Cuadros

Author: Laura Solieri
Publisher: Springer Science & Business Media
ISBN: 8847008662
Category : Science
Languages : en
Pages : 305

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Vinegars can be considered as acidic products of special importance for the enri- ment of our diet, and resulting from the desired or controlled oxidation of ethanol containing (liquid) substrates. The traditional use and integration of vinegars in numerous cultures can be traced back to ancient times. In fact, the cultural heritage of virtually every civilization includes one or more vinegars made by the souring action (of micro-organisms) following alcoholic fermentation. It has been do- mented that the Egyptians, Sumerians and Babylonians had experience and tech- cal knowledge in making vinegar from barley and any kind of fruit. Vinegar was very popular both in ancient Greece and Rome, where it was used in food prepa- tions and as remedy against a great number of diseases. In Asia, the first records about vinegar date back to the Zhou Dynasty (1027-221 BC) and probably China’s ancient rice wines may have originally been derived from fruit, for which (malted) rice was substituted later. The historical and geographical success of vinegars is mainly due to the low technology required for their production, and to the fact that several kinds of raw materials rich in sugars may easily be processed to give vinegar. In addition, vi- gars are well-known and accepted as safe and stable commodities that can be c- sumed as beverages, health drinks or added to food as preservatives or as flavo- ing agents.

Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 578

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Author: Naga Raju Maddela
Publisher: CRC Press
ISBN: 1040041345
Category : Technology & Engineering
Languages : en
Pages : 391

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Finding natural substances is worthwhile in food preservation. The principal motivation behind this edited volume, Antimicrobials for Sustainable Food Storage, is to collect and present widespread knowledge in the domain of sustainable food ingredients with antimicrobial properties. The book consists of two sections. The first section of this volume is about food ingredients as antimicrobials, and the second section discusses the recent advances in the applications of food ingredients. Interplay of various environmental factors favors the growth of different microorganisms during the food preservation process. Growth of undesirable microorganisms negatively influences the taste, smell, color, and texture of food. Therefore, sustainable food preservation is a challenging issue. Though several chemicals have emerged, inevitable health effects are commonly encountered by food preserve chemicals. Microbial products (nisin, enterocin, pentosin, sakacin, and pediocin) have immense importance in prolonging the shelf life of food substances by controlling food spoilage and pathogenic microbes. Yeasts and cyanobacteria are also potential candidates in the supply of food ingredients with significant antimicrobial properties. However, limited awareness of antimicrobials as food ingredients and the unavailability of a single source of the latest insights on such food ingredients in one place led to the motivation to produce this work. Key Features: Provides insights on natural antimicrobials in food preservation Underlines the importance of sustainable food packaging Offers knowledge on emerging trends in antimicrobial-based food storage Diverse applications are covered in different chapters. This book covers various antimicrobials as food preservatives, such as metabolites, natural products, essential oils, nanomaterials, L-arginine, polyphenols, phaeophyceae, and horchata. There are also chapters that focus on the applicability and prospective studies of essential oils, edible biofilms, biodegradable antimicrobials, and nanostructured lipid carriers in the food sector and the method for encapsulation of antimicrobials.

Author: Hilko Weerda
Publisher: Thieme
ISBN: 1588906752
Category : Medical
Languages : en
Pages : 333

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Book Description
WINNER OF THE 2001 GEORGE DAVEY HOWELLS MEMORIAL PRIZE FROM THE UNIVERSITY OF LONDON!Drawing on decades of teaching and clinical experience, Dr. Weerda gives you a practical, step-by-step guide to facial and auricular reconstructive surgery. This surgical textbook is a virtual encyclopedia of reconstructive options for a wide range of facial, head, and neck defects. More than 600 illustrations and sequential drawings provide both the experienced surgeon and beginner with effective solutions to the most commonly encountered questions and problems in facial plastic surgery.The book covers every aspect of the field, from basic principles, anatomy, wound healing, and scar revisions, to defect closings in various regions, bone grafts, and aurical reconstruction. You'll get valuable information on established surgical procedures as well proposed technical advances in the field.Here is a wealth of information every specialist needs. Add this outstanding clinical resource to your library!

Author: C. Melber
Publisher: WHO
ISBN:
Category : Medical
Languages : en
Pages : 154

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On cover: IPCS International Programme on Chemical Safety. Published under the joint sponsorship of the United Nations Environment Programme, the International Labour Organization and the World Health Organization, and produced within the framework of the Inter-organization Programme for the Sound Management of Chemicals (IOMC)

Author: H. Aréchiga
Publisher: Siglo XXI
ISBN: 9789682320514
Category : Social Science
Languages : es
Pages : 268

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Book Description
Este trabajo reúne la experiencia y la reflexión de uno de los académicos que se ha destacado por tener acceso, producir información y tomar decisiones muy interesantes sobre lo que ha pasado en los últimos años en la ciencia, la docencia universitaria y la evolución de la medicina en México. Aparte nos ofrece trabajos alrededor de los tres grandes rubros que se entrelazan en las correspondientes tres partes que dan cuerpo al libro: el quehacer científico en México; la relación entre la ciencia y la universidad; y la encrucijada actual de la medicina.