Author: Wendell YoungPublisher:
ISBN:
Category : Chemistry, Organic
Languages : en
Pages : 52
Book Description
The Preparation and Study of Oderiferous Organic Compounds
Author: Wendell YoungPublisher:
ISBN:
Category : Chemistry, Organic
Languages : en
Pages : 52
Book Description
Synthetic Organic Chemistry in the Study of Odorous Compounds
Author: Marston Taylor BogertPublisher: Contemporary Developments in Chemistry
ISBN:
Category : Science
Languages : en
Pages : 44
Book Description
Describes and classifies odor including the differences between synthetic and natural fibers. Also explores the connection between odor and molecular structures.
The Study of the Preparation of Some Organic Compounds
Author: Thomas E. LeontisA Study of the Preparation of Certain Organic Compounds
Author: Golbert I. AddisThe Preparation of Organic Compounds
Author: Edward de Barry BarnettIntroduction to the Preparation of Organic Compounds
Author: Emil FischerPublisher: Hardpress Publishing
ISBN: 9781290194365
Category :
Languages : en
Pages : 210
Book Description
Unlike some other reproductions of classic texts (1) We have not used OCR(Optical Character Recognition), as this leads to bad quality books with introduced typos. (2) In books where there are images such as portraits, maps, sketches etc We have endeavoured to keep the quality of these images, so they represent accurately the original artefact. Although occasionally there may be certain imperfections with these old texts, we feel they deserve to be made available for future generations to enjoy.
Introduction to the Preparation of Organic Compounds
Author: Emil FischerPublisher:
ISBN: 9781021794055
Category : History
Languages : en
Pages : 0
Book Description
The Preparation and Analysis of Organic Compounds. With ... Illustrations
Author: Joseph Bernard ColemanTaste and Odour in Source and Drinking Water
Author: Tsair-Fuh LinPublisher: IWA Publishing
ISBN: 1780406657
Category : Science
Languages : en
Pages : 322
Book Description
This book provides an updated evaluation of the characterization and management of taste and odour (T&O) in source and drinking waters. Authored by international experts from the IWA Specialist Group on Off-flavours in the Aquatic Environment, the book represents an important resource that synthesizes current knowledge on the origins, mitigation, and management of aquatic T&O problems. The material provides new knowledge for an increasing widespread degradation of source waters and global demand for high quality potable water. Key topics include early warning, detection and source-tracking, chemical, sensory and molecular diagnosis, treatment options for common odorants and minerals, source management, modelling and risk assessment, and future research directions. Taste and Odour in Source and Drinking Water is directed towards a wide readership of scientists, engineers, technical operators and managers, and presents both practical and theoretical material, including an updated version of the benchmark Drinking Water Taste and Odour Wheel and a new biological wheel to provide a practical and informative tool for the initial diagnosis of the chemical and biological sources of aquatic T&O.
Author: