Catalog > Nauka > Technika > Inżynieria chemiczna > Anis Allagui & Rolf Wuthrich: Aqueous Electrolysis under Extreme Current Densities (PDF)

Anis Allagui & Rolf Wuthrich
Aqueous Electrolysis under Extreme Current Densities [PDF ebook]
Application to Micro and Nano-Systems Fabrication

Wsparcie

Pokrywa Anis Allagui & Rolf Wuthrich: Aqueous Electrolysis under Extreme Current Densities (PDF)

What are the characteristics, the properties and performances of an electrolysis system subject to intense electrical constraints? Why is this over 150-year old experiment increasingly attracting academic and industrial attention? By briefly retracing the sequence of the progress achieved so far in the field of the electrochemical discharges, this book provides an overview about the physics of this phenomenon along with some of its practical uses for academic and industrial purposes.

€75.51

Kup ten ebook, a 1 kolejny otrzymasz GRATIS!

Format PDF ● Strony 89 ● ISBN 9781611226010 ● Redaktor Anis Allagui & Rolf Wuthrich ● Wydawca Nova Science Publishers ● Opublikowany 2017 ● Do pobrania 3 czasy ● Waluta EUR ● ID 7218317 ● Ochrona przed kopiowaniem Adobe DRM

Wymaga czytnika ebooków obsługującego DRM

Więcej książek elektronicznych tego samego autora (ów) / Redaktor

Anis Allagui Rolf Wuthrich Darla B. Greer

8 784 Ebooki w tej kategorii

Pokrywa S. Athithan: Coastal Aquaculture and Mariculture

S. Athithan: Coastal Aquaculture and Mariculture

This book is an effort to consolidate and comprehensively present the coastal aquaculture & mariculture and divided into 39 chapters covering introduction, mariculture scenario, finfish farming, shel …

Pokrywa F. Habashi: Principles of Extractive Metallurgy

F. Habashi: Principles of Extractive Metallurgy

Principles of Extractive Metallurgy was planned in four volumes as follows: Volume 1: General Principles, Volume 2: Hydrometallurgy, Volume 3: Pyrometallurgy, and Volume 4: Electrometallurgy. Volume …

Pokrywa Yale E. Strausser: Characterization in Silicon Processing

Yale E. Strausser: Characterization in Silicon Processing

Pokrywa Maurice Shachman: The Soft Drinks Companion

Maurice Shachman: The Soft Drinks Companion

This comprehensive book presents key issues in the technology of the soft drinks industry. Employing a user-friendly format and writing style, the author draws on more than thirty-five years” hands- …

Pokrywa Clayton May: Epoxy Resins

Clayton May: Epoxy Resins

Featuring new techniques of physicochemical analysis and broader coverage of textile applications, the thoroughly rewritten and enlarged Second Edition provides hands-on assistance inthe use, formula …

Pokrywa J.T. McGuire: Pumps for Chemical Processing

J.T. McGuire: Pumps for Chemical Processing

A reference for the chemical engineer on the application, selection, construction, procurement, installation, operation, and maintenance of the three basic types of pumps used in chemical processing: …

Pokrywa M Lambrechts & W Sansen: Biosensors

M Lambrechts & W Sansen: Biosensors

Biosensors are analytical devices that combine a biologically sensitive element with a physical or chemical transducer to selectively and quantitatively detect the presence of specific compounds. Bal …

Pokrywa Palgrave: Fluid Fertilizer Science and Technology

Palgrave: Fluid Fertilizer Science and Technology

Illustrates current fluid fertilizer technology in the US and abroad, including manufacture, handling, storage, distribution, and use in the field demonstrating how fluid fertilizer facilitates more …

Pokrywa Arun Bhunia & Bibek Ray: Fundamental Food Microbiology

Arun Bhunia & Bibek Ray: Fundamental Food Microbiology

The golden era of food microbiology has begun. All three areas of food microbiology-beneficial, spoilage, and pathogenic microbiology-are expanding and progressing at an incredible pace. What was onc …

Pokrywa Alicia Foundation: A Chef''s Guide to Gelling, Thickening, and Emulsifying Agents

Alicia Foundation: A Chef”s Guide to Gelling, Thickening, and Emulsifying Agents

The use of food texturizing agents, such as gels, thickeners, and emulsifiers, has been steadily increasing in the culinary industry. Understanding how to use these texturizing agents is important fo …

Następna strona >>>