E-bok > Sciences > Teknik > Kemiteknik > J. Paulo Davim: Green Composites (ePUB)

J. Paulo Davim
Green Composites [EPUB ebook]
Materials, Manufacturing and Engineering

Stöd

Omslag till J. Paulo Davim: Green Composites (ePUB)

Discusses the latest results in academia and industry on green composites. Existing machinability problems like low processability and reduction of the ductility are addressed and discussed in relation to use of adhesion promoters, additives or chemical modification of the filler to overcome these problems. Recent industrial efforts to minimize the environmental impact, e.g. biodegradable polymer matrix, renewable sources complete the approach.

€179.95

Om författaren

J. Paulo Davim, University of Aveiro, Aveiro, Portugal.

Köp den här e-boken och få 1 till GRATIS!

Språk Engelska ● Formatera EPUB ● Sidor 161 ● ISBN 9783110433746 ● Filstorlek 37.8 MB ● Redaktör J. Paulo Davim ● Utgivare De Gruyter ● Stad Berlin/Boston ● Publicerad 2017 ● Utgåva 1 ● Nedladdningsbara 24 månader ● Valuta EUR ● ID 6644655 ● Kopieringsskydd Adobe DRM

Kräver en DRM-kapabel e-läsare

Fler e-böcker från samma författare (r) / Redaktör

8 702 E-böcker i denna kategori

Omslag till Rupesh S. (Point Pleasant, New Jersey, USA) Chavan & Megh R. (Point Pleasant, New Jersey, USA) Goyal: Technological Interventions in Dairy Science

Rupesh S. (Point Pleasant, New Jersey, USA) Chavan & Megh R. (Point Pleasant, New Jersey, USA) Goyal: Technological Interventions in Dairy Science

This volume covers a selection of important novel technological interventions in dairy science, from the physical properties of milk and other milk products to nonthermal processing of milk. It also …

Omslag till Ned J. Chou & Stephen P. Kowalczyk: Characterization of Polymers

Ned J. Chou & Stephen P. Kowalczyk: Characterization of Polymers

Omslag till K. Smith: Trace Minerals in Foods

K. Smith: Trace Minerals in Foods

Twelve contributions evaluate the chemistry of trace elements in preparations and their potential bioavailability to the consumer; consider palatability, mineral interactions, and other nutritional f …

Omslag till Colin Bodsworth: The Extraction and Refining of Metals

Colin Bodsworth: The Extraction and Refining of Metals

The Extraction and Refining of Metals provides a novel approach to the science and technology of both ferrous and non-ferrous metal production. Rather than the traditional treatment in which one meta …

Omslag till Florin (Tyton BioSciences LLC) Barla & Sandeep (Associate Professor, Department of Civil: Sub- and Supercritical Hydrothermal Technology

Florin (Tyton BioSciences LLC) Barla & Sandeep (Associate Professor, Department of Civil: Sub- and Supercritical Hydrothermal Technology

Sub- and Supercritical Hydrothermal Technology: Industrial Applications offers a practical view of a variety of industrial applications and their challenges, offering a deep understanding of the appl …

Omslag till Yeong Koo (Hanyang University, Seoul, South Korea) Yeo: Chemical Engineering Computation with MATLAB®

Yeong Koo (Hanyang University, Seoul, South Korea) Yeo: Chemical Engineering Computation with MATLAB®

Chemical Engineering Computation with MATLAB®, Second Edition continues to present basic to advanced levels of problem-solving techniques using MATLAB as the computation environment. The Second Editi …

Omslag till Enrico Drioli & Lidietta Giorno: Biocatalytic Membrane Reactors

Enrico Drioli & Lidietta Giorno: Biocatalytic Membrane Reactors

This research level reference book has been co-written by Enrico Drioli, perhaps one of the world”s best known researchers into membrane technology. The application of membrane technology to chemica …

Omslag till C S Ough: Winemaking Basics

C S Ough: Winemaking Basics

Here is an informative guide for the winemaker and connoisseur seeking a better and more basic understanding of what the science associated with winemaking is about!Written by one of the country”s l …

Omslag till 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 …

Omslag till NicholasP. Cheremisinoff: Polymer Mixing and Extrusion Technology

NicholasP. Cheremisinoff: Polymer Mixing and Extrusion Technology

Addressing the two major unit operations-mixing and extrusion-fundamental toprocessing elastomers and plastic materials, this reference summarizes design equationsthat can be employed effectively in …

Nästa sida >>>