E-bok > Sciences > Teknik > Kemiteknik > Tharwat F. Tadros: Basic Principles of Dispersions (ePUB)

Tharwat F. Tadros
Basic Principles of Dispersions [EPUB ebook]

Stöd

Omslag till Tharwat F. Tadros: Basic Principles of Dispersions (ePUB)

Volume 2 of the Handbook of Colloid and Interface Science is a survey into the theory of dispersions in a variety of fields, as well as characterization by rheology. It is an ideal reference work for research scientists, universities, and industry practitioners looking for a complete understanding of how colloids and interfaces behave in the areas of materials science, chemical engineering, and colloidal science.

€270.00

Om författaren

Tharwat F. Tadros, Wokingham, UK.

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

Språk Engelska ● Formatera EPUB ● Sidor 445 ● ISBN 9783110540192 ● Filstorlek 19.6 MB ● Utgivare De Gruyter ● Stad Berlin/Boston ● Publicerad 2017 ● Utgåva 1 ● Nedladdningsbara 24 månader ● Valuta EUR ● ID 6645692 ● Kopieringsskydd Adobe DRM

Kräver en DRM-kapabel e-läsare

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

Tharwat F. Tadros

8 788 E-böcker i denna kategori

Omslag till 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 …

Omslag till 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 …

Omslag till 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: …

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 VivianE Mountney: Poultry Products Technology

VivianE Mountney: Poultry Products Technology

Now in its third edition, this classic volume characterizes the science and technology of the poultry industry today, defines the breadth and scope of the overall problems in the industry, and points …

Omslag till 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- …

Omslag till 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 …

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 Yale E. Strausser: Characterization in Silicon Processing

Yale E. Strausser: Characterization in Silicon Processing

Omslag till Harvey W. Blanch & Douglas S. Clark: Applied Biocatalysis

Harvey W. Blanch & Douglas S. Clark: Applied Biocatalysis

This volume addresses the key topics: nonaqueous enzymology in general and protein design for organic solvents in particular, and enzymatic synthesis of carbon-carbon bonds, novel oligosaccharides, a …

Nästa sida >>>