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Applied Chemistry (PDF 296P)
This note covers the following topics: milk, edirle oils and fats, carbohydrate foods, raising agents, meat, meat extracts, vinegar, fruit juices and vegetable acids, beverages, the preservation of food, poisonous metals in foods, the cooking of food, condiments and the calorific value of foods.
Author(s): C kenneth tinkler, Helen masters
296 Pages 
Applied Chemistry II by University of Barcelona
This PDF covers the following topics related to Applied Chemistry : Information for students, Laboratory experiments, Preparation of stock solutions, Chemical reactions in test tubes, Acid–base titration, Synthesis of nickel(II) and copper(II) coordination compounds with amine ligands, Synthesis of aspirin, Separation of liquid mixtures by distillation, Extraction of caffeine from soft drinks, Reaction under reflux: synthesis of isoamyl acetate or banana oil, Absorption spectra, Use of a spectrophotometer to assess the Lambert-Beer law, Standardization of a permanganate solution by means of a redox titration, Enthalpy of a neutralization reaction, Electrochemical cells: processes and electromotive force, Potentiometric determination of the total acidity of vinegar, Estimation of the pKa of acetic acid, Kinetics of the reaction of a food dye with bleach.
Author(s): University of Barcelona
94 Pages
The Chemistry, Properties and Tests of Precious Stones
This handbook will prove useful, not only to the expert and to those requiring certain technical information, but also to the general public, whose interest in this entrancing subject may be simply that of pleasure in the purchase, possession, or collection of precious stones, or even in the mere examination of them through the plate-glass of a jeweller's window. Topics covered includes: The Origin of Precious Stones, Physical Properties— Crystalline Structure, Colour, Hardness, Specific Gravity, Magnetic and Electric Influences, The Cutting of Precious Stones, Imitations, and Some of the Tests of Precious Stones, Various Precious Stones.
Author(s): John Mastin
NA Pages
The Handbook of Soap Manufacture
Greater part of this book needed no chemical knowledge , the subject being treated in such a way that it is hoped those who are not directly engaged in the manufacture of soap, but who desire a general idea of the subject, will find it of value. This note covers the following topics: Constitution of Oils and Fats, and their Saponification, Raw Materials used in Soap-making, Bleaching and Treatment of Raw Materials intended for Soap-making, Soap-making, Treatment of Settled Soap, Toilet, Textile and Miscellaneous Soaps, Soap Perfumes, Glycerine Manufacture and Purification, Analysis of Raw Materials,Glycerine, Statistics of the Soap Industry.
Author(s): W. H. Simmons and H. A. Appleton
NA Pages
Main objective of this book is to explain the meaning of the terms molecular structure and geometry and electronic structure and some interesting aspects of molecular structure through examples. Topics covered includes: Atomic Structure, Molecular Structure, Molecular Spectroscopy, Solid State Chemistry, Electrochemistry, Reaction Kinetics and Dynamics, Theories of Reaction Rates, Surface Chemistry and Experiments in Chemistry.
Author(s): Prof. K. Mangala Sunder and Prof. B.L. Tembe
NA Pages
This note covers the following topics: milk, edirle oils and fats, carbohydrate foods, raising agents, meat, meat extracts, vinegar, fruit juices and vegetable acids, beverages, the preservation of food, poisonous metals in foods, the cooking of food, condiments and the calorific value of foods.
Author(s): C kenneth tinkler, Helen masters
296 Pages
This note covers the following topics: Chemical equilibrium principles of acids-bases, dissolution-precipitation, oxidation-reduction, and complexation applied to understanding the chemistry of surface waters, groundwaters, and water and wastewater treatment.
Author(s): Reckhow Research Group, University of Massachusetts Amherst
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