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.
The modules explained in this lecture notes are as follows : Atomic
And Molecular Structure, Spectroscopic Techniques And Applications,
Electrochemistry, Water Analysis, Polymers.
Author(s): Galgotias College of Engineering and
Technology
This note covers the following topics: Water
Technology, Polymers, Electro Chemistry, Corrosion And Corrosion Control, Non –
Conventional Energy Sources.
Author(s): Bharath
Institute of Science and Technology
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.
Laboratory
manuals and the like generally contain little more than mere descriptions of
technical methods of analysis, and explanations of the underlying chemical
principles or of their applications are seldom attempted. It is evident that
such books can be of very little help to students. The mechanism of the
reactions involved in analytical methods is by no means so clear that
explanation is unnecessary, since a student usually begins technical analysis at
a comparatively early stage in his course. This book is a solution for all these
difficulties.The author, as lecturer in the Darmstadt Technical School, knows
from his long experience that it is just the emphasis laid upon the technical
application of an analysis which deepens the student's knowledge and
understanding of chemical processes.
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.