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There is hardly a technical library in the world in which the volumes of the Chemical Formulary (Volumes 1-34) do not occupy a prominent place. It does not duplicate any of the …
Contents - Preface - 1 REVIEW OF BASIC MATERIAL - FUNCTIONS, INEQUALITIES - 2 DIFFERENTIAL CALCULUS - 3 INTEGRATION - 4 FUNCTIONS OF MANY VARIABLES; PARTIAL DIFFERENTIATION - 5 …
This title is Volume 1 of a 2 Volume set. - Contents - Introduction - Abbreviations - PART 1. NATURAL WAXES - 1. PARAFFIN WAX - Occurrence in Nature - Composition of Petroleum - …
CONTENTS - Preface - Contributors - Abbreviations - Introduction - I. Antiperspirants and Deodorants - II. Hair Products - III. Bath Preparations - IV. Face and Hand Cleaners - V. …
CONTENTS - 1. REQUIREMENTS FOR FOOD OF THE UNITED STATES; FOOD, DRUG, AND COSMETIC ACT - 2. GENERAL METHODS - Moisture; Ash; Nitrogen and Crude Protein; Fat; Crude Fibre; Calcium; …
The study of food as included in the combined subjects of nutrition and food science and technology involves a wide variety of basic sciences ranging from chemistry and …
CONTENTS - 1. SPECIAL REAGENTS - 2. INGOT COPPER - Copper; Lead and Iron; Bismuth; Antimony and Arsenic; Sulfur - 3. BRASSES AND BRONZES - Sequence Procedure for Copper, Lead, Tin, …
Contents - List of Figures - List of Tables - I. Baking: - J. F. Herringshaw (A.R.C.S., Ph.D., F.R.I.C.) - II. Canning and Freezing: - D. A. Herbert (F.R.I.C., F.I.F.S.T., …
Contents - Acknowledgements - Foreword - Illustrations - Chapter 1. About this book - Chapter 2. The handling of fish at sea - Chapter 3. The handling and distribution of fish on …
CONTENTS - PAGE - PREFACE - INTRODUCTION - 1. THE ANATOMY, CULTIVATION, AND MARKETING OF JUTE - 2. THE STRUCTURE AND PROPERTIES OF JUTE - 3. AN OUTLINE OF THE PROCESS - 4. JUTE …