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Showing 441-460 of 530 results
  1. Color cosmetics

    The primary reason a pigmented product is purchased is for the color it imparts. Other beneficial characteristics will be appreciated by the...
    Chapter 1992
  2. Surfactant bilayers, foams and emulsions

    Surfactant monolayers, formed by adsorption at liquid/liquid or liquid/gas interfaces, have formed a major fraction of the systems already studied in...
    John H. Clint in Surfactant Aggregation
    Chapter 1992
  3. Notes on packaging materials

    The outer and inner layers of bark in a tree conceal a layer which contains the plant’s food, and it is by means of this layer that the tree itself...
    Frank A. Paine, Heather Y. Paine in A Handbook of Food Packaging
    Chapter 1992
  4. Absinthe

    Absinthe was in vogue during the nineteenth century and the beginning of ours. It was a clear green from the bottle and then, upon gentle dilution...
    Chapter 1992
  5. Thermooxidative degradation of nitrile-butadiene rubber

    Results are presented on: (a) the nonisothermal degradation of nitrile-butadiene rubber (NBR) from TG, DTG and DTA data; (b) the accelerated...

    P. Budrugeac, E. Segal, S. Ciutacu in Journal of thermal analysis
    Article 01 June 1991
  6. Synthesis of Inorganic Membranes

    The aim of this introductory section is twofold. In the first place, the large variety of different synthesis methods and techniques will be placed...
    Chapter 1991
  7. Product Standards for Pyrolysis Products for Use as Fuel in Industrial Firing Plants

    The relevant properties and characteristics of fuels used in oil-firing applications are listed and described in terms of their significance. The...
    Chapter 1991
  8. Environmental Pollution Control

    Pollution is any process whether natural or man-made which leads to the harmful or objectionable increase in the amount of any factor in the...
    Chapter 1991
  9. Abstracts

    W. Czysz, F. Jancik, ... H. B. Singh in Fresenius' Journal of Analytical Chemistry
    Article 01 July 1991
  10. Bread Cooling and Setting

    In general, the maturation of fermented baked products, which involves both the processes of cooling and setting, can take place in the dispatch area...
    Chapter 1990
  11. Organogels from water-in-oil microemulsions

    A new family of organogels is described. They originate from water-in-oil microemulsions, from which the name microemulsion gels or...

    P. L. Luisi, R. Scartazzini, ... P. Schurtenberger in Colloid and Polymer Science
    Article 01 April 1990
  12. Tulip

    Tulip is regarded as the most attractive spring bulb flower. In recent years the popularity of tulips has suffered to a considerable extent because...
    Dattajirao K. Salunkhe, Narayana R. Bhat, Babasaheb B. Desai in Postharvest Biotechnology of Flowers and Ornamental Plants
    Chapter 1990
  13. Other Cut Flowers

    Gerbera (Gerbera jamesonii, Hook.), named in honour of Traug Gerber, is commonly known as Transvaal Daisy, or Barberton Daisy. It is a dwarf...
    Dattajirao K. Salunkhe, Narayana R. Bhat, Babasaheb B. Desai in Postharvest Biotechnology of Flowers and Ornamental Plants
    Chapter 1990
  14. Examples of Electrometric Methods Applied to Process and Product Control in the Explosives Industry

    In the explosives industry, there is a constant demand for simple, fast and reliable methods of analysis for a very wide range of applications. The...
    Chapter 1990
  15. Urea Formaldehyde

    Tony Whelan, John Goff in Molding of Thermosetting Plastics
    Chapter 1990
  16. How to Synthesize Methanol and Alcohol Mixtures

    Methanol has a history extending back to the year 1661. P. Boyle then succeeded for the first time in recovering methanol from the components of wood...
    Chapter 1990
  17. Crosslinking of polyolefins

    This paper covers the knowledge of different procedures of polyalkene crosslinking. Besides the crosslinking, the effect of crosslink formation on...
    M. Lazár, R. Rado, J. Rychlý in Polymer Physics
    Conference paper 1990
  18. Packaging for Preservation of Snack Food

    The definition of snack food adopted in the Introduction to this book precludes the consideration here of every single food used as a snack but...
    Edward M. A. Willhoft in Snack Food
    Chapter 1990
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