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Beer Treatment
Beer which has completed primary fermentation is said to be ‘green’, it contains little carbon dioxide and its taste and aroma are inferior to those...
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Foamed polymers based on reactive oligomers
This article surveys the specific features of polymer science for gas-filled polymers (main principles of their classification as well as the major...
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The effect of long-chain alkanes on the stability of oil-in-water emulsions. The significance of ostwald ripening
A number of investigations have shown that o/w emulsions made from or containing small quantities of long-chain alkanes are more stable than those...
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A nationwide planning of Analytical Chemistry in universities: Possibilities and problems
A nationwide planning of Analytical Chemistry in universities should meet two requirements: formulation of a common minimum programme for all...
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Harvesting the Fruits of Innovation — Polypropylene
The scientific community and the general public had heard nothing of the Ziegler/Natta collaboration or contention, but they suddenly became very...
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Trace element formulations in intravenous feeding
Total parenteral nutrition as pioneered by Dudrick et al.1, is employed to reverse negative nitrogen balance in the malnourished patient. Weight gain...
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Spray drying and dry neutralization of powdered detergents
Spray tower designs for soaps and detergents, practical operating conditions and practices in slurry preparation, and spray tower operation are...
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The Food Industry
The chemistry and physical chemistry of starch is of great interest to foodstuffs manufacturers, as it constitutes an excellent raw material which...
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Surface potentials and molecular structure at hydrocarbon/water interfaces
Contact ( ΔV ) potential measurements have been made for the adsorption of dodecyl trimethylammonium bromide and sodium dodecyl sulphate at the...