Chemical processes

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  • This book is intended as a guide to the selection or design of the principal kinds of chemical process equipment by engineers in school and industry. The level of treatment assumes an elementary knowledge of unit operations and transport phenomena.

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  • The book are the best you can find about safety of process. All the chapters represent the state of the art of knowledge of the specific argument. Theory and practice are combined in a harmonious and unitary description. Unfortunately is not available, for consultants and designers outside of academia, even for a fee, the solution manual. And this, I think, is the MOST IMPORTANT limitation of the manual.

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  • This book is intended as a guide to the selection or design of the principal kinds of chemical process equipment by engineers in school and industry. The level of treatment assumes an elementary knowledge of unit operations and transport phenomena. Access to the many design and reference books listed in Chapter 1 is desirable. For coherence, brief reviews of pertinent theory are provided. Emphasis is placed on shortcuts, rules of thumb, and data for design by analogy, often as primary design processes but also for quick evaluations of detailed work....

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  • Tham khảo sách 'aerosol chemical processes in the environment_p1', khoa học tự nhiên, công nghệ môi trường phục vụ nhu cầu học tập, nghiên cứu và làm việc hiệu quả

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  • A compilation of the most important aerosol chemical processes involved in known scientific and technological disciplines, Aerosol Chemical Processes in the Environment serves as a handbook for aerosol chemistry. Aerosol science is interdisciplinary, interfacing with many environmental, biological and technological research fields. Aerosols and aerosol research play an important role in both basic and applied scientific and technological fields. Interdisciplinary cooperation is useful and necessary.

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  • Process control is an application area of chemical engineering - an identifiable specialty for the ChE. It combines chemical process knowledge (how physics, chemistry, and biology work in operating equipment) and an understanding of dynamic systems, a topic important to many fields of engineering. Thus study of process control allows chemical engineers to span their own field, as well as form a useful acquaintance with allied fields. Practitioners of process control find their skills useful in design, operation, and troubleshooting - major categories of chemical engineering practice....

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  • Comprehensive manual embracing essentially all the classical and modern areas of chemical kinetics. Provides details of modern applications in chemistry, technology and biochemistry. Special sections of the book treat subjects not covered sufficiently in other manuals, including: modern methods of experimental determination of rate constants of reactions including laser pico- and femtochemistry, magnetochemistry, and ESR; and descriptions of advanced theories of elementary chemical processes.

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  • Metabolomics is the scientific study of chemical processes involving metabolites. Specifically, metabolomics is the "systematic study of the unique chemical fingerprints that specific cellular processes leave behind", the study of their small-molecule metabolite profiles.[1] The metabolome represents the collection of all metabolites in a biological cell, tissue, organ or organism, which are the end products of cellular processes.

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  • Machining processes produce finished products with a high degree of accuracy and surface quality. Conventional machining utilizes cutting tools that must be harder than the workpiece material. The use of difficult-to-cut materials encouraged efforts that led to the introduction of the nonconventional machining processes that are well-established in modern manufacturing industries.

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  • Scale-up in Chemical Engineering covering the important task of the scale-up of processes from the laboratory to the production scale, this easily comprehensible and transparent book is divided into two sections. The second part presents the individual basic operations and covers the fields of mechanical, thermal, and chemical process engineering with respect to dimensional analysis and scale-up.

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  • The Center for Chemical Process Safety (CCPS) was established in 1985 by the American Institute of Chemical Engineers (AIChE) for the express purpose of assisting the Chemical and Hydrocarbon Process Industries in avoiding or mitigating catastrophic chemical accidents. To achieve this goal, CCPS has focused its work on four areas: • establishing and publishing the latest scientific and engineering practices (not standards) for prevention and mitigation of incidents involving toxic and/or reactive materials,...

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  • Scale-up in Chemical Engineering: The first part details the theoretical principles, introducing the subject for readers without a profound prior knowledge of mathematics. All this is illustrated by 20 real-world examples, while 25 exercises plus solutions new to this edition practice and monitor learning.

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  • .Committee on Inherently Safer Chemical Processes: The Use of Methyl Isocyanate (MIC) at Bayer CropScience Board on Chemical Sciences and Technology Division on Earth and Life Studies THE NATIONAL ACADEMIES PRESS Washington, D.C. www.nap.edu .THE NATIONAL ACADEMIES PRESS 500 Fifth Street, NW Washington, DC 20001 NOTICE: The project that is the subject of this report was approved by the Governing Board of the National Research Council, whose members are drawn from the councils of the National Academy of Sciences, the National Academy of Engineering, and the Institute of Medicine.

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  • (BQ) Part 2 book "Thermodynamics and chemistry" has contents: Mixture, electrolyte solutions, reactions and other chemical processes, equilibrium conditions in multicomponent systems, the phase rule and phase diagrams, galvanic cells.

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  • Introduction to chemical engineering thermodynamics presents comprehensive coverage of the subject of thermodynamics from a chemical engineering viewpoint. This book provides a thorough exposition of the principles of thermodynamics and details their application to chemical processes.

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  • (BQ) The book examines each of the major chemical processes, such as reactions, separations, mixing, heating, cooling, pressure change, and particle size reduction and enlargement -- in logically arranged alphabetical chapters, providing you with an understanding of the essential qualitative analysis of each.

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  • (BQ) The book covers state-of-the-art processing operations in the chemical industry with precursors and intermediates combined according to their application within each chapter, presents each of the major chemical processes in logically arranged alphabetical chapters

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  • There are many excellent texts available which cover the fundamentals of food engineering, equipment design, modelling of food processing operations etc. There are also several very good works in food science and technology dealing with the chemical composition, physical properties, nutritional and microbiolog- ical status of fresh and processed foods. This work is an attempt to cover the middle ground between these two extremes.

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  • Food biochemistry principles and knowledge have become indispensable in practically all the major disciplines of food science, such as food technology, food engineering, food biotechnology, food processing, and food safety within the past few decades. Knowledge in these areas has grown exponentially and keeps growing, and is disseminated through various media in both printed and electronic forms, and entire books are available for almost all the distinct specialty areas mentioned above. The two areas of food biochemistry and food processing are becoming closely interrelated....

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  • The third edition is divided into five parts. Part one describes some important basic concepts. Part two describes unit operations that take place at ambient temperature or involve minimum heating of foods. Part three includes operations that heat foods to preserve them or to alter their eating quality. Part four describes operations that remove heat from foods to extend their shelf life with minimal changes in nutritional quality or sensory characteristics. Part five describes post-processing operations, including packaging and distribution logistics. ...

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