Xem 1-20 trên 491 kết quả Knowledge of organic
  • Covers all basic aspects of the chemistry of resins and binders, their solubility in solvents, and their compatibility with pigments essential for modern coating material. Presents state-ofthe-art knowledge of organic coatings materials and their manufacturing and processing. DLC: Gums and resins.

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  • Dieter Stoye, Werner Freitag (Editors) Covers all basic aspects of the chemistry of resins and binders, their solubility in solvents, and their compatibility with pigments essential for modern coating material. Presents state-ofthe-art knowledge of organic coatings materials and their manufacturing and processing. DLC: Gums and resins. This hook was carefully

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  • Solid waste management is one of the important disciplines of environmental management. It is divided into two parts, dealing with biodegradable and nonbiodegradable waste. The segregation of waste in most developing countries is a difficult task. This problem has a wide range of causes, including the lack of public knowledge of the problem. Lack of funds plays a small but very vital role.

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  • So it has to be explored how much knowledge of organic farming consumers already have, and how they would like to be more informed. Studies concerning consumer demand for organic food products are still un- der-developed in the Northern Thai region. Therefore, the present paper aims to understand the perceptions and attitudes towards organic food products in this region, to collect detailed infor- mation of the demographic characteristics and to identify the reasons affecting consumers’ be- havior towards organic food products. ...

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  • 6 Unit One SCIENCE Science (Latin scientia, from scire, “to know”), is the term which is used, in its broadest meaning to denote systematized knowledge in any field, but applied usually to the organization of objectively verifiable sense experience. The pursuit of knowledge in this context is known as pure science, to distinguish it from applied science, which is the search for practical uses of scientific knowledge, and from technology, through which applications are realized. Knowledge of nature originally was largely an undifferentiated observation and interrelation of experiences.

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  • The advent of ever-more sophisticated methods of information retrieval is revolutionising the way chemists work. The possibility of accessing a database which, in a matter of seconds, is capable of providing hundreds of methods of carrying out a synthetic transformation means that the time in which a synthetic strategy can be planned is reduced enormously. A subtle, but no less profound effect of this completely new approach is in the way chemists handle the 'vocabulary' of their profession, a knowledge of possible chemical transformations.

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  • Technology is the making, modification, usage, and knowledge of tools, machines, techniques, crafts, systems, methods of organization, in order to solve a problem, improve a preexisting solution to a problem, achieve a goal, handle an applied input/output relation or perform a specific function. It can also refer to the collection of such tools, machinery, modifications, arrangements and procedures. Technologies significantly affect human as well as other animal species' ability to control and adapt to their natural environments.

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  • Introduction: Chemical weapons (chemical warfare agents), such as sarin and soman, were developed to kill or injure humans by their toxic actions. They are called “nuclear weapon of the poor”, because the weapons are relatively stable during storage, cheap for production and relatively easily synthesized with basic knowledge on organic chemistry. Main advanced countries are making efforts to reduce chemical weapons existing in the world on the basis of the Chemical Weapons Convention (CWC), after the Iran-Iraq War and the Gulf War.

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  • Wastes are very process-specific but the key pollutants can be derived from knowledge of: the process, construction materials, corrosion / erosion mechanisms and maintenance materials. Waste audits are used to gather information on the source, composition, quantity and variability of all wastes. Waste prevention typically involves preventing the arising of waste at source, minimising the arisings and recycling any waste that is generated.

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  • Since the first edition of this book was published the popular idea of bacteria to which attention was drawn in the original preface has undergone considerable modification. Experimental medicine has added constantly to the list of diseases caused by bacterial organisms, and the general public has been educated to an adequate conception of the importance of the germ as the chief agency in the transmission of disease, with corresponding advantage to the efficiency of personal and public hygiene. At the same time knowledge of the benign bacteria and the enormous role .

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  • The success with organic foods depends on consumer acceptance and use. Potential consumers may not even be aware of organic foods or may have the wrong perception even when aware. More knowledge could lead to increased use of organics due to the link between awareness and purchases. Briz and Ward (2009) argue that while awareness is based on consciousness, consumption requires an explicit buying commitment that should be influenced by price and appropriate measure(s) of the organic quality. These may be important attributes to consider increasing organic food consumption. ...

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  • The International Master’s Program in the Economics of Culture: Policy, Government and Management is organized by CEIS- Centre for Economic and International Studies, University of Rome “Tor Vergata” in cooperation with BAICR - Consortium of Cultural Institution. The Master's program offers a training course based on transmission of knowledge and experience targeted at a new social, economic and cultural context. It provides an overview of the "culture system", of management and design of products and cultural activities.

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  • In nature, the most common representatives are 2-amino acids (α-amino acids) with the general formula RCH(NH2)COOH. This chapter provides knowledge of amino acids. The main contents of this chapter include all of the following: structure and properties of amino acids, synthesis of amino acids: a combination of amine and carboxylic acidchemistry,...and other contents.

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  • Collaboration is a process by which individuals and/or groups work together on a practical endeavor. Collaborative work is a fundamental feature of organizations and is increasingly being supported by technology. The advent of ICT (Information and Communication Technologies) in network formation and support has enabled collaboration to take place on a virtual dimension, regardless of time and location.

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  • Being researchers fortunate enough to be funded as part of the Social and Behavioral Science grant program of the Health Resources and Services Administration (HRSA), we attend several yearly meetings where fellow grantees presented their findings. Year after year we listen to our colleagues’ presentations of intervention calamity and recovery. Reports of campaigns leading to increases in hospital consent rates and workplace interventions increasing the number of registered workers are commonplace.

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  • After studying this chapter you will be able to: Explain how differentiation and integration influence an organization’s structure, summarize how authority operates, define the roles of the board of directors and the chief executive officer, discuss how span of control affects structure and managerial effectiveness,...

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  • Chapter 3 provides knowledge of radical halogenation. The main contents of this chapter include all of the following: Radical halogenation and bond strength, bond dissociation energy tables, C-H bond strengths, structure of alkyl radicals, hyperconjugation, more neighboring bonds: more hyperconjugation, radical halogenation: methane and chlorine,...

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  • Alcohols are versatile organic compounds since they undergo a wide variety of transformations – the majority of which are either oxidation or reduction type reactions. In this chapter provides knowledge of reactions of alcohols. This chapter presents the following content: Deprotonation, SN1/SN2 via protonation, carbocation rearrangements,...and other contents.

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  • Chapter 17 provides knowledge of aldehydes and ketones. In this chapter, the following content will be discussed: Nomenclature, systematic naming (IUPAC), structure, synthesis, reactions, hydration: geminal diols,...and other contents.

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  • Chapter 18 provides knowledge of enols, enolates, enals, and enones. The main contents of this chapter include all of the following: Keto-enol equilibria, aldol condensation, intramolecular aldol, preparation,...and other contents.

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