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Engenharia de Materiais
A Engenharia de Materiais não é apenas uma das ciências de mais rápido crescimento e evolução, mas também uma que está na vanguarda da tecnologia moderna, abrangendo todas as facetas da vida no século XXI. Esta obra reúne os maiores pesquisadores brasileiros da área para apresentarem seus temas de pesquisa, que estão construindo as bases de novas tecnologias e progressos inovadores.
Estimation of Microbial Protein Supply in Ruminants Using Urinary Purine Derivatives
The Joint FAO/IAEA Division of Nuclear Techniques in Food and Agriculture has a long history of coordinating isotope aided research projects for improving animal productivity in developing countries. These projects have focused on enhancing the efficiency of animal production through better use of locally available feed resources and those that do not compete with human food. As a part of these efforts, the Joint Division has been actively involved in developing and simplifying approaches for measuring microbial protein supply to ruminant livestock. The contribution of microbial protein in meeting the overall requirement for protein in ruminants is significant, but understanding the contribu...
Anion Coordination Chemistry
Building on the pioneering work in supramolecular chemistry from the last 20 years or so, this monograph addresses new and recent approaches to anion coordination chemistry. Synthesis of receptors, biological receptors and metallareceptors, the energetics of anion binding, molecular structures of anion complexes, sensing devices are presented and computational studies addressed to aid with the understanding of the different driving forces responsible for anion complexation. The reader is promised an actual picture of the state of the art for this exciting and constantly evolving field of supramolecular anion coordination chemistry. The topics range from ion channels to selective sensors, making it attractive to all researchers and PhD students with an interest in supramolecular chemistry.
Natural Food Flavors and Colorants
In this book the author utilizes his over fifty years of experience in food chemistry and technology in order to produce the most detailed and comprehensive guide on natural food flavors and colors. Unique coverage of natural flavors and natural colorants in the same volume Includes chemical structures of all principal constituents and CAS, FEMA and E numbers. Wherever available FCC (Food Chemicals Codex) Includes techniques and characteristics of extracts, such as solvent extraction, dispersion and solubitization, nutraceutical function and effect of heat
Microfluidics
The first book offering a global overview of fundamental microfluidics and the wide range of possible applications, for example, in chemistry, biology, and biomedical science. As such, it summarizes recent progress in microfluidics, including its origin and development, the theoretical fundamentals, and fabrication techniques for microfluidic devices. The book also comprehensively covers the fluid mechanics, physics and chemistry as well as applications in such different fields as detection and synthesis of inorganic and organic materials. A useful reference for non-specialists and a basic guideline for research scientists and technicians already active in this field or intending to work in microfluidics.
Principles of Thermal Analysis and Calorimetry
The use of thermal and calorimetric methods has shown rapid growth over the past few decades, in an increasingly wide range of applications. The original text was published in 2001; since then there have been significant advances in various analytical techniques and their applications. This second edition supplies an up to date, concise and readable account of the principles, experimental apparatus and practical procedures used in thermal analysis and calorimetric methods of analysis. Written by experts in their field, brief accounts of the basic theory are reinforced with detailed technical advances and contemporary developments. Where appropriate, applications are used to highlight particular operating principles or methods of interpretation. As an important source of information for many levels of readership in a variety of areas, this book will be an aid for students and lecturers through to industrial and laboratory staff and consultants.
Colour Chemistry
Taking a generalized historical viewpoint of the field of chemistry and chemical technology which can be broadly defined as colour chemistry, it could be concluded that at least four distinct developments have made a significant impact on the progression and expansion of this subject area. The initiation was, of course, the discovery of the first synthetic dye, mauveine, by W. H. Perkin in 1856. This historic event ultimately resulted in the commercial development of a vast range of synthetic colorants both for textile and non-textile applications, and which possessed a more favourable cost versus benefit ratio compared to the hitherto used naturally occurring colorants. The second factor wa...
French Revolution: The Basics
French Revolution: The Basics is an accessible and concise introduction to the history of the revolution in France. Combining a traditional narrative with documents of the era and references to contemporary imagery of the revolution, the book traces the long-and short-term causes of the French Revolution as well as its consequences up to the dissolution of the Convention and the ascendancy of Napoleon. The book is written with an explicit aim for its reader to acquire understanding of the past whilst imparting knowledge using underlying historical concepts such as evidence, continuity and change, cause and effect, significance, empathy, perspectives, and contestability. Key topics discussed ...
Handbook of Separation Process Technology
Surveys the selection, design, and operation of most of the industrially important separation processes. Discusses the underlying principles on which the processes are based, and provides illustrative examples of the use of the processes in a modern context. Features thorough treatment of newer separation processes based on membranes, adsorption, chromatography, ion exchange, and chemical complexation. Includes a review of historically important separation processes such as distillation, absorption, extraction, leaching, and crystallization and considers these techniques in light of recent developments affecting them.
