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Recent Approaches in Mathematics and Natural Science, Livre de Lyon
Analytical Applications of Graphene for Comprehensive Analytical Chemistry, Volume 91 in the Comprehensive Analytical Chemistry series, highlights new advances in the field, with this new volume presenting interesting chapters on a variety of interesting topics, including Graphene based Nanocomposites: Synthesis, Properties and Application as Electrochemical Sensors, Graphene based Sample Preparation Techniques, Graphene Based Sample Preparation Techniques, Graphene-based thin film nanocomposite membranes for separation and purification, Analytical Applications of Graphene Oxide for Membrane Processes as Separation and Concentration Methods, Physico-chemically Functionalized Hybrid Graphene ...
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If you are new to HPLC, this book provides an invaluable guide to how HPLC is actually used when analysing pharmaceuticals. It is full of practical advice on the operation of HPLC systems combined with the necessary theoretical knowledge to ensure understanding of the technique. Key features include: A thorough discussion of the stationary phase enabling the reader to make sense of the many parameters used to describe a HPLC column; Practical advice and helpful hints for the preparation and use of mobile phase; A complete overview of each of the different components which together make up a HPLC system; A description of the contents of a typical HPLC analytical method and how to interpret these; A step-by-step guide on how to follow a method and set up a HPLC analysis; A discussion of system suitability criteria and how to interpret the values obtained during an analysis; Explanation of the common methods of calibration and quantification used for pharmaceutical analysis.
Cinnamon and Cassia, the "Spices of Life", together constitute one of the most widely used group of spices. A comprehensive volume, Cinnamon and Cassia: Genus Cinnamomum explores in detail Srilankan cinnamon, Chinese cassia, Indonesian cassia, Indian cassia, camphor, and also the important related and useful spices of Cinnamomum. The introdu
Cinnamon is the common name for the spice obtained from the dried inner bark of several species of the genus Cinnamomum in the Lauraceae family. In world trade, Cinnamomum cassia (L.) J. Presl Cinnamomum burmannii dominate, but it is of a different quality to ‘true’ or ‘Ceylon’ cinnamon produced from Cinnamomum zeylanicum Blume (C. verum J. Presl), with the latter much easier to process, giving a more delicate, sweeter flavor with nuances of clove, but more importantly with only traces (often below detection thresholds) of coumarin, compared with 5–7 g/kg in other species. Cinnamon has been a popular and expensive spice in many civilizations, including ancient Egypt, Rome and in 14...
Based on a conference funded by the National Institutes of Health, this timely book is the most up-to-date and definitive reference on the suprachiasmatic nucleus (SCN), the part of the brain that controls circadian rhythms in mammals. These biological rhythms range from daily fluctuations in metabolism to seasonal and annual cycles. This book comprehensive and incisive review of the SCN covers anatomy and physiology, intrinsic SCN rhythms, circadian rhythms, neuropharmacology, transplants, and development.
Provides a comprehensive introduction to the field of nanocarbon electrochemistry The discoveries of new carbon materials such as fullerene, graphene, carbon nanotubes, graphene nanoribbon, carbon dots, and graphdiyne have triggered numerous research advances in the field of electrochemistry. This book brings together up-to-date accounts of the recent progress, developments, and achievements in the electrochemistry of different carbon materials, focusing on their unique properties and various applications. Nanocarbon Electrochemistry begins by looking at the studies of heterogeneous electron transfer at various carbon electrodes when redox-active molecules are reversibly and specifically ads...
Food products are very complex mixtures consisting of naturally occurring compounds and other substances, generally originating from technological processes, agrochemical treatments, or packaging materials. However, food is no longer just a biological necessity for survival. Society demands healthy and safe food, but it is also increasingly interested in other quality attributes more related to the origin of the food, the agricultural production processes used, the presence or not of functional compounds, etc. Improved methods for the determination of authenticity, standardization, and efficacy of nutritional properties in natural food products are required to guarantee their quality and for...