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This book plans to achieve a unification of views towards the goal of understanding the microscopic structure and behaviour of condensed phases of water at interfaces and progressing into the bulk.
Bemærk: Kan ikke leveres før jul.
This book is based on the proceedings of the conference, Functional Molecules from Natural Sources, held at Magdalen College, Oxford, in July 2009.
Bemærk: Kan ikke leveres før jul.
The book describes the new advances in the science and technology of hydrocolloids which are used in food and related systems.
Bemærk: Kan ikke leveres før jul.
A clear understanding of the concepts, definitions and difficulties underlying the problem of determining single-ion solvation free energies via experiment or theory.
Bemærk: Kan ikke leveres før jul.
This is the first single-author book on ionic liquids and the first introductory book on the topic. It is written in a clear, concise and consistent way. The book provides a useful introduction to ionic liquids for those readers who are not familiar with the topic.
Bemærk: Kan ikke leveres før jul.
The materials technologies based on photocuring are gaining momentum, and this will be the first book to provide an in-depth focus on the subject.
Bemærk: Kan ikke leveres før jul.
This volume concentrates on the measurement, synthesis, assembly and manipulation of molecular wires and nanostructures.
Bemærk: Kan ikke leveres før jul.
Summarises the recent knowledge in this field and presents successful applications of polymer-based supramolecular nanometre-sized structures in medicine - both in diagnostic and therapeutic applications.
Bemærk: Kan ikke leveres før jul.
Trialled in universities across the UK pre-publication, students and lecturers will welcome this book as an aid to the development of skills in degree courses.
Bemærk: Kan ikke leveres før jul.
Intended primarily for post-16 students and their teachers, this book presents material on a variety of aspects of the UK chemical and pharmaceutical industries in the late 1990s.
Bemærk: Kan ikke leveres før jul.
This book will be an important read for all postgraduate students, academics and industrial researchers wanting to keep abreast of food flavors and their chemistry.
Bemærk: Kan ikke leveres før jul.
This timely publication will be welcomed by academic and industrial researchers and professionals in the pharmaceuticals, food, materials and polymer sciences.