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Physical Chemistry of Surfaces by Alice P. Gast [Repost]
Author: tanas.olesya

Physical Chemistry of Surfaces by Alice P. Gast
Wiley-Interscience; 6 edition | August 18, 1997 | English | ISBN: 0471148733 | 804 pages | DJVU | 9 MB

"Should be on every surface chemist's reading list." -Spectroscopy (on the Fifth Edition)
Bridging the methodologies of "wet" and "dry" surface chemistry to present surface chemistry as a single broad field, Physical Chemistry of Surfaces, Sixth Edition retains its position as the standard work of surface science. This heavily revised and updated edition provides thorough coverage for students and professionals. New features of the Sixth Edition include:... Details
Physical Chemistry of Surfaces, 6th Edition by Arthur W. Adamson
Author: tvladb

Physical Chemistry of Surfaces, 6th Edition by Arthur W. Adamson
Publisher: Wiley-Interscience; 6 edition (August 4, 1997) | ISBN: 0471148733 | Pages: 808 | PDF | 9.6 MB

The book begins with the basics of the physical chemistry of liquid-gas and liquid-solid interfaces, including electro-chemistry, long-range forces, and the various methods of spectroscopic and structural study of surfaces. These are followed by descriptive treatments of topics such as friction, lubrication, adhesion and emulsion, foams, and aerosols. Closing chapters present a quantitative approach to physical and chemical adsorption of vapors and gases as well as heterogeneous catalysis. Details
Physical Chemistry of Surfaces (Repost)
Author: elodar

Arthur W. Adamson, "Physical Chemistry of Surfaces"
English | 1997-08-18 | ISBN: 0471148733 | 808 pages | DJVU | 9.59 mb
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Introduction to the Physical Chemistry of Foods (repost)
Author: interes

Introduction to the Physical Chemistry of Foods by Christos Ritzoulis
English | 2013 | ISBN: 1466511753 | 224 Pages | PDF | 13.1 MB
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Introduction to the Physical Chemistry of Foods
Author: ksveta6

Introduction to the Physical Chemistry of Foods by Christos Ritzoulis
2013 | ISBN: 1466511753 | English | 224 Pages | PDF | 13.10 MB
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Nanomaterials and Supramolecular Structures: Physics, Chemistry, and Applications
Author: ChrisRedfield

Anatoliy Petrovych Shpak, Petr Petrovych Gorbyk - Nanomaterials and Supramolecular Structures: Physics, Chemistry, and Applications
Published: 2009-11-11 | ISBN: 9048123089, 9400791690 | PDF | 420 pages | 11 MB
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Supramolecular Chemistry at Surfaces
Author: arundhati

David B Amabilino, Philip Gale, "Supramolecular Chemistry at Surfaces"
2016 | ISBN-10: 1849739528 | 518 pages | PDF | 37 MB
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Physical Chemistry and Acid-Base Properties of Surfaces
Author: interes

Physical Chemistry and Acid-Base Properties of Surfaces (Focus) by Jean-Charles Joud and Marie-GeneviÃ..ve Barthés-Labrousse
English | 2015 | ISBN: 1848218435 | 170 pages | PDF | 5,6 MB
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Stochastic Processes in Physics, Chemistry, and Biology
Author: Sonora

Stochastic Processes in Physics, Chemistry, and Biology
edited by Jan A. Freund, Thorsten T. Poschel
Springer | ISBN: 3540410740 | 2002 | djvu | 499 pages | 5.6 MB

The theory of stochastic processes provides a huge arsenal of methods suitable for analyzing the influence of noise on a wide range of systems. Noise-induced, noise-supported or noise-enhanced effects sometimes offer an explanation for as yet open problems (information transmission in the nervous system and information processing in the brain, processes at the cell level, enzymatic reactions, etc.), or pave the way to novel technological applications. Noise can play a prominent role in structure formation in physics, chemistry and biology, e.g. current filaments in semiconductors, catalytic reactions on surfaces, complex dynamics of the heart, brain, or of ecosystems. The book reviews those aspects of applied stochastics addressing researchers as well as students. Details
An Introduction to the Physical Chemistry of Food
Author: interes

An Introduction to the Physical Chemistry of Food (Food Science Text Series) by John Coupland
English | 2014 | ISBN: 1493907603 | 182 pages | PDF | 13,3 MB

Familiar combinations of ingredients and processing make the structures that give food its properties. For example in ice cream, the emulsifiers and proteins stabilize partly crystalline milk fat as an emulsion, freezing (crystallization) of some of the water gives the product its hardness and polysaccharide stabilizers keep it smooth. Why different recipes work as they do is largely governed by the rules of physical chemistry. Details
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