Scritture sacre / Günter Lanczkowski ; traduzione di Evelina Polacco

• Record Nr.: UNINA990004599340403321
• Autore: Lanczkowski, Gunter
• Pubbl/distr/stampa: Firenze : Sansoni, 1956
• Descrizione fisica: 266 p., [8] c. di tav. ; 18 cm
• Collana: Le piccole storie illustrate ; 53
• Disciplina: 208.2
• Locazione: FLFBC
• Collocazione: 2/IX BIS B2(53); FCL 668 (53)
• Lingua di pubblicazione: Italiano
• Formato: Materiale a stampa
• Livello bibliografico: Monografia

Formulation science and technology . Volume 4 Agrochemicals, paints and coatings and food colloids / / Tharwat F. Tadros

• Record Nr.: UNINA9910466798003321
• Autore: Tadros Tharwat F. <1937->
• Pubbl/distr/stampa: Berlin ; ; Boston : , : De Gruyter, , [2018]; ©2018
• ISBN: 3-11-058756-4; 3-11-058800-5
• Descrizione fisica: 1 online resource (300 pages)
• Collana: Formulation Science and Technology ; ; Volume 4
• Disciplina: 541.345
• Soggetti: Colloids - Stability; Agricultural chemicals; Electronic books.
• Lingua di pubblicazione: Inglese
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Nota di contenuto: Frontmatter -- Preface -- Contents -- Part I: The formulation of agrochemicals -- 1. Introduction to the formulation of agrochemicals -- 2. Formulation of emulsifiable concentrates -- 3. Formulation of emulsion concentrates -- 4. Formulation of suspension concentrates -- 5. Oil-based suspension concentrates -- 6. Formulation of suspoemulsions -- 7. Formulation of controlled-release systems -- 8. Formulation of adjuvants -- References -- Part II: The formulation of paints and coatings -- 9. Formulation of paints and coatings -- 10. Formulation of film formers -- 11. Formulation of pigment dispersions for paint application -- 12. Enhancement of particle deposition and adhesion in paints and coatings -- 13. Control of the rheology of paint formulations -- 14. Application of rheological techniques to paint formulations -- 15. Examples of the flow properties of some commercial paints -- References -- Part III: The formulation of food colloids -- 16. Introduction to the formulation of food colloids -- 17. Interaction between food-grade agent surfactants and water and structure of the liquid crystalline phases -- 18. Formulation of food emulsions using proteins and protein/polysaccharides and polysaccharide/surfactants -- 19. Surfactant association structures, microemulsions and emulsions in food -- 20. Rheology of food emulsions -- 21. Foam formulations in food -- 22. Food rheology and mouthfeel -- 23. Practical applications of food colloids -- References -- Index