02804oam 2200433zu 450 991016163370332120210807002137.00-8031-8644-4(CKB)3170000000045426(SSID)ssj0001490643(PQKBManifestationID)11881937(PQKBTitleCode)TC0001490643(PQKBWorkID)11475516(PQKB)11386500(NjHacI)993170000000045426(EXLCZ)99317000000004542620160829d1993 uy engur|||||||||||txtccrX-Ray and Absorption Wavelengths and Two-Theta Tables[Place of publication not identified]American Society for Testing & Materials19931 online resource (208 pages)Bibliographic Level Mode of Issuance: Monograph0-8031-0825-7 DS 37A X-Ray and Absorption Wavelengths and Two-Theta Tables Free -- DS 37A X-Ray and Absorption Wavelengths and Two-Theta Tables Free -- X-Ray and Absorption Wavelengths and Two-Theta Tables -- E. W. White, G. G. Johnson.X-ray emission spectrography (X-ray fluorescence) and the electron microprobe are two basic techniques for elemental chemical analysis. X-ray fluorescence instruments are now used routinely for the determination of all elements fluorine and heavier. The more efficient X-ray excitation by electrons used in the microprobe makes it feasible to work with all elements boron and heavier. Lithium and beryllium also can be detected in the microprobe although not as readily as the heavier elements. Fundamental to the successful use of these techniques is the proper application of X-ray emission line and absorption edge wavelength data, together with calculated values for the Bragg diffraction angles of the analyzing crystals. The trend is toward the analysis of specimens having increasing complex chemistry as well as toward utilization of X-ray emission line shifts (soft X-ray spectroscopy) to determine how elements are chemically bonded in a given specimen. These developments have created a need for reference tables in convenient form. This volume is the second edition of such tables. It provides a listing of all X-ray emission lines (160 * and shorter), incorporating some 3400 first order lines, absorption edges, and the calculated two-theta values for 23 commonly used analyzing crystals.X-ray spectroscopyTablesX-ray spectroscopy537.5352White E. W.455196White EPQKBBOOK9910161633703321X-Ray and Absorption Wavelengths and Two-Theta Tables3421024UNINA03445oam 2200613I 450 991079703720332120230808211610.01-4398-9947-90-429-11211-41-4398-8209-610.1201/9781439882092(CKB)3710000000391163(EBL)1446403(SSID)ssj0001458212(PQKBManifestationID)12624269(PQKBTitleCode)TC0001458212(PQKBWorkID)11444281(PQKB)10697303(MiAaPQ)EBC1446403(Au-PeEL)EBL1446403(CaPaEBR)ebr11166010(OCoLC)908077499(EXLCZ)99371000000039116320180706h20162010 uy 0engur|n|---|||||txtccrCereal grains properties, processing, and nutritional attributes /Sergio O. Serna-SaldivarFirst edition.Boca Raton, FL :CRC Press,[2016].©20101 online resource (796 p.)Food Preservation Technology SeriesDescription based upon print version of record.1-4398-1560-7 Includes bibliographical references at the end of each chapters and index.Front Cover; FOOD PRESERVATION TECHNOLOGY SERIES; Dedication; Contents; Foreword; Preface; Acknowledgments; The Author; List of Tables; List of Figures; Chapter 1: Cereal Grains; Body; Chapter 2: Physical Properties, Grading, and Specialty Grains; Chapter 3: Chemical Composition of Cereal Grains; Chapter 4: Grain Development, Morphology, and Structure; Chapter 5: Storage of Cereal Grains; Chapter 6: Grain Storage Pests; Chapter 7: Dry-Milling Operations; Chapter 8: Wet-Milling Operations; Chapter 9: Milling of Maize into Lime-Cooked Products; Chapter 10: Manufacturing of Bakery ProductsChapter 11: Manufacturing of Breakfast Cereals Chapter 12: Manufacturing of Cereal-Based Snacks; Chapter 13: Industrial Production of Modified Starches and Syrups; Chapter 14: Production of Malts, Beers, Alcohol Spirits, and Fuel Ethanol; Chapter 15: Quality Control of Cereal Grains and Their Products; Chapter 16: Production of Cereal-Based Traditional Foods; Chapter 17: Role of Cereals in Human Nutrition and Health; Chapter 18: Cereals as Feed stuffs for Animal Nutrition; Glossary; Index; Back CoverWhile cereals remain the world’s largest food yield – with more than 2.3 billion metric tons produced annually – consumer demands are on the rise for healthier cereal products with greater nutrition. Cereal Grains: Properties, Processing, and Nutritional Attributes provides a complete exploration of the scientific principles related to domestication, morphology, production, and storage of cereal grains. It also describes their physical and chemical characteristics and explains how these properties relate to industrial processing and nutritional value.Food preservation technology series.Cereals as foodGrainCereals as food.Grain.641.331Serna Saldivar Sergio O(Sergio Othon),511771FlBoTFGFlBoTFGBOOK9910797037203321Cereal grains764205UNINA