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[null,"1.","Record Nr.",null,"UNINA9910451377803321"]
[null,null,"Autore",null,"Hernon Peter"]
[null,null,"Titolo",null,"An action plan for outcomes assessment in your library [[electronic resource] /] / Peter Hernon, Robert E. Dugan"]
[null,null,"Pubbl/distr/stampa",null,"Chicago, : American Library Association, 2002"]
[null,null,"ISBN",null,"0-8389-9949-2"]
[null,null,"Descrizione fisica",null,"1 online resource (206 p.)"]
[null,null,"Disciplina",null,"027.7/0973"]
[null,null,"Soggetti",null,"Academic libraries - United States - Evaluation"]
[{"$nulls":4},"Universities and colleges - Accreditation - United States"]
[{"$nulls":4},"Competency-based education - United States"]
[{"$nulls":4},"Electronic books."]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Description based upon print version of record."]
[null,null,null,"Nota di bibliografia","Includes bibliographical references (p. 186-187) and index."]
[null,null,"Nota di contenuto",null,"Contents; Figures; Acknowledgments; Chapter 1: A New Day Is Here; Chapter 2: Assessment Plans, Reports, and Guides in Institutions of Higher Education; Chapter 3: Developing an Assessment Plan for Measuring Student Learning Outcomes; Chapter 4: Information Literacy Assessment Efforts of Some Academic Libraries; Chapter 5: Moving Public Libraries toward Outcomes Assessment; Chapter 6: Outcomes as a Type of Assessment; Chapter 7: The Research Process; Chapter 8: Evidence Demonstrating the Achievement of Outcomes; Chapter 9: Service Quality and Satisfaction"]
[{"$nulls":4},"Chapter 10: Making a Commitment to Accountability and Learning Outcomes AssessmentAppendices; Some Recommended Sources; Index;"]
[null,null,null,"Sommario/riassunto","This book will help you to not only answer this question, but also prove your findings. Walking you through the process of assessing if and how well students and library users are learning from educational resources, two expert academic library experts team up to provide An Action Plan for Outcomes Assessment in Your Library. This comprehensive plan, the first of its kind and specifically for librarians, provides data collection tools for measuring both learning and research outcomes that link outcomes to user satisfaction. After all, it is the users who will benefit from learning, and so thei"]
[null,"2.","Record Nr.",null,"UNINA9910139623203321"]
[null,null,"Autore",null,"Goodner Kevin"]
[null,null,"Titolo",null,"Practical Analysis of Flavor and Fragrance Materials [[electronic resource]]"]
[null,null,"Pubbl/distr/stampa",null,"Hoboken, : Wiley, 2011"]
[null,null,"ISBN",null,"1-283-17823-0"]
[{"$nulls":4},"9786613178237"]
[{"$nulls":4},"1-4443-4313-0"]
[{"$nulls":4},"1-4443-4314-9"]
[null,null,"Edizione",null,"[1st ed.]"]
[null,null,"Descrizione fisica",null,"1 online resource (250 p.)"]
[null,null,"Disciplina",null,"664.07"]
[{"$nulls":4},"664.5"]
[{"$nulls":4},"664/.07"]
[null,null,"Soggetti",null,"Flavor - Analysis"]
[{"$nulls":4},"Flavor -- Analysis"]
[{"$nulls":4},"Flavor - Biotechnology"]
[{"$nulls":4},"Flavor -- Biotechnology"]
[{"$nulls":4},"Flavoring essences - Analysis"]
[{"$nulls":4},"Flavoring essences -- Analysis"]
[{"$nulls":4},"Chemical & Materials Engineering"]
[{"$nulls":4},"Engineering & Applied Sciences"]
[{"$nulls":4},"Chemical Engineering"]
[{"$nulls":4},"Electronic books."]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Description based upon print version of record."]
[null,null,"Nota di contenuto",null,"Practical Analysis of Flavor and Fragrance Materials; Contents; Preface; About the Editors; List of Contributors; 1 Overview of Flavor and Fragrance Materials; 1.1 Flavor Aroma Chemicals; 1.1.1 Nature Identical; 1.1.1.1 Alcohols; 1.1.1.2 Acids; 1.1.1.3 Esters; 1.1.1.4 Lactones; 1.1.1.5 Aldehydes; 1.1.1.6 Ketones; 1.1.2 Heterocycles; 1.1.2.1 Oxygen-containing; 1.1.2.2 Nitrogen-containing; 1.1.2.3 Sulfur-containing; 1.1.3 Sulfur Compounds; 1.1.3.1 Mercaptans; 1.1.3.2 Sulfides; 1.2 Flavor Synthetics; 1.3 Natural Aroma Chemicals; 1.3.1 Isolates; 1.3.2 Biotechnology; 1.3.3 'Soft Chemistry'"]
[{"$nulls":4},"1.4 Fragrance Aroma Chemicals1.4.1 Musks; 1.4.2 Amber; 1.4.3 "]
[{"$nulls":4},"Florals; 1.4.4 'Woodies'; 1.4.5 Acetals and Nitriles; 1.5 Materials of Natural Origin; 1.5.1 Essential Oils; 1.5.1.1 Cold-pressing - Citrus Oils; 1.5.1.2 Steam-distilled Oils; 1.5.1.3 A Note on 'Adulteration'; 1.5.2 Absolutes and Other Extracts; Acknowledgments; References; 2 Sample Preparation; 2.1 Introduction; 2.2 PDMS; 2.3 Static Headspace Extraction; 2.3.1 Advantages and Disadvantages; 2.4 Dynamic Headspace Extraction; 2.4.1 Advantages; 2.4.2 Disadvantages; 2.5 Solid Phase Microextraction (SPME); 2.5.1 Research; 2.5.2 Practical"]
[{"$nulls":4},"2.5.3 Advantages2.5.4 Disadvantages; 2.6 Stir Bar Sorptive Extraction; 2.6.1 Research; 2.6.2 Practical; 2.6.3 Advantages; 2.6.4 Disadvantages; 2.7 PDMS Foam and Microvial; 2.7.1 PDMS Foam; 2.7.2 Microvial; 2.8 Solvent Extraction; 2.8.1 MIXXOR; 2.8.2 Soxhlet Extraction; 2.8.3 Solvent Assisted Flavor Evaporation (SAFE); 2.9 Summary; References; 3 Traditional Flavor and Fragrance Analysis of Raw Materials and Finished Products; 3.1 Overview; 3.2 Physical Attribute Evaluation; 3.2.1 Color - Optical Methods; 3.2.2 Turbidity; 3.2.3 Water Activity; 3.2.4 Moisture Content; 3.2.4.1 Karl Fischer Method"]
[{"$nulls":4},"3.2.4.2 Secondary Moisture Determination Methods3.2.5 Optical Rotation; 3.2.6 Specific Gravity; 3.2.7 Refractive Index; 3.2.8 Sugars/Soluble Solids; 3.2.9 Viscosity; 3.3 Instrumental Analysis; 3.3.1 Separation Techniques; 3.3.1.1 Gas Chromatography (GC); 3.3.1.2 GC Retention Data; 3.3.1.3 Standardized Retention Index Systems; 3.3.1.4 GC Injection; 3.3.1.5 GC Columns (Stationary Phases); 3.3.1.6 GC Detectors; 3.3.2 Identification Techniques; 3.3.2.1 Retention Index Approach; 3.3.2.2 GC-MS; 3.3.2.3 MS/MS; References; 4 Gas Chromatography/Olfactometry (GC/O); 4.1 Introduction"]
[{"$nulls":4},"4.2 Odor Assessors' Selection and Training4.3 Sensory Vocabulary; 4.4 GC/Olfactometers (Sniffers); 4.5 Practical Considerations; 4.6 Types of GC/Olfactometry; 4.6.1 Dilution Analysis; 4.6.2 Time Intensity; 4.6.3 Detection Frequency; 4.6.4 Posterior Intensity Method; 4.7 Sample Introduction; 4.8 Identification of Aroma-active Peaks; 4.8.1 Standardized Retention Index Values; 4.8.2 Aroma Description Matching; 4.8.3 MS Identifications; 4.8.4 Use of Authentic Standards; 4.9 Conclusion; References; 5 Multivariate Techniques; 5.1 Introduction; 5.2 Hierarchical Cluster Analysis (HCA)"]
[{"$nulls":4},"5.3 Principal Component Analysis (PCA)"]
[null,null,null,"Sommario/riassunto","Modern flavours and fragrances are complex formulated products containing blends of aroma compounds with auxiliary materials, enabling desirable flavours or fragrances to be added to a huge range of products. The flavour and fragrance industry is a key part of the worldwide specialty chemicals industry, yet most technical recruits have minimal exposure to flavours and fragrances before recruitment. The analytical chemistry of flavour and fragrance materials presents specific challenges to the analytical chemist, as most of the chemicals involved are highly volatile, present in very small amoun"]