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Next Generation Of International Chemical Additives

RRP $301.95

The objective is writing 'Next Generation Chemical Additives' to identify the next generation chemical additives for eight selected industries. The text will also provide methods for their preparation, additive treatment levels, and testing methods to evaluate additive performance. To ensure optimum performance of materials and products, chemists, formulators, and blenders must be provided with the most current information on existing chemical additives. It is even more essential that corporate operations officers can easily identify the next generation of chemical additives. In addition to this a critical comparison will be given with the existing additives.

  • Structural and physical properties as well as low and elevated temperature toxicity information provided in an easy to understand format
  • Highlights the advantages of the selected additive over existing agents

  • Applications using the newly identified chemical additive provided for existing commercial materials and products

  • The most direct method for preparing the chemical agent described

  • Simplistic and sophisticated method for characterizing the chemical agent provided


Effect Of Temperature, Time And Some Additives On Denture Base Material

RRP $272.99


Chemistry Of Food Additives And Preservatives

RRP $388.99

About the book

The book will be an up-to-date reference guide to the range of different types of additives (both natural and synthetic) used in the food industry today. It will look at the processes involved in inputting additives and preservatives to foods, and the mechanisms and methods used. The book will contain full details about the chemistry of each major class of food additive, showing the reader not just what kind of additives are used and what their functions are, but also how they work and how they can have multiple functionalities. The book will also cover numerous new additives currently being introduced, how the quality of these is ascertained, and how consumer safety is ensured.

What makes it different?

Most books dealing with food chemistry discuss the main ingredients of food, but the chemistry of externally added ingredients such as additives and preservatives, and their interactions with the natural composition of the food, are not covered in any real depth. The success of Wiley's own book by Alan Imeson, Food Stabilisers, Thickeners and Gelling Agents (STD: 425 units since Nov 09), has shown that there is a demand for books which look in depth at additives. The proposed book will cover a broader range of additives and preservatives than Imeson, making it more widely applicable across both industry and academia. It will also have a slightly different approach from Imeson, being based in food chemistry rather than food technology, and will offer a level of detail and depth which is not found in current food chemistry texts. (See 'Competition' section below.)



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Fuel Saving Devices Articles

Petrol Gas Fuel Oil
Additives Magnets Vapor devices Air bleed devices
Electronic devices Thermodynamic efficiency

Fuel Saving Devices Books

Petrol Gas Fuel Oil
Additives Magnets Vapor devices Air bleed devices
Electronic devices Thermodynamic efficiency

Fuel Saving Devices