Chemical Specialties

Unknown, Author

Chemical Publishing Company

Handbook of Industrial Toxicology

Medical Books

E. R. Plunkett

Pharmacology

Harry's Cosmeticology 8th Edition. Volume 1 of 2 Volumes        In the completely updated version of this classic and    indispensable reference source, you will find the latest    developments in cosmetic chemistry and its industrial    applications.    Dr. Martin M. Rieger, together with an international team    of experts in different fields, bring you, through a     practical approach, the most recent advances in:        - Physiologic considerations in the formulation of cosmetics    - Formulation approaches    - Regulatory requirements for the main world markets    - Ingredients and manufacturing processes         Now a 2 Volume Set        This book, unlike others in the market, is about cometicology, i.e., it includes a very thorough section on the physiology of the skin, nails and hair, that most books leave out. The other chapters provide not only the background for the production of different products but provide with very valuable formulation approaches and formulas. The manufacture of cosmetics chapter is specially useful. There is very little in the market when it comes to industrial production and the scale up process and this chapter is very instructive. A remarkable work as one would expect Dr. Rieger to render with the contribution of more than thirty world experts in different fields. Given the approach of the book, this reference should be helpful not only to cosmetologists but to cosmetic dermatologists and cosmetic surgeons and everybody in the cosmetic industry.            This title has been replaced by 9780820603728 Harry's Cosmeticology 8th Edition Monograph

Harry's Cosmeticology 8th Ed. Volume 1

Ralph Gordon Harry

Crafts, Hobbies & Home

Harry's Cosmeticology 8th Edition Volume 2 of 2.    In the completely updated version of this classic and    indispensable reference source, you will find the latest    developments in cosmetic chemistry and its industrial    applications.        Dr. Martin M. Rieger, together with an international team    of experts in different fields, bring you, through a     practical approach, the most recent advances in:        - Physiologic considerations in the formulation of cosmetics    - Formulation approaches    - Regulatory requirements for the main world markets    - Ingredients and manufacturing processes         Now a 2 Volume Set        This book, unlike others in the market, is about cometicology, i.e., it includes a very thorough section on the physiology of the skin, nails and hair, that most books leave out. The other chapters provide not only the background for the production of different products but provide with very valuable formulation approaches and formulas. The manufacture of cosmetics chapter is specially useful. There is very little in the market when it comes to industrial production and the scale up process and this chapter is very instructive. A remarkable work as one would expect Dr. Rieger to render with the contribution of more than thirty world experts in different fields. Given the approach of the book, this reference should be helpful not only to cosmetologists but to cosmetic dermatologists and cosmetic surgeons and everybody in the cosmetic industry.            This title has been replaced by 9780820603728 Harry's Cosmeticology 8th Edition Monograph

Harry's Cosmeticology 8th Ed. Volume 2

Cooling Water Treatment Principles and Practices: Charts and Notes For Field Use; Is the companion field guide handbook to Cooling Water Treatment Principles and Practices by Colin Frayne. In this handbook you will find many helpful formulas for use in the field such as formulas for: Refrigeration in cooling towers, Conductive heat flow, General industrial and cooling water makeup contents, Coagulants and flocculants, Filter types, Water softeners, Commonly found corrosion types, Mineral and silica deposit types, Equations for solving pH, Common bacteria and Fungi types, Inhibitor components, A suggested biocide selection chart for comfort cooling systems, A cleaning and disinfection program for cooling systems, and Cooling water control parameters. The charts and formulas contained in this field handbook provide an overview of many situations encountered in the field and will aid in the diagnosis and solution of many water issues you will encounter on the job. Also provided are two separate sections for keeping notes on specific issues. Other titles by author Colin Frayne: 0-8206-0371-6 Boiler Water Treatment, Principles and Practice, Vol. I 0-8206-0400-3 Boiler Water Treatment, Principles and Practice, Vol. II

Cooling Water Treatment Principles and Practices: Charts and Notes for Field Use

Science & Math

Frayne, Colin

Nature & Ecology

CONTENTS - Part 1 - Introduction - Part 2 - Impurities present in water and their effects on industrial uses - Part 3 - Industrial waters and their quality requirements - Part 4 - Drinking and irrigation water - Part 5 - Impurities present in water and their effects on water treatment systems - PREFACE - It is well known that without water no life can exist on earth. Similarly without water, many of the industries cannot exist, as water is used in multifarious ways in industries. Water is the raw material, water is the ingredient, water is the medium of reaction and water is the conveying medium. Besides, water is used to generate steam and it is the major cooling agent. Without water, washing operations cannot be carried out. Needless to say that each process requires a specific water quality. While every industry is keen on the availability and abundance of water, it is a sad fact that not much importance is bestowed upon the quality of water. Adherence to the quality requirements of water would result in a better product, protection of equipment, increased efficiency and avoidance of losses. Even though the industry in general is very interested to know the quality requirements, there is a dearth of literature and even the available literature is scattered. The intention in writing this book is to provide comprehensive information on the quality requirements of water for each industrial use in a single volume. Almost all the major wet processing industries and quality requirements of water for such industrial processes are described in this book in detail. For easy understanding this book is divided into five parts, namely, 1) Introduction, 2) Impurities present in Water and their Effects on Industrial Uses, 3) Industrial Waters and their Quality Requirements, 4) Drinking and Irrigation water and 5) Impurities present in Water and their Effects on Water Treatment Systems. Every effort is made to provide all the possible information through these sections. Chapters are arranged in alphabetical order for easy access to the required chapter. My hope is that this book will fill that long felt need for the availability of a one volume scientific discussion, hoped to be a boon to all the industries, work managers, plant managers, water treatment personnel, chemists, and water treatment consultants, firms engaged in water treatment programs etc. This book will also serve as a ready reference to students of Industrial Engineering, Chemical Engineering, Industrial Chemistry, Applied chemistry, and to various other faculties of Colleges and Universities.

Industrial Water Quality Requirements

Manivasakam, Natarajan

Reference

Preface - 1. The Compound Microscope - 2. Methods of illuminating and Using the Microscope - 3. The Stereomicroscope - 4. Measuring and Counting with the Microscope - 5. Preparing Mounts for the Microscope - 6. Collecting and Preparing Pure Cultures of Various Organisms - 7. The Polarizing Microscope - 8. The Phase-Contrast Microscope - 9. The Interference Microscope - 10. The Metallurgical Microscope - 11. Photomicrography - 12. Physical and Chemical Microscopy - Appendix - Index

Basic Microscope Techniques

Perlman, Philip

Research

CONTENTS - Introduction, L. A. Underkofler and R. J. Hickey - PART I -ALCOHOLIC FERMENTATION AND ITS MODIFICATIONS - 2 Alcoholic Fermentation of Grain, W. H. Stark - 3 Alcoholic Fermentation of Molasses, H. M. Hodge and F. M. Hildebrandt - 4 Alcoholic Fermentation of Sulfite Waste Liquor, J. L. McCarthy 95 5 Production of Alcohol from Wood Waste, J. F. Saeman and A. A. Andreasen - 6 The Brewing Industry, R. I. Tenney - 7 Commercial Production of Table and Dessert Wines, M. A. Joslyn and M. W. Turbovsky - 8 Glycerol, L. A. Underkofler - PART II. THE PRODUCTION OF YEAST - 9 Commercial Yeast Manufacture, R. Irvin - 10 Food and Feed Yeast, A. J. Wiley - PART III. THE BUTANOL ACETONE FERMENTATIONS - II The Butanol-Acetone Fermentations, W.N. McCutchan and R. J. Hickey - PART IV. FERMENTATIVE PRODUCTION OF ORGANIC ACIDS - 12 Lactic Acid, H. H. Schopmeyer - 13 The Citric Acid Fermentation, M. J. Johnson - 14 Gluconic Acid, L. A. Underkofler - 15 Fumaric Acid, J. W. Foster - 16 Itaconic Acid, L. B. Lockwood - 17 Acetic Acid-Vinegar, R. H. Vaughn - INDEX -

Industrial Fermentations

Underkofler, Leland A

Hickey, Richard J

Chemistry

Who is the master confectioner? He is the man who is an expert in his trade, who knows his business from A to Z, and can teach others to become proficient in this field. The author of this book began as a candymaker in early youth and has devoted his entire life to candymaking. He has written this book so that others may benefit from fifty-two years of experience and hard work. Many good candy books have been published, but as a rule they do not cover the retail and smaller wholesale manufacturing field completely. For example: A certain formula, though it may be the best, calls for steam or vacuum cooking. This will not suit the candymaker who uses open-fire cooking. Here is only one example in a hundred where a formula that is suitable for the large candy factory will not give good results in the medium shop. The large candy manufacturer has his highly paid executive to take care of all his problems, but the smaller manufacturer has his hands full with making and selling his products. He is only too likely to neglect the candymaking end. That is why this book should be of particular interest to the retail and medium-wholesale candymaker. The man who must know his business from A to Z should find this work a treasury of candymaking.

An Encyclopedia of Candy and Ice-Cream Making

Cookbooks, Food & Wine

Leon, Simon I

Desserts

CONTENTS - INTRODUCTION - 2. SUGARS AND SYRUPS - 3. ARTIFICIAL AND HIGH-POWER SWEETENING AGENTS 4. ACIDS AND ACIDULATION - 5. WATER AND WATER TREATMENT - 6. FLAVORS AND FLAVORING - 7. SPECIALTY AND FRUIT FLAVORS - 8. EMULSIONS AND SPECIALTIES - 9. COLORS AND COLORING - 10. CARBON DIOXIDE AND CARBONATION - 11. BOTTLING AND CANNING - 12. COMPOSITION OF CARBONATED BEVERAGES - 13. PLANT LAYOUT AND SANITATION - 14. SPOILAGE - 15. CHEMICAL ANALYSIS - INDEX - PREFACE - In this book I have endeavored to present a comprehensive treatment of the manufacture and analysis of carbonated nonalcoholic beverages or carbonated soft drinks as they are commonly called. Each category of the raw materials used in these beverages is considered, namely, sugars and sirups, artificial sweetening agents, acids, water, flavors and flavoring, including specialty and fruit flavors and also flavor emulsions both of the clear and cloudy type, colors and coloring, and carbon dioxide. The actual manufacturing steps are described in detail in the chapter on bottling and canning and, in this connection, bottle washing, caustic solution preparation, plant layout, plant housekeeping, and sanitation are discussed in detail. The composition of the finished beverages by categories is considered. The various types of spoilage that may occur and the means for the prevention of such spoilage are treated in another chapter. Finally the methods of analysis both for control during manufacture and for the determination of composition are detailed. I acknowledge with thanks the cooperation given to me by the American Bottlers of Carbonated Beverages and by several firms. These acknowledgements are given specifically in the text. It may be noted that reference is made to American Bottlers of Carbonated Beverages, the United States Pharmacopeia, and the National Formulary standards and specifications for a number of raw materials. These agencies speak for themselves and their standards are quoted merely as guides for desirable practice. Some beverage, flavor, and color formulations are listed in this book. Some of the compositions mentioned are illustrative of commercial practice while others are of an experimental nature. These formulas have been included to serve as suggestions to the manufacturer; they are not given as a formulary. The application of knowledge of the art and skill may result in the improvement of these formulations. The mention of a particular substance in this book does not in any manner imply that I approve of the use of such a substance.

Manufacture and Analysis of Carbonated Beverages

Morris B. Jacobs

Beverages & Wine

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