N. L. Choudhary – författare
Visar alla böcker från författaren N. L. Choudhary. Handla med fri frakt och snabb leverans.
6 produkter
Encyclopaedia Of Pharmaceutical Chemistry
E-bok, 2013
6650 kr
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The development of new synthetic drug compounds has resulted in the incorporation of many other disciplines, such as biochemistry and molecular biology, into medicinal chemistry. Compounds used as medicines are most often organic compounds, which are often divided into the broad classes of small …
Encyclopaedia Of Photochemistry
E-bok, 2013
6569 kr
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Photochemistry, a sub-discipline of chemistry, is the study of chemical reactions that proceed with the absorption of light by atoms or molecules. Everyday examples include photosynthesis, the degradation of plastics and the formation of vitamin D with sunlight. The efficiency with which a given …
Encyclopaedia Of Theoretical Chemistry
E-bok, 2013
6427 kr
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Theoretical chemistry is the discipline that uses quantum mechanics, classical mechanics, and statistical mechanics to explain the structures and dynamics of chemical systems and to correlate, understand, and predict their thermodynamic and kinetic properties. Modern theoretical chemistry may be …
Introduction to Quantum Chemistry
E-bok, 2013
3819 kr
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Quantum Chemistry is a branch of theoretical chemistry, which applies quantum mechanics and quantum field theory to address issues and problems in chemistry. The description of the electronic behaviour of atoms and molecules as pertaining to their reactivity in one of the applications of quantum …
Advances in Food Science and Technology
E-bok, 2015
3698 kr
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Food science is the applied science devoted to the study of food. The Institute of Food Technologists defines food science as "the discipline in which the engineering, biological, and physical sciences are used to study the nature of foods, the causes of deterioration, the principles underlying …
Food Biochemistry and Food Processing
E-bok, 2015
3819 kr
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Food chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods. The biological substances include such items as meat, poultry, lettuce, beer, and milk as examples. It is similar to biochemistry in its main components such as …
