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Knovel's newest titles in August include additions in Chemistry and Chemical Engineering, Electronics and Semiconductors and Food Science as well as new Interactive Content in Oil & Gas and Safety & Industrial Hygiene.
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Interactive Content Updates |
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| This newly interactive title deals exclusively with theory and practice of gas well testing, pressure transient analysis techniques, and analytical methods required to interpret well behavior in a given reservoir and evaluate reservoir quality, simulation efforts, and forecast producing capacity. The main emphasis is on practical field application, where 29 interactive graphs and over 100 field examples are presented to illustrate basic methods for analysis. This is a good handbook for drilling engineers, well logging engineers, reservoir engineers, and students. |
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| This Report provides design guidelines for radiation protection, and identifies those aspects of radiological safety that are of major importance to the operation of particle accelerator installations and to suggests methods by which safe operation may be achieved. It has been updated with 22 new interactive tables, and 90 new interactive Graphs illustrating various subjects such as Proton Range, Yield of Photoneutrons, Fraction of Total Energy, and Absorbed Dose. |
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| A manual for petroleum geologists and engineers who must have a working knowledge of petrophysics. It provides much-needed calculations and formulas on fluid flow, rock properties, and many other topics encoutered daily. Includes 12 new interactive graphs and 2 new interactive tables. |
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Chemistry & Chemical Engineering & Electronics & Semiconductors |
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| Provides practical and concise information on a diverse group of reagents. Contains over 200 entries and 22 classes based on their chemical structures and function. |
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| Presents a selection of articles on the most fundamental and versatile reagents for effecting organic transformations that were originally included in EROS. |
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| This book deals with the most popular reagents in synthesis to the laboratory of practising organic chemists. The reagents included in this volume reflect the fact that protecting groups and activation procedures are often used in combination. |
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| Describes the mechanisms of the diisocyanates and polyols polyaddition process as well as its kinetic and process aspects important for obtaining linear polyurethanes. The book also contains information on urethane-isocyanate prepolymers applications, which are potential semifinished products for elastomers, foams, coatings, adhesives and interpenetrating polymer network composites. |
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| Provides the synthetic chemist with a convenient compendium of information concentrating on the most important and frequently employed reagents for the oxidation and reduction of organic compounds. |
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Developments in Surface Contamination and Cleaning - Fundamentals and Applied Aspects
Edited by Kohli, Rajiv; Mittal, K.L. |
| An excellent resource for research & development, manufacturing, quality control and procurement specification personnel in many and diversified industries; such as microelectronics, aerospace, optics, xerography, joining (adhesive bonding), and biomedical. Academia and government will also find this book an excellent source. |
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| Consumer acceptance of food is highly dependent on flavour. This important book reviews the chemical basis of fruit and vegetable flavour and current methods for improving the flavour of fruit and vegetable products. |
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| Provides a unique review of emerging techniques and ideas to control the flavour of cheese and includes coverage of modelling, defining, and measuring cheese flavor as well as case studies for hard, soft-ripened, and low-fat cheeses. |
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| Active ingredients in foods must remain fully functional for as long as necessary and be transported and discharged appropriately to have the desired nutritional effect. Delivery and controlled release systems are an essential way to achieve these aims. This important book reviews how to optimize these systems to maximize the health-promoting properties of food products. |
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| A unique reference for manufacturers and scientists concerned with flavour modification.This book discusses technologies which improve flavour such as white biotechnology, the development of yeast flavor enhancers and the formulation of flavorsome low fat food. |
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| This book provides a review of current understanding of significant aspects of food structure and methods for its control. It begins with coverage of the fundamental structural elements present in foods and the forces which hold them together, discusses novel analytical techniques which can provide information on the morphology and behaviour of food materials. |
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| Designed to meet the current-awareness needs of busy food professionals working in food science and technology. Consists of minireviews, of approximately 5000 words, each written by a scientist who is an expert in their field of research. |
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| Questions or comments? Use the contact information below to email us. |
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