Zobrazeno 1 - 8
of 8
pro vyhledávání: '"GN Malcolm"'
Publikováno v:
Australian Journal of Chemistry. 30:237
The excess enthalpies of mixing of the systems CHCl3 + C4H4S, CHCl3 + C4H8S, CCl4 + C4H4S and CCl4+C4H8S have been measured at 25�C. The results for the chloroform system are interpreted both in terms of a 1 : 1 association complex,1 and in terms o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::784e6281f15e569f18ff9103c7ffa57b
https://doi.org/10.1071/ch9770237
https://doi.org/10.1071/ch9770237
Publikováno v:
Australian Journal of Chemistry. 22:855
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::df5a9d8cdafe68a3ebc1de2be66a3afc
https://doi.org/10.1071/ch9690855
https://doi.org/10.1071/ch9690855
Autor:
GN Malcolm, Gld Ritchie
Publikováno v:
Australian Journal of Chemistry. 15:740
A constant volume thermometer has been used to measure the thermal pressure coefficient of water over a wide range of temperature and pressure. The results show satisfactory agreement with values calculated from the appropriate data for the coefficie
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8c327b9f3ba3a0f2bb7e198e5d0a71eb
https://doi.org/10.1071/ch9620740
https://doi.org/10.1071/ch9620740
Autor:
Nissim Garti
'Discusses the most recent advances in the correlations of structure and reactivity relationships of micelles, liposomes, microemulsions, and emulsions by thermal behavior measurements, as well as the options, scope, and limitations of the thermal be
Autor:
Cornelia Vasile
A handbook on polyolefins. This second edition includes new material on the structure, morphology and properties of polyolefin (PO) synthesis. It focuses on synthetic advances, the use of additives, special coverage of PO blends, composites and fibre
Autor:
Alan Orr Anderson
Excerpt from Early Sources of Scottish History, 500 to 1286, Vol. 1 (Classic Reprint)The chronicles tell of events; but they show also the succes sive influences that were at work upon Scotland — Irish.
Autor:
Y. H. Hui, Frank Sherkat
Advances in food science, technology, and engineering are occurring at such a rapid rate that obtaining current, detailed information is challenging at best. While almost everyone engaged in these disciplines has accumulated a vast variety of data ov