Zobrazeno 1 - 10
of 50
pro vyhledávání: '"J. T. A. Andrews"'
Publikováno v:
Crime Science, Vol 9, Iss 1, Pp 1-13 (2020)
Abstract A review was conducted to identify possible applications of artificial intelligence and related technologies in the perpetration of crime. The collected examples were used to devise an approximate taxonomy of criminal applications for the pu
Externí odkaz:
https://doaj.org/article/9e9987700a87440693a97e4c4244b63f
Publikováno v:
Oil & Fat Industries. 8:409-412
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d9ec00aa571ed64e625646678eacd6cc
https://doi.org/10.1007/bf02574423
https://doi.org/10.1007/bf02574423
Autor:
J. T. R. Andrews, R. M. Reed
Publikováno v:
Oil & Soap. 9:215-218
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e161baee9700277ad407082fcaff9223
https://doi.org/10.1007/bf02543466
https://doi.org/10.1007/bf02543466
Autor:
J. T. R. Andrews
Publikováno v:
Oil & Fat Industries. 8:297-301
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::abdb95f66e95989fcd6be80252d2e5e1
https://doi.org/10.1007/bf02574595
https://doi.org/10.1007/bf02574595
Autor:
R. C. Stillman, J. T. R. Andrews
Publikováno v:
Oil & Soap. 14:257-260
1. The linoleic, oleic and saturated acid content of most common oils, except for limitations stipulated, may be estimated satisfactorily by the thiocyanogen method of analysis. None of the four methods generally employed for separation of liquid and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e9cc09667fa176272cacea4d484564ab
https://doi.org/10.1007/bf02542985
https://doi.org/10.1007/bf02542985
Autor:
J. T. R. Andrews
Publikováno v:
Journal of the American Oil Chemists’ Society. 25:20-25
(EI)I~o~'s No,Tn: In view of the widespread interest in the availability of Lovibond color glasses the following article has been prepared by a member of the Uniform Methods Committee of the American Oil Chemists ' Society at the request of G. W. Age
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1fd275122f91863764841901865552ed
https://doi.org/10.1007/bf02579740
https://doi.org/10.1007/bf02579740
Publikováno v:
Oil & Fat Industries. 6:19-43
Detailed description has been given of a laboratory method for determining oil retention by bleaching earths and carbons. The method involves determination of the increase in weight resulting when a sample of the bleaching material is treated with oi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dff5b2cbf23e83858c39fa131d7a3959
https://doi.org/10.1007/bf02575084
https://doi.org/10.1007/bf02575084
Autor:
William J. Miller, J. T. R. Andrews
Publikováno v:
Journal of the American Oil Chemists Society. 26:309-312
The method of determining potassium as KIO4, as suggested by Willard and Boyle, has been modified and applied to the analysis of soap and caustic lye. The precipitated periodate is completely reduced, and the liberated iodine is titrated with standar
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::227a79fac4792777e53601d764dff2f2
https://doi.org/10.1007/bf02651492
https://doi.org/10.1007/bf02651492
Autor:
J. T. R. Andrews
Publikováno v:
Journal of the American Oil Chemists' Society. 31:192-195
T H E method of analysis herein described was developed as a joint effort by several individuals working, more or less independently, in at least three departments of the Procter and Gamble Company Chemical Division. I t has been tested in a dozen or
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c3a11f031477fd16c4ff443f31cfefa6
https://doi.org/10.1007/bf02636427
https://doi.org/10.1007/bf02636427
Autor:
J. T. R. Andrews, A. S. Richardson
Publikováno v:
Oil & Soap. 20:90-94
Analysis of 227 samples of edible fats collected from widely scattered cities of the United States shows that the average percentage of glyceride derived from linoleic acid increases in the order: butter fat, margarine, lard, hydrogenated shortening,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::92792cf89c50e1b97a17a999b9038524
https://doi.org/10.1007/bf02544123
https://doi.org/10.1007/bf02544123