Chemical Analysis

Chemical Analysis PDF

Author: Francis Rouessac

Publisher: John Wiley & Sons

Published: 2013-05-06

Total Pages: 494

ISBN-13: 1118681878

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Completely revised and updated, Chemical Analysis: Second Edition is an essential introduction to a wide range of analytical techniques and instruments. Assuming little in the way of prior knowledge, this text carefully guides the reader through the more widely used and important techniques, whilst avoiding excessive technical detail. Provides a thorough introduction to a wide range of the most important and widely used instrumental techniques Maintains a careful balance between depth and breadth of coverage Includes examples, problems and their solutions Includes coverage of latest developments including supercritical fluid chromatography and capillary electrophoresis

Chemical Analysis

Chemical Analysis PDF

Author: Francis Rouessac

Publisher: Wiley

Published: 2000-06-21

Total Pages: 0

ISBN-13: 9780471981374

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Chemical Analysis is an essential introduction to a wide range of analytical techniques and instruments. Assuming little in the way of prior knowledge, this text carefully guides the reader through the more widely used and important techniques, whilst avoiding excessive technical detail. Covering both instrumental techniques and the situations in which they are used, the text always strives to maintain a balance between breadth and depth of coverage. Carefully structured, this book clearly differentiates between separation and spectral methods, and includes a section on more specialised techniques. Chemical Analysis * Provides a through introduction to a wide range of the most important and widely used instrumental techniques. * Maintains a careful balance between depth and breadth of coverage. * Includes many examples, problems and their solutions. Chemical Analysis will be invaluable to those studying or using instrumental techniques throughout the sciences, medicine and engineering.

Instrumental Methods of Chemical Analysis

Instrumental Methods of Chemical Analysis PDF

Author: Galen Wood Ewing

Publisher: McGraw-Hill Companies

Published: 1985

Total Pages: 562

ISBN-13:

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Introduction to optical methods; The absorption of radiation: ultraviolet and visible; The absorption of radiation: infrared; Atomic absorption; Molecular luminescence: fluorimetry, phosphorimetry, and raman spectroscopy; Photoacoustic spectroscopy; The scattering of radiation; Atomic emission spectroscopy; Polarimetry, optical rotatory dispersion, and circular dichroism; X-ray methods; Electron and ion spectroscopy; Magnetic resonance spectroscopy; Introduction to electrochemical methods; Potentiometry; Voltammetry, polarography, and related methods; Electrodeposition and coulometry; Conductimetry; Introduction to chromatography; Gas chromatography; Liquid chromatography; Mass spectrometry; Thermometric methods; Nuclear methods; Automatic analyzers; General considerations in anlysis; Electronic circuitry for anlytical instruments; Computers in analytical instrumentation.

Instrumental Methods in Food Analysis

Instrumental Methods in Food Analysis PDF

Author: J.R.J. Paré

Publisher: Elsevier

Published: 1997-03-14

Total Pages: 509

ISBN-13: 0080534775

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Instrumental Methods in Food Analysis is aimed at graduate students in the science, technology and engineering of food and nutrition who have completed an advanced course in food analysis. The book is designed to fit in with one or more such courses, as it covers the whole range of methods applied to food analysis, including chromatographic techniques (HPLC and GC), spectroscopic techniques (AA and ICP), electroanalytical and electrophoresis techniques. No analysis can be made without appropriate sample preparation and in view of the present economic climate, the search for new ways to prepare samples is becoming increasingly important. Guided by the need for environmentally-friendly technologies, the editors chose two, relatively new techniques, the microwave-assisted processes (MAPTM (Chapter 10) and supercritical fluid extraction (Chapter 11). Features of this book: - is one the few academic books on food analysis specifically designed for a one semester or one year course -it contains updated information - the coverage gives a good balance between theory, and applications of techniques to various food commodities. The chapters are divided into two distinct sections: the first is a description of the basic theory regarding the technique and the second is dedicated to a description of examples to which the reader can relate in his/her daily work.

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