Clark william mansfield (68 risultati)

Paperback or Softback. Condizione: New. A Study of the Gases of Emmental Cheese. Book.

PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

Hardback or Cased Book. Condizione: New. A Contribution to the Investigation of the Temperature Coefficient of Osmotic Pressure: A Redetermination of the Osmotic Pressures of Cane Sugar Solut. Book.

PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

Condizione: New.

PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

Condizione: New.

PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

HRD. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

HRD. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

Condizione: New.

PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

HRD. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

Paperback. Condizione: New. New copy - Usually dispatched within 4 working days.

HRD. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

HRD. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

HRD. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

Condizione: New.

Paperback. Condizione: New. Print on Demand. This book delves into the fascinating world of Swiss cheese, specifically the formation of the iconic "eyes" that characterize this beloved cheese variety. Examining the gases found within these holes, the author meticulously explores the chemical processes involved in their creation. The book meticulously examines the presence of gases like carbon dioxide, hydrogen, nitrogen, and oxygen, and how they contribute to the development of cheese texture and flavor. The author provides a unique historical context by comparing their findings to previous research on Edam cheese and other varieties, highlighting the debate surrounding the influence of sugar fermentation on eye formation. By delving into the complex interaction of bacteria, chemical reactions, and the physical properties of cheese, the author provides a deeper understanding of the intricate mechanisms behind cheesemaking. This book offers a compelling exploration of a scientific enigma, uncovering the secrets behind the formation of those distinctive Swiss cheese eyes and shedding light on the delicate balance of factors that determine the quality and character of this culinary treasure. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item.…

Paperback. Condizione: New. Print on Demand. This book is an in-depth study of how the osmotic pressure of cane sugar solutions changes in response to temperature variations between 0 and 25 degrees. The author sought to determine the temperature coefficient of osmotic pressures and to establish a standard stock of cane sugar for use in all future measurements. The investigation began with an analysis of the purity of the cane sugar, which had to be extraordinarily clean and free of contaminants. The author then made significant improvements to the apparatus used to measure osmotic pressure, ensuring that temperature regulation was consistent and precise. Over two hundred measurements were made, and ratios between measured and expected pressures were calculated and compared to ratios found in previous studies at varying temperatures. The author ultimately concluded that the temperature coefficient of osmotic pressure for cane sugar solutions followed the coefficient of gases within the temperature range of 0 and 25 degrees. This finding confirms similar conclusions drawn from previous studies at other temperatures, solidifying the reliability of the data. Additionally, the author noted a curious discrepancy in the measured ratios, with some measurements yielding significantly lower values than others. This discrepancy remains unexplained, and the author presents several theoretical considerations for further investigation in the hopes of resolving it. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item.…

Buch. Condizione: Neu. Neuware - This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.…

Buch. Condizione: Neu. Neuware - This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.…

Condizione: New.

Gebunden. Condizione: New. KlappentextThis work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original w.

Condizione: New. KlappentextrnrnUnlike some other reproductions of classic texts (1) We have not used OCR(Optical Character Recognition), as this leads to bad quality books with introduced typos. (2) In books where there are images such as portraits, maps, sketc.