Physical and Chemical Aspects of Combustion
Physical and Chemical Aspects of Combustion

Author: F Dryer

Publisher: CRC Press

Published: 1997-08-20

Total Pages: 524

ISBN-13: 9789056995843

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This book contains a collection of papers prepared by leading experts on selected areas of particular importance to researchers in combustion science. The editors have gathered writings on fundamental physical and chemical aspects of combustion, including combustion chemistry, soot formation, and condensed phase and turbulent combustion intended to be a source of current understanding on the topics covered. The materials were originally presented as part of a Colloquium on Combustion held in honor of Professor Irvin Glassman.

Physical Pharmaceutics-I
Physical Pharmaceutics-I

Author: Mr. Mohammad Zishan Ibrahim, Mr. Mohd. Ameen M. Mahmood, Ms. Sanika N. Mate, Ms. Antara S.Maske , Ms. Mathdevru Bhagyashri Ramling

Publisher: Shashwat Publication

Published: 2024-08-23

Total Pages: 197

ISBN-13: 9360876755

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Physical pharmaceutics is a foundational area of pharmacy that deals with the principles underlying the physical and chemical properties of drugs and drug delivery systems. Here are some key topics typically covered in Physical Pharmaceutics I: The fundamental properties of drug substances such as solubility, stability, surface & interfacial phenomena, rheology, micrometrics, & complexation which will give a lead in formulating drug substances into suitable dosage forms. In addition, it includes ICH guidelines for stability testing and also suggestions for practical’s wherever necessary. Moreover, the language is so simple that grantees more clarity than brevity, We do hope the presentation will motivate self study.

Food Emulsions
Food Emulsions

Author: David Julian McClements

Publisher: CRC Press

Published: 2015-08-21

Total Pages: 714

ISBN-13: 1498726690

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Continuing the mission of the first two editions, Food Emulsions: Principles, Practices, and Techniques, Third Edition covers the fundamentals of emulsion science and demonstrates how this knowledge can be applied to control the appearance, stability, and texture of emulsion-based foods. Initially developed to fill the need for a single resource co