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Bubble and Foam Chemistry
Language: en
Pages: 447
Authors: Robert J. Pugh
Categories: Science
Type: BOOK - Published: 2016-09-08 - Publisher: Cambridge University Press

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Combining academic and industrial viewpoints, this is the definitive stand-alone resource for researchers, students and industrialists. With the latest on foam
Foams: Physics, Chemistry and Structure
Language: en
Pages: 237
Authors: Ashley J. Wilson
Categories: Technology & Engineering
Type: BOOK - Published: 2013-11-11 - Publisher: Springer Science & Business Media

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Foams and froths are an important feature of everyday life; one only has to think of shaving foam, foam upholstery, fire fighting foam, bread, bear head, and ic
The Physics of Foams
Language: en
Pages: 268
Authors: D. L. Weaire
Categories: Science
Type: BOOK - Published: 1999 - Publisher: Oxford University Press

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Ordinary foams such as the head of a glass of beer and more exotic ones such as solid metallic foams raise many questions for the physicist and have attracted a
Foam Fractionation
Language: en
Pages: 204
Authors: Paul Stevenson
Categories: Medical
Type: BOOK - Published: 2014-02-13 - Publisher: CRC Press

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Foam fractionation is a separation process in which proteins and other amphipathic species adsorb to the surface of bubbles. The bubbles are then removed from t
Bubbles in Food 2
Language: en
Pages: 464
Authors: Grant Campbell
Categories: Technology & Engineering
Type: BOOK - Published: 2016-06-11 - Publisher: Elsevier

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Bubbles give novelty and distinctiveness to many food and drink products including the most important and interesting ones such as bread, beer, ice cream, whipp