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CONTENTS - PART ONE: THE SKIN AND SKIN PRODUCTS - 1 The Skin - 2 Irritation and Sensitization of the Skin - 3 Nutrition and Hormonal Control of the Skin - 4 Skin Creams - 5 Astringents and Skin Tonics - 6 Protective Creams and Hand Cleansers - 7 Bath Preparations - 8 Skin Products for Babies - 9 Skin Products for Young People - 10 Antiperspirants and Deodorants - 11 Depilatories - 12 Shaving Preparations - 13 Foot Preparations - 14 Insect Repellents - 15 Sunscreen, Suntan and Anti-sunburn Preparations - 16 Skin Lighteners or Bleaches - 17 Face Packs and Masks - 18 Face Powders and Make-up - 19 Coloured Make-up Preparations - 20 The Application of Cosmetics - PART TWO: THE NAILS AND NAIL PRODUCTS - 21 The Nails - 22 Manicure Preparations - PART THREE: THE HAIR AND HAIR PRODUCTS - 23 The Hair - 24 Shampoos - 25 Hair Setting Lotions, Sprays and Dressings - 26 Hair Tonics and Conditioners - 27 Hair Colorants - 28 Permanent Waving and Hair Strengtheners - 29 Hair Straighteners - PART FOUR: THE TEETH AND DENTAL PRODUCTS - 30 The Tooth and Oral Health - 31 Dentifrices - 32 Mouthwashes -

Directors, Managers, Supervisors, and Operators know that the proper training of plant operators is an area of major concern. A high percentage of all plant violations originate in the treatment process and could have been prevented by the Operator. The ""SUPER Operator"" manual is meant to address these operational issues before they arise.

This classic volume, originally published in the 1910s, provides a complete formulary of perfumes and cosmetics and a close look at the perfume industry. It looks at synthetic perfumes and 100% compositions, alcoholic perfumes including colognes and toilet waters.

This Focus Book contains selected chapters from Harry's Cosmeticology, Ninth Edition: The Skin: Structure, Biochemistry, Function and Testing for Cosmetic Formulators. It is an invaluable reference guide for anyone interested in this particular subject area.

This Focus Book contains selected chapters from Harry's Cosmeticology, Ninth Edition: Anti-Aging Ingredients for Cosmetic Formulators. It is an invaluable reference guide for anyone interested in this particular subject area.

Written to help operators in the monitoring, troubleshooting, and process control of Biologial Nutrient Removal (BNR). Numerous tables and figures are included in the book to help the operator understand the biological and chemical reactions that are involved in BNR processes and how the reactions can be monitored for process control.

This Focus Book contains selected chapters from Harry's Cosmeticology, Ninth Edition, Volume 5: Skin Anti-Aging Theories for Cosmetic Formulation Development. It is an invaluable reference guide for anyone interested in this particular subject area.

Includes all the basic information you will need to know about the origin, characteristics, effects, analysis and treatment of industrial effluents, including a discussion of major industrial effluents.

This Focus Book contains selected chapters from Harry's Cosmeticology, Ninth Edition: Part 6: The Art and Science of Formulating Cosmetics Products. It is an invaluable reference guide for anyone interested in this particular subject area.

This book begins with prizewinning poems written by Gwendolyn Carr between 1982 to 2015. A few new poems make up the middle, and the last section entitled, Poems of Exile is the result of the author's long fascination with ""the beginning"" as recorded in s

This book is organized by major therapeutic category. It brings together the achievements of three major disciplines to help us understand and appreciate the importance of some select medicinal plants.

This Focus Book contains selected chapters from Harry's Cosmeticology, Ninth Edition, Part 12: Sustainability and Eco-Responsibility. It is an invaluable reference guide for anyone interested in this particular subject area.

There is hardly any technical library in the world in which the volumes of the Chemical Formulary (Volumes 1-34) do not occupy a prominent place. Chemists both experienced and beginner, continually refer to them. Volume 34 counts numerous experts among it's contributors, such as Editor-in-chief H. Bennett. It does not duplicate any of the formulas included in previous volumes, but lists a wide array of modern and salable products from all branches of the chemical industries. An excellent reference for formulation problems.

This Focus Book contains selected chapters from Harry's Cosmeticology, Ninth Edition: Cosmetic Industry Approaches to Epigenetics and Molecular Biology. It is an invaluable reference guide for anyone interested in this particular subject area.

This fully-updated ninth edition has been designed for use as a textbook for cosmetic chemistry courses and for professional use within cosmetic and personal care product companies. Includes discussion of formulating, sensory characterization, delivery systems, nutracosmetics, nanocosmetics, testing, sustainability and cosmetic manufacturing.

A full discussion of the engineering involved in the construction of reverse osmosis desalination plants including basic concepts, raw water requirements, materials needs, pressure vessels and racks, reverse osmosis pumps, recovery systems, and more.

This fully-updated ninth edition has been designed for use as a textbook for cosmetic chemistry at universities and for professional use within cosmetic and personal care product companies of all sizes. The second volume in the three-volume set discusses ingredients and anti-aging.

This fully-updated ninth edition has been designed for use as a textbook for cosmetic chemistry at universities and for professional use within cosmetic and personal care product companies. The first volume in the three-volume set discusses marketing, regulatory requirements, intellectual property, achieving global market success and substrates.

This Focus Book contains selected chapters from Harry's Cosmeticology, Ninth Edition: Hair: Testing, Processing and Repair for the Cosmetic Industry. It is an invaluable reference guide for anyone interested in this particular subject area.

This book is written with the intention of providing textile processors with a clear picture of the effluents emerging from their industry, and to have a suitable treatment system that works efficiently and economically.

Table of Contents:About the Author - Saturated steam temperatures at various boiler pressures - Boiler Energy and Power Units - Typical gross heating values of common fuels (based on approximately 80% fuel to steam efficiency) - Typical energy consumption and output ratings for a fire tube boiler - Steam tables suitable for pressure deaerators - Calculating Blowdown - Coefficients of thermal conductivity for some heat-exchanger metals and boiler deposits - Types of water or steam commonly employed in most HW heating and steam generating plants - Commonly occurring minerals in natural MU water sources - Specific waterside / steamside problems affecting MPHW and HPHW boiler plants - Salt concentration indicators - Summary of waterside / steamside problems affecting LPHW and LP steam heating boiler plants - FW contamination from MU water - FW contamination from returned condensate - Problems associated with the final FW blend - Deposition of boiler section waterside surfaces by alkaline earth metal salts, other inorganic salts and organics - Silica and silicate crystalline scales and deposits affecting boiler section waterside surfaces - Iron oxide and other boiler section corrosion debris deposits - Boiler section corrosion problems involving oxygen, concentration cells and low pH - Stress and high temperature related corrosion - Steam purity, quality and other operational problems - Specification for grades of high-quality water suitable for higher pressure WT boilers - Practical considerations for a RW ion-exchange softener - Types of Internal Treatment Program - Carbonate Cycle Requirement Calculations - Phosphate-Cycle Requirement Calculations - A Guide to Tannin Residuals in BW - Carbonate-Cycle Program. BW Carbonate Reserve Requirements by Pressure and Sulfate Concentration - Carbonate-Cycle Coagulation and Precipitation Program. Recommended BW Control Limits for Non-Highly-Rated FT Boilers Employing Hard or Partially Softened FW - Phosphate-Cycle Coagulation and Precipitation Program. Recommended BW Control Limits for Non-Highly-Rated FT Boilers Employing Hard, Partially Softened, or Fully Softened FW - Phosphate-Cycle Coagulation and Precipitation Program. Recommended BW Control Limits for Non-Highly-Rated WT Boilers Employing Hard, Partially Softened, or Fully Softened FW - Chelant demand (ppm product) per 1ppm substrateEDTA Chelant or All-Polymer/All-Organic Program. Recommended BW Control Limits for Fired WT Boilers Employing Demineralized or Similar Quality FW - Oxygen Solubility at Atmospheric Pressure - Properties of Oxygen Scavengers - Carbon Dioxide Evolution from FW Alkalinity - Amine Requirement to Reach a Stable Condensate pH - Amine Basicity Dissociation Constants - Neutralizing Amine Summary Notes - Some DR values for CO2, NH3 and neutralizing amines at various pressures - Calculating Alkalinity Feed-Rate Requirements - [ASME Consensus table 1: Suggested water chemistry limits. Industrial watertube, high duty, primary fuel fired, drum typeMakeup water percentage: Up to 100% of feedwater. Conditions: Includes superheater, turbine drives or process restriction on steam purity] - [ASME Consensus table 2: Suggested chemistry limits. Industrial watertube, high duty, primary fuel fired, drum type] - [ASME Consensus table 3: Suggested chemistry limits. Industrial firetube, high duty, primary fuel fired] - [ASME Consensus table 4: Suggested water chemistry limits. Industrial coil type, watertube, high duty, primary fuel fired rapid steam generators] - [ASME Consensus table 5: Suggested water chemistry limits. Marine propulsion, watertube, oil fired drum type] - [ASME Consensus table 6: Suggested water chemistry limits. Electrode, high voltage, forced circulation jet type] - Notes

Contents - Preface - 1 Historical survey - 2 The thunderstorm - 2.1. Global distribution of thunderstorms - 2.2. The thundercloud - 2.3. Point-discharge currents - 3. The lightning discharge - 3.1. Temporal development of flash to ground - 3.2. Strokes to tall structures - 3.3. Lightning currents and related parameters - 3.4. Frequency of lightning discharges - 4. The lightning conductor - 4.1. Mechanism of strike - 4.2. Striking distance - 4.3. Protective zone - 4.4. Radio-active lightning conductors - 4.5. Frequency of strikes to a structure - 5 Principles of protection - 5.1 Need for protection - 5.2. Design considerations - 5.3. Thermal considerations - 5.4. Mechanical considerations - 5.5. Electrical considerations - 6. Materials and dimensions - 6.1. Conductors for use above ground - 6.2. Conductors for use below ground - 6.3. Corrosion - Lightning Protection - 7. Protective systems for domestic, industrial and public structures - 7.1. Air-termination network - 7.2. Down conductors - 7.3. Earth-termination network - 7.4. Earth electrodes - 7.5. Joints - 7.6. Metal components on and in buildings - 7.7. Sound and television aerials - 7.8. Electricity supply and telephone installations - 7.9. Structures with flammable roofs and farm buildings - 8. Protection of tall structures - 8.1. High-rise buildings - 8.2. Chimneys and cooling towers - 8.3. Churches and monuments - 8.4. Telecommunication structures - 9 Protection of danger structures - 9.1. General considerations - 9.2. Structures above ground - 9.3. Structures below ground - 9.4. Mining and blasting - 9.5. Aircraft - 9.6. Warning devices - 10. Protection of miscellaneous structures - 10.1. Temporary structures - 10.2. Mobile structures - 10.3. Agricultural objects - 10.4. Structures on rock - 10.5. Playing fields and public highways - 10.6. Trees - 10.7. Ships and boats - 11. Maintenance - 11.1. General considerations - 11.2. Test methods - 11.3. Inspection and records - 12. Protection of persons and animals - 12.1. Effects of lightning currents - 12.2. Protection in the open - 12.3. Protection indoors - 12.4. Lightning casualties and resuscitation - 13. Postscript - Appendix - National Codes considered in text - References - Author Index - Subject Index - Contents -

PART I - APPARATUS AND PRINCIPLES USED IN MICRODIFFUSION ANALYSIS - II. A STANDARD MICRO DIFFUSION APPARATUS OR 'UNIT' - III. FACTORS INFLUENCING THE ABSORPTION RATE FROM OUTER TO INNER CHAMBER WITH SPECIAL REFERENCE TO AMMONIA - IV. GENERAL PRINCIPLES GOVERNING THE ABSORPTION TIME IN MICRO DIFFUSION ANALYSIS - V. PIPETTES (SUITABLE FOR USE WITH THE STANDARD UNITS) AND THEIR DELIVERY ERRORS - VI. MICRO-BURETTES (SUITABLE FOR USE WITH THE STANDARD UNITS) AND ERRORS INVOLVED IN THEIR USE - VII. THE MICRODIFFUSION METHOD WITH END-POINT VOLUMES AROUND 20 CUBIC MILLIMETRES - VII. COLORIMETRY IN THE MICRODIFFUSION METHODS - PART II - DESCRIPTION OF METHODS WITH THE STANDARD UNITS - IX. AMMONIA. GENERAL METHOD USING STANDARD ACID AS ABSORBENT - X. AMMONIA. GENERAL METHOD (USING THE BORIC-HCL PROCEDURE) - XI. SPECIAL FACTORS INFLUENCING THE RATE OF AMMONIA ABSORPTION - XII. OTHER METHODS FOR DETERMINING THE ABSORBED AMMONIA IN THE MICRO DIFFUSION PROCEDURE - XIII. AMMONIA. BIOLOGICAL DETERMINATIONS - XIV. TOTAL NITROGEN XVII. UREA (BLOOD AND URINE) - XIX. ADENOSINETRIPHOSPHORIC ACID, ADENYLIC ACID, ADENOSINE, ETC. - XX. NITRATE, NITRITE AND AMIDE NITROGEN - XXII. MONOAMINE OXIDASE AND HISTAMINASE IN TISSUES - XXIII. DETERMINATION OF VOLATILE AMINES - XXIV. CARBONATES AND BICARBONATE - XXV. BLOOD GLUCOSE AND FERMENTABLE SUGAR IN NORMAL URINE - XXVI. DETERMINATION OF CARBONIC ANHYDRASE - XXVII. OXIDATION RATES OF ORGANIC SUBSTANCES WITH A STANDARD OXIDANT WITH APPLICATION TO DETERMINATION OF MINUTE AMOUNTS OF CALCIUM AS OXALATE - XXVIII. ACETIC ACID AND OTHER LOWER FATTY ACIDS - XXIX. ASSAY OF ACETYLCHOLINESTERASE - XXX. CYANIDE, AZIDE, SULPHIDE, PHENOLS - XXXI. METHANOL AND ISOPROPANOL GROUP - XXXII. ETHANOL - XXXIII. ETHANOL FROM URETHANE - XXXIV. FORMALDEHYDE - XXXV. FORMALDEHYDOGENIC STEROIDS (PERIODIC ACID AS OXIDANT) - XXXVI. FORMALDEHYDOGENIC STEROIDS (SODIUM BISMUTHATE AS OXIDANT) - XXXVII. GLYCINE (FORMALDEHYDE PRODUCED BY NINHYDRIN OXIDATION) - XXXVIII. ACETALDEHYDE (SEMICARBAZIDE ABSORPTION) - XXXIX. ACETALDEHYDE FROM LACTIC ACID AND THREONINE WITH BISULPHITE ABSORPTION - XL. ACETONE (INCLUDING A RAPID CLINICAL METHOD USING THE NESSLER SOLUTION) - XLI. THE HALOGENS (INTRODUCTORY) - XLII. CHLORIDE (BY OXIDATION TO CHLORINE AND ABSORPTION INTO IODIDE) - XLIII. CHLORIDE (BY OXIDATION TO CHLORINE AND ABSORPTION INTO FAST GREEN) - XLIV. BROMIDE - XLV. IODIDES AND HALOGEN MIXTURES - XLVI. SERIAL DETERMINATION OF ORGANICALLY BOUND HALOGEN - XLVII. VOLATILE HALOGENATED HYDROCARBONS (CHLOROFORM, TRICHLORETHYLENE AND CARBON TETRACHLORIDE) - XLVIII. CARBON MONOXIDE - XLIX. A RAPID CLINICAL METHOD FOR CARBON MONOXIDEDETERMINATION - LI. TOTAL MOLECULAR CONCENTRATION IN FLUID SAMPLES OF ABOUT 3-4 MILLIGRAMS - LII. SEPARATION OF CRYSTALS AND' GUMS' BY MICRODIFFUSION - QUALITATIVE MICRO-DIFFUSION ANALYSIS - LIII. SOME CONSIDERATIONS ON QUALITATIVE MICRO-DIFFUSION ANALYSIS - PART III - THE ERROR OF VOLUMETRIC TITRATION - LIV. INTRODUCTORY - LV. THE VARIABLE GLASS ERROR - LVI. THE TOTAL VARIABLE GLASS ERROR AND ITS CONTROL - LVII. THE VARIABLE CHEMICAL ERROR IN TITRATION - LVIII. THE RATIONALE OF MICRO TITRATION - LIX. THE CONSTANT GLASS ERROR - LX. THE CONSTANT CHEMICAL ERROR - LXI. VOLUMETRIC ERROR IN KJELDAHL NITROGEN ANALYSES - LXIII. UREA EXCRETION AS RENAL FUNCTION TEST - Full TOC available on website

CONTENTS - INTRODUCTION - CHAPTER I: HYDROCARBONS - Benzene; Toluene; Xylene; Ethylbenzene; Cumene; Tetrahydronaphthalene; Decahydronaphthalene; Methylated naphthalenes; Coal tar solvent naphtha; Petroleum spirit; Benzine; White spirit; cycloHexane; Methylcyclohexane; Turpentine; Dipentene; cycloPentadiene; Dicyclopentadiene - CHAPTER II: CHLORINATED HYDROCARBONS - Methylene dichloride; Chloroform; Carbon tetrachloride; sym.-Dichloroethane; Tetrachloroethane; Pentachloroethane; Dichloroethylene; Trichloroethylene; Perchloroethylene; Propylene dichloride; Amyl chloride; Amylene dichloride; Monochlorobenzene; o-Dichlorobenzene - CHAPTER III: ALCOHOLS - Methyl alcohol; Wood spirit; Ethyl alcohol; n-Propyl alcohol; isoPropyl alcohol; n-Butyl alcohol; sec.-Butyl alcohol; isoButyl alcohol; tert.-Butyl alcohol; Amyl alcohol; Methylisobutylcarbinol; cycloHexanol; Methylcyclohexallo; Allyl alcohol; Benzyl alcohol; Diacetone alcohol; Ethylene chlorohydrin; Monochlorohydrin; Dichlorohydrin - CHAPTER IV: ETHERS - Ethyl ether; ¿¿¹-Dichloroethyl ether; isoPropyl ether; Propylene oxide; Dioxan; Methylal; Acetal; Paraldehyde - CHAPTER V: ESTERS - Methyl formate; Ethyl formate; n-Butyl formate; Amyl formate; Benzyl formate; Methyl acetate; Ethyl acetate; n-Propyl acetate; isoPropyl acetate; n-Butyl acetate; sec.-Butyl acetate; isoButyl acetate; Amyl acetate; sec.-Hexyl acetate; cycloHexyl acetate; Methylcyclohexyl acetate; Butoxyl; Benzyl acetate; n-Butyl propionate; Amyl propionate; n-Butyl butyrate; Methyl benzoate; Ethyl benzoate; Ethyl lactate; Butyl lactate; Amyl lactate; Ethyl hydroxyisobutyrate; Diethyl carbonate; Dialkyl carbonates; Diethyl oxalate - CHAPTER VI: KETONES - Acetone; Methyl acetone; Acetone oils; Methyl ethyl ketone; Methyl isobutyl ketone; Mesityl oxide; cycloHexanone; Methylcyclohexanone; Isophorone - CHAPTER VII: GLYCOLS AND THEIR DERIVATIVES - Ethylene glycol; Ethylene glycol mono-methyl ether; Ethylene glycol monoethyl ether; Ethylene glycol monoethylether monoacetate; Ethylene glycol diethyl ether; Ethylene glycol mono-n-butyl ether; Ethylene glycol monoacetate; Ethylene glycol diacetate; Diethylene glycol mono ethyl ether; Diethylene glycol mono-n-butyl ether; Diethylene glycol monoacetate; Dipropylene glycol - CHAPTER VIII: AMINES AND COAL TAR BASES - cycloHexylamine; Dicyclohexylamine; Ethanolamines; Pyridine; Picoline - CHAPTER IX: NITRO-COMPOUNDS - Nitromethane; Nitropropanes; Nitrobutanes; Nitrobenzene - CHAPTER X: MISCELLANEOUS COMPOUNDS - Carbon disulphide; Acetic acid; Acetic anhydride; Cresols; Dimethyl sulphate; Silicones and silane intermediates -

Contents - 1. Bacteria - Form; Structure; Chemical composition; Physiology; Classification - 2. True fungi - Moulds; Yeasts; Morphology; Principal groups; Biological characteristics - 3. Control of spoilage micro-organisms - Refrigeration; Gas storage; Moisture limitation; Salt; Acid preservatives; Curing; Smoking; Spices; Antibiotics; Fermentation; Air filtration - 4. Containers - Three piece cans; Tinplate; Tin-free steel; Construction of cans; Non-soldered cans; Two piece cans; Easy-open ends; Semi-rigid and flexible packs; Glass containers and closures - 5. Outline of canning operations - Preparation of food; Washing; Peeling; Blanching; Filling; Exhausting; Sealing of containers; Processing; Types of retort; Non-rigid containers; Glass containers; Cooling; Coding - 6. Sources and control of contamination - Raw materials; Plant; Cleaning and disinfection; Containers; Cooling water - 7. Principal spoilage organisms in canned foods - Acidity classification of foods; Low and medium acid products; Acid products - 8. Effects of heat on micro-organisms - Cause of death; Mechanism of heat resistance; Order of destruction; Factors affecting heat resistance; Effect of environment during sporulation; Effect ofenvironment during heating; Effect of recovery medium; Effect of sub-lethal heat treatment; Estimation of heat resistance; Treatment of thermal resistance data - 9. Principles of thermal processing - Thermal death-time data; Standards of processing; Heat penetration; Mechanism of heat transfer; Positioning of thermocouple; Factors affecting heat penetration; Process evaluation; Classical calculation methods; Integrated lethality methods; Microbiological methods - 10. Continuous flow sterilisation and aseptic processing - Nutritional and quality aspects; HTST and UHT processing; Process evaluation; Cooling; Container sterilisation; Filling; Enzyme inactivation and regeneration - 11. The use of radiations in food preservation - Ionising radiations; Factors affecting the radiation resistance of micro-organisms; Sterilisation doses for foods; Complementary effects of radiation and heat; Low dose procedures; Effects of ionising radiations on food; Ultraviolet irradiation - 12. Types of spoilage - Under-processing; Inadequate cooling; Leakage through seams; Pre-process spoilage; Hydrogen swells; Incorrect retort operation; Under-exhausting; Over-filling; Panelling; Rust; Damage - 13. Microbiology of sound canned foods - 'Commercial sterility'; Results of examinations; Theory of fat protection; Air-borne contamination; Canned cured meats; Proposed standards - 14. Bacterial food poisoning - Clostridium botulinum; Clostridium perfringens; Salmonella; Staphylococci-Bacillus cereus; Vibrio parahaemolyticus; Relation of food-poisoning to canned foods; Food idiosyncrasy - 15. Laboratory examination of canned foods - Culture media for routine work; Additional media for routine and special purposes; Outline of examination procedure; Preliminary external examination; Preliminary incubation of samples; Sampling can contents; Technique for sampling swelled cans; Preparation of cultures; Examination of contents; Examination of glass packs; Incubation tests; Aseptic packaging; Examination of canned cured meats - 16. Examination of raw materials, plant and miscellaneous methods - Thermophilic contamination of sugar, starches, milk, powder, spices, etc.; Plant and equipment; Containers; Cooling water; Dilution cultures - 17. Examination of containers - Selection of cans; Preliminary examination; Examination of rolled seams; Defective soldering; Oval and rectangular cans; Flexible pouches - Appendix - Temperature of saturated steam; Sizes of some common round UK open-top cans; Example of calculation of process lethalities; Lethal rates; Summary of causes and control of microbial spoilage of canned food - Index -

CONTENTS - 1. REQUIREMENTS FOR FOOD OF THE UNITED STATES; FOOD, DRUG, AND COSMETIC ACT - 2. GENERAL METHODS - Moisture; Ash; Nitrogen and Crude Protein; Fat; Crude Fibre; Calcium; Phosphate-H; "Filth" Test - 3. GENERAL METHODS - Trace Elements; Preservatives; Antioxidants; Colouring Matters - 4. SUGAR AND PRESERVES - Sugars; Syrup; Liquid Glucose; Honey; Jams; Marmalade; Fruit Curd; Mincemeat - 5. CEREALS AND STARCH PRODUCTS - Starches; Cereals; Flour; Bread; Cake; Custard and Blancmange Powders - 6. BAKING POWDERS; EGGS; SALAD CREAM - 7. FRUIT AND VEGETABLE PRODUCTS - Fruits; Vegetables; Tomato Puree; Tomato Ketchup; Fruit Juices; Soft Drinks; Syrup of Blackcurrant - 8. BEVERAGES - Tea; Coffee; Coffee Essences; Chicory; Cocoa; Chocolate; Cocoa Butter - 9. HERBS AND SPICES - 10. FERMENTATION PRODUCTS - Wines; Spirits; Beer; Cider; Vinegar - 11. FLESH FOODS; TABLE JELLIES - Meat; Meat Products (including Sausages); Meat Extract; Fish; Fish Products; Gelatine; Table Jellies; Agar; Isinglass - 12. DAIRY PRODUCTS (I) - Milk; Cream; Condensed Milk; Dried Milk; Infant Foods; Casein; Malted Milk - 13. DAIRY PRODUCTS (II) - Butter; Margarine; Cheese; Ice Cream - 14. OILS AND FATS - Lard; Suet; Olive Oil Group; Determination of the Fat soluble Vitamins; Mineral Oil in Food - 15. MISCELLANEOUS - Salt; Iodised Salt; Canned Soups; Dried Soups; Butter Confectionery; Saccharin Tablets - APPENDIX I - The Preservatives Regulations - APPENDIX II - Emulsifying and Stabilising Agents - APPENDIX III - Claims regarding Vitamin and Mineral Contents - APPENDIX IV - Filters for Absorptiometry - APPENDIX V - Factors for Volumetric Analysis - APPENDIX VI - Weights and Measures - INDEX -

Contents - List of Figures -List of Tables -I. Baking: - J. F. Herringshaw (A.R.C.S., Ph.D., F.R.I.C.) - II. Canning and Freezing: - D. A. Herbert (F.R.I.C., F.I.F.S.T.,M.I.Biol.) and J. D. Felmingham (B.Sc., F.R.S.H., F.I.F.S.T.,M.Inst.Pkg.) - III. Confectionery: - R. Lees (M.R.S.H., A.I.F.S.T.) -IV. The Dairy Industry: - J. G. Davis (D.Sc., Ph.D., F.R.I.C.,F.I.F.S.T., F.R.S.H.) -V. - Dehydration: - C. G. Tucker (B.Sc., F.I.C.I., F.I.F.S.T.) -VI. Fats and Fatty Foods: - P. Brown (M. Inst. Inf. Sci.) and I. D.Morton (Ph.D.) -VII. - Fish Processing: - C. L. Cutting (Ph.D., B.Sc.) -VIII. - Fruit Juices and Fruit Juice Beverages: - J. Shacklady (B.Sc.,A.R.I.C., F.I.F.S.T.) -IX. - Meat and Meat Products: - Fergus Hill (Ph.D.) -X. - Flour and Flour Milling: - J. F. Herringshaw (A.R.C.S., Ph.D.,F.R.I.C.) -XI. - Nutrition: - A. E. Bender (Ph.D., B.Sc., F.R.I.C.) -XII. - Packaging: - F. A. Paine (B.Sc., F.R.I.C., M.Inst.Pkg., A.M.I.O.P.) -XIII. - Preserves: - J. R. Blanchfield (B.Sc., A.R.C.S., F.R.I.C., F.I.F.S.T.,M.R.I.P.H.H.) -XIV. - Pickles and Sauces: - J. R. Blanchfield (B.Sc., A.R.C.S., F.R.I.C.,F.I.F.S.T., M.R.I.P.H.H.) -XV. - Storage, Refrigeration and Handling: Frank H. Slade (C.Eng.,M.I.Mech.E.) -Index -

Contents - Preface - 1. The Physical Background - 2. The Chemical Background - 3. The Measurement of Resistivity - 4. Dispersion - 5. Gaseous Dielectrics - 6. The Breakdown of Solid Dielectrics - 7. The Measurement of Dielectric Loss - 8. Special Techniques for Liquids - 9. Tests on Complete Equipment - Index -

CONTENTS - I. SURFACE PHENOMENA - II. ADSORPTION AT LIQUID/LIQUID INTERFACES - III. DILUTE EMULSIONS AS OIL HYDROSOLS - IV. EMULSIFYING AGENTS - V. PROPERTIES OF EMULSIONS - VI . THEORIES OF EMULSIONS - VII. DUAL EMULSIONS AND THE INVERSION OF PHASES - VIII. EMULSIONS IN BIOLOGICAL INVESTIGATIONS - IX. TECHNICAL EMULSIONS - X. POLYMERISATION IN EMULSIONS - XI. THE PREPARATION OF EMULSIONS-BASIC PRINCIPLES - XII. THE PREPARATION OF EMULSIONS-TECHNICAL OPERATIONS - XIII. DE-EMULSIFICATION - APPENDIX: PHYSICAL MEASUREMENTS IN EMULSIONS - AUTHOR INDEX - SUBJECT INDEX -