Crystalline vs amorphous solids, a great way to use food science as an introduction to real chemistry

被引：0

作者：

Mitchell, Sally ^{[1
]}

机构：

[1] Rye High Sch, Sci, Rye, NY USA

来源：

ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY | 2018年 / 256卷

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D O I：

暂无

中图分类号：

O6 [化学];

学科分类号：

0703 ;

摘要：

108

引用

页数：1

共 11 条

[1] Prospects of materials science - From crystalline to amorphous solids
Suga, H
JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY, 2000, 60 (03) : 957 - 974
[2] Prospects of Materials Science. From crystalline to amorphous solids
H. Suga
Journal of Thermal Analysis and Calorimetry, 2000, 60 : 957 - 974
[3] Solution chemistry as an introduction to food science, energy, and water
Mitchell, Sally
ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 2018, 255
[4] Real-time PCR in Food Science: Introduction
Rodriguez-Lazaro, David
Hernandez, Marta
CURRENT ISSUES IN MOLECULAR BIOLOGY, 2013, 15 (02) : 25 - 37
[5] Food science Great Scott - this one is a real Christmas turkey
Roberts, Kathryn
CHEMISTRY & INDUSTRY, 2011, (24) : 8 - 8
[6] THE APPLICATIONS OF HIGH-RESOLUTION ELECTRON-MICROSCOPY IN MATERIALS SCIENCE (MICROSCOPY OF AMORPHOUS, DISORDERED AND PARTIALLY ORDERED SOLIDS) - INTRODUCTION
STOBBS, WM
JOURNAL OF MICROSCOPY-OXFORD, 1980, 119 (MAY): : 1 - 1
[7] MODELLING IN SCIENCE AND EDUCATION: THE WAY TO GET THE BETTER RESULTS IN REAL THROUGH THE USE OF AN IDEALIZED UNDERSTANDING
Lakhvich, Todar
JOURNAL OF BALTIC SCIENCE EDUCATION, 2017, 16 (01): : 4 - 6
[8] THE BULK TRAP SPECTROSCOPY OF SOLIDS BY TEMPERATURE-MODULATED SPACE-CHARGE-LIMITED CURRENTS (TMSCLC) - APPLICATION TO REAL CRYSTALLINE AND AMORPHOUS-SEMICONDUCTORS
SCHAUER, F
NESPUREK, S
ZMESKAL, O
JOURNAL OF PHYSICS C-SOLID STATE PHYSICS, 1986, 19 (36): : 7231 - 7246
[9] Paving the Way to Food Grade Analytical Chemistry: Use of a Natural Deep Eutectic Solvent to Determine Total Hydroxytyrosol and Tyrosol in Extra Virgin Olive Oils
Paradiso, Vito Michele
Longobardi, Francesco
Fortunato, Stefania
Rotondi, Pasqua
Bellumori, Maria
Cecchi, Lorenzo
Cosma, Pinalysa
Mulinacci, Nadia
Caponio, Francesco
FOODS, 2021, 10 (03)
[10] THE USE OF MULTIVARIATE MATHEMATICAL-STATISTICAL METHODS IN THE SOLUTION OF TASKS IN THE FIELDS OF NUTRITIONAL SCIENCE, FOODSTUFF ECONOMY AND FOOD-TECHNOLOGY .1. INTRODUCTION AND GOAL
ERHARDT, V
TAUFEL, A
RUTTLOFF, H
SEPPELT, B
NAHRUNG-FOOD, 1984, 28 (03): : 215 - 220

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