Food Chemistry. Dennis D. Miller

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Food Chemistry - Dennis D. Miller

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III.2 Effect of ionic strength on activity coefficients. Modified fro...

      18 Appendix IVFigure IV.1 Schematic diagram of the basic components of a spectrophotometer...Figure IV.2 A typical standard curve obtained in quantitative spectrophotome...

      19 Appendix VFigure V.1 Structure of silica gel, showing the hydroxyl groups on the surfa...Figure V.2 Structures of stationary phase packing material with silica gel a...Figure V.3 A schematic representation of reverse phase and normal phase chro...Figure V.4 A schematic representation of an HPLC system (Scott Langston, per...

      20 Appendix VIFigure VI.1 The formation of polyacrylamide from acrylamide and bis‐acrylami...Figure VI.2 Gel electrophoresis apparatus. To operate, samples are applied t...Figure VI.3 Cleavage of the disulfide bond by dithiothreitol.Figure VI.4 Binding of sodium dodecyl sulfate (SDS) to a protein molecule. T...Figure VI.5 A calibration plot of molecular weight standards run on SDS PAGE...

      Guide

      1  Cover Page

      2  Title Page

      3  Copyright Page

      4  Preface to the Second Edition

      5  Preface to the First Edition

      6  Acknowledgments

      7  About the Companion Website

      8  Table of Contents

      9  Begin Reading

      10  Appendix I Conversion Factors

      11  Appendix II Concentration

      12  Appendix III Acids, Bases, Buffers, and pH Measurement

      13  Appendix IV Spectrophotometry

      14  Appendix V Chromatography

      15  Appendix VI Electrophoresis

      16  Appendix VII Glossary

      17  Wiley End User License Agreement

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