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Milk Heat Treatment Books

Fundamentals of heat and mass transfer, 7th Edition

Author: Theodore Bergman, Adrienne Lavine, Frank Incropera, David DeWitt

School: Federal University of Technology, Owerri

Department: Engineering

Course Code: ENG304, MEE413

Topics: Conduction, Steady-State Conduction, Transient Conduction, Convection, external flow, internal flow, free convection, boiling, condensation, heat exchanger, radiation, diffusion mass transfer, Thermophysical Properties of Matter, Convection Transfer Equations

Fundamentals of heat and mass transfer, 7th Edition Instructors Solution manual

Author: Theodore Bergman, Adrienne Lavine, Frank Incropera, David DeWitt

School: Federal University of Technology, Owerri

Department: Engineering

Course Code: ENG304, MEE413

Topics: Conduction, Steady-State Conduction, Transient Conduction, Convection, external flow, internal flow, free convection, boiling, condensation, heat exchanger, radiation, diffusion mass transfer, Thermophysical Properties of Matter, Convection Transfer Equations

Heat (Module 2)

Author: Olurin Oluwaseun

School: Federal University of Agriculture, Abeokuta

Department: Science and Technology

Course Code: PHS105

Topics: heat, thermal expansion

Advanced heat and mass transfer note

Author: Ogueke

School: Federal University of Technology, Owerri

Department: Engineering

Course Code: MEE413

Topics: Conduction, nodal analysis, finite difference method, heat transfer

General Physics for Physical Sciences lecture note

Author: Gwali notes

School: University of Nigeria, Nsukka

Department: Science and Technology

Course Code: PHY116

Topics: temperature, heat measurement, heat capacity, specific heat, latent heat, calorimeter, gas law, kinetic theory of gases, thermal energy, thermodynamics, heat transfer, waves, doppler effect, sound waves, ultrasonics, acoustics, reflection, refraction, spherical mirrors, thick lens, thin lens, optical instrument, interference

Introduction to basic physical chemistry

Author: Omuku Patrick Enuneku

School: Nnamdi Azikiwe University

Department: Science and Technology

Course Code: ICH102

Topics: Gas laws, Gas, Boyle's law, Charles law, Gay-Lussac's law, Dalton's law, general gas equation, ideal gas, Avogardo's law, kinetic theory, Boltzmann distribution, intermolecular distribution, Vander Waal's equation, viscosity, dilute solution, molarity, mole fraction, colligative properties, osmotic pressure, thermodynamics, internal energy, heat change, heat capacity, isothermal process, phase change, adiabatic process, adiabatic reversible expansion, thermodynamic equilibrium, chemical equilibrium, thermochemistry, heat of reaction, heat of formation, heat of combustion, bond energy, chemical equilibrium, dynamic equilibrium, law of mass action, solubility, chemical kinetics, chemical reaction, reaction rate, rate laws, differential rate laws, integrated rate laws, activation energy, action complex, activated complex, ionic equilibrium, electrolytes, acid, bases, Bronsted-Lowry theory, Lewis theory, dissociation constant, hydrolysis, buffer solution, buffer capacity, crystals, crystalline phases, polymorphism, amorphous, crystal growth, nucleation, crystal systems, cubic structures, mirror symmetry

Food biochemistry and food processing, 2nd edition

Author: Benjamin Simpson

School: Edo University

Department: Medical, Pharmaceutical and Health science

Course Code: BCH315

Topics: Food biochemistry, food processing, food analysis, enzymes, browning reaction, water chemistry, biochemistry, enzymology, enzyme classification, enzyme nomenclature, biocatalysis, enzyme engineering, enzyme activities, protein cross-linking, peptic enzyme, seafood enzymes, meat, poultry, seafoods, seafood processing biochemistry, fish collagen, fish gelatin, fish processing, fish quality, milk, diary products, equid milk, milk processing biochemistry, fruits, vegetables, cereals, protein biochemistry, fruit processing biochemistry, vegetable processing biochemistry, non-enzymatic browning, bakery, cereal products, beer fermentation, Rye processing, health foods, probiotics, natural food pigments, food processing, minimally processed foods, food safety, food allergens

Dairy technology, Part 1

Author: Walstra, Geurts, Noomen, Jellema, MAJS Van Boekel

School: National Open University of Nigeria

Department: Agriculture and Veterinary Medicine

Course Code: ANP303

Topics: Dairy technology, milk components, lactose, lactic acid fermentation, salts, Colloidal Calcium Phosphate, lipids, autoxidation, proteins, serum proteins, casein, enzymes, milk enzymes, enzyme activity, Contaminants, Fat Globules, creaming, lipolysis, Casein Micelles, milk microbiology

Psychiatry treatment

Author: Behavioural science600

School: University of Ilorin

Department: Medical, Pharmaceutical and Health science

Course Code: BEHAVIOURAL SCIENCE600

Topics: Psychotherapy, Antidepressants, SSRI, TCA, MOA, Sertraline, fluoxetine, MAOI, SNRIs

Cervical Cancer Prevention & Treatment of Premalignant Lesions

Author: Obstetrics and Gynecology

School: University of Ilorin

Department: Medical, Pharmaceutical and Health science

Course Code: OBSTETRICS AND GYNECOLOGY

Topics: HPV, HPV vaccines, cervical carcinoma, Cervical cancer screening programmes, cytology smear, pap smear, Liquid based cytology, HPV testing, HPV DNA testing, Amplicor human papillomavirus test, Cervicography, cervical cytology, Bethesda System, Cryotherapy, Conization, Hysterectomy, Loop excision, cone biopsy, Human papilloma virus

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