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Компьютерная идентификация органических соединений
В.И.Вершинин, Б.Г.Дерендяев, К.С.Лебедов,Amaliy fanlar, -
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Entrepreneurship, Technological Innovation, and Economic Growth. Studies in the Schumpeterian Tradition----Tadbirkorlik, texnologik innovatsiyalar va iqtisodiy o'sish. Shumpeter an'anasini o'rganish
Frederic M. Scherer and Mark Perlman, Editors,Amaliy fanlar, -
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Amaliy fanlar,
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Теоретические основы химических процессов переработки нефти
Р.З.Магарил,Уровень понимания технологом механизма химического процесса, его тонких закономерностей в значительной мере определяет эффективность эксплуатации соответствующего производства, степень приближения его технологических параметров к оптимальным, технический уровень вновь создаваемых производств.
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Физико-химические основы материаловедения.
Готтштайн,В учебном пособии, написанном известным специалистом из Германии, имеющим многолетнюю преподавательскую практику, изложены основы современного материаловедения.
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Компьютерная идентификация органических соединений
В.И.Вершинин, Б.Г.Дерендяев, К.С.Лебедов,Монография посвящена новому аналитическому методу-опознанию органических соединений с помощью ЭВМ на основе основе банков данных, включающих спектральные, масс-спектрометрические и хроматографические характеристики индивидуальных соединений.
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Analytical Chemistry of Foods
Ceirwyn S. James,Many of the methods in use today for the analysis of foods are procedures based on a system introduced initially about 100 years ago by two German scientists, Henneberg and Stohmann, for the analysis of animal feedstuffs and described as the Proximate Analysis of Foods. This scheme of analysis involves the estimation of the main components of a food using procedures that allow a reasonably rapid and acceptable measurement of various food fractions without the need for sophisticated equipment or chemicals. - Bugungi kunda oziq-ovqat mahsulotlarini tahlil qilish uchun qo'llaniladigan usullarning ko'pchiligi dastlab 100 yil oldin ikki nemis olimi Henneberg va Stohmann tomonidan hayvonlarning ozuqalarini tahlil qilish uchun kiritilgan tizimga asoslangan va oziq-ovqat mahsulotlarini proksimal tahlili sifatida tavsiflangan protseduralardir. Ushbu tahlil sxemasi murakkab asbob-uskunalar yoki kimyoviy moddalarga ehtiyoj sezmasdan turli xil oziq-ovqat fraksiyalarini tez va maqbul o'lchash imkonini beruvchi protseduralar yordamida oziq-ovqatning asosiy tarkibiy qismlarini baholashni o'z ichiga oladi.
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Моделирование химико-технологических объектов управления
В.Ф.Беккер,Рассмотрены основные направления и методы математического моделирования химических систем, в основу которого положены типовые модели структуры потоков в промышленных аппаратах.
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Химия и технология нефти и газа
С.В.Вержичинская,В учебном пособии рассмотрены вопросы химического состава нефтей и газов, механизмы основных химических реакций их переработки, теоретические основы технологических процессов, типичные технологические схемы, оборудование и методики его технологического расчета и подбора.
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Криохимическая нанотехнология
М.Б.Генералов,В учебном пособии изложены основные положения криохимической технологии получения наноматериалов органического и неорганического синтеза и тверлофазных композиций со специальными свойствами.
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Simplified Design For Building Fire Safety
James Patterson,This book considers the issues of achieving fire safety from the building designers' point of view. This book starts with the phenomenon of fire itself. In buildings it is both beautiful in its order and simplicity, and logical in its development. And its consequences are re- lay do petitively predictable, although deadly. The book is organized into three parts. Part One explores the phenomenon of fire. TH Part Two examines the principles of design by which one develops a defense against fire velo catastrophe in buildings. Part Three deals with the hardware of fire control, commu- nication and extinguishment. - Ushbu kitobda qurilish dizaynerlari nuqtai nazaridan yong'in xavfsizligiga erishish masalalari ko'rib chiqiladi. Bu kitob olov hodisasining o'zi bilan boshlanadi. Binolarda u tartib va soddaligi bilan ham go'zal, ham rivojlanishida mantiqiy. Va uning oqibatlari o'limga olib keladigan bo'lsa-da, oldindan aytib bo'lmaydi. Kitob uch qismdan iborat. Birinchi qism olov hodisasini o'rganadi. TH Ikkinchi bo'lim binolarda yong'in tezligi falokatiga qarshi himoyani ishlab chiqadigan dizayn tamoyillarini ko'rib chiqadi. Uchinchi qism yong'inni nazorat qilish, aloqa va o'chirish uskunalari bilan bog'liq.
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Курс теоретической механики
В.И.Дронг, В.В.Дубинин,Изложены кинематика, статика, динамика точки, твердого тела и механической системы; аналитическая механической системы; аналитическая механика; теория колебаний; теория удара; введение в динамику тел переменной массы; основы небесной механики.
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Fundamentals of Professional Food Preparation
Donald V.Laconi,A basic text-workbook for the food preparation lab portion of the ``foodservice fundamentals'' course. Twenty-two compact chapters offer information on cooking procedures and food categories. Features small quantity recipes with simple ingredient, equipment and procedure lists, mise en place (prep) sheet for all recipes, review exercises and glossaries of key terminology with definitions. A basic text-workbook for the food preparation lab portion of the ``foodservice fundamentals'' course. Twenty-two compact chapters offer information on cooking procedures and food categories. Features small quantity recipes with simple ingredient, equipment and procedure lists, mise en place (prep) sheet for all recipes, review exercises and glossaries of key terminology with definitions. “Oziq-ovqat xizmati asoslari” kursining oziq-ovqat tayyorlash laboratoriya qismi uchun asosiy darslik. Yigirma ikkita ixcham bo'lim pishirish tartib-qoidalari va oziq-ovqat toifalari haqida ma'lumot beradi. Oddiy ingredientlar, asbob-uskunalar va protseduralar ro'yxati, barcha retseptlar uchun mise en place (tayyorgarlik) varag'i, ko'rib chiqish mashqlari va ta'riflar bilan asosiy terminologiya lug'ati bilan kichik hajmdagi retseptlar mavjud. “Oziq-ovqat xizmati asoslari” kursining oziq-ovqat tayyorlash laboratoriya qismi uchun asosiy darslik. Yigirma ikkita ixcham bo'lim pishirish tartib-qoidalari va oziq-ovqat toifalari haqida ma'lumot beradi. Oddiy ingredientlar, asbob-uskunalar va protseduralar ro'yxati, barcha retseptlar uchun mise en place (tayyorgarlik) varag'i, ko'rib chiqish mashqlari va ta'riflar bilan asosiy terminologiya lug'ati bilan kichik hajmdagi retseptlar mavjud.
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Entrepreneurship, Technological Innovation, and Economic Growth. Studies in the Schumpeterian Tradition----Tadbirkorlik, texnologik innovatsiyalar va iqtisodiy o'sish. Shumpeter an'anasini o'rganish
Frederic M. Scherer and Mark Perlman, Editors,This volume tugether papers presented at the third biennial meeting of the International J.A. Schumpeter Society, held at Airlie House, Virginia, in June, 1990. The society was founded in 1986 at meeting in Augsburg, Germany. ---Ushbu jild Xalqaro J.A.ning uchinchi ikki yillik yig'ilishida taqdim etilgan hujjatlarni birlashtiradi. Shumpeter jamiyati, 1990 yil iyun oyida Virjiniya shtatidagi Airlie Houseda bo'lib o'tdi. Jamiyat 1986 yilda Germaniyaning Augsburg shahrida bo'lib o'tgan yig'ilishda tashkil etilgan.
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The Survival Factor
V.Daniel Hunt,The Survival Factor gives business leaders, teams, and managers an indispens- able, unique guide to solving problems and recognizing the full potential of business opportunities. As a noted business consul- tant, Hunt outlines a simple approach that can make the difference between bare sur- vival and true success. Today's business challenges are described along with the vital changes that managers m make to sustain growth and maintain a con edge. - Omon qolish omili biznes rahbarlari, jamoalar va menejerlarga muammolarni hal qilish va biznes imkoniyatlarining to'liq imkoniyatlarini tan olish uchun ajralmas, noyob qo'llanma beradi. Taniqli biznes-maslahatchi sifatida Hunt omon qolish va haqiqiy muvaffaqiyat o'rtasidagi farqni yarata oladigan oddiy yondashuvni bayon qiladi. Bugungi biznes muammolari o'sishni ta'minlash va ustunlikni saqlab qolish uchun menejerlar qiladigan muhim o'zgarishlar bilan birga tasvirlangan.
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Fundamentals of Food Process Engineering. Second Edition.
Romeo T. Toledo,Ten years after the publication of the first edition of Fundamentals of Food Process Engineering, there have been significant changes in both food science education and the food industry itself. Students now in the food science curric- ulum are generally better prepared mathematically than their counterparts two decades ago. The food science curriculum in most schools in the United States has split into science and business options, with students in the science option following the Institute of Food Technologists' minimum requirements. The minimum requirements include the food engineering course, thus students en- rolled in food engineering are generally better than average, and can be chal- lenged with more rigor in the course material. - Ten years after the publication of the first edition of Fundamentals of Food Process Engineering, there have been significant changes in both food science education and the food industry itself. Students now in the food science curric- ulum are generally better prepared mathematically than their counterparts two decades ago. The food science curriculum in most schools in the United States has split into science and business options, with students in the science option following the Institute of Food Technologists' minimum requirements. The minimum requirements include the food engineering course, thus students en- rolled in food engineering are generally better than average, and can be chal- lenged with more rigor in the course material.
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Managing Food Hygiene
Nicholas Johns,Managing Food Hygiene is intended for management students and managers in the hospitality, catering and retail industries. It explains the problems of food hygiene and discusses how they may be tackled from an operational management point of view. It is designed to function as a textbook for coursework or self-study, as well as being a practical handbook for use at work - Oziq-ovqat gigienasini boshqarish mehmondo'stlik, umumiy ovqatlanish va chakana savdo sohalaridagi menejment talabalari va menejerlari uchun mo'ljallangan. Unda oziq-ovqat gigienasi muammolari tushuntiriladi va ularni operativ boshqaruv nuqtai nazaridan qanday hal qilish mumkinligi muhokama qilinadi. U kurs ishi yoki mustaqil ta'lim uchun darslik, shuningdek ishda foydalanish uchun amaliy qo'llanma sifatida ishlash uchun mo'ljallangan.
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Physical Chemistry
H.L.Heys,This is the third edition of Physical Chemistry for Schools and Colleges and the opportunity has been taken to make the form of title less unwieldy. More important, drastic changes have been made in the subject matter and its arrangement. The modern approach to the teaching of physical chemistry is based fairly and squarely on the particle theory of matter and on energy concepts, and these have provided the guiding principles for the new edition. - Bu maktablar va kollejlar uchun fizik kimyoning uchinchi nashri bo'lib, unvon shaklini kamroq noqulay qilish imkoniyatidan foydalanildi. Eng muhimi, mavzu va uni tartibga solishda keskin o'zgarishlar amalga oshirildi. Fizik kimyoni o'qitishga zamonaviy yondashuv materiyaning zarrachalar nazariyasiga va energiya tushunchalariga to'g'ri va to'g'ri asoslanadi va bu yangi nashr uchun rahbarlik tamoyillarini taqdim etdi.
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Introduction to Forest Resource Economics
William A. Duerr,The book is divided into six parts. Part one looks at national and world forestry and so helps put the whole subject in context. The ability to understand the context of things is a mark of the educated person. Part two concerns consumers and their wants for forest resources. This book pushes into all three foregoing areas. The book intented primarily for students in professional schools, those who have afair idea of what forestry is and social science is and want to put the two together - Kitob olti qismga bo'lingan. Birinchi qism milliy va jahon o'rmon xo'jaligiga qaraydi va shuning uchun butun mavzuni kontekstga qo'yishga yordam beradi. Narsalarning mazmunini tushunish qobiliyati bilimli odamning belgisidir. Ikkinchi qism iste'molchilar va ularning o'rmon resurslariga bo'lgan ehtiyojlariga tegishli. Ushbu kitob yuqoridagi uchta sohani qamrab oladi. Kitob asosan kasb-hunar maktablari talabalari, o'rmon xo'jaligi va ijtimoiy fanlar nima ekanligi haqida yaxshi tasavvurga ega bo'lgan va ikkalasini birlashtirishni xohlaydiganlar uchun mo'ljallangan.
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Mc Murry3 Organic chemistry
John,In the first editon of this text,I stated that my goal was to write a readanle and effective text,while providing an accurate and up-to-date view of organic chemistry of organic chemistry. The outstandingreception of the two previous editions by both students and faculty suggests that the goal has been met. This third on of Organic chemistry builds on the strengths of the first two - Ushbu matnning birinchi nashrida men maqsadim organik kimyoning to'g'ri va dolzarb ko'rinishini taqdim etgan holda o'qilishi mumkin va samarali o'qitish matnini yozish ekanligini aytdim. Oldingi ikki nashrning talabalar va professor-o‘qituvchilar tomonidan ajoyib tarzda qabul qilinishi maqsadga erishilganidan dalolat beradi. Organik kimyoning ushbu uchinchi nashri birinchi ikkitasining kuchli tomonlariga asoslanadi
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New Frontiers in Technology Application
ernst U.von Weizsacker,This volume is based on manuscripts, the majority of which were submitted to the ad hoc panel of specialists on "Integrated Application of Emerging and Traditional Technologies for Development". The panel was the first in a series of panels of the United Nations Advisory Committee on Science and Technology for Development and was held from 13-16 December 1982 at the International Rice Research Institute (IRRI), Los Baños, Laguna, The Philippines. Ushbu jild qoʻlyozmalarga asoslangan boʻlib, ularning aksariyati “Rivojlanish uchun rivojlanayotgan va anʼanaviy texnologiyalarni kompleks qoʻllash” boʻyicha maxsus mutaxassislar guruhiga taqdim etilgan. Panel Birlashgan Millatlar Tashkilotining Taraqqiyot boʻyicha Fan va texnologiya boʻyicha maslahat qoʻmitasi panellari qatoridagi birinchi boʻlib, 1982-yil 13-16-dekabr kunlari Xalqaro guruch tadqiqot institutida (IRRI), Los-Baños, Laguna, Filippinda boʻlib oʻtdi.
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Analytical Techniques for Foods and Agricultural Products
G.Linden,This book is an English translation of an original French volume on food analysis. One of the aspects which makes this book an important contribution to the literature is the importance of food in our daily life. Expertise in food analysis is not restricted to any one country, so the place of initial publication is unimportant. As seen by the passage of NAFTA and GATT, we continue to see various trade and commerical barriers fall in regular order, so it is becoming increasingly important for those involved in food analysis and its components to have a universal approach to these determinations. Nutritional labeling is also gaining importance - Bu kitob oziq-ovqat tahlili bo'yicha asl fransuz jildining ingliz tiliga tarjimasi. Ushbu kitobni adabiyotga muhim hissa qo'shadigan jihatlardan biri - kundalik hayotimizda oziq-ovqatning ahamiyati. Oziq-ovqat mahsulotlarini tahlil qilish bo'yicha ekspertiza biron bir mamlakat bilan chegaralanmagan, shuning uchun dastlabki nashr joyi muhim emas. NAFTA va GATTning o'tishidan ko'rinib turibdiki, biz turli xil savdo va tijorat to'siqlarining muntazam ravishda tushib ketishini ko'rishda davom etmoqdamiz, shuning uchun oziq-ovqat tahlili va uning tarkibiy qismlari bilan shug'ullanadiganlar uchun ushbu aniqlashlarga universal yondashuv bo'lishi tobora muhim ahamiyat kasb etmoqda. Oziqlanish belgilari ham ahamiyat kasb etmoqda.
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The Leader's Window
John D. W. Beck & Neil M.Yeager,This publication is designed to provide accurate and authoritative information in regard to the subject matter covered. The Leader's Window is based on The L4 System for High-Performing Teams which was designed and developed by co- author John Beck, one of the founders of the Charter Oak Consulting Group of Berlin, Connecticut. Charter Oak is a team of consultants who specialize in helping organizations strengthen their performance capability through leadership development, teambuilding, experiential learning, and organization development. - Ushbu nashr berilgan sohaga oid aniq va ishonchli ma'lumotlar bilan ta'minlangan. Rahbarning oynasi Konnektikut shtati Berlin shahridagi Charter Oak Consulting Group asoschilaridan biri bo'lgan hammuallif Jon Bek tomonidan ishlab chiqilgan va ishlab chiqilgan Yuqori samarali jamoalar uchun L4 tizimiga asoslangan. Charter Oak - bu etakchilikni rivojlantirish, jamoani shakllantirish, tajriba asosida o'rganish va tashkilotni rivojlantirish orqali tashkilotlarning ishlash qobiliyatini kuchaytirishga yordam berishga ixtisoslashgan maslahatchilar jamoasi.