Описание: The two-part, fifth edition of Advanced Organic Chemistry has been substantially revised and reorganized for greater clarity. together, with Part B: Reaction and Synthesis, the two volumes provide a comprehensive foundation for the study in organic chemistry.
Автор: De Graef Название: Structure of Materials ISBN: 1107005876 ISBN-13(EAN): 9781107005877 Издательство: Cambridge Academ Рейтинг: Цена: 9978.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: The new edition of this highly readable, popular textbook covers the fundamentals of crystallography, symmetry and diffraction and applies these concepts to a large range of materials. Now with new end-of-chapter exercises, more illustrations, more streamlined coverage of crystallography and additional coverage of magnetic point group symmetry.
Автор: Ladd Mark F.C., Palmer Rex A. Название: Structure Determination by X-Ray Crystallography ISBN: 0306474530 ISBN-13(EAN): 9780306474538 Издательство: Springer Рейтинг: Цена: 14673.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This book is dedicated to the general study of fluid structure interaction with consideration of uncertainties. The fluid-structure interaction is the study of the behavior of a solid in contact with a fluid, the response can be strongly affected by the action of the fluid.
Автор: Kazuko Motizuki; Hideaki Ido; Tadaei Itoh; Masato Название: Electronic Structure and Magnetism of 3d-Transition Metal Pnictides ISBN: 3642034195 ISBN-13(EAN): 9783642034190 Издательство: Springer Рейтинг: Цена: 19591.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This book on the magnetic properties of 3d-transition metal compounds focuses on 3d-metal pnictides. It couples experimental data with phenomenological discussions and explores how certain behaviors can be explained based on an itinerant electron picture.
Автор: Rickey Y. Yada; R.L. Jackman Название: Protein Structure-Function Relationships in Foods ISBN: 1461361478 ISBN-13(EAN): 9781461361473 Издательство: Springer Рейтинг: Цена: 6986.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Автор: Greta Pifat-Mrzljak Название: Supramolecular Structure and Function 9 ISBN: 9048176492 ISBN-13(EAN): 9789048176496 Издательство: Springer Рейтинг: Цена: 16070.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: The frontiers in scientific research are difficult to define. Nowadays the new knowledge depends not only on new methods and concepts but also on the interaction with other fields of research. Biophysics offers a rational language for discussion among scientists of different disciplines. This is the general philosophy behind the organization of the Summer Schools organized by Rudjer Boskovi ? Institute, Zagreb, Croatia and the Croatian Biophysical Society from 1981 on each third year. Internationally recognized and successfully established nine international summer schools have been organized under the title Supramolecular Structure and Function. The International Summer Schools on Biophysics have a very broad scope devoted to the structure-function relationship of biological macromolecules and to mayor biophysical techniques. The int- tion is to organize courses which provide advanced training at doctoral or postdoctoral level in biosciences. Sixteen main contributions presented here by prominent lecturers illustrate the principals, concepts and methods of b- physics coupled with molecular biology approaches. Since the great diversity of topics the book should be of interest for scientists of different disciplines as was the audience at the School.
Автор: Peter Comba Название: Structure and Function ISBN: 9048128870 ISBN-13(EAN): 9789048128877 Издательство: Springer Рейтинг: Цена: 19591.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Describes how the understanding of structure - property relationships may be used to interpret known compounds and how to design novel molecules and materials with the desired properties. This book covers the theoretical background, experimental techniques and applications of structure-property correlations.
Автор: Pettifor, D.g. Название: Bonding and structure of molecules and solids ISBN: 0198517866 ISBN-13(EAN): 9780198517863 Издательство: Oxford Academ Рейтинг: Цена: 8237.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This volume explains the observed trends in the bonding and structure of molecules and solids within the framework of simple but predictive models that are based on the modern real-space approach to the electronic structure. It is directed at final year undergraduates and first year postgraduates in physics, chemistry, and materials science.
Автор: Mikhail E. Elyashberg Название: Computer–Based Structure Elucidation from Spectral Data ISBN: 3662510545 ISBN-13(EAN): 9783662510544 Издательство: Springer Рейтинг: Цена: 14365.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Here, the authors introduce readers to solving molecular structure elucidation problems using the expert system ACD/Structure Elucidator. They explain in detail the concepts of the Computer-Assisted Structure Elucidation (CASE) approach and point out the crucial role of understanding the axiomatic nature of the data used to deduce the structure.
Автор: C. Nicolini Название: Genome Structure and Function ISBN: 9401063389 ISBN-13(EAN): 9789401063388 Издательство: Springer Рейтинг: Цена: 27950.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Proceedings of the NATO Advanced Study Institute on Genome Structure and Function, held in Marciana Marina, Elba, Italy, 13-23 June 1996
Автор: Edyth L. Malin; Michael H. Tunick Название: Chemistry of Structure-Function Relationships in Cheese ISBN: 1461357829 ISBN-13(EAN): 9781461357827 Издательство: Springer Рейтинг: Цена: 15672.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: The ability to accelerate traditional ripening procedures has altered the production of certain cheeses, and the emphasis on decreasing the intake of dietary fat, especially in the United States, has prompted the development of technology for producing low-fat cheeses with traditional texture and flavor.
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