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書名：百變燜燒罐料理 作者：王佳萱 出版商：上優文化 出版日期：2016-11-01 ISBN：9789866479946 內容簡介 DESCRIPTION 本書所介紹的燜燒罐料理，以簡單烹調為原則，用常見的食材、清楚而簡捷的步驟，教大家製作出既方便又美味的餐食
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百變燜燒罐料理
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詳細資訊
書名：百變燜燒罐料理 作者：王佳萱 出版商：上優文化 出版日期：2016-11-01 ISBN：9789866479946 內容簡介 DESCRIPTION 本書所介紹的燜燒罐料理，以簡單烹調為原則，用常見的食材、清楚而簡捷的步驟，教大家製作出既方便又美味的餐食
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Fundamentals of Analytical Chemistry 10/e AE +作者：Skoog/Holler +年份：2022 年10 版 +ISBN：9789814986830 +書號：CE0297PC +規格：平裝/彩色 +頁數：1048 +出版商：Cengage 目錄 1. The Nature of Analytical Chemistry Part 1: Quality of Analytical Measurements 2. Calculations Used In Analytical Chemistry 3. Precision and Accuracy of Chemical Analysis 4. Random Errors in Chemical Analysis 5. Statistical Data Treatment and Evaluation 6. Sampling, Standardization and Calibration Part II Chemical Equilibria 7. Aqueous Solutions and Chemical Equilibria 8. Effect of Electrolytes on Chemical Equilibria 9. Solving Equilibrium Problems for Complex Systems Part III Classical Methods of Analysis 10. Gravimetric Methods of Analysis 11. Titrations in Analytical Chemistry 12. Principles of Neutralization Titrations 13. Complex Acid/Base Systems 14. Applications of Neutralization Titrations 15. Complexation and Precipitation Reactions and Titrations Part IV Electrochemical Methods 16. Introduction to Electrochemistry 17. Applications of Standard Electrode Potentials 18. Applications of Oxidation/Reduction Titrations 19. Potentiometry 20. Bulk Electrolysis: Electrogravimetry and Coulometry 21. Voltammetry Part V Spectrochemical Analysis 22. Introduction to Spectrochemical Methods 23. Instruments for Optical Spectrometry 24. Molecular Absorption Spectroscopy 25. Molecular Fluorescence Spectroscopy 26. Atomic Spectroscopy 27. Mass Spectrometry Part VI Kinetics and Separations 28. Kinetic Methods of Analysis 29. Introduction to Analytical Separations 30. Gas Chromatography 31. High-Performance Liquid Chromatography 32. Miscellaneous Separation Methods Part VII Practical Aspects of Chemical Analysis Chapters 33-37 are available as pdf files on the Web 33. Analysis of Real Samples 34. Preparing Samples for Analysis 35. Decomposing and Desolving the Sample 36. Chemicals. Apparatus, and Unit Operations of Analytical Chemistry 37. Selected Methods of Analysis
