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General Chemistry Principles, Patterns, and Applications
Published 2011Table of Contents: “…Chapter 1: Introduction to Chemistry -- Chapter 2: Molecules, Ions, and Chemical Formulas -- Chapter 3: Chemical Reactions -- Chapter 4: Reactions in Aqueous Solution -- Chapter 5: Energy Changes in Chemical Reactions -- Chapter 6: The Structure of Atoms -- Chapter 7: The Periodic Table and Periodic Trends -- Chapter 8: Ionic versus Covalent Bonding -- Chapter 9: Molecular Geometry and Covalent Bonding Models -- Chapter 10: Gases -- Chapter 11: Liquids -- Chapter 12: Solids -- Chapter 13: Solutions -- Chapter 14: Chemical Kinetics -- Chapter 15: Chemical Equilibrium -- Chapter 16: Aqueous Acid–Base Equilibriums -- Chapter 17: Solubility and Complexation Equilibriums -- Chapter 18: Chemical Thermodynamics -- Chapter 19: Electrochemistry -- Chapter 20: Nuclear Chemistry -- Chapter 21: Periodic Trends and the s-Block Elements -- Chapter 22: The p-Block Elements -- Chapter 23: The d-Block Elements -- Chapter 24: Organic Compounds --…”
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Calculus
Published 2016Table of Contents: “…Chapter 1: Integration -- 1.1 Approximating Areas -- 1.2 The Definite Integral -- 1.3 The Fundamental Theorem of Calculus -- 1.4 Integration Formulas and the Net Change Theorem -- 1.5 Substitution -- 1.6 Integrals Involving Exponential and Logarithmic Functions -- 1.7 Integrals Resulting in Inverse Trigonometric Functions -- Chapter 2: Applications of Integration -- 2.1 Areas between Curves -- 2.2 Determining Volumes by Slicing -- 2.3 Volumes of Revolution: Cylindrical Shells -- 2.4 Arc Length of a Curve and Surface Area -- 2.5 Physical Applications -- 2.6 Moments and Centers of Mass -- 2.7 Integrals, Exponential Functions, and Logarithms -- 2.8 Exponential Growth and Decay -- 2.9 Calculus of the Hyperbolic Functions -- Chapter 3: Techniques of Integration -- 3.1 Integration by Parts -- 3.2 Trigonometric Integrals -- 3.3 Trigonometric Substitution -- 3.4 Partial Fractions -- 3.5 Other Strategies for Integration -- 3.6 Numerical Integration -- 3.7 Improper Integrals -- Chapter 4: Introduction to Differential Equations -- 4.1 Basics of Differential Equations -- 4.2 Direction Fields and Numerical Methods -- 4.3 Separable Equations -- 4.4 The Logistic Equation -- 4.5 First-order Linear Equations -- Chapter 5: Sequences and Series -- 5.1 Sequences -- 5.2 Infinite Series -- 5.3 The Divergence and Integral Tests -- 5.4 Comparison Tests -- 5.5 Alternating Series -- 5.6 Ratio and Root Tests -- Chapter 6: Power Series -- 6.1 Power Series and Functions -- 6.2 Properties of Power Series -- 6.3 Taylor and Maclaurin Series -- 6.4 Working with Taylor Series -- Chapter 7: Parametric Equations and Polar Coordinates -- 7.1 Parametric Equations -- 7.2 Calculus of Parametric Curves -- 7.3 Polar Coordinates -- 7.4 Area and Arc Length in Polar Coordinates -- 7.5 Conic Sections…”
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Algebra and Trigonometry 2e
Published 2021Table of Contents: “…Trigonometric Identities and Equations -- Introduction to Trigonometric Identities and Equations -- 9.1 Verifying Trigonometric Identities and Using Trigonometric Identities to Simplify Trigonometric Expressions -- 9.2 Sum and Difference Identities -- 9.3 Double-Angle, Half-Angle, and Reduction Formulas -- 9.4 Sum-to-Product and Product-to-Sum Formulas -- 9.5 Solving Trigonometric Equations -- Chapter Review -- Exercises -- Chapter 10. …”
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Chemistry of Cooking
Published 2016Table of Contents: “…IntroductionEssential Ideas -- Essential Ideas Introduction -- Phases and Classification of Matter -- Physical and Chemical Properties -- Measurements -- Measurement Uncertainty, Accuracy, and Precision -- Mathematical Treatment of Measurement Results -- Energy Basics -- Calorimetry -- Atoms, Molecules, and Ions -- The Periodic Table -- Atoms, Molecules, and Ions -- Atomic Structure and Symbolism -- Chemical Formulas -- Molecular and Ionic Compounds -- Cooking Techniques: Thickening and Concentrating Flavors -- Viscosity -- Thickening Agents -- Types of Thickening Agents -- Coagulation -- Gelatinization -- Crystallization -- Non-traditional thickeners -- Sauces -- Low-temperature and sous-vide -- Understanding Ingredients: Flour -- Introduction -- Understanding Ingredients -- The History of Wheat Flour -- Milling of Wheat -- Flour Streams and Types of Wheat Flour -- Flour Terms and Treatments -- Flour Additives -- Whole Grain and Artisan Milling -- Flour in Baking -- Rye Flour -- Other Grains and Flours -- Understanding Ingredients: Fat -- Understanding Fats and Oils -- Sources of Bakery Fats and Oils -- Major Fats and Oils Used in Bakeries -- Functions of Fat in Baking -- Understanding Ingredients: Sugar -- Sugar Chemistry (ADD US) -- Sugar Refining -- The Application of Sugar -- Agave -- Glucose/Dextrose -- Honey -- Malt -- Maple Syrup (ADD US) -- Sugar Substitutes (ADD US) -- Understanding Ingredients: Leavening Agents -- Catalysis -- Introduction to Leavening Agents -- Yeast -- The Functions of Yeast -- Using Yeast in Baking -- Introduction to Acid- bases -- Brønsted-Lowry Acids and Bases -- pH and pOH -- Baking Powder -- Sodium Bicarbonate -- Ammonium Bicarbonate -- Water Hardness and pH -- Understanding Ingredients: Dairy Products -- Introduction to Dairy Products -- Milk -- Milk Products ADD US -- Milk in bread baking -- Yogurt -- Lactose -- Cheese -- Understanding Ingredients: Eggs -- Eggs Grade (ADD US) -- Composition and Nutrition -- Egg Products -- The Function of Eggs -- Storing Eggs -- Chocolate -- From the Cocoa Bean to the Finished Chocolate -- Chocolate Produced for the Baking Industry -- Couverture -- Definitions and Regulations (ADD US) -- Understanding Ingredients: Spices -- Elements of Taste -- Introduction to Salt -- Types of Salt -- Functions of Salt in Baking -- Using Salt in Fermented Doughs -- Storing Salt -- Introduction to Spices and Other Flavorings -- Seasoning and Flavoring -- Herbs -- Spices -- Flavorings in Baking -- Appendix…”
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