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“The Vocabulary and Concepts of Organic Chemistry 2nd Edition Milton Orchin, ISBN-13: 978-0471680284” has been added to your cart. View cart
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Principles of Colloid and Surface Chemistry 3rd Edition Paul C. Hiemenz, ISBN-13: 978-0824793975
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Home Chemistry Principles of Colloid and Surface Chemistry 3rd Edition Paul C. Hiemenz, ISBN-13: 978-0824793975
Organic Chemistry Student Solution Manual Study Guide 3rd Edition, ISBN-13: 978-1119378693
Organic Chemistry Student Solution Manual Study Guide 3rd Edition, ISBN-13: 978-1119378693 $50.00 Original price was: $50.00.$23.43Current price is: $23.43.
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Structural Analysis and Design of Process Equipment 3rd Edition, ISBN-13: 978-1119102830
Structural Analysis and Design of Process Equipment 3rd Edition, ISBN-13: 978-1119102830 $50.00 Original price was: $50.00.$21.23Current price is: $21.23.

Principles of Colloid and Surface Chemistry 3rd Edition Paul C. Hiemenz, ISBN-13: 978-0824793975

$50.00 Original price was: $50.00.$11.23Current price is: $11.23.

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SKU: principles-of-colloid-and-surface-chemistry-3rd-edition-by-paul-c-hiemenz-isbn-13-978-0824793975 Category: Chemistry Tags: ISBN-13: 978-0824793975, Paul C. Hiemenz, Principles of Colloid and Surface Chemistry 3rd Edition by Paul C. Hiemenz, Raj Rajagopalan
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Principles of Colloid and Surface Chemistry 3rd Edition by Paul C. Hiemenz, ISBN-13: 978-0824793975

[PDF eBook eTextbook]

  • Publisher: ‎ CRC Press; 3rd edition (March 18, 1997)
  • Language: ‎ English
  • 672 pages
  • ISBN-10: ‎ 0824793978
  • ISBN-13: ‎ 978-0824793975

This work aims to familiarize students with the fundamentals of colloid and surface science, from various types of colloids and colloidal phenomena, and classical and modern characterization/measurement techniques to applications of colloids and surface science in engineering, technology, chemistry, physics and biological and medical sciences. The Journal of Textile Studies proclaims “High praise from peers . . .contains valuable information on many topics of interest to food rheologists and polymer scientists …[The book] should be in the libraries of academic and industrial food research organizations” and Chromatographia describes the book as “…an excellent textbook, excellently organised, clearly written and well laid out.”

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