Journal of the Society of Chemical Industry: Vol 62, No 11

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Preparation of α-and β-methylnaphthalene from tar-oil fractions. Part II. α-methyl-naphthalene

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The control of tar viscosity by standard gravity and other means

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Dried egg. V. The pH of reconstituted dried egg

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Dried egg. VI. The water relations of dried egg

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The rapid photometric determination of aluminium in magnesium alloys

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The preparation of iodine-containing x-ray contrast substances. I. 3:5-DI-iodo-4-Pyridone-N-Acetic acid (“perabrodil”)

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The preparation of iodine-containing x-ray contrast substances. II. α-phenyl-β-3:s-DI-Iodo-4-Hydroxyphenylpropionic acid (“biliselectan”)

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The preparation of iodine-containing x-ray contrast substances. III. The structure of “choloselectan”

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Dried meat. IV. The effect of some physical factors on the rate of drying of minced meat in heated air

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Dried meat. V. The storage of dried meat

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Reactions to establish the origin of Celatins

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Colour reactions of phenols. Detection of sulphurous acid. Corrigenda and addenda

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Journal of the Society of Chemical Industry: Volume 62, Issue 11

Preparation of α-and β-methylnaphthalene from tar-oil fractions. Part II. α-methyl-naphthalene

The control of tar viscosity by standard gravity and other means

Dried egg. V. The pH of reconstituted dried egg

Dried egg. VI. The water relations of dried egg

The rapid photometric determination of aluminium in magnesium alloys

The preparation of iodine-containing x-ray contrast substances. I. 3:5-DI-iodo-4-Pyridone-N-Acetic acid (“perabrodil”)

The preparation of iodine-containing x-ray contrast substances. II. α-phenyl-β-3:s-DI-Iodo-4-Hydroxyphenylpropionic acid (“biliselectan”)

The preparation of iodine-containing x-ray contrast substances. III. The structure of “choloselectan”

Dried meat. IV. The effect of some physical factors on the rate of drying of minced meat in heated air

Dried meat. V. The storage of dried meat

Reactions to establish the origin of Celatins

Colour reactions of phenols. Detection of sulphurous acid. Corrigenda and addenda

Erratum

Tools

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Journal of the Society of Chemical Industry

Journal list menu

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Journal of the Society of Chemical Industry: Volume 62, Issue 11

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Preparation of α-and β-methylnaphthalene from tar-oil fractions. Part II. α-methyl-naphthalene

The control of tar viscosity by standard gravity and other means

Dried egg. V. The pH of reconstituted dried egg

Dried egg. VI. The water relations of dried egg

The rapid photometric determination of aluminium in magnesium alloys

The preparation of iodine-containing x-ray contrast substances. I. 3:5-DI-iodo-4-Pyridone-N-Acetic acid (“perabrodil”)

The preparation of iodine-containing x-ray contrast substances. II. α-phenyl-β-3:s-DI-Iodo-4-Hydroxyphenylpropionic acid (“biliselectan”)

The preparation of iodine-containing x-ray contrast substances. III. The structure of “choloselectan”

Dried meat. IV. The effect of some physical factors on the rate of drying of minced meat in heated air

Dried meat. V. The storage of dried meat

Reactions to establish the origin of Celatins

Colour reactions of phenols. Detection of sulphurous acid. Corrigenda and addenda

Erratum

Tools

More from this journal