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S The energy levels of d orbitals in crystal fields of different symmetries

S Thermodynamic parameters for the quenching of 2-methylnaphthalene fluorescence by tertiary amines

S Tithesis temperature of actinide pnictides by the Van Arkel process

S Trivia Names for Carbocyclic Systems

S Trivial Names for Carbocydic Systems

S Typical mobile phases for immobilized polysaccharide phases

S ummary of metabolic and growth data for antibody-producing PER.C5 cell line in batch culture at different culture pH values.

S ummary of some of the possibilities to avoid or at least lessen the effect of unwanted agglomeration

S ummary of the hierarchical filtering of a database of small molecules using the pharmacophore described in Fig. 8.9

S ummary of the raw frequencies observed for contact interactions, where only residues having a frequency 0.4 for any subgroup are listed. Residues are colored according to interaction conservation

S ummary of the spectroscopic studies of DNA-mediated HT. The rate key and distance dependence t are given by key — koe R.

S ummed distribution of data from Figure 3.2 across the ca. 222k pharmacophore GaP space

S values and molecular weights of sample proteins

S values calculated using several thermodynamics models. See text for the input parameters and descriptions of the models. N A denotes that the thermodynamic data is not available.

S values for the various system and method combinations basis sets, respectively. Target is the same as TD-DFT L

S Values of calculated from pressure-induced absorption

S Variation of Ring Hydrogen Chemical Shifts with Ring Substituent for Pyrrole Derivatives.

S VP and water content of air at various temperatures

S Wavelength ranges of visible light

S Wine Crape Acreage

S Zr atomic ratios evaluated by XPS for the aerogel and the xerogel calcined at different temperatures.

S-1 presents the interim RfDs and SFs adopted by the Army for GA, GB, GD, VX, sulfur mustard, and lewisite, as well as the recommenda

S-11 shows the data obtained by Bailey and Cameron comparing the effect of temperature on friction in the presence of uncompounded white oil and a 1 solution of dibenzyl disulfide in white oil. The difference in the trend of the data for the two lubricants is significant the downward trend of friction with increasing temperature of the solution of dibenzyl disulfide is indicative of chemical reaction at the rubbing surface, as discussed in Chapter 11.

S-12 presents in summary form the story of soybean products and uses for human food.

S-18 gives a comparison of the common sweet- tasting substances, ranked in descending order of sweetness. Note that sucrose is used as the standard hence, it is given a sweetness rating of 1.0 and all other products are compared to it. Note, too, that Table S-18 gives the following information relative to each substance



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