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Concise Inorganic Chemistry
This textbook is divided into six parts: theoretical concepts and hydrogen, the s-block, the p-block, the d-block, the f-block, and other topics (the nucleus and spectra). It also focuses on the commercial exploitation of inorganic chemicals and the treatment of the inorganic aspects of environmental chemistry has also been extended.· Atomic structure and the Periodic table· Introduction to bonding· The ionic bond· The covalent bond· The metallic bond· General properties of the elements· Coordination compounds· Hydrogen and the hydrides· Group 1 - The alkali metals· The chlor-alkali industry· Group 2 - The alkaline earth elements· The group 13 elements· The group 14 elements· The group 15 elements· Group 16 - the chalcogens· Group 17 - the halogens· Group 18 - the noble gases· An introduction to the transition elements· Group 3 - The scandium group· Group 4 - The titanium group· Group 5 - The vanadium group· Group 6 - The chromium group· Group 7 - The manganese group· Group 8 - The iron group· Group 9 - The cobalt group· Group 10 - The nickel Group· Group 11 - The copper group: Coinage metals· Group 12 - The zinc group· The lanthanide series· The actinides· The atomic nucleus· Spectra
Biochemistry for bsc ugc
In this latest Seventh Edition , five New Chapters (No. 28, 29, 33, 36 and 37) have been added to enhance the scope and utility of the book: three chapters pertain to Bioenergetics and Metabolism (Biosynthesis of Nucleotides, Degradation of Nucleotides, Mineral Metabolism) and two to Nutrition Biochemistry (Principles of Nutrition, Elements of Nutrition). In fact, all the previously-existing 35 chapters have been thoroughly revised, enlarged and updated in the light of recent advancements and the ongoing researches being conducted the world over.
Food science
Now in its fifth edition, Food Science remains the most popular and reliable text for introductory courses in food science and technology. This new edition retains the basic format and pedagogical features of previous editions and provides an up-to-date foundation upon which more advanced and specialized knowledge can be built. This essential volume introduces and surveys the broad and complex interrelationships among food ingredients, processing, packaging, distribution and storage, and explores how these factors influence food quality and safety. Reflecting recent advances and emerging technologies in the area, this new edition includes updated commodity and ingredient chapters to emphasize the growing importance of analogs, macro-substitutions, fat fiber and sugar substitutes and replacement products, especially as they affect new product development and increasing concerns for a healthier diet. Revised processing chapters include changing attitudes toward food irradiation, greater use of microwave cooking and microwaveable products, controlled and modified atmosphere packaging and expanding technologies such a extrusion cooking, ohmic heating and supercritical fluid extraction, new information that addresses concerns about the responsible management of food technology, considering environmental, social and economic consequences, as well as the increasing globalization of the food industry. Discussions of food safety an consumer protection including newer phychrotropic pathogens; HAACP techniques for product safety and quality; new information on food additives; pesticides and hormones; and the latest information on nutrition labeling and food regulation. An outstanding text for students with little or no previous instruction in food science and technology, Food Science is also a valuable reference for professionals in food processing, as well as for those working in fields that service, regulate or otherwise interface with the food industry.
Statistics for Management
Like its predecessors, the Seventh Edition includes the absolute minimum of mathematical/statistical notation necessary to teach the material. Concepts are fully explained in simple, easy-to-understand language as they are presented, making the text an excellent source from which to learn and teach. After each discussion, readers are guided through real-world examples to show how textbook principles work in professional practice.
This Book is for BsC Degree students who are in Graduation
An outgrowth of more than three decades of classroom teaching experience, this book provides a comprehensive treatment of the subject. It comprises three parts; Inorganic, Organic and Physical Chemistry. Illustrations and diagrams are provided to help students in understanding the chemical structures and reactions. This book will meet the requirements of undergraduate students of B.Sc. First Year of all Indian universities.
I have to sell this book immediately
Knowledge updating is a never-ending process and so should be the revision of an effective textbook. The book originally written fifty years ago has, during the intervening period, been revised and reprinted several times. The authors have, however, been thinking, for the last few years that the book needed not only a thorough revision but rather a substantial rewriting. They now take great pleasure in presenting to the readers the twelfth, thoroughly revised and enlarged, Golden Jubilee edition of the book. The subject-matter in the entire book has been re-written in the light of numerous criticisms and suggestions received from the users of the earlier editions in India and abroad. The basis of this revision has been the emergence of new literature on the subject, the constructive feedback from students and teaching fraternity, as well as those changes that have been made in the syllabi and/or the pattern of examination papers of numerous universities. Knowledge updating is a never-ending process and so should be the revision of an effective textbook. The book originally written fifty years ago has, during the intervening period, been revised and reprinted several times. The authors have, however, been thinking, for the last few years that the book needed not only a thorough revision but rather a substantial rewriting. They now take great pleasure in presenting to the readers the twelfth, thoroughly revised and enlarged, Golden Jubilee edition of the book. The subject-matter in the entire book has been re-written in the light of numerous criticisms and suggestions received from the users of the earlier editions in India and abroad. The basis of this revision has been the emergence of new literature on the subject, the constructive feedback from students and teaching fraternity, as well as those changes that have been made in the syllabi and/or the pattern of examination papers of numerous universities. Knowledge updating is a never-ending process and so should be the revision of an effective textbook. The book
Research methodology methods and techniques
New Edition 2018 has been made more structured to make the learning more systematic. More details are added to old chapters and some new chapters are also added keeping in mind the need of advanced data analysis in social science research. The usage of popular statistical package SPSS has also been shown through many examples. It is important to adopt an appropriate methodology in quality research. The present book provides the basic and advanced level discussion on research methodology so that the researchers may become familiar with the art of using research methods and techniques. The book is intended to serve as a textbook for social science students at graduate and postgraduate level. The book can be taken as a well–organised guide for researchers in social science and other areas.