介绍了Kirk—Othmer Encyclopedia of Chemical Technology（化工技术百科全书）（第五版）电子图书网络版数据库，并对该数据库使用方法和检索途径作出了说明，且结合实例简单地介绍了该数据库的检索方法。

Kirk-Othmer Encyclopedia of Chemical Technology数据库介绍及实例

Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review

A review of the production of activated carbons from agricultural residues is presented. The effects of various process parameters on the pyrolysis stage are reviewed. Influences of activating conditions, physical and chemical, on the active carbon properties are discussed. Under certain process conditions several active carbons with BET surface areas, ranging between 250 and 2410 m 2 /g and pore volumes of 0.022 and 91.4 cm 3 /g, have been produced. A comparison in characteristics and uses of activated carbons from agricultural residues with those issued from tires, and commercial carbons, have been made. A review is carried out of the reaction kinetic modelling, applied to pyrolysis of agricultural wastes and activation of their pyrolytic char.

Agricultural residues as precursors for activated carbon production—A review

https://cyberleninka.org/article/n/638974.pdf

Characteristics and adsorption capacities of low-cost sorbents for wastewater treatment: A review

Capacitive deionization (CDI) for desalination and water treatment — past, present and future (a review)

Antioxidant activities of rosemary (Rosmarinus Officinalis L.) extract, blackseed (Nigella sativa L.) essential oil, carnosic acid, rosmarinic acid and sesamol

Adsorption kinetics and isotherms of pesticides onto activated carbon-cloth

A method for the measurement of the oxygen permeability and the development of edible films to reduce the rate of oxidative reactions in fresh foods

Apparent molar volumes and viscosity B- and D- coefficients of amino acids glycine, valine, proline, serine and arginine have been determined in water and in aqueous 6M guanidine hydrochloride (GuHCl) solution at 25°C. Transfer volumes and transfer viscosity B-coefficients were evaluated for the amino acids studied in going from water to 6M GuHCl. These transfer properties which were all positive were interpreted in terms of strong interactions of GuHCl molecules with the charged centers of amino acid molecules. A comparison of results obtained in this work for GuHCl and those obtained from literature for urea has shown that GuHCl has stronger interactions than urea with amino acids. This finding explained the previous experimental observations on GuHCl being a stronger denaturing agent than urea for proteins.

Erol Ayranci

Papers

Antioxidant activities of rosemary (Rosmarinus Officinalis L.) extract, blackseed (Nigella sativa L.) essential oil, carnosic acid, rosmarinic acid and sesamol

Adsorption kinetics and isotherms of pesticides onto activated carbon-cloth

A method for the measurement of the oxygen permeability and the development of edible films to reduce the rate of oxidative reactions in fresh foods

Viscosities and apparent molar volumes of some amino acids in water and in 6M guanidine hydrochloride at 25°C

Adsorption behaviors of some phenolic compounds onto high specific area activated carbon cloth.