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An introduction to melamine

By: Ashley Harris(Edited by)

Part of the Chemistry research and applications series
1536171689 / 9781536171686
204 pages

"In this compilation, technical and critical aspects concerning confirmatory methods for the analysis of melamine and its analogous, including cyanuric acid, ammeline, and ammelide in foodstuffs are discussed.

Moreover, an overview of the concentrations of melamine and related compounds reported in the recent literature for different food items are summarized, as the results from monitoring these compounds in food products indicate their continuing presence in the food chain.

Although high level of adulteration has ceased, melamine is still a popular material for pesticides, farm animal feed fillers, fire retardants, anti-wrinkles and mild abrasives.

As such, the authors discuss how low-dose contamination of melamine to the environment cannot be ignored.

Next, melamine-formaldehyde resin was chosen to form shell material due to its good thermo-mechanical and water-resistant properties.

A series of experiments are conducted on changing t


PNN Organic chemistry

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