| Record ID | marc_columbia/Columbia-extract-20221130-007.mrc:417068424:1543 |
| Source | marc_columbia |
| Download Link | /show-records/marc_columbia/Columbia-extract-20221130-007.mrc:417068424:1543?format=raw |
LEADER: 01543mam a22003011 4500
001 3404987
005 20221020065410.0
008 861118r1920uuuunyuacf b 000 0deng
010 $a 21000445
020 $c$2.50
035 $a(OCoLC)ocm02652640
035 $9AVK3472CU
035 $a3404987
040 $aDLC/ICU$cCGU$dOCL
050 00 $aQD21$b.H3
051 $aQD21$b.H3 Copy 2$cCopy 2.
100 1 $aHarrow, Benjamin,$d1888-1970.$0http://id.loc.gov/authorities/names/n83825053
245 10 $aEminent chemists of our time /$cby Benjamin Harrow ...
260 $aNew York :$bD. van Nostrand Co.,$c1920.
300 $axvi, 248 pages :$bfrontispiece, plates, portraits, diagram ;$c21 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
500 $aReprinted in part from the Journal of the Franklin institute and Scientific monthly.
504 $a"References" at end of each article.
505 0 $aIntroduction.--Perkin and coal-tar dyes.--Mendeléeff and the periodic law.--Ramsay and the gases of the atmosphere.--Richards and atomic weights.--van't Hoff and physical chemistry.--Arrhenius and the theory of electrolytic dissociation.--Moissan and the electric furnace.--Madame Curie and radium.--Victor Meyer and the rise of organic chemistry.--Remsen and the rise of chemistry in America.--Fischer and the chemistry of foods.
650 0 $aChemists.$0http://id.loc.gov/authorities/subjects/sh85023033
650 0 $aChemistry.$0http://id.loc.gov/authorities/subjects/sh85022986
852 80 $boff,che$h540.98$iH24