Surface composition results from XPS analysis on f/s ( table 3) confirm the more active site distribution of Illinois, in line with the higher coverage degree shown in fig. 1) are very little, in agreement with the worse selectivity results of beneficiation. 2 and 3), the differences among the differential heat curves of organic- and inorganic-rich fractions not removed by the ER agglomeration (f/s fractions from beneficiated coal, fig. In terms of selectivity, interesting results were obtained on Polish f/s fractions separated from the agglomerated sample: as for f/s fraction from parent coal ( fig. The stronger interactions with n-hexane are not an index of a better agglomerability, in agreement with the most usual theories on the key role of the water wettability in agglomeration processes. All fractions from Polish coal show lower interactions in both water and hexane, then the higher agglomerability (low water wettability) of this coal is mainly due to the weaker interactions of the first water adsorbed molecules. 3), Illinois samples should have more both inorganic and oxygenated organic polar sites too. Besides, from the hexane adsorption curves ( fig. 1), such evidences demonstrate that etheroatomic sites in terms of composition, distribution, etc., more than their amount, are determinant for the final water adsorption properties. On the basis of the previous conclusions /3/ and taking into account the sample ash contents ( fig. In fact, in terms of differential heats, the samples can be classified in the following (decreasing) order: IS>IF>PF=PS for n-hexane and IS>IF>PF>PS for water. In agreement with its low agglomerability, in all tests (for f/s fractions and both liquids) Illinois n.6 shows an higher activity ( fig. Results from microcalorimetric analysis, permit different conclusion levels. 1), Illinois n.6 seems to allow a better selectivity. Polish coal agglomerates easier than Illinois n.6, but, taking into account their different liberation degree ( fig. Agglomerability properties of both coals are summarized in table 4. Ultimate analysis results and mineralogie composition data are reported in tab. VOLUME4: INGREDIENTS AND PREPARATIONS CHAPTER13:THICKENERS VOLUME3: ANIMALS AND PLANTS CHAPTER 11: MEAT AND SEAFOOD How Muscle Works. 252 Blanching and Searing for So us Vide. 242 Strategies for Chilling and Reheating. VOLUME2: TECHNIQUES AND EQUIPMENT CHAPTER 7: TRADITIONAL COOKING Page references of the form 4-381 refer to volume 4, page 381 2 77Д¬HAPTER 6: THE PHYSICS OF FOOD AND WATER Water is Strange Stuff. 156Д¬HAPTER 3: FOOD SAFETY The Complex Origins of Food Safety Rules. 93Д¬HAPTER 2: MICROBIOLOGY FOR COOKS Microbes as Germs. Moder nist Cuisine The Art and Science of CookingДЇOREWORD BY FERRAN ADRIA FOREWORD BY HESTON BLUMENTHAL OUR CULINARY JOURNEYSД¬HAPTER 1: HISTORY Origins of Cooking. Library of Congress Cataloging-in-Publication Data available upon request Printed in China All trademarks used are property of their respective owners. Copyright Act of 1976, no part of this publication may be reproduced, distributed, or transmitted in any form or by any means, or stored in a database or retrieval system, without the prior written permission of the publisher. Nathan Myhrvo ld with Chris Young and Maxime BiletД¬opyrightВ© 2011 by The Cooking Lab, LLC All rights reserved. MOD ERN IST CUIS INE The Art and Science of Cooking

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