the drama of the front lines.”
-Richard Danzig, former secretary of the navy
The first major bioterror event in the United States-the anthrax attacks in October 2001-was a clarion call for scientists who work with “hot” agents to find ways of protecting civilian populations against biological weapons. In The Demon in the Freezer, his first nonfiction book since The Hot Zone, a #1 New York Times bestseller, Richard Preston takes us into the heart of Usamriid, the United States Army Medical Research Institute of Infectious Diseases at Fort Detrick, Maryland, once the headquarters of the U.S. biological weapons program and now the epicenter of national biodefense.
Peter Jahrling, the top scientist at Usamriid, a wry virologist who cut his teeth on Ebola, one of the world’s most lethal emerging viruses, has ORCON security clearance that gives him access to top secret information on bioweapons. His most urgent priority is to develop a drug that will take on smallpox-and win. Eradicated from the planet in 1979 in one of the great triumphs of modern science, the smallpox virus now resides, officially, in only two high-security freezers-at the Centers for Disease Control in Atlanta and in Siberia, at a Russian virology institute called Vector. But the demon in the freezer has been set loose. It is almost certain that illegal stocks are in the possession of hostile states, including Iraq and North Korea. Jahrling is haunted by the thought that biologists in secret labs are using genetic engineering to create a new superpox virus, a smallpox resistant to all vaccines.
Usamriid went into a state of Delta Alert on September 11 and activated its emergency response teams when the first anthrax letters were opened in New York and Washington, D.C. Preston reports, in unprecedented detail, on the government’s response to the attacks and takes us into the ongoing FBI investigation. His story is based on interviews with top-level FBI agents and with Dr. Steven Hatfill.
Jahrling is leading a team of scientists doing controversial experiments with live smallpox virus at CDC. Preston takes us into the lab where Jahrling is reawakening smallpox and explains, with cool and devastating precision, what may be at stake if his last bold experiment fails.
Herbal remedies have been around for years and many people count on them every day. Some carry a strong belief that there is no need to rely on medications. Among the alternative medicine approaches, essential oils are used for a number of different conditions and offer a variety of benefits.
After a stress filled day, it would be nice to come home and just relax. Some have found that they can get fast relaxation by taking a warm bath using essential oils. A mix of the oils and the aromas can relax one so much that it puts the client to sleep.
Because essential oils are extracted from plant material, they often contain the nutritional essence of the plants themselves. In concentrated form, they can impart huge health benefits, when they are ingested into the body.
Essential Oils will guide you through the various uses and benefits of essential oils, highlighting how to use them to lose weight, relieve pain, maintain your skin, as well as strengthen your hair. The various uses of essential oils is nearly limitless. Come discover what many others have: that there is now a safer, more natural way to protect yourself and your family.
Today’s optimistic farm-to-table food culture has a dark secret: the local food movement has failed to change how we eat. It has also offered a false promise for the future of food. In his visionary New York Times–bestselling book, chef Dan Barber, recently showcased on Netflix’s Chef’s Table, offers a radical new way of thinking about food that will heal the land and taste good, too. Looking to the detrimental cooking of our past, and the misguided dining of our present, Barber points to a future “third plate”: a new form of American eating where good farming and good food intersect. Barber’s The Third Plate charts a bright path forward for eaters and chefs alike, daring everyone to imagine a future for our national cuisine that is as sustainable as it is delicious.
From the Trade Paperback edition.
The easy way to take the confusion out of organic chemistry
Organic chemistry has a long-standing reputation as a difficult course. Organic Chemistry I For Dummies takes a simple approach to the topic, allowing you to grasp concepts at your own pace.
This fun, easy-to-understand guide explains the basic principles of organic chemistry in simple terms, providing insight into the language of organic chemists, the major classes of compounds, and top trouble spots. You'll also get the nuts and bolts of tackling organic chemistry problems, from knowing where to start to spotting sneaky tricks that professors like to incorporate.Refreshed example equations New explanations and practical examples that reflect today's teaching methods Fully worked-out organic chemistry problems
Baffled by benzines? Confused by carboxylic acids? Here's the help you need—in plain English!
Why do you fall in love with one person rather than another? In this fascinating and informative book, Helen Fisher, one of the world's leading experts on romantic love, unlocks the hidden code of desire and attachment. Each of us, it turns out, primarily expresses one of four broad personality types—Explorer, Builder, Director, or Negotiator—and each of these types is governed by different chemical systems in the brain. Driven by this biology, we are attracted to partners who both mirror and complement our own personality type.
Until now the search for love has been blind, but Fisher pulls back the curtain and reveals how we unconsciously go about finding the right match. Drawing on her unique study of 40,000 men and women, she explores each personality type in detail and shows you how to identify your own type. Then she explains why some types match up well, whereas others are problematic. (Note to Explorers: be prepared for a wild ride when you hitch your star to a fellow Explorer!) Ultimately, Fisher's investigation into the complex nature of romance and attachment leads to astonishing new insights into the essence of dating, love, and marriage.
Based on entirely new research—including a detailed questionnaire completed by seven million people in thirty-three countries—Why Him? Why Her? will change your understanding of why you love him (or her) and help you use nature's chemistry to find and keep your life partner.
Like most Americans, Steve Ettlinger eats processed foods. And, like most consumers, he didn't have a clue as to what most of the ingredients on the labels mean. So when his young daughter asked, Daddy, what's polysorbate 60?, he was at a loss and determined to find out.
From the phosphate mines in Idaho to the oil fields in China to the Hostess factories and their practices, Twinkie, Deconstructed demystifies some of the most common processed food ingredients, where they come from, how they are made, how they are used, and why. Beginning at the source (hint: they're often more closely linked to rock and petroleum than any of the four food groups), we follow each Twinkie ingredient through the process of being crushed, baked, fermented, refined, and/or reacted into a totally unrecognizable goo or powder, all for the sake of creating a simple snack cake.
An insightful exploration of the modern food industry, if you've ever wondered what you're eating when you consume foods containing mono- and diglycerides or calcium sulfate (the latter a food-grade equivalent of plaster of paris), this book is for you. Consequently, as Hostess plans to permanently close its doors in 2012, this book will provide a relevant guide into the practices of one of the biggest companies of all time.
While Katz expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and even economics, this is primarily a compendium of practical information—how the processes work; parameters for safety; techniques for effective preservation; troubleshooting; and more.
With two-color illustrations and extended resources, this book provides essential wisdom for cooks, homesteaders, farmers, gleaners, foragers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation, and part of the roots of culture itself.
Readers will find detailed information on fermenting vegetables; sugars into alcohol (meads, wines, and ciders); sour tonic beverages; milk; grains and starchy tubers; beers (and other grain-based alcoholic beverages); beans; seeds; nuts; fish; meat; and eggs, as well as growing mold cultures, using fermentation in agriculture, art, and energy production, and considerations for commercial enterprises. Sandor Katz has introduced what will undoubtedly remain a classic in food literature, and is the first—and only—of its kind.
Most DIY cheesemaking books are hard to follow, complicated, and confusing, and call for the use of packaged freeze-dried cultures, chemical additives, and expensive cheesemaking equipment. For though bread baking has its sourdough, brewing its lambic ales, and pickling its wild fermentation, standard Western cheesemaking practice today is decidedly unnatural. In The Art of Natural Cheesemaking, David Asher practices and preaches a traditional, but increasingly countercultural, way of making cheese—one that is natural and intuitive, grounded in ecological principles and biological science.
This book encourages home and small-scale commercial cheesemakers to take a different approach by showing them:
• How to source good milk, including raw milk;
• How to keep their own bacterial starter cultures and fungal ripening cultures;
• How make their own rennet—and how to make good cheese without it;
• How to avoid the use of plastic equipment and chemical additives; and
• How to use appropriate technologies.
Introductory chapters explore and explain the basic elements of cheese: milk, cultures, rennet, salt, tools, and the cheese cave. The fourteen chapters that follow each examine a particular class of cheese, from kefir and paneer to washed-rind and alpine styles, offering specific recipes and handling advice. The techniques presented are direct and thorough, fully illustrated with hand-drawn diagrams and triptych photos that show the transformation of cheeses in a comparative and dynamic fashion.
The Art of Natural Cheesemaking is the first cheesemaking book to take a political stance against Big Dairy and to criticize both standard industrial and artisanal cheesemaking practices. It promotes the use of ethical animal rennet and protests the use of laboratory-grown freeze-dried cultures. It also explores how GMO technology is creeping into our cheese and the steps we can take to stop it.
This book sounds a clarion call to cheesemakers to adopt more natural, sustainable practices. It may well change the way we look at cheese, and how we make it ourselves.
As a new mom, Jessica Alba wanted to create the safest, healthiest environment for her family. But she was frustrated by the lack of trustworthy information on how to live healthier and cleaner—delivered in a way that a busy mom could act on without going to extremes. In 2012, with serial entrepreneur Brian Lee and environmental advocate Christopher Gavigan, she launched The Honest Company, a brand where parents can find reliable information and products that are safe, stylish, and affordable. The Honest Life shares the insights and strategies she gathered along the way.
The Honest Life recounts Alba’s personal journey of discovery and reveals her tips for making healthy living fun, real, and stylish, while offering a candid look inside her home and daily life. She shares strategies for maintaining a clean diet (with favorite family-friendly recipes) and embraces nontoxic choices at home and provides eco-friendly decor tips to fit any budget. Alba also discusses cultivating a daily eco beauty routine, finding one’s personal style without resorting to yoga pants, and engaging in fun, hands-on activities with kids. Her solutions are easy, chic, and down-to-earth: they’re honest. And discovering everyday ways to live naturally and authentically—true to you—could be honestly life-changing.
· The average American carries a "body burden" of 700 synthetic chemicals;
· Chemicals in tap water can cause reproductive abnormalities and hermaphroditic birth;
· One study of lactating women found perchlorate (a toxic component of rocket fuel) in practically every mother's breast milk.
In the face of this national health crisis, Fitzgerald presents informed and practical suggestions for what we can do to turn the tide and live healthier lives.
From the Trade Paperback edition.
Expanding on the film's themes, the book Food, Inc. will answer those questions through a series of challenging essays by leading experts and thinkers. This book will encourage those inspired by the film to learn more about the issues, and act to change the world.
With global population numbers projected to increase by 2 billion by 2050, a veritable food crisis is on the horizon. In this eBook, Can We Feed the World? The Future of Food, we examine some of the complex causative factors involved in the coming "food crisis" and the innovative ideas and technologies designed to increase food production sustainably. We also examine current industry methods to increase production and the controversies surrounding them, including not only hot-button issues like genetically modified (or GM) and processed foods, but also food safety and the physical effects of the modern diet. To start the discussion, Jonathan Foley throws down the gauntlet with the first article, "The Grand Challenge: Can We Feed the World and Sustain the Planet?" In it he takes a macroscopic look at the coming crisis and presents five solutions that could both double the world's food production by mid-century as well as decrease greenhouse gas emissions and curb environmental damage. Other articles discuss technologies ranging from more sustainable offshore fish farming to "vertical farms," and an entire section tackles GM crops. Hugely controversial, GM crops are either the magic bullet that will save millions from starvation or Frankenstein's monster. To that end, don't miss Sasha Nemecek's "The Pros and Cons of GM Foods," in which she interviews experts on both sides of this issue, as well as "Three Myths about Genetically Modified Crops," by Natasha Gilbert. Later, we delve into the processed food industry, taking a magnifying glass to fast food and high fructose corn syrup, as well as food safety issues, including monitoring sources of contamination as well as preventing food poisoning. With all the possibilities on the horizon—from GM crops to new technologies in farming and fishing—world hunger does not have to be inevitable, but we'll need to be resourceful in managing the food supply so that we can preserve the planet and ourselves.
New chapters on:
-Supplemental processes including filtration, sedimentation, centrifugation, and mixing
-Extrusion processes for foods
-Packaging concepts and shelf life of foods
Expanded information on
Emerging technologies, such as high pressure and pulsed electric field
Transport of granular foods and powders
Process controls and measurements
Design of plate heat exchangers
Impact of fouling in heat transfer processes
Use of dimensional analysis in understanding physical phenomena
Drawing from personal experience as well as scientific literature, this book introduces the core concepts of winemaking before delving into methods and analysis to provide practical insights into creating and maintaining quality in the wine product.Understand the chemistry and sensory science at the foundation of quality winesExplore real-world examples of key analysis and application of conceptsPractice methods and exercises for hands-on experience
Indeed, this book fills a big hole in the market. Beginner guides leave you wanting more content and explanation of process, while recipe-based cookbooks often fail to dig deeper into the science, and therefore don’t allow for a truly intuitive cheesemaker to develop. Acclaimed cheesemaker Gianaclis Caldwell has written the book she wishes existed when she was starting out. Every serious home-scale artisan cheesemaker—even those just beginning to experiment—will want this book as their bible to take them from their first quick mozzarella to a French mimolette, and ultimately to designing their own unique cheeses.
This comprehensive and user-friendly guide thoroughly explains the art and science that allow milk to be transformed into epicurean masterpieces. Caldwell offers a deep look at the history, science, culture, and art of making artisan cheese on a small scale, and includes detailed information on equipment and setting up a home-scale operation. A large part of the book includes extensive process-based recipes dictating not only the hard numbers, but also the concepts behind each style of cheese and everything you want to know about affinage (aging) and using oils, brushes, waxes, infusions, and other creative aging and flavoring techniques. Also included are beautiful photographs, profiles of other cheesemakers, and in-depth appendices for quick reference in the preparation and aging room. Mastering Artisan Cheesemaking will also prove an invaluable resource for those with, or thinking of starting, a small-scale creamery.
Let Gianaclis Caldwell be your mentor, guide, and cheering section as you follow the pathway to a mastery of cheesemaking. For the avid home hobbyist to the serious commercial artisan, Mastering Artisan Cheesemaking is an irreplaceable resource.
Nickel, cobalt and platinum group metals are key elements for materials processing. They occur together in one book because they (i) map together on the periodic table (ii) occur together in many ores and (iii) are natural partners for further materials processing and materials manufacturing. They all are, for example, important catalysts – with platinum group metals being especially important for reducing car and truck emissions. Stainless steels and CoNiFe airplane engine super alloys are examples of practical usage.
The product emphasises a sequential, building-block approach to the subject gained through the author’s previous writings (particularly Extractive Metallurgy of Copper in four editions) and extensive experience. Due to the multiple metals involved and because each metal originates in several types of ore – e.g. tropical ores and arctic ores this necessitates a multi-contributor work drawing from multiple networks and both engineering and science.Synthesizes detailed review of the fundamental chemistry and physics of extractive metallurgy with practical lessons from industrial consultancies at the leading international plantsDiscusses Nickel, Cobalt and Platinum Group Metals for the first time in one bookReviews extraction of multiple metals from the same tropical or arctic oreIndustrial, international and multidisciplinary focus on current standards of production supports best practice use of industrial resources
* Only available work to cover the entire whisky process from raw material to delivery to the market in such a comprehensive manner
* Includes a chapter on marketing and selling whisky
* Foreword written by Alan Rutherford, former Chairman and Managing Director of United Malt and Grain Distillers Ltd.
New to this Edition:Communicates key concepts using audio, video, and animationsIntegrates interactive tools to aid in understanding complex charts and graphsFeatures multimedia guide to setting up Excel spreadsheets and working with formulaeDemonstrates key processes and engineering in practice through videosShows the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods via carefully selected examplesPresents a practical, unique and challenging blend of principles and applications for comprehensive learningIdeal for classroom use, valuable as a lifetime professional reference
Now in its 5th Edition, the highly acclaimed Principles of Food Sanitation provides sanitation information needed to ensure hygienic practices and safe food for food industry personnel as well as students. The highly acclaimed textbook and reference addresses the principles related to contamination, cleaning compounds, sanitizers, cleaning equipment. It also presents specific directions for applying these concepts to attain hygienic conditions in food processing or food preparation operations.
New features in this edition include:
A new chapter on the concerns about biosecurity and food sanitation
Updated chapters on the fundamentals of food sanitation, contamination sources and hygiene, Hazard Analysis Critical Control Points, cleaning and sanitizing equipment, and waste handling disposal
Comprehensive and concise discussion about sanitation of low-, intermediate-, and high-moisture foods
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• first to provide exam data-mining in study guide
• allow students to focus on most examined concepts – cut study time and increase efficiency
• an expert guide to lead one abstract knowledge and wisdom
• provides exact, accurate, complete and independent self–education
• the only guide currently that covers Planning Questions
• advanced trade book
• complete and concise eBook editions available
• also suitable for
• Cambridge GCE AL (H1/H2)
• Cambridge International A & AS Level
• Books available for other subjects including Physics, Chemistry, Biology, Mathematics, Economics, English
• Primary level, Secondary level, GCE O-level, GCE A-level, iGCSE, Cambridge A-level, Hong Kong DSE
• visit www.yellowreef.com for sample chapters and more
Organic Synthesis: The Disconnection Approach, 2nd Edition introduces this important technique, to help students to design their own organic syntheses. There are forty chapters: those on the synthesis of given types of molecules alternate with strategy chapters in which the methods just learnt are placed in a wider context. The synthesis chapters cover many ways of making each type of molecule starting with simple aromatic and aliphatic compounds with one functional group and progressing to molecules with many functional groups. The strategy chapters cover questions of selectivity, protection, stereochemistry, and develop more advanced thinking via reagents specifically designed for difficult problems.
Examples are drawn from pharmaceuticals, agrochemicals, natural products, pheromones, perfumery and flavouring compounds, dyestuffs, monomers, and intermediates used in more advanced synthetic work. Reasons for wishing to synthesise each compound are given.
This second edition has been fully revised and updated with a modern look. Recent examples and techniques are included and illustrated additional material has been added to take the student to the level required by the sequel, “Organic Synthesis: Strategy and Control”.
Several chapters contain extensive new material based on courses that the authors give to chemists in the pharmaceutical industry.
Organic Synthesis: The Disconnection Approach, 2nd edition provides a full course in retrosynthetic analysis for chemistry and biochemistry students and a refresher for organic chemists working in industry and academia.
Essential reading for food industry personnel.
This book provides an understanding of the microbial challenges to the safety of low aw foods, and a historic backdrop to the paradigm shift now highlighting low aw foods as vehicles for foodborne pathogens. Up-to-date facts and figures of foodborne illness outbreaks and product recalls are included. Special attention is given to the uncanny ability of Salmonella to persist under dry conditions in food processing plants and foods. A section is dedicated specifically to processing plant investigations, providing practical approaches to determining sources of persistent bacterial strains in the industrial food processing environment. Readers are guided through dry cleaning, wet cleaning and alternatives to processing plant hygiene and sanitation. Separate chapters are devoted to low aw food commodities of interest including spices, dried dairy-based products, low aw meat products, dried ready-to-eat cereal products, powdered infant formula, nuts and nut pastes, flours and meals, chocolate and confectionary, dried teas and herbs, and pet foods. The book provides regulatory testing guidelines and recommendations as well as guidance through methodological and sampling challenges to testing spices and low aw foods for the presence of foodborne pathogens. Chapters also address decontamination processes for low aw foods, including heat, steam, irradiation, microwave, and alternative energy-based treatments.
With its balanced presentation of polymer chemistry, physics, and engineering applications, the Third Edition of this classic text continues to instill readers with a solid understanding of the core concepts underlying polymeric materials. Both students and instructors have praised the text for its clear explanations and logical organization. It begins with molecular-level considerations and then progressively builds the reader's knowledge with discussions of bulk properties, mechanical behavior, and processing methods.
Following a brief introduction, Fundamental Principles of Polymeric Materials is divided into four parts:
Part 1: Polymer Fundamentals
Part 2: Polymer Synthesis
Part 3: Polymer Properties
Part 4: Polymer Processing and Performance
Thoroughly Updated and Revised
Readers familiar with the previous edition of this text will find that the organization and style have been updated with new material to help them grasp key concepts and discover the latest science, techniques, and applications. For example, there are new introductory sections on organic functional groups focusing on the structures found in condensation polymerizations. The text also features new techniques for polymer analysis, processing, and microencapsulation as well as emerging techniques such as atom transfer radical polymerization.
At the end of each chapter are problems—including many that are new to this edition—to test the reader's grasp of core concepts as they advance through the text. There are also references leading to the primary literature for further investigation of individual topics.
A classic in its field, this text enables students in chemistry, chemical engineering, materials science, and mechanical engineering to fully grasp and apply the fundamentals of polymeric materials, preparing them for more advanced coursework.
Beginning with simple theoretical models and experimental techniques, the book develops the complete repertoire of theoretical principles and experimental techniques necessary for understanding and implementing the most sophisticated NMR experiments.
Important new techniques and applications of NMR spectroscopy have emerged since the first edition of this extremely successful book was published in 1996. This updated version includes new sections describing measurement and use of residual dipolar coupling constants for structure determination, TROSY and deuterium labeling for application to large macromolecules, and experimental techniques for characterizing conformational dynamics. In addition, the treatments of instrumentation and signal acquisition, field gradients, multidimensional spectroscopy, and structure calculation are updated and enhanced.
The book is written as a graduate-level textbook and will be of interest to biochemists, chemists, biophysicists, and structural biologists who utilize NMR spectroscopy or wish to understand the latest developments in this field.Provides an understanding of the theoretical principles important for biological NMR spectroscopyDemonstrates how to implement, optimize and troubleshoot modern multi-dimensional NMR experimentsAllows for the capability of designing effective experimental protocols for investigations of protein structures and dynamicsIncludes a comprehensive set of example NMR spectra of ubiquitin provides a reference for validation of experimental methods
This humorous parody of a children's literature classic is a "pitcher book" for grown-ups. It's the perfect anytime story for beer lovers everywhere!
First published in 1934, Perry's Chemical Engineers' Handbook has equipped generations of engineers and chemists with an expert source of chemical engineering information and data. Now updated to reflect the latest technology and processes of the new millennium, the Eighth Edition of this classic guide provides unsurpassed coverage of every aspect of chemical engineering-from fundamental principles to chemical processes and equipment to new computer applications.
Filled with over 700 detailed illustrations, the Eighth Edition of Perry's Chemcial Engineering Handbook features:Comprehensive tables and charts for unit conversion A greatly expanded section on physical and chemical data New to this edition: the latest advances in distillation, liquid-liquid extraction, reactor modeling, biological processes, biochemical and membrane separation processes, and chemical plant safety practices with accident case histories
Inside This Updated Chemical Engineering GuideConversion Factors and Mathematical Symbols • Physical and Chemical Data • Mathematics • Thermodynamics • Heat and Mass Transfer • Fluid and Particle Dynamics Reaction Kinetics • Process Control • Process Economics • Transport and Storage of Fluids • Heat Transfer Equipment • Psychrometry, Evaporative Cooling, and Solids Drying • Distillation • Gas Absorption and Gas-Liquid System Design • Liquid-Liquid Extraction Operations and Equipment • Adsorption and Ion Exchange • Gas-Solid Operations and Equipment • Liquid-Solid Operations and Equipment • Solid-Solid Operations and Equipment • Size Reduction and Size Enlargement • Handling of Bulk Solids and Packaging of Solids and Liquids • Alternative Separation Processes • And Many Other Topics!
Co-Edited by Fidel Toldra - Recipient of the 2010 Distinguished Research Award from the American Meat Science AssociationPresenting a comprehensive overview, Handbook of Food and Beverage Fermentation Technology examines a wide range of starter cultures and manufacturing procedures for popular alcoholic beverages and bakery, dairy, meat, cereal, soy, and vegetable food products. An international panel of experts from government, industry, and academia provide an in-depth review of fermentation history, microorganisms, quality assurance practices, and manufacturing guidelines. The text focuses on the quality of the final food product, flavor formation, and new advances in starter cultures for dairy fermentations using recent examples that depict the main species used, their characteristics, and their impact on the development of other fermented foods.
With approximately 2,300 references for further exploration, this is a valuable resource for food scientists, technologists, microbiologists, toxicologists, and processors.
The first part of the book reviews meat composition and its effect on quality together with the role of additives. There are chapters on fat, protein and other components in meat, changes in meat pre- and post-slaughter, and additives such as phosphates, salts, hydrocolloids, proteins, carbohydrates and fillers. Part two reviews raw materials, additives, manufacturing processes and representative recipes from around the world for a range of particular meat products. It includes chapters on cooked ham and bacon, cooked, fresh and raw fermented sausages, raw fermented and non-fermented salami, cured air-dried products, burgers and patties, brawn and meat jelly, canned and marinated meat. The final part of the book discusses quality and safety issues, particularly meat microbiology.
Meat products handbook is a standard reference for R&D, quality and production managers in meat processing.A one volume reference on processed meat productsCombines detailed practical knowledge of processing and ingredients with scientific understandingA standard reference for research & development, quality and production managers in the meat industry
Five features of this book that make it distinctive are:Most current “How to” book on leading a food safety department from the perspective of a respected national brandProvides the proper organization and methods to manage the work necessary to ensure food safety within the organization Provides the means to utilize risk-based decisions linked to business practices that accommodate a business analysis model Demonstrates step-by-step examples that can be used for continuous improvement in sustaining food safety responsibilities Provides examples on how to gain influence and obtain resources to support food safety responsibilities
Are you baffled by biochemistry? If so here's the good news ? you don't have to stay that way! Biochemistry For Dummies shows you how to get a handle on biochemistry, apply the science, raise your grades, and prepare yourself to ace any standardized test.
This friendly, unintimidating guide presents an overview of the material covered in a typical college-level biochemistry course and makes the subject easy to understand and accessible to everyone. From cell ultrastructure and carbohydrates to amino acids, proteins, and supramolecular structure, you'll identify biochemical structures and reactions, and send your grades soaring.Newest biology, biochemistry, chemistry, and scientific discoveries Updated examples and explanations Incorporates the most current teaching techniques
From water biochemistry to protein synthesis, Biochemistry For Dummies gives you the vital information, clear explanations, and important insights you need to increase your understanding and improve your performance on any biochemistry test.
Bringing together significant research and market profiles, this comprehensive handbook provides a much-needed compilation of information related to the development, use, and marketing of essential oils, including their chemistry and biochemistry. A select group of authoritative experts explores the historical, biological, regulatory, and microbial aspects. This reference also covers sources, production, analysis, storage, and transport of oils as well as aromatherapy, pharmacology, toxicology, and metabolism. It includes discussions of biological activity testing, results of antimicrobial and antioxidant tests, and penetration-enhancing activities useful in drug delivery.
New information on essential oils may lead to an increased understanding of their multidimensional uses and better, more ecologically friendly production methods. Reflecting the immense developments in scientific knowledge available on essential oils, this book brings multidisciplinary coverage of essential oils into one all-inclusive resource.
The primary historic solution developed over the last several decades is increased food storage. However, storing up enough food to feed everyone would take a significant amount of time and would increase the price of food, killing additional people due to inadequate global access to affordable food. Humanity is far from doomed, however, in these situations - there are solutions.
This book provides an order of magnitude technical analysis comparing caloric requirements of all humans for five years with conversion of existing vegetation and fossil fuels to edible food. It presents mechanisms for global-scale conversion including: natural gas-digesting bacteria, extracting food from leaves, and conversion of fiber by enzymes, mushroom or bacteria growth, or a two-step process involving partial decomposition of fiber by fungi and/or bacteria and feeding them to animals such as beetles, ruminants (cows, deer, etc), rats and chickens. It includes an analysis to determine the ramp rates for each option and the results show that careful planning and global cooperation could ensure the bulk of humanity and biodiversity could be maintained in even in the most extreme circumstances.Summarizes the severity and probabilities of global catastrophe scenarios, which could lead to a complete loss of agricultural productionMore than 10 detailed mechanisms for global-scale solutions to the food crisis and their evaluation to test their viabilityDetailed roadmap for future R&D for human survival after global catastrophe
Essentials of Chemical Reaction Engineering is a complete yet concise, modern introduction to chemical reaction engineering for undergraduate students. While the classic Elements of Chemical Reaction Engineering, Fourth Edition, is still available, H. Scott Fogler distilled that larger text into this volume of essential topics for undergraduate students.
Fogler’s unique way of presenting the material helps students gain a deep, intuitive understanding of the field’s essentials through reasoning, not memorization. He especially focuses on important new energy and safety issues, ranging from solar and biomass applications to the avoidance of runaway reactions.
Thoroughly classroom tested, this text reflects feedback from hundreds of students at the University of Michigan and other leading universities. It also provides new resources to help students discover how reactors behave in diverse situations.
Coverage includesCrucial safety topics, including ammonium nitrate CSTR explosions, nitroaniline and T2 Laboratories batch reactor runaways, and SAChE/CCPS resources Greater emphasis on safety: following the recommendations of the Chemical Safety Board (CSB) 2 case studies from plant explosions and two homework problems which discuss another explosion. Solar energy conversions: chemical, thermal, and catalytic water spilling Algae production for biomass Mole balances: batch, continuous-flow, and industrial reactors Conversion and reactor sizing: design equations, reactors in series, and more Rate laws and stoichiometry Isothermal reactor design: conversion and molar flow rates Collection and analysis of rate data Multiple reactions: parallel, series, and complex reactions; membrane reactors; and more Reaction mechanisms, pathways, bioreactions, and bioreactors Catalysis and catalytic reactors Nonisothermal reactor design: steady-state energy balance and adiabatic PFR applications Steady-state nonisothermal reactor design: flow reactors with heat exchange
Assuming no prior knowledge, the book discusses everything from the simplest mixed acid nitration of toluene, to the complex synthesis of highly energetic caged nitro compounds.Reviews laboratory and industrial methods, which can be used to introduce aliphatic C-nitro, aromatic C-nitro, N-nitro, and nitrate ester functionality into organic compounds Discusses the advantages and disadvantages of each synthetic method or route, with scope, limitations, substrate compatibility and other important considerations Features numerous examples in the form of text, reaction diagrams, and tables.
Drawing on the expertise of leading researchers in their fields, Current Topics in Elastomers Research provides the first comprehensive overview of rubber research activities from around the world. Divided into seven sections, this seminal work begins with a general introduction before presenting the chemistry and structure-property relationships of a variety of new materials and composites. The second section covers the most important rubber ingredients along with the current thinking on their mechanism of action.
Two important new characterization techniques, 3D-TEM and AFM, are evaluated in the third section, while the fourth considers the physics and engineering aspects of elastomers, including reinforcement mechanisms, viscoelastic properties, fatigue life, abrasion, adhesion, rheology, mixing and processing, and the effects of time, temperature and fluids. The fifth section pays respect to the tire, a driving impetus for research and one of the major applications of rubber. Finally, the book includes two chapters on eco-friendly technology and recycling, perhaps the most important engineering topic in this age of globalization and environmental responsibility.
Barring the inaccessibility of truly classified information, Current Topics in Elastomers Research is a complete review of current elastomers research and applications, compiling once-guarded knowledge and outlining the future directions of the field.
Advanced Dairy Chemistry Volume 3: Lactose, Water, Salts, and Minor Constituents, Third Edition, reviews the extensive literature on lactose and its significance in milk products. This volume also reviews the literature on milk salts, vitamins, milk flavors and off-flavors and the behaviour of water in dairy products.
Most topics covered in the second edition are retained in the current edition, which has been updated and expanded considerably. New chapters cover chemically and enzymatically prepared derivatives of lactose and oligosaccharides indigenous to milk.
P.L.H. McSweeney Ph.D. is Associate Professor of Food Chemistry and P.F. Fox Ph.D., D.Sc. is Professor Emeritus of Food Chemistry at University College, Cork, Ireland.