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!
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.
New chapters include: high-temperature oxidation of metals and alloys, nanomaterials, and dental materials, anodic protection. Also featured are chapters dealing with standards for corrosion testing, microbiological corrosion, and electrochemical noise.
· 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.
From the seemingly mundane to the food fantastic, from grilled cheese sandwiches, pizzas, and soft-boiled eggs to sugar glasses and gellified beads, these essays cover a range of creations and their history and culture. They discuss the significance of an eater's background and atmosphere, the importance of a chef's methods, and strategies for extracting and concentrating aromas, among other intriguing topics. The collection will delight experts and amateurs alike, as restaurants rely more on "science-assisted" cooking and recreational cooks increasingly explore the chemistry behind their art. Contributors end each essay with personal thoughts on food, cooking, and science, offering rare insight into their professional passion for playing with food.
The seventh edition is restructured into three parts: Basic Concepts, Nuclear Power (including new chapters on nuclear power plants and introduction to reactor theory), and Radiation and Its Uses. Part Two in particular has been updated with current developments, including a new section on Reactor Safety and Security (with a discussion of the Fukushima Diiachi accident); updated information on naval and space propulsion; and revised and updated information on radioactive waste storage, transportation, and disposal. Part Three features new content on biological effects of radiation, radiation standards, and radiation detection.Coverage of energy economics integrated into appropriate chaptersMore worked examples and end of chapter exercisesUpdated final chapter on nuclear explosions for current geopolitical developments
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.
With advances in information-age technologies, the field of electroplating has seen dramatic growth in the decade since the previous edition of Modern Electroplating was published. This expanded new edition addresses these developments, providing a comprehensive, one-stop reference to the latest methods and applications of electroplating of metals, alloys, semiconductors, and conductive polymers.
With special emphasis on electroplating and electrochemical plating in nanotechnologies, data storage, and medical applications, the Fifth Edition boasts vast amounts of new and revised material, unmatched in breadth and depth by any other book on the subject. It includes:
Easily accessible, self-contained contributions by over thirty experts
Five completely new chapters and hundreds of additional pages
A cutting-edge look at applications in nanoelectronics
Coverage of the formation of nanoclusters and quantum dots using scanning tunneling microscopy (STM)
An important discussion of the physical properties of metal thin films
Chapters devoted to methods, tools, control, and environmental issues
And much more
A must-have for anyone in electroplating, including technicians, platers, plating researchers, and metal finishers, Modern Electroplating, Fifth Edition is also an excellent reference for electrical engineers and researchers in the automotive, data storage, and medical industries.
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.
Gas-Liquid And Liquid-Liquid Separators is divided into six parts: Part one and two covers fundamentals such as: physical properties, phase behaviour and calculations. Part three through five is dedicated to topics such as: separator construction, factors affecting separation, vessel operation, and separator operation considerations. Part six is devoted to the ASME codes governing wall thickness determination of vessel weight fabrication, inspection, alteration and repair of separators500 illustrationsEasy to understand calculations methodsGuide for protecting downstream equipmentHelps reduce the loss of expensive intermediate endsHelps increase product purity
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
Let's get drunk!
Grab your copy now!
Designed for those new to FTIR, but with enough reference material to appeal to journeyman and expert spectroscopists, this book does not demand any extensive familiarity with chemistry or physics. Specializing in concise and comprehensible explanations of FTIR topics, the author introduces the field of infrared spectroscopy, including the strengths and weaknesses of FTIR as a chemical analysis technique. He then describes the instrument itself and explores topics such as how an interferometer generates a spectrum, optimization of spectral quality, and which tests are used to monitor instrument health.
The book discusses how to properly use spectral processing to increase the information of a spectrum without damaging the data and takes considerable care in instructing on sample preparation, as good sample preparation constitutes half the battle in extracting good data. The final chapters examine single analyte quantitative analysis and conclude with an overview of infrared microscopy.
Drawing on the experience and knowledge of the author as both a professor and practitioner, Fundamentals of Fourier Transform Infrared Spectroscopy offers up-to-date information given in clear, easily understood language to appeal to beginner and expert spectroscopists alike. The author maintains a website and blog with supplemental material. His training course schedule is also available online.
• 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.
New in the Third Edition:
Computer-aided calculation of phase diagrams Recent developments in metallic glasses The Scheil method of calculating a CCT diagram from a TTT diagram Expanded treatment of the nucleation and growth of polygonal ferrite and bainite New case studies covering copper precipitation hardening of very low carbon bainitic steel and very fine carbide-free bainite Detailed treatment of strain-induced martensite provides a theoretical background to transformation-induced plasticity (TRIP) steels
Unique Presentation Links Theory to Application
Adding new case studies, detailed examples, and exercises drawn from current applications, the third edition keeps the previous editions’ popular easy-to -follow style and excellent mix of basic and advanced information, making it ideal for those new to the field. The book’s unique presentation links basic understanding of theory with application in a gradually progressive yet exciting manner. Based on the author’s teaching notes, the book takes a pedagogical approach and provides examples for applications and problems that can be readily used for exercises.
PowerPoint© illustrations available with qualifying course adoptions
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!
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