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House documents
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Immunology
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Revolution and the Antiquarian Book
Examines the late eighteenth-century preoccupation with the acquisition of old books, and the new historical discipline created by traders.
Official Register
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Rickettsial Diseases
The only available reference to comprehensively discuss the common and unusual types of rickettsiosis in over twenty years, this book will offer the reader a full review on the bacteriology, transmission, and pathophysiology of these conditions. Written from experts in the field from Europe, USA, Africa, and Asia, specialists analyze specific patho
Microbial Roles in Caves
Caves are dark, underground hollow spaces with relatively constant temperature, high humidity, and limited nutrients. Many caves are associated with karst topography, which is formed by the dissolution of soluble bedrock, such as limestone, dolomite and gypsum, in areas where groundwaters are undersaturated with respect to the minerals in the host rock. Karst landforms spread widely, accounting for approximately 20% of the earth’s dry ice-free surface (Ford and Williams, 2007). As a typical feature of subsurface landscape, karst caves develop globally, with over 50,000 distributed in the United States (Barton and Jurado, 2007). China also has a large contiguous karst terrain, and the Yunna...
Structured Light and Its Applications
New possibilities have recently emerged for producing optical beams with complex and intricate structures, and for the non-contact optical manipulation of matter. Structured Light and Its Applications fully describes the electromagnetic theory, optical properties, methods and applications associated with this new technology. Detailed discussions are given of unique beam characteristics, such as optical vortices and other wavefront structures, the associated phase properties and photonic aspects, along with applications ranging from cold atom manipulation to optically driven micromachines. Features include: Comprehensive and authoritative treatments of the latest research in this area of nano...
Library Bulletins
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Food Nanoscience and Nanotechnology
Nanoscience and nanotechnology have had a great impact on the food industry. They have increased the nutritional and functional properties of a number of food products and have aided in food preservation through the addition of antimicrobials or the reduction of water activity. These and many other applications have emerged in recent years to transform food science and technology. This book proposes to look at some of these applications and their effect on food production and innovation.
