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Heart Sounds
The first sign of Mother's problem was not being able to get to the bathroom in time. Next, it was the choking. Later, Mother had difficulty swallowing. The doctor confirmed that Mother's nerves, one by one, had ceased to fire; and therefore, her muscles, throughout her body, were atrophying. At last I knew why my mother didn't seem to smile anymore. She hadn't lost her zest for life or her joy; it was simply that her smile muscles no longer worked. I knew why her voice weakened and cracked and sounded as if she were drowning in gravel. I knew why she couldn't lift her head high, or write legibly or get out of a chair or walk on her own. I knew why my once soft mother seemed to be turning mo...
The City Record
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Food Engineering - Volume IV
Food Engineering is a component of Encyclopedia of Food and Agricultural Sciences, Engineering and Technology Resources in the global Encyclopedia of Life Support Systems (EOLSS), which is an integrated compendium of twenty one Encyclopedias. Food Engineering became an academic discipline in the 1950s. Today it is a professional and scientific multidisciplinary field related to food manufacturing and the practical applications of food science. These volumes cover five main topics: Engineering Properties of Foods; Thermodynamics in Food Engineering; Food Rheology and Texture; Food Process Engineering; Food Plant Design, which are then expanded into multiple subtopics, each as a chapter. These four volumes are aimed at the following five major target audiences: University and College students Educators, Professional practitioners, Research personnel and Policy analysts, managers, and decision makers and NGOs
A Handbook of Food Processing in Classical Rome
A careful analysis of Roman food processes, including those for cereals, olive oil, wine, other plant products, animal products, and condiments. The work combines analysis of literary and archaeological evidence with that of traditional comparative practices and modern food science.
