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Official Gazette
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State-of-the-Art and Innovations in Mechanism and Machine Science
This book gathers invited contributions as survey and research reports in mechanism and machine science (MMS) ranging across the entire field, related in most instances to the works of late Prof. Carlos López Cajún, one of the field's most prominent scholars. The book provides state-of-the-art information and showcases the latest achievements and challenges of MMS. The book is an accessible avenue to understanding ideas and solutions by leading international scientists who offer much-needed historical insights into the MMS field with future perspectives.
Myricae
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With These Hands
"What makes this book so important is that it allows us to see into the lives of those who do the stoop labor to put that lovely salad on our tables. With These Hands is a unique and valuable documentary work that skillfully presents the voices of laborers and others, helping us to understand our connection to the world of America's farmworkers."—Studs Terkel
The Politics of Chemistry
Agust Nieto-Galan argues that chemistry in the twentieth century was deeply and profoundly political. Far from existing in a distinct public sphere, chemical knowledge was applied in ways that created strong links with industrial and military projects, and national rivalries and international endeavours, that materially shaped the living conditions of millions of citizens. It is within this framework that Nieto-Galan analyses how Spanish chemists became powerful ideological agents in different political contexts, from liberal to dictatorial regimes, throughout the century. He unveils chemists' position of power in Spain, their place in international scientific networks, and their engagement in fierce ideological battles in an age of extremes. Shared discourses between chemistry and liberalism, war, totalitarianism, religion, and diplomacy, he argues, led to advancements in both fields.
Government Gazette
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Handbook of Cheese Chemistry
Edited and authored by world experts, this book covers the newest areas of research into cheese manufacture and engineering, as well as the latest developments concerning properties and structure. Information dealing with cheese manufacture includes starter and adjunct cultures, nonstarter lactic acid bacteria, coagulants, novel processing techniques, and ripening. The chapters on cheese properties explain rheology, microscopy, flavours, and other topics. Comparisons of cheese made from milk of various mammals and of artisanal and large-scale cheese manufacturing including vegan cheeses are included. Providing a useful source of facts and information for scientists, cheesemakers, and students, the book covers the ever-expanding field of cheese production, technology, and analysis. Cheesemakers large and small must respond to changing consumer demands and interests. This book informs the knowledge base in cheese chemistry and scientific advances in these areas.
