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Fermented Beverage Production
An essential resource for any company producing or selling fermented alcoholic beverages. It provides a practical overview of production, focusing on concepts and processes pertinent to all fermented alcoholic beverages, as well as those specific to a variety of individual beverages.
Antoine Lavoisier: The Next Crucial Year
Through his development of quantitative experimental methods, the chemist Antoine Lavoisier (1743-1794) implemented a principle that many regard as the cornerstone of modern science: in every operation there is an equal quantity of material before and after the operation. The origin of Lavoisier's methods, however, has remained a missing piece in this remarkable episode of scientific history, perhaps because the talented young scientist himself was not prepared for the journey his discoveries would set before him. In this book, Frederic Holmes suggests that Lavoisier gradually came to understand the nature and power of his quantitative method during the year 1773, when he began to carry out ...
General Analytical Chemistry
This book is devoted to the quantitative electrochemical methods of analysis in solution. A theoretical knowledge of each method is discussed. The methods are illustrated with several examples covering a wide range of types of analysis. The book is divided in three parts. The first one is introductory. It recalls some definitions and some basic concepts of electrochemistry. The second part describes the methods themselves. Are studied voltametric methods, amperometry, potentiometry, conductometry, the electrogravimetry and coulometry. Some chapters are also dedicated to the chemical and electrochemical sensors. The third part consists in a supplementary theoretical knowledge of each method.
Using the Agricultural, Environmental, and Food Literature
This reference provides the groundwork, tools, and terminology required when conducting specialized searches for information and resources pertaining to traditional and emerging fields of agriculture. The editors present 16 contributions from librarians and other information workers that offer information on research resources across the academic a
Comprehensive Natural Products II
This work presents a definitive interpretation of the current status of and future trends in natural products—a dynamic field at the intersection of chemistry and biology concerned with isolation, identification, structure elucidation, and chemical characteristics of naturally occurring compounds such as pheromones, carbohydrates, nucleic acids, and enzymes. With more than 1,800 color figures, Comprehensive Natural Products II features 100% new material and complements rather than replaces the original work (©1999). Reviews the accumulated efforts of chemical and biological research to understand living organisms and their distinctive effects on health and medicine Stimulates new ideas am...
Aquaculture
This unique book introduces the biological and ecological basis of the production process in water, and the biology of cultured species. It bridges the gap between research data and aquaculture techniques, and covers problems arising in aquaculture production, such as filtering molluscs. It also introduced modern aspects of oceanography that are important for understanding the production process. The book starts with a section dedicated to the production of living material and matter in the aquatic environment. It then goes on to explore in detail the biological basis of mollusc, crustacean and fish cultures, and the reproduction and nutrition of bivalve molluscs. Also discussed are the intensive and extensive aquaculture producing processes in fresh and marine waters, and finally the pathology reared animals. Up-to-date data are provided and explained to the student using graphs and copious illustrations. The work is especially orientated toward the student reader and provides a comprehensive and authoritative text on the subject.
Nanoporous Materials: Science And Engineering
Porous materials are of scientific and technological importance because of the presence of voids of controllable dimensions at the atomic, molecular, and nanometer scales, enabling them to discriminate and interact with molecules and clusters. Interestingly the big deal about this class of materials is about the “nothingness” within — the pore space. International Union of Pure and Applied Chemistry (IUPAC) classifies porous materials into three categories — micropores of less than 2 nm in diameter, mesopores between 2 and 50 nm, and macropores of greater than 50 nm. In this book, nanoporous materials are defined as those porous materials with pore diameters less than 100 nm.Over the...
Medicinal and Aromatic Plants of the World - Africa Volume 3
This volume in the series is devoted to Africa, a continent that possesses a vast treasure of medicinal plants and has produced some exclusive materials for the world market. This volume is expected to strengthen the medicinal plant sector in African countries by making comprehensive information on medicinal and aromatic plants available to policy-makers and entrepreneurs. It can be used to frame effective policies and create an environment conducive to the growth of the plant-based medicine industry, bringing economic benefit to African nations. It will help health organizations to improve the health of their people by using their own resources and a less expensive system of medicine, which is accepted by African society. It could also lead scientific communities to increase R&D activities in the field.
Handbook of Enology, Volume 1
As an applied science, enology is a collection of knowledge from the fundamental sciences including chemistry, biochemistry, microbiology, bioengineering, psychophysics, cognitive psychology, etc., and nourished by empirical observations. The approach used in the Handbook of Enology is thus the same. It aims to provide practitioners, winemakers, technicians and enology students with foundational knowledge and the most recent research results. This knowledge can be used to contribute to a better definition of the quality of grapes and wine, a greater understanding of chemical and microbiological parameters, with the aim of ensuring satisfactory fermentations and predicting the evolution of wi...
