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The Power of Timing
"Formerly published by Marlowe & Company New York under the title Guided by the moon"--Title page verso.
Moon Time
Direct perception and experience led our ancestors to discover that the success of many daily activities was subject to the natural rhythms, phases, and positions of the moon. Learn how to use the timeless power of lunar cycles to strengthen yourself physically, mentally, and emotionally.
The Code
The Code introduces readers to an enriching and timeless tradition practiced for centuries in the Western Europe. Going beyond simple numerology and mystic numbers, The Code offers a practical guide to discovering your personal tendencies, choosing a career, raising children, navigating relationships, and living a fulfilling, healthy life. Each number in your birthdate has its own unique meaning and secret attributes that influence your abilities, personality, and relationships. By integrating the power of your birthday numbers with corresponding colors, the number wheel vividly shows you how to find balance and harmony, unearth your hidden talents, and navigate daily life. For generations the number wheel has been used by the people of Tyrol to help raise children, choose a profession, learn about proper nutrition, treat illness, and make choices that promote physical and emotional well-being. The Code offers time-tested indigenous knowledge that has been effectively used for centuries.
The Art of Timing
Successful plans depend not only on the availability of necessary resources but also on timing. In former times, people discovered that numerous natural phenomena are related to the movements of the moon. This book has tips and advice on working with the lunar cycles and natural harmonies
Thickening and Gelling Agents for Food
Thickening and gelling agents are invaluable for providing high quality foods with consistent properties, shelf stability and good consumer appeal and acceptance. Modern lifestyles and consumer demands are expected to increase the requirements for these products. Traditionally, starch and gelatin have been used to provide the desired textural properties in foods. Large-scale processing technology places greater demands on the thickeners and gelling agents employed. Modified starches and specific qualities of gelatin are required, together with exudate and seed gums, seaweed extracts and, most recently, microbial polysaccharides, to improve product mouthfeel properties, handling, and stabilit...
