Materials Science and Engineering PDF Download
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Author: William D. Callister
Publisher: John Wiley & Sons
ISBN: 9780470505861
Category : Materials
Languages : en
Pages : 122
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Book Description
Building on the success of previous editions, this book continues to provide engineers with a strong understanding of the three primary types of materials and composites, as well as the relationships that exist between the structural elements of materials and their properties. The relationships among processing, structure, properties, and performance components for steels, glass-ceramics, polymer fibers, and silicon semiconductors are explored throughout the chapters. The discussion of the construction of crystallographic directions in hexagonal unit cells is expanded. At the end of each chapter, engineers will also find revised summaries and new equation summaries to reexamine key concepts.
Author: William D. Callister
Publisher: John Wiley & Sons
ISBN: 9780470505861
Category : Materials
Languages : en
Pages : 122
Get Book Here
Book Description
Building on the success of previous editions, this book continues to provide engineers with a strong understanding of the three primary types of materials and composites, as well as the relationships that exist between the structural elements of materials and their properties. The relationships among processing, structure, properties, and performance components for steels, glass-ceramics, polymer fibers, and silicon semiconductors are explored throughout the chapters. The discussion of the construction of crystallographic directions in hexagonal unit cells is expanded. At the end of each chapter, engineers will also find revised summaries and new equation summaries to reexamine key concepts.
Author: Wayne Gisslen
Publisher: John Wiley & Sons
ISBN: 0471464279
Category : Cooking
Languages : en
Pages : 735
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Book Description
One of the most respected cookbooks in the industry - the 2002 IACP Cookbook Award Winner for Best Technical/Reference - "Professional Baking" brings aspiring pastry chefs and serious home bakers the combined talent of Wayne Gisslen and the prizewinning Le Corden Bleu in one volume. The revised Fourth Edition offers complete instruction in every facet of the baker's craft, offering more than 750 recipes - including 150 from Le Cordon Bleu - for everything from cakes, pies, pastries, and cookies to artisan breads. Page after page of clear instruction, the hallmark of all Gisslen culinary books, will help you master the basics - such as pate brisee and puff pastry -and confidently hone techniques for making spectacular desserts using spun sugar and other decorative work. More than 500 color photographs illustrate ingredients and procedures as well as dozens of stunning breads and finished desserts.
Author: Michael J. Moran
Publisher: Wiley
ISBN: 9781119456285
Category : Science
Languages : en
Pages :
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Book Description
Author: Lori A. Smolin
Publisher: John Wiley & Sons
ISBN: 1119577543
Category : Science
Languages : en
Pages : 978
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Book Description
Nutrition: Science and Applications, 3rd Canadian Edition, provides students with a strong foundational knowledge of human nutrition, covering all essential nutrients, their functions in the body, and their sources and dietary components. Presenting an innovative critical-thinking approach to the subject, this leading textbook goes beyond the basics to explore underlying nutrition processes while discussing the latest research, debates, and controversies related to nutrition and health. The text offers an accessible, visually-rich presentation of topics designed to be highly relevant and relatable to Canadian readers. The ideal text for college-level nutrition courses, this new edition features extensively revised and updated content throughout — aligning with the latest nutrition research, recommendations, guidelines, and Canadian government regulations. The authors real-world approach enables students to apply concepts of nutrition science in their own lives as consumers, and in their future careers as scientists and health professionals. Balanced coverage of fundamental nutrition topics integrates with comprehensive discussion of nutrient metabolism, health and disease relationships, dietary patterns, Canadian and global nutrition issues, and much more.
Author: Charlotte W. Pratt
Publisher: Wiley
ISBN: 9781118441688
Category : Science
Languages : en
Pages : 0
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Book Description
Essential Biochemistry, 3rd Edition is comprised of biology, pre-med and allied health topics and presents a broad, but not overwhelming, base of biochemical coverage that focuses on the chemistry behind the biology. Furthermore, it relates the chemical concepts that scaffold the biology of biochemistry, providing practical knowledge as well as many problem-solving opportunities to hone skills. Key Concepts and Concept Review features help students to identify and review important takeaways in each section.
Author: Frederick A. Bettelheim
Publisher:
ISBN:
Category : Biochemistry
Languages : en
Pages : 752
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Book Description
Author: Audrey Miller
Publisher: Elsevier
ISBN: 0080571247
Category : Science
Languages : en
Pages : 499
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Book Description
Presentation is clear and instructive: students will learn to recognize that many of the reactions in organic chemistry are closely related and not independent facts needing unrelated memorization. The book emphasizes that derivation of a mechanism is not a theoretical procedure, but a means of applying knowledge of other similar reactions and reaction conditions to the new reaction. - Brief summaries of required basic knowledge of organic structure, bonding, stereochemistry, resonance, tautomerism, and molecular orbital theory - Definitions of essential terms - Typing and classification of reactions - Hints (rules) for deriving the most likely mechanism for any reaction
Author: John R. Howell
Publisher:
ISBN: 9780070306165
Category :
Languages : en
Pages : 599
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Book Description
Author: Jack R. Meredith
Publisher: John Wiley & Sons
ISBN: 1119369096
Category : Business & Economics
Languages : en
Pages : 546
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Book Description
Projects continue to grow larger, increasingly strategic, and more complex, with greater collaboration, instant feedback, specialization, and an ever-expanding list of stakeholders. Now more than ever, effective project management is critical for the success of any deliverable, and the demand for qualified Project Managers has leapt into nearly all sectors. Project Management provides a robust grounding in essentials of the field using a managerial approach to both fundamental concepts and real-world practice. Designed for business students, this text follows the project life cycle from beginning to end to demonstrate what successful project management looks like on the ground. Expert discussion details specific techniques and applications, while guiding students through the diverse skill set required to select, initiate, execute, and evaluate today's projects. Insightful coverage of change management provides clear guidance on handling the organizational, interpersonal, economic, and technical glitches that can derail any project, while in-depth cases and real-world examples illustrate essential concepts in action.
Author: Lori A. Smolin
Publisher: Wiley
ISBN: 9781118878385
Category : Science
Languages : en
Pages : 0
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Book Description
Nutrition: Science and Applications, SecondCanadian Edition guides students towards an understanding ofthe scientific principles underlying what they know aboutnutrition. The research-based scientific content is detailed andsupported by figures and comprehensive real-life examples that helpstudents easily visualize complex processes. Using a criticalthinking approach, the book contains many questions and exercisesthat require interpretation of research results and give studentsan opportunity to apply the concepts learned–both asconsumers and as future scientists and health professionals. Thissecond Canadian edition of this market leading text has updatedreferences throughout, with seamlessly integrated Canadian contentand an approach that helps students develop the scientificunderstanding to support their personal and professional nutritiondecisions.
