Mineral Reference Manual PDF Download
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Author: Ernest H. Nickel
Publisher: Springer Science & Business Media
ISBN: 9780442003449
Category : Science
Languages : en
Pages : 60
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Book Description
A guide to confirming the identification of over 3,700 species of minerals for mineralogists, materials scientists, and ceramicists. Includes the first modern attempt to use type locality information for identification. Acidic paper. Annotation copyrighted by Book News, Inc., Portland, OR
Author: Ernest H. Nickel
Publisher: Springer Science & Business Media
ISBN: 9780442003449
Category : Science
Languages : en
Pages : 60
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Book Description
A guide to confirming the identification of over 3,700 species of minerals for mineralogists, materials scientists, and ceramicists. Includes the first modern attempt to use type locality information for identification. Acidic paper. Annotation copyrighted by Book News, Inc., Portland, OR
Author: Peter Behrens
Publisher: John Wiley & Sons
ISBN: 9783527318056
Category : Science
Languages : en
Pages : 456
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Book Description
This first comprehensive overview of the modern aspects of biomineralization represents life and materials science at its best: Bioinspired pathways are the hot topics in many disciplines and this holds especially true for biomineralization. Here, the editors -- well-known members of associations and prestigious institutes -- have assembled an international team of renowned authors to provide first-hand research results. This second volume deals with biometic model systems in biomineralization, including the biomineral approach to bionics, bioinspired materials synthesis and bio-supported materials chemistry, encapsulation and the imaging of internal nanostructures of biominerals. An interdisciplinary must-have account, for biochemists, bioinorganic chemists, lecturers in chemistry and biochemistry, materials scientists, biologists, and solid state physicists.
Author: Stephen Mann
Publisher:
ISBN: 9780198508823
Category : Science
Languages : en
Pages : 220
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Book Description
Author: Roman J. Kutsky
Publisher: Van Nostrand Reinhold Company
ISBN:
Category : Health & Fitness
Languages : en
Pages : 520
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Book Description
Introduction to the minerals; Introduction to the vitamins; Introduction to the hormones.
Author: David McQueen
Publisher: New Leaf Publishing Group
ISBN: 1614584192
Category : Religion
Languages : en
Pages : 96
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Book Description
The Mineral Book is a part of the best-selling Wonders of Creation Series! It has been developed for multi-level teaching, with special color-coding on three skill levels. This educational resource is filled with full-color pictures and illustrations, and can be used in the classroom, for independent study, or homeschool settings. Created to make mineralogy accessible to beginners, students, and hobbyists as well as: Learn about the order and beauty of minerals shaped by the Creator Find out the properties of minerals, where they can be found, and how they are used, along with fun facts Includes a 24-inch, full-color pull-out poster! Minerals are a gift of God’s grace. Every day we touch them, seeing the diamond in an engagement ring or a copper chain with a cross on it. Minerals are touched on in video games like Minecraft® and Mineral ValleyTM, making them more a part of our daily experience. Salt, one vital mineral, helps maintain the fluid in our blood cells and is used to transmit information in our nerves and muscles. Also, Jesus told his followers that we are the salt of the earth (Matthew 5:13), something thus needed for health and flavor. Here is a God-honoring book that reveals the first mention of minerals in the Bible, symbolic usages, their current values in culture and society, and their mention in heaven.
Author: Carolyn D. Berdanier
Publisher: CRC Press
ISBN: 1040059554
Category : Medical
Languages : en
Pages : 1472
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Book Description
The new edition of the Handbook of Nutrition and Food follows the format of the bestselling earlier editions, providing a reference guide for many of the issues on health and well being that are affected by nutrition. Completely revised, the third edition contains 20 new chapters, 50 percent new figures. A comprehensive resource, this book is a reference guide for many of the issues on health and well being that are affected by nutrition. Divided into five parts, the sections cover food, including its composition, constituents, labeling, and analysis; nutrition as a science, covering basic terminology, nutritional biochemistry, nutrition and genetics, food intake regulation, and micronutrients; nutrient needs throughout the human life cycle; assessment of nutrient intake adequacy; and clinical nutrition, from assessments to a wide variety of disease and health topics.
Author: Pascal Ribéreau-Gayon
Publisher: John Wiley & Sons
ISBN: 1119588448
Category : Technology & Engineering
Languages : en
Pages : 560
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Book Description
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 wines, and better mastery of wine stabilization processes. As a result, the purpose of this publication is to guide readers in their thought processes with a view to preserving and optimizing the identity and taste of wine and its aging potential. This third English edition of The Handbook of Enology, is an enhanced translation from the 7th French 2017 edition, and is published as a two-volume set describing aspects of winemaking using a detailed, scientific approach. The authors, who are highly-respected enologists, examine winemaking processes, theorizing what constitutes a perfect technique and the proper combination of components necessary to produce a quality vintage. They also illustrate methodologies of common problems, revealing the mechanism behind the disorder, thus enabling a diagnosis and solution. Volume 2: The Chemistry of Wine and Stabilization and Treatments looks at the wine itself in two parts. Part One analyzes the chemical makeup of wine, including organic acids, alcoholic, volatile and phenolic compounds, carbohydrates, and aromas. Part Two describes the procedures necessary to achieve a perfect wine: the clarification processes of fining, filtering and centrifuging, stabilization, and aging. Coverage includes: Wine chemistry; Organic acids; Alcohols and other volatile products; Carbohydrates; Dry extract and mineral matter; Nitrogen substances; Phenolic compounds; The aroma of grape varieties; The chemical nature, origin and consequences of the main organoleptic defects; Stabilization and treatment of wines; The chemical nature, origin and consequences of the main organoleptic defects; The concept of clarity and colloidal phenomena; Clarification and stabilization treatments; Clarification of wines by filtration and centrifugation; The stabilization of wines by physical processes; The aging of wines in vats and in barrels and aging phenomena. The target audience includes advanced viticulture and enology students, professors and researchers, and practicing grape growers and vintners.
Author: United States. Environmental Protection Agency. Library Systems Branch
Publisher:
ISBN:
Category : Environmental protection
Languages : en
Pages : 702
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Book Description
Author: Stanley Skoryna
Publisher: Springer Science & Business Media
ISBN: 1468436988
Category : Science
Languages : en
Pages : 644
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Book Description
Nearly two hundred years ago Crawford and Cruickshank, surgeons and chemists in the Royal Artillery, reported the occurrence of a "new earth" in the mines at the Scottish village of Strontian. Humphrey Davy, following the advice of Berzelius, isolated stable strontium in 1808 along with other alkali earth metals. It was not until 1883 that physiological effects of stable strontium were first recognized by none other than Sidney Ringer in his experiments on frog heart. The medicinal use of strontium salts was first described in Squire's Companion in 1894. Subsequently, strontium was introduced into the Pharma copeias of Great Britain, United States, France, Germany, Spain, Italy, and Mexico and was used in treatment of a variety of disease. s, clearly without detailed knowledge of its actions. It is hoped that this handbook will provide a sound basis for further research on stable strontium and the establishment of the levels of intake, necessary or desirable, in different pathophysiological conditions. The objective of this publication was to assemble a comprehensive collection of essays on stable strontium which review the respective areas of research as well as present original data. I consider myself fortunate to have been able to work with the contributors of these essays. It is obvious that this type of book should be interdisciplinary in nature owing to the necessity of examining each subject from the viewpoint of different disciplines.
Author: M. Victoria Moreno-Arribas
Publisher: Springer Science & Business Media
ISBN: 0387741186
Category : Technology & Engineering
Languages : en
Pages : 729
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Book Description
The aim of this book is to describe chemical and biochemical aspects of winemaking that are currently being researched. The authors have selected the very best experts for each of the areas. The first part of the book summarizes the most important aspects of winemaking technology and microbiology. The second most extensive part deals with the different groups of compounds, how these are modified during the various steps of the production process, and how they affect the wine quality, sensorial aspects, and physiological activity, etc. The third section describes undesirable alterations of wines, including those affecting quality and food safety. Finally, the treatment of data will be considered, an aspect which has not yet been tackled in any other book on enology. In this chapter, the authors not only explain the tools available for analytical data processing, but also indicate the most appropriate treatment to apply, depending on the information required, illustrating with examples throughout the chapter from enological literature.
