Uranium Production Technology PDF Download
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Author: Charles D. Harrington
Publisher:
ISBN:
Category : Nuclear fuels
Languages : en
Pages : 600
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Book Description
Author: Charles D. Harrington
Publisher:
ISBN:
Category : Nuclear fuels
Languages : en
Pages : 600
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Book Description
Author:
Publisher:
ISBN:
Category : Nuclear energy
Languages : en
Pages : 772
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Book Description
Author: International Atomic Energy Agency
Publisher:
ISBN:
Category : Nuclear energy
Languages : en
Pages : 1130
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Book Description
Author:
Publisher:
ISBN:
Category : Nuclear engineering
Languages : en
Pages : 390
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Book Description
Author:
Publisher:
ISBN:
Category : Nuclear engineering
Languages : en
Pages : 394
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Book Description
Author: United Nations Scientific Committee on the Effects of Atomic Radiation (UNSCEAR)
Publisher: United Nations
ISBN: 9210600029
Category : Political Science
Languages : en
Pages : 512
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Book Description
This report assesses the levels and effects of exposure to ionizing radiation. Scientific findings underpin radiation risk evaluation and international protection standards. This report comprises a report with two underpinning scientific annexes. The first annex recapitulates and clarifies the philosophy of science as well as the scientific knowledge for attributing observed health effects in individuals and populations to radiation exposure, and distinguishes between that and inferring risk to individuals and populations from an exposure. The second annex reviews the latest thinking and approaches to quantifying the uncertainties in assessments of risk from radiation exposure, and illustrates these approaches with application to examples that are highly pertinent to radiation protection.
Author: DIANE Publishing Company
Publisher: DIANE Publishing
ISBN: 9780788116360
Category : History
Languages : en
Pages : 124
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Book Description
Describes environmental, safety, and health problems throughout the nuclear weapons complex and what the U.S. Dept. of Energy is doing to address them. Covers: building nuclear warheads: the process; wastes and other byproducts of the cold war (spent nuclear fuel, plutonium residues, radioactive waste, transuranic waste, hazardous waste, etc.); contamination and cleanup; an international perspective; transition to new missions; and looking to the future. Over 100 b/w photos. Extensive glossary and bibliography.
Author:
Publisher:
ISBN:
Category : Extraction (Chemistry)
Languages : en
Pages : 50
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Book Description
Author: Richard G. Hewlett
Publisher: Univ of California Press
ISBN: 0520329368
Category : History
Languages : en
Pages : 742
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Book Description
This title is part of UC Press's Voices Revived program, which commemorates University of California Press’s mission to seek out and cultivate the brightest minds and give them voice, reach, and impact. Drawing on a backlist dating to 1893, Voices Revived makes high-quality, peer-reviewed scholarship accessible once again using print-on-demand technology. This title was originally published in 1989.
Author: Harold McGee
Publisher: Simon and Schuster
ISBN: 1416556370
Category : Cooking
Languages : en
Pages : 898
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Book Description
A kitchen classic for over 35 years, and hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible which food lovers and professional chefs worldwide turn to for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. For its twentieth anniversary, Harold McGee prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment. On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped birth the inventive culinary movement known as "molecular gastronomy." Though other books have been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. Among the major themes addressed throughout the new edition are: · Traditional and modern methods of food production and their influences on food quality · The great diversity of methods by which people in different places and times have prepared the same ingredients · Tips for selecting the best ingredients and preparing them successfully · The particular substances that give foods their flavors, and that give us pleasure · Our evolving knowledge of the health benefits and risks of foods On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.
