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Author: Marilyn W. Thompson
Publisher: Harper Collins
ISBN: 0062013475
Category : History
Languages : en
Pages : 499
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Book Description
A lethal germ is unleashed in the U.S. mail. A chain of letters spreads terror from Florida to Washington, D.C., from New York to Connecticut, from the halls of Congress to the assembly lines of the U.S. Postal Service. Five people die, and ten thousand more line up for antibiotics to protect against exposure. The government, already outsmarted by the terrorist hijackers of 9/11, leaves its workers vulnerable and a diabolical killer on the loose. Based on hundreds of hours of interviews and a review of thousands of pages of government documents, The Killer Strain is the definitive account of the year in which bioterrorism became a reality in the United States. Revealing the little-known victims and unsung heroes in the anthrax debacle, investigative reporter Marilyn Thompson also examines the FBI's slow-paced investigation of the crimes and the unprecedented scientific challenges posed by the case. The Killer Strain, more than just a thrilling read, is also a clarion wake-up call. It shows how billions of dollars and a decade of elaborate bioterror dress rehearsals meant nothing in the face of a real attack -- and how we may still be at risk.
Author: Pascal Ribéreau-Gayon
Publisher: John Wiley & Sons
ISBN: 1119584620
Category : Technology & Engineering
Languages : en
Pages : 656
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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, an7thd 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 7h French 2017 edition, and is published in print as individual themed volumes and 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 1: The Microbiology of Wine and Vinifications addresses the first phase of winemaking to produce an "unfinished" wine: grading grape quality and maturation, yeast biology then adding it to the grape crush and monitoring its growth during vinification; and identifying and correcting undesired conditions, such as unbalanced lactic and acetic acid production, use of sulfur dioxide and alternatives, etc. Coverage includes: Wine microbiology; Yeasts; Yeast metabolism; The conditions for the development of yeasts; Lactic acid bacteria, their metabolism and their development in wine; Acetic bacteria; The use of sulfur dioxide in the treatment of musts and wines; Products and processes acting in addition to sulfur dioxide; Winemaking; The grape and its maturation; Harvesting and processing of grapes after harvest; Vinification in red and white wine making. The target audience includes advanced viticulture and enology students, professors and researchers, and practicing grape growers and vintners.
Author: Marilyn W. Thompson
Publisher: Harper Collins
ISBN: 0062013475
Category : History
Languages : en
Pages : 499
Get Book Here
Book Description
A lethal germ is unleashed in the U.S. mail. A chain of letters spreads terror from Florida to Washington, D.C., from New York to Connecticut, from the halls of Congress to the assembly lines of the U.S. Postal Service. Five people die, and ten thousand more line up for antibiotics to protect against exposure. The government, already outsmarted by the terrorist hijackers of 9/11, leaves its workers vulnerable and a diabolical killer on the loose. Based on hundreds of hours of interviews and a review of thousands of pages of government documents, The Killer Strain is the definitive account of the year in which bioterrorism became a reality in the United States. Revealing the little-known victims and unsung heroes in the anthrax debacle, investigative reporter Marilyn Thompson also examines the FBI's slow-paced investigation of the crimes and the unprecedented scientific challenges posed by the case. The Killer Strain, more than just a thrilling read, is also a clarion wake-up call. It shows how billions of dollars and a decade of elaborate bioterror dress rehearsals meant nothing in the face of a real attack -- and how we may still be at risk.
Author: Mary Styles Harris
Publisher:
ISBN:
Category : Antitoxins
Languages : en
Pages : 386
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Book Description
Author: Graham G. Stewart
Publisher: CRC Press
ISBN: 1420015176
Category : Technology & Engineering
Languages : en
Pages : 871
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Book Description
It has been ten years since its first edition, making the Handbook of Brewing, Second Edition the must have resource on the science and technology of beer production. It recounts how during this time, the industry has transformed both commercially and technically and how many companies have been subsumed into large multinationals while at the other extreme, microbreweries have flourished in many parts of the world. It also explains how massive improvements in computer power and automation have modernized the brewhouse while developments in biotechnology have steadily improved brewing efficiency, beer quality, and shelf life. In addition to these topics, the book, written by an international team of experts recognized for their contributions to brewing science and technology, also covers traditional beer styles as well as more obscure beverages such as chocolate- or coffee-flavored beers. It includes the many factors to be considered in setting up and operating a microbrewery as well as the range of novel beers and beer-related products currently being considered by the brewing industry. It also describes new avenues that challenge the brewer’s art of manufacturing a quality beverage from barley-based raw materials. Thorough and accessible, the Handbook of Brewing, Second Edition provides the essential information for those who are involved or interested in the brewing industry.
Author: Ioly Kotta-Loizou
Publisher: MDPI
ISBN: 3038979961
Category : Science
Languages : en
Pages : 348
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Book Description
A virus (from the Latin word ‘vīrus’ meaning ‘venom’ or ‘poison’) is a microorganism invisible to the naked eye. Viruses can multiply exclusively by entering a cell and using the cell’s resources to create copies of themselves. As the origin of their name suggests, viruses are generally considered dangerous, harmful and often deadly. Some of the most well-studied and widely known viruses, such as HIV and influenza, infect humans. However, viruses can also infect animals, plants and microorganisms, including fungi. Many fungi are medically, ecologically and economically significant, for example, causing diseases to humans, plants and insects or being used in industry to produce bread, cheese, beer and wine. Viruses that infect fungi are called mycoviruses (from the Greek work ‘myco’, meaning ‘fungus’). Mycoviruses do not cause harm to or kill the infected fungus; in contrast, they are ‘friendly’ viruses and we can utilize them to control the growth, pathogenicity and toxin production of fungi. This book describes a range of different mycoviruses and their geographical distribution, transmission and evolution, together with their effects on the fungal hosts and how these are brought about.]
Author: J.F.T. Spencer
Publisher: Springer Science & Business Media
ISBN: 1461254914
Category : Science
Languages : en
Pages : 546
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Book Description
During the past few decades we have witnessed an era of remarkable growth in the field of molecular biology. In 1950 very little was known of the chemical constitution of biological systems, the manner in which information was trans mitted from one organism to another, or the extent to which the chemical basis of life is unified. The picture today is dramatically different. We have an almost bewildering variety of information detailing many different aspects of life at the molecular level. There great advances have brought with them some breath-taking insights into the molecular mechanisms used by nature for rep licating, distributing and modifying biological information. We have learned a great deal about the chemical and physical nature of the macromolecular nucleic acids and proteins, and the manner in which carbohydrates, lipids and smaller molecules work together to provide the molecular setting of living sys tems. It might be said that these few decades have replaced a near vacuum of information with a very large surplus. It is in the context of this flood of information that this series of monographs on molecular biology has been organized. The idea is to bring together in one place, between the covers of one book, a concise assessment of the state of the subject in a well-defined field. This will enable the reader to get a sense of historical perspectiv(}-what is known about the field today-and a description of the frontiers of research where our knowledge is increasing steadily.
Author: Garrett Oliver
Publisher: OUP USA
ISBN: 0195367138
Category : Cooking
Languages : en
Pages : 962
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Book Description
"The first major reference work to investigate the history and vast scope of beer, The Oxford Companion to Beer features more than 1,100 A-Z entries written by 166 of the world's most prominent beer experts"-- Provided by publisher.
Author: Gurbachan S. Miglani
Publisher: CRC Press
ISBN: 9781439892930
Category : Science
Languages : en
Pages : 696
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Book Description
An advanced level volume for postgraduate students and researchers of genetics, cytogenetics biotechnology, biosciences, botany, and zoology which provides detailed coverage of mendelian, molecular, biochemical, immuno, human, mutagenesis, and evolutionary genetics. Concepts, principles and phenomena of genetics have been explained with the help of tables and figures including references, questions and numerical problems at the end of each chapter.
Author: Rehana Khan
Publisher: Firewall Media
ISBN: 9788131800546
Category : Bioengineering
Languages : en
Pages : 354
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Book Description
Author: Klaus Wolf
Publisher: Springer Science & Business Media
ISBN: 3642557589
Category : Science
Languages : en
Pages : 479
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Book Description
Most information on yeasts derives from experiments with the conventional yeasts Saccaromyces cerevisiae and Schizossaccharomyces pombe, the complete nuclear and mitochondrial genome of which has also been sequenced. For all other non-conventional yeasts, investigations are in progress and the rapid development of molecular techniques has allowed an insight also into a variety of non-conventional yeasts. In this bench manual, over 70 practical protocols using 15 different non-conventional yeast species and in addition several protocols of general use are described in detail. All of these experiments on the genetics, biochemistry and biotechnology of yeasts have been contributed by renowned laboratories and have been reproduced many times. The reliable protocols are thus ideally suited also for undergraduate and graduate practical courses.
