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Author: D.B. Rao
Publisher: Discovery Publishing House
ISBN: 9788171416127
Category : Science
Languages : en
Pages : 100
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Book Description
Contents: Declaration on Science and the Use of Scientific Knowledge, Introductory Note to the Science Agenda-Framework for Action, Science Agenda-Framework for Action, Principles and Commitments Contained in the Documents of the World Conference on Science Basis For Follow-up Activities.
Author: D.B. Rao
Publisher: Discovery Publishing House
ISBN: 9788171416127
Category : Science
Languages : en
Pages : 100
Get Book Here
Book Description
Contents: Declaration on Science and the Use of Scientific Knowledge, Introductory Note to the Science Agenda-Framework for Action, Science Agenda-Framework for Action, Principles and Commitments Contained in the Documents of the World Conference on Science Basis For Follow-up Activities.
Author:
Publisher:
ISBN:
Category : Science
Languages : en
Pages : 36
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Book Description
Author:
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Category :
Languages : en
Pages : 544
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Book Description
Author: Unesco
Publisher:
ISBN:
Category : Technology and women
Languages : en
Pages : 65
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Book Description
Author: Genevieve Johanna Knezo
Publisher:
ISBN:
Category : Science
Languages : en
Pages : 6
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Book Description
Author: Michael Brenner
Publisher: W. W. Norton & Company
ISBN: 0393634930
Category : Science
Languages : en
Pages : 376
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Book Description
Based on the popular Harvard University and edX course, Science and Cooking explores the scientific basis of why recipes work. The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe. Why do we knead bread? What determines the temperature at which we cook a steak, or the amount of time our chocolate chip cookies spend in the oven? Science and Cooking answers these questions and more through hands-on experiments and recipes from renowned chefs such as Christina Tosi, Joanne Chang, and Wylie Dufresne, all beautifully illustrated in full color. With engaging introductions from revolutionary chefs and collaborators Ferran Adria and José Andrés, Science and Cooking will change the way you approach both subjects—in your kitchen and beyond.
Author: Genevieve Johanna Knezo
Publisher:
ISBN:
Category : Electronic books
Languages : en
Pages : 6
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Category :
Languages : en
Pages :
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Author: Jeffrey Orens
Publisher: Simon and Schuster
ISBN: 1643137158
Category : Biography & Autobiography
Languages : en
Pages : 336
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Book Description
A prismatic look at the meeting of Marie Curie and Albert Einstein and the impact these two pillars of science had on the world of physics, which was in turmoil. In 1911, some of the greatest minds in science convened at the First Solvay Conference in Physics, a meeting like no other. Almost half of the attendees had won or would go on to win the Nobel Prize. Over the course of those few days, these minds began to realize that classical physics was about to give way to quantum theory, a seismic shift in our history and how we understand not just our world, but the universe. At the center of this meeting were Marie Curie and a young Albert Einstein. In the years preceding, Curie had faced the death of her husband and soul mate, Pierre. She was on the cusp of being awarded her second Nobel Prize, but scandal erupted all around her when the French press revealed that she was having an affair with a fellow scientist, Paul Langevin. The subject of vicious misogynist and xenophobic attacks in the French press, Curie found herself in a storm that threatened her scientific legacy. Albert Einstein proved an supporter in her travails. They had an instant connection at Solvay. He was young and already showing flourishes of his enormous genius. Curie had been responsible for one of the greatest discoveries in modern science (radioactivity) but still faced resistance and scorn. Einstein recognized this grave injustice, and their mutual admiration and respect, borne out of this, their first meeting, would go on to serve them in their paths forward to making history. Curie and Einstein come alive as the complex people they were in the pages of The Soul of Genius. Utilizing never before seen correspondance and notes, Jeffrey Orens reveals the human side of these brilliant scientists, one who pushed boundaries and demanded equality in a man’s world, no matter the cost, and the other, who was destined to become synonymous with genius.
Author: Charis M. Galanakis
Publisher: Academic Press
ISBN: 0128214538
Category : Technology & Engineering
Languages : en
Pages : 268
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Book Description
Food Structure and Functionality helps users further understand the latest research related to food structuring and de-structuring, with an emphasis on structuring to achieve improved texture, taste perception, health and shelf-stability. Topics covered address food structure, nanotechnology and functionality, with an emphasis on the novel experimental and modeling approaches used to link structure and functionality in food. The book also covers food structure design across the lifespan, as well as design for healthcare and medical applications. Dairy matrices for oral and gut functionality is also discussed, as is deconstructing dairy matrices for the release of nutrient and flavor components. This book will benefit food scientists, technologists, engineers and physical chemists working in the whole food science field, new product developers, researchers, academics and professionals working in the food industry, including nutritionists, dieticians, physicians, biochemists and biophysicists. Covers recent trends related to non-thermal processes, nanotechnology and modern food structures in the food industry Begins with an introduction to the structure/function of food products and their characterization methods Addresses biopolymer composites, interfacial layers in food emulsions, amyloid-like fibrillary structures, self-assembly in foods, lipid nano-carriers, microfluidics, rheology and function of hydrocolloids Discusses applications and the effects of emerging technologies on process, structure and function relationships
