Freezing Point PDF Download
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Author: Karen Dionne
Publisher: Penguin Group
ISBN: 051514536X
Category : Fiction
Languages : en
Pages : 247
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Book Description
When environmental activist Ben Maki makes a discovery that could supply clean drinking water for millions of people, he is unaware of the danger hidden deep within the ice that could bring about the apocalypse. Original.
Author: Karen Dionne
Publisher: Penguin Group
ISBN: 051514536X
Category : Fiction
Languages : en
Pages : 247
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Book Description
When environmental activist Ben Maki makes a discovery that could supply clean drinking water for millions of people, he is unaware of the danger hidden deep within the ice that could bring about the apocalypse. Original.
Author: Elizabeth Goddard
Publisher: Steeple Hill
ISBN: 037344463X
Category : Fiction
Languages : en
Pages : 219
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Book Description
"Inspirational romantic suspense"--Spine.
Author: Ayako Miura
Publisher:
ISBN: 9780933704299
Category : Japanese fiction
Languages : en
Pages : 496
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Book Description
Author: Jerry A. Bell
Publisher: Macmillan
ISBN: 9780716731269
Category : Chemistry
Languages : en
Pages : 906
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Book Description
"The American Chemical Society has launched an activities-based, student-centered approach to the general chemistry course, a textbook covering all the traditional general chemistry topics but arranged in a molecular context appropriate for biology, environmental and engineering students. Written by industry chemists and educators, Chemistry combines cooperative learning strategies and active learning techniques with a powerful media/supplements package to create an effective introductory text." -- Online description.
Author: Frank Endres
Publisher: John Wiley & Sons
ISBN: 9783527315659
Category : Technology & Engineering
Languages : en
Pages : 424
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Book Description
Reflecting the dramatic rise in interest shown in this field over the last few years, this book collates the widespread knowledge into one handy volume. It covers in depth all classes of ionic liquids thus far in existence, with the individual chapters written by internationally recognized experts. The text is written to suit several levels of difficulty, containing information on basic physical chemistry in ionic liquids, a theory on the conductivity as well as plating protocols suited to undergraduate courses. The whole is rounded off with an appendix providing experimental procedures to enable readers to experiment with ionic liquids for themselves.
Author:
Publisher:
ISBN:
Category : Pharmaceutical chemistry
Languages : en
Pages : 1134
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Book Description
Author: Gene Helfman
Publisher: John Wiley & Sons
ISBN: 1444311905
Category : Technology & Engineering
Languages : en
Pages : 736
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Book Description
The second edition of The Diversity of Fishes represents a major revision of the world’s most widely adopted ichthyology textbook. Expanded and updated, the second edition is illustrated throughout with striking color photographs depicting the spectacular evolutionary adaptations of the most ecologically and taxonomically diverse vertebrate group. The text incorporates the latest advances in the biology of fishes, covering taxonomy, anatomy, physiology, biogeography, ecology, and behavior. A new chapter on genetics and molecular ecology of fishes has been added, and conservation is emphasized throughout. Hundreds of new and redrawn illustrations augment readable text, and every chapter has been revised to reflect the discoveries and greater understanding achieved during the past decade. Written by a team of internationally-recognized authorities, the first edition of The Diversity of Fishes was received with enthusiasm and praise, and incorporated into ichthyology and fish biology classes around the globe, at both undergraduate and postgraduate levels. The second edition is a substantial update of an already classic reference and text. Companion resources site This book is accompanied by a resources site: www.wiley.com/go/helfman The site is being constantly updated by the author team and provides: · Related videos selected by the authors · Updates to the book since publication · Instructor resources · A chance to send in feedback
Author: Robert T. Marshall
Publisher: Springer Science & Business Media
ISBN: 9780306477003
Category : Analysemetoder
Languages : en
Pages : 392
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Book Description
Completely re-written with two new co-authors who provide expertise in physical chemistry and engineering, the Sixth Edition of this textbook/reference explores the entire scope of the ice cream industry, from the chemical, physical, engineering and biological principles of the production process, to the marketing and distribution of the finished product. This Sixth Edition builds on the strengths of previous editions with its coverage of the history, production and consumption, composition, ingredients, calculation and preparation of mixes, equipment, processing, freezing, hardening, storage, distribution, regulations, cleaning and sanitizing, safety, and quality of ice cream and related frozen desserts. Specifically, the chapters on composition and properties, ingredients, calculations, freezing, refrigeration, analyzing frozen desserts, and microbiological quality and safety are expanded. SI units have been incorporated throughout, also with easy reference to US equivalents, where appropriate. The Sixth Edition includes a more thorough treatment of industrial production, incorporating the latest research reports and the newest equipment produced by the supplying industry. Data on the composition of typical frozen desserts is presented, including more than 50 formulas and 85 special recipes. Outstanding in its breadth and coherence, Ice Cream, Sixth Edition continues to serve as a primary educational authority for students in food science and dairy science, as well as an authoritative resource for all aspects of the ice cream industry.
Author: Institute for Basic Standards (U.S.) Temperature Section
Publisher:
ISBN:
Category : Temperature measurements
Languages : en
Pages : 36
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Book Description
Author: Bruce W. Tharp
Publisher: DEStech Publications, Inc
ISBN: 1932078681
Category : Business & Economics
Languages : en
Pages : 411
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Book Description
This volume is at once an all-inclusive guide to the meaning of hundreds of technical terms and ideas needed for ice cream manufacturing, as well as a practical introduction to the ingredients, freezing methods, flavoring, and packaging of ice cream, sherbet, sorbet, gelato, frozen yogurts, nov- elties and many other kinds of frozen desserts. In dozens of longer entries and short essays, as well as with original quantitative tables and graphs, the authors explain the chemistry and controllable variables of all phases of ice cream production, e.g., dairy and non-dairy ingredients, crystallization, overrun, equipment, coloring, test and tasting protocols and much more. With its helpful system of cross-referencing, the book offers step-by-step details on what must be done to create high-quality, successful products - with pointers on how to avoid dozens of specific defects that can occur during manufacturing, such as icy texture and sandiness. The authors also offer original information for ex- tending product lines and creating new (e.g., health-oriented and hybrid) products.
