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Author: Zazie Todd
Publisher: Psychology Press
ISBN: 1134663854
Category : Psychology
Languages : en
Pages : 256
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Book Description
Looks in detail at the problems involved in attempting to reconcile qualitative and quantitative methods, providing both theoretical and methodological guidance as well as practical examples of how methods can be fruitfully combined.
Author: Zazie Todd
Publisher: Psychology Press
ISBN: 9780415186506
Category : Psychology
Languages : en
Pages : 268
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Book Description
Looks in detail at the problems involved in attempting to reconcile qualitative and quantitative methods, providing both theoretical and methodological guidance as well as practical examples of how methods can be fruitfully combined.
Author: Zazie Todd
Publisher: Psychology Press
ISBN: 1134663854
Category : Psychology
Languages : en
Pages : 256
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Book Description
Looks in detail at the problems involved in attempting to reconcile qualitative and quantitative methods, providing both theoretical and methodological guidance as well as practical examples of how methods can be fruitfully combined.
Author: Julia Brannen
Publisher: Routledge
ISBN: 135191717X
Category : Reference
Languages : en
Pages : 241
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Book Description
This book focuses on a key issue in the methodology of the social and behavioural sciences: the mixing of different research methods. The extent to which qualitative and quantitative research differ from one another has long been a subject of debate. Although many methodologists have concluded that the two approaches are not mutually exclusive, there are few books on either the theory or the practice of mixing methods. Mixing Methods: Qualitative and Quantitative Research presents a comprehensive discussion of the theoretical, methodological and practical issues. It also covers a number of case studies of research which have successfully combined qualitative and quantitative approaches. Contributors include sociologists who have written extensively on the methodology of the social sciences and researchers who have concerned themselves with important social policy issues in the fields of further education, community services and household finances.
Author: H. Bredenberg
Publisher: Routledge
ISBN: 135145451X
Category : Science
Languages : en
Pages : 376
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Book Description
It is a truism that we can no longer freely pick areas with the most suitable ground conditions for building purposes. Soils must often be improved in order to take the loads from buildings, roads and other objects. This volume contains papers covering a range of relevant topics and issues.
Author: Masaki Kitazume
Publisher: CRC Press
ISBN: 0203589637
Category : Technology & Engineering
Languages : en
Pages : 434
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Book Description
The Deep Mixing Method (DMM), a deep in-situ soil stabilization technique using cement and/or lime as a stabilizing agent, was developed in Japan and in the Nordic countries independently in the 1970s. Numerous research efforts have been made in these areas investigating properties of treated soil, behavior of DMM improved ground under static and d
Author: Vickie A. Vaclavik
Publisher: Springer Science & Business Media
ISBN: 0387699406
Category : Technology & Engineering
Languages : en
Pages : 565
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Book Description
Essentials of Food Science covers the basics of foods, food science, and food technology. The book is meant for the non-major intro course, whether taught in the food science or nutrition/dietetics department. In previous editions the book was organized around the USDA Food Pyramid which has been replaced. The revised pyramid will now be mentioned in appropriate chapters only. Other updates include new photos, website references, and culinary alerts for culinary and food preparation students. Two added topics include RFID (Radio frequency ID) tags, and trans fat disclosures. Includes updates on: food commodities, optimizing quality, laws, and food safety.
Author: Masaki Kitazume
Publisher: CRC Press
ISBN: 1138000051
Category : Technology & Engineering
Languages : en
Pages : 438
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Book Description
The Deep Mixing Method (DMM), a deep in-situ soil stabilization technique using cement and/or lime as a stabilizing agent, was developed in Japan and in the Nordic countries independently in the 1970s. Numerous research efforts have been made in these areas investigating properties of treated soil, behavior of DMM improved ground under static and dynamic conditions, design methods, and execution techniques. Due to its wide applicability and high improvement effect, the method has become increasingly popular in many countries in Europe, Asia and in the USA. In the past three to four decades, traditional mechanical mixing has been improved to meet changing needs. New types of the technology have also been developed in the last 10 years; e.g. the high pressure injection mixing method and the method that combines mechanical mixing and high pressure injection mixing technologies. The design procedures for the DM methods were standardized across several organizations in Japan and revised several times. Information on these rapid developments will benefit those researchers and practitioners who are involved in ground improvement throughout the world. The book presents the state of the art in Deep Mixing methods, and covers recent technologies, research activities and know-how in machinery, design, construction technology and quality control and assurance. The Deep Mixing Method is a useful reference tool for engineers and researchers involved in DMM technology everywhere, regardless of local soil conditions and variety in applications.
Author: Coastal Development Institute Tokyo
Publisher: CRC Press
ISBN: 020397123X
Category : Technology & Engineering
Languages : en
Pages : 153
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Book Description
The premixing method involves adding a small amount of cement to the soil used in reclamation. The cement reacts with the water in the soil to produce a stronger, non-liquifying material for construction. The premixing method can therefore reduce construction time, as the counter-measure work is carried out simultaneously with the reclamation process. In addition, the resultant material has enhanced bearing capacity, and there is a reduction in earth pressure due to the increase in cohesion. This book examines the premixing method in detail and is essential reading for coastal engineers, hydrologists, or construction engineers working in soft soil areas.
Author: Masaki Kitazume
Publisher: CRC Press
ISBN: 1000537978
Category : Technology & Engineering
Languages : en
Pages : 143
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Book Description
The deep mixing (DM) method developed in Japan and Sweden in the 1970s has gained popularity worldwide. The DM-improved ground is a composite system comprising stiff stabilized soil and unstabilized soft soil, which necessitates geotechnical engineers to fully understand the interaction of stabilized and unstabilized soils and the engineering characteristics of in-situ stabilized soil. The success of the DM project cannot be achieved by the well-determined geotechnical design alone but is guaranteed only when the quality and geometric layout envisaged in the design is realized in the field with an acceptable level of accuracy. The process design, production with careful quality control and quality assurance are the key issues in the DM project. This book is intended to provide the state of the art and practice of quality control and assurance on deep mixing in detail based on the experience and research efforts accumulated in the past 50 years.
Author: Shirley O. Corriher
Publisher: Simon and Schuster
ISBN: 1416560831
Category : Cooking
Languages : en
Pages : 546
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Book Description
The James Beard Award–winning, bestselling author of CookWise and KitchenWise delivers a lively and fascinating guide to better baking through food science. Follow kitchen sleuth Shirley Corriher as she solves everything about why the cookie crumbles. With her years of experience from big-pot cooking at a boarding school and her classic French culinary training to her work as a research biochemist at Vanderbilt University School of Medicine, Shirley looks at all aspects of baking in a unique and exciting way. She describes useful techniques, such as brushing your puff pastry with ice water—not just brushing off the flour—to make the pastry higher, lighter, and flakier. She can help you make moist cakes; shrink-proof perfect meringues; big, crisp cream puffs; amazing pastries; and crusty, incredibly flavorful, open-textured French breads, such as baguettes. Restaurant chefs and culinary students know Shirley from their grease-splattered copies of CookWise, an encyclopedic work that has saved them from many a cooking disaster. With numerous “At-a-Glance” charts, BakeWise gives busy people information for quick problem solving. BakeWise also includes Shirley's signature “What This Recipe Shows” in every recipe. This scientific and culinary information can apply to hundreds of recipes, not just the one in which it appears. BakeWise does not have just a single source of knowledge; Shirley loves reading the works of chefs and other good cooks and shares their tips with you, too. She applies not only her expertise but that of the many artisans she admires, such as famous French pastry chefs Gaston Lenôtre and Chef Roland Mesnier, the White House pastry chef for twenty-five years; and Bruce Healy, author of Mastering the Art of French Pastry. Shirley also retrieves "lost arts" from experts of the past such as Monroe Boston Strause, the pie master of 1930s America. For one dish, she may give you techniques from three or four different chefs plus her own touch of science—“better baking through chemistry.” She adds facts such as the right temperature, the right mixing speed, and the right mixing time for the absolutely most stable egg foam, so you can create a light-as-air génoise every time. Beginners can cook from BakeWise to learn exactly what they are doing and why. Experienced bakers find out why the techniques they use work and also uncover amazing pastries from the past, such as Pont Neuf (a creation of puff pastry, pâte à choux, and pastry cream) and Religieuses, adorable “little nuns” made of puff pastry filled with a satiny chocolate pastry cream and drizzled with mocha icing. Some will want it simply for the recipes—incredibly moist whipped cream pound cake made with heavy cream; flourless fruit soufflés; chocolate crinkle cookies with gooey, fudgy centers; huge popovers; famed biscuits. But this book belongs on every baker's shelf.
