Download or read book Water Research written by and published by . This book was released on 1969 with total page 1148 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Guide to Techniques in Mouse Development Part A written by and published by Academic Press. This book was released on 2010-08-04 with total page 539 pages. Available in PDF, EPUB and Kindle. Book excerpt: Guide to Techniques in Mouse Development, Part A comprehensively covers new technologies and methodologies that have appeared for the study of mouse development. - Update of volume 225 of Methods in Enzymology, Guide to Techniques in Mouse Development, edited by P.M. Wassarman and M.L. DePamphilis and published in 1993 - Covers new technologies and methodologies, including: - new techniques for the cryopreservation of gametes and embryos - production of transgenic and null (knockout) animals (use of ES cells) - generation of conditional/inducible mutant animals - use of gene-trap mutagenesis - analysis of allele-specific expresion - use of new reporter constructs - humanizing of transgenic animals - transcript profiling of mouse development - imaging of mouse development - rederivation of animals and use of mouse genomics

Download or read book Hydrogen Exchange Mass Spectrometry of Proteins written by David D. Weis and published by John Wiley & Sons. This book was released on 2016-03-21 with total page 422 pages. Available in PDF, EPUB and Kindle. Book excerpt: Hydrogen exchange mass spectrometry is widely recognized for its ability to probe the structure and dynamics of proteins. The application of this technique is becoming widespread due to its versatility for providing structural information about challenging biological macromolecules such as antibodies, flexible proteins and glycoproteins. Although the technique has been around for 25 years, this is the first definitive book devoted entirely to the topic. Hydrogen Exchange Mass Spectrometry of Proteins: Fundamentals, Methods and Applications brings into one comprehensive volume the theory, instrumentation and applications of Hydrogen Exchange Mass Spectrometry (HX-MS) - a technique relevant to bioanalytical chemistry, protein science and pharmaceuticals. The book provides a solid foundation in the basics of the technique and data interpretation to inform readers of current research in the method, and provides illustrative examples of its use in bio- and pharmaceutical chemistry and biophysics In-depth chapters on the fundamental theory of hydrogen exchange, and tutorial chapters on measurement and data analysis provide the essential background for those ready to adopt HX-MS. Expert users may advance their current understanding through chapters on methods including membrane protein analysis, alternative proteases, millisecond hydrogen exchange, top-down mass spectrometry, histidine exchange and method validation. All readers can explore the diversity of HX-MS applications in areas such as ligand binding, membrane proteins, drug discovery, therapeutic protein formulation, biocomparability, and intrinsically disordered proteins.

Download or read book Postharvest Technology of Fruits and Vegetables General concepts and principles written by L. R. Verma and published by Indus Publishing. This book was released on 2000 with total page 1272 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book covers various method of extending the postharvest life of fruits and vegetables viz, storage, packaging, canning, chemical & low temperatures preservation, irradiation, fermentation & waste management.

Download or read book Crystallization written by Wolfgang Beckmann and published by John Wiley & Sons. This book was released on 2013-01-14 with total page 370 pages. Available in PDF, EPUB and Kindle. Book excerpt: Crystallization is a natural occurring process but also a process abundantly used in the industry. Crystallization can occur from a solution, from the melt or via deposition of material from the gas phase (desublimation). Crystals distinguish themself from liquids, gases and amorphous substances by the long-range order of its building blocks that entail the crystals to be formed of well-defined faces, and give rise to a large number of properties of the solid. Crystallization is used at some stage in nearly all process industries as a method of production, purification or recovery of solid materials. Crystallization is practiced on all scales: from the isolation of the first milligrams of a newly synthesized substance in the research laboratory to isolating products on the mulit-million tonne scale in industry. The book describes the breadth of crystallization operations, from isolation from a reaction broth to purification and finally to tailoring product properties. In the first section of the book, the basic mechanisms - nucleation, growth, attrition and agglomeration are introduced. It ensures an understanding of supersaturation, the driving force of crystallization. Furthermore, the solubility of the substance and its dependences on process conditions and the various techniques of crystallization and their possibilities and limitations are discussed. Last but not least, the first part includes an intensive treatment of polymorphism . The second part builds on the basics, exploring how crystallization processes can be developed, either batch-wise or continuous, from solution or from the melt. A discussion of the purification during crystallization serves as a link between the two sections, where practical aspects and an insight using theoretical concepts are combined. Mixing and its influence on the crystallization as well as the mutual interference of down-stream processes with the crystallization are also treated. Finally, techniques to characterize the crop are discussed. The third part of the book is dedicated to accounts of actual developments and of carried-out crystallizations. Typical pitfalls and strategies to avoid these as well as the design of robust processes are presented.

Download or read book Characterization of Natural Organic Matter in Drinking Water written by Jean-Phillipe Croue and published by American Water Works Association. This book was released on 2000 with total page 372 pages. Available in PDF, EPUB and Kindle. Book excerpt: The research reported on here sought to characterize natural organic matter (NOM) in dilute solutions and to isolate it without altering its properties, so that the effect of NOM in drinking water may be considered. Several NOM isolation methods were evaluated, including evaporation, reverse osmosis, nanofiltration, and adsorption. The effects of such isolation procedures on NOM's chemical composition and reactivity were considered. Based on these studies, the report presents conclusions regarding the feasibility and adequacy of in situ and ex situ techniques. Croue is affiliated with Laboratoire de Chimie de l'Eau de l'Environment, Universite de Poiters. Annotation copyrighted by Book News, Inc., Portland, OR.

Download or read book Dairy Processing and Quality Assurance written by Ramesh C. Chandan and published by John Wiley & Sons. This book was released on 2015-10-15 with total page 696 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dairy Processing and Quality Assurance, Second Edition describes the processing and manufacturing stages of market milk and major dairy products, from the receipt of raw materials to the packaging of the products, including the quality assurance aspects. The book begins with an overview of the dairy industry, dairy production and consumption trends. Next are discussions related to chemical, physical and functional properties of milk; microbiological considerations involved in milk processing; regulatory compliance; transportation to processing plants; and the ingredients used in manufacture of dairy products. The main section of the book is dedicated to processing and production of fluid milk products; cultured milk including yogurt; butter and spreads; cheese; evaporated and condensed milk; dry milks; whey and whey products; ice cream and frozen desserts; chilled dairy desserts; nutrition and health; sensory evaluation; new product development strategies; packaging systems; non-thermal preservation technologies; safety and quality management systems; and dairy laboratory analytical techniques. This fully revised and updated edition highlights the developments which have taken place in the dairy industry since 2008. The book notably includes: New regulatory developments The latest market trends New processing developments, particularly with regard to yogurt and cheese products Functional aspects of probiotics, prebiotics and synbiotics A new chapter on the sensory evaluation of dairy products Intended for professionals in the dairy industry, Dairy Processing and Quality Assurance, Second Edition, will also appeal to researchers, educators and students of dairy science for its contemporary information and experience-based applications.

Download or read book Scripps Institution of Oceanography written by Scripps Institution of Oceanography and published by . This book was released on 1977 with total page 368 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Report on the Industrial Fellowships written by Mellon Institute of Industrial Research and published by . This book was released on 1966 with total page 56 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Microorganic Matter in Water written by and published by . This book was released on 1969 with total page 140 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Introduction to Food Chemistry written by Vassilis Kontogiorgos and published by Springer Nature. This book was released on 2021-12-01 with total page 205 pages. Available in PDF, EPUB and Kindle. Book excerpt: The complexity of food chemistry makes it a challenging subject for students studying in a food science course. Although there are excellent food chemistry books available in the market they have two major flaws: they are either encyclopedic or they are not pitched correctly to undergraduate food science students. The first problem creates difficulties for students to identify what is important and how much they need to know. The second problem arises when the book is written by authors that are not food scientists (e.g., chemists), they are not academics that are engaged with teaching or they are not sufficiently qualified to teach. In this case, it is difficult to find links between the chemistry of foods and its relevance to applications or, quite frequently, future employment prospects of the student. Introduction to Food Chemistry bridges this gap in the relevant literature, as it employs the latest pedagogical theories in textbook writing to present the subject to students with broad range of cognitive skills. This book presents specific learning objectives for each chapter and is self-contained so students will not need to search for essential information outside the textbook. To support learning, the book has: Didactic elements with information being conveyed with 3D-figures, color-coded schemes and graphs, annotations on figures that link it to the text descriptions Built-in pedagogy and learning activities at the end of each chapter that are linked to the learning objectives. Keywords and concepts for online search to instigate curiosity for further studies. Conversational writing style without losing academic rigor To support lecturers, the book has: Helps focus teaching preparation on key aspects of food chemistry relevant to both industry and modern research. Aids the preparation of exams, assignments and other types of assessment or learning activities. For lecturers in search of a singular source to aid in their introductory food chemistry courses, look no further than Introduction to Food Chemistry.

Download or read book Food Process Engineering written by F. Xavier Malcata and published by CRC Press. This book was released on 2020-12-13 with total page 575 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Process Engineering: Safety Assurance and Complements pursues a logical sequence of coverage of industrial processing of food and raw material where safety and complementary issues are germane. Measures to guarantee food safety are addressed at start, and the most relevant intrinsic and extrinsic factors are reviewed, followed by description of unit operations that control microbial activity via the supply of heat supply or the removal of heat. Operations prior and posterior are presented, as is the case of handling, cleaning, disinfection and rinsing, and effluent treatment and packaging, complemented by a brief introduction to industrial utilities normally present in a food plant. Key Features: Overviews the technological issues encompassing properties of food products Provides comprehensive mathematical simulation of food processes Analyzes the engineering of foods at large, and safety and complementary operations in particular, with systematic derivation of all relevant formulae Discusses equipment features required by the underlying processes

Download or read book Manual of Clinical Laboratory Immunology written by Noel R. Rose and published by . This book was released on 1997 with total page 1310 pages. Available in PDF, EPUB and Kindle. Book excerpt: Reflects changes being thrust upon the laboratory community.

Download or read book Postharvest Technology of Fruits and Vegetables Technology written by L. R. Verma and published by . This book was released on 2000 with total page 720 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Federation Proceedings written by Federation of American Societies for Experimental Biology and published by . This book was released on 1963 with total page 368 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Annual Report written by Scripps Institution of Oceanography and published by . This book was released on 1977 with total page 292 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Freezing Colloids Observations Principles Control and Use written by Sylvain Deville and published by Springer. This book was released on 2017-01-19 with total page 618 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book presents a comprehensive overview of the freezing of colloidal suspensions and explores cutting-edge research in the field. It is the first book to deal with this phenomenon from a multidisciplinary perspective, and examines the various occurrences, their technological uses, the fundamental phenomena, and the different modeling approaches. Its chapters integrate input from fields as diverse as materials science, physics, biology, mathematics, geophysics, and food science, and therefore provide an excellent point of departure for anyone interested in the topic. The main content is supplemented by a wealth of figures and illustrations to elucidate the concepts presented, and includes a final chapter providing advice for those starting out in the field. As such, the book provides an invaluable resource for materials scientists, physicists, biologists, and mathematicians, and will also benefit food engineers, civil engineers, and materials processing professionals.