Download or read book Encounters with a Fat Chemist written by Chris Payne and published by Author House. This book was released on 2012-05-29 with total page 267 pages. Available in PDF, EPUB and Kindle. Book excerpt: Chris Payne writes a hilarious surreal account of life as a university professor at a dysfunctional university in the Turkish Republic of Northern Cyprus. On the beautiful island of Cyprus, little works as you expect it to, from the primitive plumbing to the maniacal university bus service. The American Institute of Cyprus is a seat of higher learning like no other. The place is chaotically organised for the students who attend class only if they feel like it. They cheat on their exams, photocopy textbooks illicitly with university approval, and deliberately fail their courses to avoid military service. Meanwhile, the management spends its time devising all sorts of ingenious money-raising scams and schemes to cheat students and teachers alike, while the AIC owners business strategy is to sell as many university degrees as he can alongside his cake shops and motorcycle franchises. But then, as everyone says, this is Cyprus, an Edenic Mediterranean paradise where everyone is on the make and the only guiding principle is money is money.
Download or read book Advanced Dairy Chemistry 2 written by P. F. Fox and published by Springer Science & Business Media. This book was released on 1992 with total page 468 pages. Available in PDF, EPUB and Kindle. Book excerpt: Until relatively recently, milk was valued mainly for its fat content. Although their importance in milk products has decreased, milk lipids have many interesting, even unique, functional and organoleptic properties and are still the subject of considerable research. This is a comprehensive book covering the chemical, physical and rheological properties of milk lipids, their status as an emulsion in milk and milk products, their biosynthesis, chemical stability, nutritional aspects and their role in consumer acceptability of dairy products.
Download or read book Fennema s Food Chemistry written by Srinivasan Damodaran and published by CRC Press. This book was released on 2017-05-25 with total page 1107 pages. Available in PDF, EPUB and Kindle. Book excerpt: This latest edition of the most internationally respected reference in food chemistry for more than 30 years, Fennema’s Food Chemistry, 5th Edition once again meets and surpasses the standards of quality and comprehensive information set by its predecessors. All chapters reflect recent scientific advances and, where appropriate, have expanded and evolved their focus to provide readers with the current state-of-the-science of chemistry for the food industry. This edition introduces new editors and contributors who are recognized experts in their fields. The fifth edition presents a completely rewritten chapter on Water and Ice, written in an easy-to-understand manner suitable for professionals as well as undergraduates. In addition, ten former chapters have been completely revised and updated, two of which receive extensive attention in the new edition including Carbohydrates (Chapter 3), which has been expanded to include a section on Maillard reaction; and Dispersed Systems: Basic considerations (Chapter 7), which includes thermodynamic incompatibility/phase separation concepts. Retaining the straightforward organization and accessibility of the original, this edition begins with an examination of major food components such as water, carbohydrates, lipids, proteins, and enzymes. The second section looks at minor food components including vitamins and minerals, colorants, flavors, and additives. The final section considers food systems by reviewing basic considerations as well as specific information on the characteristics of milk, the postmortem physiology of edible muscle, and postharvest physiology of plant tissues.
Download or read book Developments in Dairy Chemistry 2 written by P. F. Fox and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 436 pages. Available in PDF, EPUB and Kindle. Book excerpt: Many of the desirable flavour and textural attributes of dairy products are due to their lipid components; consequently, milk lipids have, tradi tionally, been highly valued, in fact to the exclusion of other milk components in many cases. Today, milk is a major source of dietary lipids in western diets and although consumption of milk fat in the form of butter has declined in some countries, this has been offset in many cases by increasing consumption of cheese and fermented liquid dairy products. This text on milk lipids is the second in a series entitled Developments in Dairy Chemistry, the first being devoted to milk proteins. The series is produced as a co-ordinated treatise on dairy chemistry with the objective of providing an authoritative reference source for lecturers, researchers and advanced students. The biosynthesis, chemical, physical and nutritional properties of milk lipids have been reviewed in eight chapters by world experts. However, space does not permit consideration of the more product-related aspects of milk lipids which play major functional roles in several dairy products, especially cheese, dehydrated milks and butter.
Download or read book Transactions of the Pharmaceutical Meetings written by and published by . This book was released on 1889 with total page 1138 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Introduction to Applied Colloid and Surface Chemistry written by Georgios M. Kontogeorgis and published by John Wiley & Sons. This book was released on 2016-03-28 with total page 392 pages. Available in PDF, EPUB and Kindle. Book excerpt: Colloid and Surface Chemistry is a subject of immense importance and implications both to our everyday life and numerous industrial sectors, ranging from coatings and materials to medicine and biotechnology. How do detergents really clean? (Why can't we just use water?) Why is milk "milky"? Why do we use eggs so often for making sauces? Can we deliver drugs in better and controlled ways? Coating industries wish to manufacture improved coatings e.g. for providing corrosion resistance, which are also environmentally friendly i.e. less based on organic solvents and if possible exclusively on water. Food companies want to develop healthy, tasty but also long-lasting food products which appeal to the environmental authorities and the consumer. Detergent and enzyme companies are working to develop improved formulations which clean more persistent stains, at lower temperatures and amounts, to the benefit of both the environment and our pocket. Cosmetics is also big business! Creams, lotions and other personal care products are really just complex emulsions. All of the above can be explained by the principles and methods of colloid and surface chemistry. A course on this topic is truly valuable to chemists, chemical engineers, biologists, material and food scientists and many more.
Download or read book Ceremonial Chemistry written by Thomas Szasz and published by Syracuse University Press. This book was released on 2003-10-01 with total page 316 pages. Available in PDF, EPUB and Kindle. Book excerpt: Responding to the controversy surrounding drug use and drug criminalization, Thomas Szasz suggests that the "therapeutic state" has overstepped its bounds in labeling certain drugs as "dangerous" substances and incarcerating drug "addicts" in order to cure them. Szasz shows that such policies scapegoat certain drugs as well as the persons who sell, buy, or use them; and 'misleadingly pathologize the "drug problem" by defining disapproved drug use as "disease" and efforts to change the behavior as "treatment." Readers will find in Szasz's arguments a cogent and committed response to a worldwide debate.
Download or read book Industrial Engineering Chemistry written by and published by . This book was released on 1926 with total page 800 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Advanced Dairy Chemistry Volume 3 written by Patrick F. Fox and published by Springer Science & Business Media. This book was released on 2013-06-29 with total page 548 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is the third volume of Advanced Dairy Chemistry, which should be regarded as the second edition of Developments in Dairy Chemistry. Volume 1 of the series, Milk Proteins, was published in 1992 and Volume 2, Milk Lipids, in 1994. Volume 3, on lactose, water, salts and vitamins, essentially updates Volume 3 of Developments in Dairy Chemistry but with some important changes. Five of the eleven chapters are devoted to lactose (its physico-chemical properties, chemical modification, enzymatic modification and nutritional aspects), two chapters are devoted to milk salts (physico-chemical and nutritional aspects), one to vitamins and one to overview the flavour of dairy products. Two topics covered in the first editions (enzymes and other biologically active proteins) were transferred to Volume 1 of Advanced Dairy Chemistry and two new topics (water and physico chemical properties of milk) have been introduced. Although the constituents covered in this volume are commercially less important than proteins and lipids covered in Volumes 1 and 2, they are critically important from a nutritional viewpoint, especially vitamins and minerals, and to the quality and stability of milk and dairy products, especially flavour, milk salts and water. Lactose, the principal constituent of the solids of bovine milk, has long been regarded as essentially worthless and in many cases problematic from the nutritional and techno logical viewpoints; however, recent research has created several new possi bilities for the utilization of lactose.
Download or read book Report on International Congress of Military Medicine and Pharmacy and Meetings of Permanent Committee written by William Seaman Bainbridge and published by . This book was released on 1926 with total page 150 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Journal of Applied Chemistry written by and published by . This book was released on 1866 with total page 208 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Advanced Dairy Chemistry Volume 2 Lipids written by Patrick F. Fox and published by Springer Science & Business Media. This book was released on 2007-04-25 with total page 816 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volumes in the 1990s. The series is the leading reference on dairy chemistry, providing in-depth coverage of milk proteins, lipids, lactose, water and minor constituents. Advanced Dairy Chemistry Volume 2: Lipids, Third Edition, is unique in the literature on milk lipids, a broad field that encompasses a diverse range of topics, including synthesis of fatty acids and acylglycerols, compounds associated with the milk fat fraction, analytical aspects, behavior of lipids during processing and their effect on product characteristics, product defects arising from lipolysis and oxidation of lipids, as well as nutritional significance of milk lipids. Most topics included in the second edition are retained in the current edition, which has been updated and considerably expanded. New chapters cover the following subjects: Biosynthesis and nutritional significance of conjugated linoleic acid, which has assumed major significance during the past decade; Formation and biological significance of oxysterols; The milk fat globule membrane as a source of nutritionally and technologically significant products; Physical, chemical and enzymatic modification of milk fat; Significance of fat in dairy products: creams, cheese, ice cream, milk powders and infant formulae; Analytical methods: chromatographic, spectroscopic, ultrasound and physical methods. This authoritative work summarizes current knowledge on milk lipids and suggests areas for further work. It will be very valuable to dairy scientists, chemists and others working in dairy research or in the dairy industry.
Download or read book Chemistry of Cooking and Cleaning written by Ellen Henrietta Richards and published by Applewood Books. This book was released on 2008-07 with total page 102 pages. Available in PDF, EPUB and Kindle. Book excerpt: Through Ellen Richards's 1882 work, householders of the day could learn about the chemical processes behind such home chemistry as the rising of bread, baking soda, the science of nutrition, and cleaning products.
Download or read book Reports from the Director Division of Chemistry written by Canada. Experimental Farms Service and published by . This book was released on 1911 with total page 566 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Advanced Dairy Chemistry written by Paul L. H. McSweeney and published by Springer. This book was released on 2015-10-30 with total page 508 pages. Available in PDF, EPUB and Kindle. Book excerpt: The chemistry and physico-chemical properties of milk proteins are perhaps the largest and most rapidly evolving major areas in dairy chemistry. Advanced Dairy Chemistry-1B: Proteins: Applied Aspects covers the applied, technologically-focused chemical aspects of dairy proteins, the most commercially valuable constituents of milk. This fourth edition contains most chapters in the third edition on applied aspects of dairy proteins. The original chapter on production and utilization of functional milk proteins has been split into two new chapters focusing on casein- and whey-based ingredients separately by new authors. The chapters on denaturation, aggregation and gelation of whey proteins (Chapter 6), heat stability of milk (Chapter 7) and protein stability in sterilised milk (Chapter 10) have been revised and expanded considerably by new authors and new chapters have been included on rehydration properties of dairy protein powders (Chapter 4) and sensory properties of dairy protein ingredients (Chapter 8). This authoritative work describes current knowledge on the applied and technologically-focused chemistry and physico-chemical aspects of milk proteins and will be very valuable to dairy scientists, chemists, technologists and others working in dairy research or in the dairy industry.
Download or read book Chemistry II For Dummies written by John T. Moore and published by John Wiley & Sons. This book was released on 2012-06-08 with total page 384 pages. Available in PDF, EPUB and Kindle. Book excerpt: The tools you need to ace your Chemisty II course College success for virtually all science, computing, engineering, and premedical majors depends in part on passing chemistry. The skills learned in chemistry courses are applicable to a number of fields, and chemistry courses are essential to students who are studying to become nurses, doctors, pharmacists, clinical technicians, engineers, and many more among the fastest-growing professions. But if you're like a lot of students who are confused by chemistry, it can seem like a daunting task to tackle the subject. That's where Chemistry II For Dummies can help! Here, you'll get plain-English, easy-to-understand explanations of everything you'll encounter in your Chemistry II class. Whether chemistry is your chosen area of study, a degree requirement, or an elective, you'll get the skills and confidence to score high and enhance your understanding of this often-intimidating subject. So what are you waiting for? Presents straightforward information on complex concepts Tracks to a typical Chemistry II course Serves as an excellent supplement to classroom learning Helps you understand difficult subject matter with confidence and ease Packed with approachable information and plenty of practice opportunities, Chemistry II For Dummies is just what you need to make the grade.
Download or read book Essentials of Carbohydrate Chemistry written by John F. Robyt and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 411 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is the first broad treatment of carbohydrate chemistry in many years, and presents the structures, reactions, modifications, and properties of carbohydrates. Woven throughout the text are discussions of biological properties of carbohydrates, their industrial applications, and the history of the field of carbohydrate chemistry. Written for students as well as practising scientists, this textbook and handy reference will be of interest to a wide range of disciplines: biochemistry, chemistry, food and nutrition, microbiology, pharmacology, and medicine.
