Metals are used at an extremely high rate in the industrial and manufacturing fields. Exemplary properties including strength and ductility have made this material highly dynamic; however, the risk of corrosion remains a vital issue. The study of corrosion prevention has attracted interest from researchers and professionals as new technologies are emerging that can assist in the prevention of material destruction. However, research is lacking on the application of these protective technologies within specific fields. New Challenges and Industrial Applications for Corrosion Prevention and Control provides emerging research exploring the theoretical and practical aspects of protective methods against corrosion and the implementation of these techniques within a wide span of professional disciplines. Featuring coverage on a broad range of topics such as molecular modeling, surface treatments, and biomaterials, this book is ideally designed for engineers, industrial chemists, material scientists, researchers, engineers, academicians, practitioners, and students seeking current research on the technological advancements in corrosion protection in various professional scopes.

The food industry has seen many changes over the last several decades - new technologies have been introduced into the way we cook, manufacture, and present food products to consumers. Digital gastronomy, which combines new computational abilities such as three-dimensional (3D) printing with traditional food preparation, has allowed consumers to design and manufacture food with personalized shapes, colours, textures, and even nutrition. In addition to the personalization of food, 3D printing of food has other advantages such as promoting automation in food preparation and food sustainability through 3D-printed cell-based meats and alternative proteins. Entire meals can be constructed just by 3D food printing alone.In this textbook, the background, principles, commercial food printers, materials, regulations, business development, as well as the emerging technologies and future outlook of 3D food printing are explored. In terms of 3D-printed materials, four main classes are reviewed: namely, desserts / snacks (comprising dairy products, chocolate, sugars, and dough), fruits / vegetables, meats /alternative proteins, and pharmaceuticals / nutraceuticals.This textbook has been written to offer readers keen to learn more about 3D food printing in terms of concepts, processes, applications, and developments of 3D food printing. No prior knowledge is required. At the end of each chapter, a set of problems offers undergraduate and postgraduate students practice on the main ideas discussed within the chapter. For tertiary-level lecturers and university professors, the topic on 3D food printing can be associated to other subjects in food and nutrition, pharmaceutical and nutraceutical sciences, and food engineering.

The food industry has seen many changes over the last several decades - new technologies have been introduced into the way we cook, manufacture, and present food products to consumers. Digital gastronomy, which combines new computational abilities such as three-dimensional (3D) printing with traditional food preparation, has allowed consumers to design and manufacture food with personalized shapes, colours, textures, and even nutrition. In addition to the personalization of food, 3D printing of food has other advantages such as promoting automation in food preparation and food sustainability through 3D-printed cell-based meats and alternative proteins. Entire meals can be constructed just by 3D food printing alone.In this textbook, the background, principles, commercial food printers, materials, regulations, business development, as well as the emerging technologies and future outlook of 3D food printing are explored. In terms of 3D-printed materials, four main classes are reviewed: namely, desserts / snacks (comprising dairy products, chocolate, sugars, and dough), fruits / vegetables, meats /alternative proteins, and pharmaceuticals / nutraceuticals.This textbook has been written to offer readers keen to learn more about 3D food printing in terms of concepts, processes, applications, and developments of 3D food printing. No prior knowledge is required. At the end of each chapter, a set of problems offers undergraduate and postgraduate students practice on the main ideas discussed within the chapter. For tertiary-level lecturers and university professors, the topic on 3D food printing can be associated to other subjects in food and nutrition, pharmaceutical and nutraceutical sciences, and food engineering.

This annual review of the literature provides a comprehensive and critical survey of a vast field of study involving organophosphorus compounds, ranging from phosphines, their chalcogenide derivatives and phosphonium salts, phosphorus (III) acid derivatives, phosphorus (V) acids, penta- and hexa-coordinated phosphorus compounds, phosphazenes and related phosphorus-nitrogen bonded compounds. Coverage in applications as reagents in green synthetic procedures is also given. With an emphasis on interdisciplinary content, this book will appeal to the worldwide organic chemistry and engineering research communities.

An exhaustive appraisal of the Rolex watch, including studies of vintage models, current designs and special editions. Learn how to spot fakes using the same clues as the experts. Invaluable to any watch-lover, especially aspiring Rolex collectors. Horological trends flit by faster than ever in today's fast-paced society. But Rolex does not rely on gimmicks; theirs is a more perennial allure, with a reputation built on traditions and hard-earned skill. A company that innovates while paying homage to their roots, every Rolex is the culmination of centuries of watchmaking expertise. Within this book you will find explanations of the making process, descriptions of the materials involved and expert commentary on what makes each Rolex wristwatch unique. The Book of Rolex demonstrates how each model fits its social milieu, present and past. It also addresses the multitude of fakes on the market, including the so-called 'Frankensteins' - watches made from a mixture of real parts and forgeries, which are notoriously hard to spot - imparting all the skills needed to pick counterfeits out of a line-up. A holistic view of Rolex watches, this book promises to be as timeless as the brand itself. Should you be considering a Rolex, this book will convince you of its worth as an investment.