This book provides an up-to-date overview on the membrane technology for the drinking water treatment. The applications of PVDF-TiO2 nanowire hybrid ultrafiltration membrane, nanofiltration membrane, forward osmosis membrane, etc. in water treatment are discussed in detail. With abundant practical examples, the book is an essential reference for scientists, students and engineers in municipal engineering, environmental engineering, chemical engineering, environmental chemistry and material science.

This user friendly introduction highlights the importance of electrochemistry and its applications to the modern world and the future. In contrast to other texts currently available, it emphasises understanding and avoids using many pages of complex equations. It also describes the diverse applications of electrochemistry rather than focusing on analytical chemistry alone. Although the book follows a similar structure to the first edition, the earlier chapters have been extensively up-dated and the later chapters are entirely new. The text is supported by a large number of figures which illustrate key points. The book starts by describing the essential electrochemical techniques before moving on to cover experimental problems and applications. To reflect the present interest in fuel cells and the environment, these have become the focus of the final chapters. A useful appendix contains problems with fully worked answers to test the reader's understanding.

Carbon-carbon and carbon-heteroatom bond-forming reactions are the backbone of synthetic organic chemistry. Scientists are constantly developing and improving these techniques in order to maximize the diversity of synthetically available molecules. These techniques must be developed in a sustainable manner in order to limit their environmental impact. This book highlights green carbon-carbon and carbon-heteroatom bond forming reactions.

This is a comprehensive textbook addressing the unique aspects of drug development for ophthalmic use. Beginning with a perspective on anatomy and physiology of the eye, the book provides a critical appraisal of principles that underlie ocular drug product development. The coverage encompasses topical and intraocular formulations, small molecules and biologics (including protein and gene therapies), conventional formulations (including solutions, suspensions, and emulsions), novel formulations (including nanoparticles, microparticles, and hydrogels), devices, and specialty products. Critical elements such as pharmacokinetics, influence of formulation technologies and ingredients, as well as impact of disease conditions on products development are addressed. Products intended for both the front and the back of the eye are discussed with an eye towards future advances.

This 6 volume set presents a groundbreaking resource in this branch of natural organic compounds and demonstrates how proton nuclear magnetic resonance (NMR) spectroscopy can be manipulated in structures of natural organic compounds. The authors provide the most comprehensive data of 17 kinds amounting to over 10,000 natural organic compounds. The 3rd volume mainly illustrates the molecular formula and structures of flavones.

This edited book serves as a vital resource on the contributions of microorganisms to advances in nanotechnology, establishing their applications in diverse areas of biomedicine, environment, biocatalysis, food and nutrition, and renewable energy. It documents the impacts of microorganisms in nanotechnology leading to further developments in microbial nanobiotechnology. This book appeals to researchers and scholars of microbiology, biochemistry and nanotechnology.

This book presents original results on the use of cassava wastewater as a substitute for potable water in ceramic formulations. It evaluates the physical and mechanical properties as well as the microstructure of the materials produced, comparing the products obtained from the incorporating effluent with the conventional materials used in the construction industry.

The primary text since 1997 for scores of universities and winemakers in a dozen countries, Concepts in Wine Chemistry, by physical chemist and winemaker Yair Margalit, is now totally revised and updated, making it, in editor James Crumb's, Ph.D. words, "the broadest, most meticulous book on the topic in print." Under study here is the basic and advanced chemistry behind the practical concepts of winemaking: must and wine composition, fermentation, phenolic compounds, aroma and flavor, oxidation and wine aging, oak products, sulfur dioxide, cellar processes and wine faults. Dr. Margalit also gives the biochemist's slant on the question: is wine good for you? New to this edition are the latest discoveries that have changed winemaking and brought about new techniques and innovations, including advances in the understanding of volatile esters, red wine phenolic compounds, yeast and factors affecting fermentation, flavour compounds and red-wine colour characteristics, technical properties of "naturally fermented" wines, pesticide use, malolactic fermentation, and the use of wood.

This book gathers the latest advances, innovations, and applications in the field of innovative biosystems engineering for sustainable agriculture, forestry and food production. Focusing on the challenges of implementing sustainability in various contexts in the fields of biosystems engineering, it shows how the research has addressed the sustainable use of renewable and non-renewable resources. It also presents possible solutions to help achieve sustainable production. The Mid-Term Conference of the Italian Association of Agricultural Engineering (AIIA) is part of a series of conferences, seminars and meetings that the AIIA organizes, together with other public and private stakeholders, to promote the creation and dissemination of new knowledge in the sector. The contributions included in the book were selected by means of a rigorous peer-review process, and offer an extensive and multidisciplinary overview of interesting solutions in the field of innovative biosystems engineering for sustainable agriculture.

This book brings together unique experiences of India, China and Israel in overcoming economic, social, and natural resource challenges. Through its eleven chapters, the book captures the role of groundbreaking innovations in achieving unprecedented agricultural growth and stabilizing these nations. It provides a future outlook of the new challenges that will confront these countries in 2030 and beyond, related to tackling food and nutrition security, sustainable agricultural growth and adhering to improved food safety standards. This book provides useful insights for exploring technological innovations and policies that can address these future challenges and develop profitable and sustainable agriculture. This volume also highlights valuable lessons that India, China and Israel provide for the rest of the developing world where population is growing fast; natural resources are limited; and it is a challenge to produce enough food, feed and fibre for their populations. Tracing the historical past, this book is an impressive resource for academicians, policymakers, practitioners, agribusiness players, entrepreneurs in understanding the role of innovations in addressing future challenges.

This book provides a comprehensive examination of the role of gut microbiome/microflora in nutrition, metabolism, disease prevention and health issues, including farm animal health and food value, and human gastrointestinal health and immunity. Indigenous microbiotas, particularly the gut microflora/microbiome, are an essential component in the modern concept of human and animal health. The diet and lifestyle of the host and environment have direct impact on gut microflora and the patterns of gut microbial colonization associated with health and diseases have been documented. Contributing authors cover the impact of gut microbiome in farm animal health, and explore the possibility of modulating the human gut microbiome with better animal products to prevent human diseases, including endemic and emerging diseases such as obesity, cancer and cardiac diseases. Dieting plan and control methods are examined, with attention paid to balance dieting with natural food and drink components. In addition, the role of gut microbiota in enteric microbial colonization and infections in farm animals is also discussed. The volume also explores the possibility of improving human health by modulating the microbiome with better food, including bio-active foods and appropriate forms of intake. Throughout the chapters, authors examine cutting edge research and technology, as well as future directions for better practices regarding emerging issues, such as the safety and production of organic food.

Today engineers, designers, buyers and all those who have to work with plastics face a dilemma. There has been a proliferation of test methods by which plastic properties are measured. The property data measured by these test methods are not identical and sometimes have large differences. How are engineers, designers, buyers going to decide the type and resin grade and their property data? Which are the valid test methods? The right plastic property data are the difference between success and failure of a design, thus making the property selection process critical. For the first time this book provides a simple and efficient approach to a highly complex and time consuming task. There are over 26,000 different grades of polymers and millions of parts and applications, further adding to the difficulty of the selection process.
Selection of Polymeric Materials steers engineers and designers onto the right path to selecting the appropriate values for each plastic property. A large amount of property information has been provided to teach and assist the plastic part designer and others in selecting the right resin and properties for an application. Various standards including ASTM, ISO, UL, and British Specifications have been discussed to help the readers in making sound decisions.
A simple and efficient approach to a highly complex and time consuming task.
Allows engineers to select from various standards including ASTM, ISO, UL, and British Specification.
Presents information on properties such as tensile strength, melt temperature, continuous service temperature, moisture exposure, specific gravity and flammability ratings.
Tried and true values narrow myriad choices down quickly for readers."

This book presents the most recent description of rubber reinforcement, focusing on the network-like structure formation of nanofiller in the rubber matrix under the presence of bound rubber. The resultant filler network is visualized by electron tomography applied to rubber. In the case of natural rubber, the self-reinforcement effect is uniquely functioning, and new template crystallization is suggested. Here, the crystallites are also believed to arrange themselves in a network-like manner. These results are of great use, particularly for engineers, in designing rubber reinforcement.

This book examines the most controversial foods and ingredients, providing an objective, well-balanced look at the health benefits and risks of each. It equips readers with the information they need to make their own informed decisions about what they eat. Most people aspire to eat healthy, but what exactly does that mean? While some foods are universally acknowledged as beneficial, such as many vegetables, and others are widely condemned, such as added sugar, many foods have a more controversial reputation. Debating Your Plate: The Most Controversial Foods and Ingredients offers in-depth coverage of some of the most hotly debated items on grocery store shelves and dinner plates. Each entry provides thorough background and contextual information before examining the unique issues and controversies that surround that food or ingredient. By presenting both sides of the argument in clear, unbiased language, the book allows readers to form their own opinions about which items to include in their diet and which to avoid. On a larger scale, the book also examines why nutrition science is so prone to controversy and ambiguity, and it offers readers guidance on how to evaluate health claims for themselves. Offers a nuanced, unbiased consideration of some of the most controversial foods and ingredients, helping readers to come to their own conclusions and make informed decisions about their diet Helps readers to understand why nutrition science is so prone to controversy and provides guidance on how to carefully evaluate health claims and findings Provides a historical view of nutrition controversy as a whole, as well as the unique historical context of each food and ingredient Dispels the myths, hearsay, and pseudoscience applied to many food choices, including superfoods, commercially manufactured food additives, and natural/organic ingredients

Fermented meat products have been consumed for centuries in many different parts of the world and constitute one of the most important groups of food. Bacterial cultures are used in their manufacture to preserve the meat and confer particular textures and sensory attributes. Examples of fermented meats include salami, chorizo, pepperoni and saucisson. This fully revised and expanded reference book on meat fermentation presents all the principle fermented meat products and the processing technologies currently used in their manufacture. The 54 chapters of this substantial book are grouped into the following sections: * Meat fermentation worldwide: overview, production and principles * Raw materials * Microbiology and starter cultures for meat fermentation * Sensory attributes * Product categories: general considerations * Semidry-fermented sausages * Dry-fermented sausages * Other fermented meats and poultry * Ripened meat products * Biological and chemical safety of fermented meat products * Processing sanitation and quality assurance There are five new chapters in the second edition that address the following topics: Smoking and new smoke flavourings; Probiotics; Methodologies for the study of the microbial ecology in fermented sausages; Low sodium in meat products; and Asian sausages. Handbook of Fermented Meat and Poultry, Second Edition provides readers with a full overview of meat fermentation, the role of microorganisms naturally present and/or added as starter cultures, safety aspects and an account of the main chemical, biochemical, physical and microbiological changes that occur in processing and how they affect final quality. Finally, readers will find the main types of worldwide fermented meat products, typically produced in different areas, with the description of their main characteristics.

This book presents selected articles from the 2nd International Conference on Nanomaterials and Advanced Composites, which brings together leading researchers and professionals from academia and industry to present their findings and provides a platform for the exchange of ideas and future collaboration. The book covers eight topics, including nanomaterials, polymer materials, mechanical materials, materials chemistry, materials physics, ceramics, recycling materials and green composites.