This book provides guidance on removing graffiti and protecting surfaces from further attack. It is based on experience built up by London Underground Ltd of dealing with the problem in their trains, buildings, platforms, passageways, public lavatories, bridges and other structures. It is designed to serve as a reference source for anyone who is responsible for managing and maintaining public areas prone to graffiti, and to those who supervise and carry out graffiti removal operations. Guidance on graffiti types, removal agents and equipment is given, effective mechanical and chemical treatments are explained and a series of easy-to-use guidance sheets detailing 15 proven graffiti removal methods are included. Common target locations are described, and the importance of identifying and understanding the nature of the surface before selecting the appropriate graffiti removal method is emphasized. Getting rid of graffiti lays special emphasis on safe working practices to minimize risk and takes account of current UK Health and Safety at work and COSHH legislation. Addresses of relevant sources of information and specialist materials and equipment are given in an appendix.

Here is an informative guide for the winemaker and connoisseur seeking a better and more basic understanding of what the science associated with winemaking is about!Written by one of the country's leading enologists, Winemaking Basics explains in easily understandable language the fundamental processes of making table wines. The author discusses the conditions, equipment, and basic materials used to make table wine. Handy as a step-by-step guide or a general reference, this practical book explores the crucial aspects of : an introduction to growing and harvesting grapes processing grapes fermentation and wine composition clarification and fining of wines stabilization aging, bottling, and storage additives and contaminants required methods of analysis sensory evaluation setting up and maintaining home winery facilities and equipment Winemaking Basics offers various options on making table wines. It also gives the winemaker some insight into why certain treatments have desired--or undesired--effects. Winemakers will learn techniques to change the style of their wine, avoid pitfalls, and correct or prevent expensive and frustrating problems.The bibliography covers most of the current texts that should be of interest to the winemaker. Although not heavily referenced, this informative guide mentions a few key books and articles for the reader who wishes to pursue the science aspects more deeply.

Introduction, Historical Highlights, and the Need for Dissolution Testing Theories of Dissolution Dissolution Testing Devices Automation in Dissolution Testing, by William A. Hanson and Albertha M. Paul Factors That Influence Dissolution Testing Interpretation of Dissolution Rate Data Techniques and of In Vivo Dissolution, by Umesh V. Banakar, Chetan D. Lathia, and John H. Wood Dissolution of Dosage Forms Dissolution of Modified-Release Dosage Forms Dissolution and Bioavailability Dissolution Testing and the Assessment of Bioavailability/Bioequivalence, by Santosh J. Vetticaden Dissolution Rediscovered, by John H. Wood Appendix: USP/NF Dissolution Test.

Nutraceutical encapsulation envelopes protection of products from oxidative damage, controlled delivery of nanoencapsulated nutraceuticals and improved nutraceutical bioavailability as well as biological action. It is a promising technique to ensure the stabilization of such labile compounds and to protect the core ingredients from premature reactions and interactions In a comprehensive manner, the Handbook of Nanoencapsulation: Preparation, Characterization, Delivery and Safety of Nutraceutical Nanocomposites presents various nanosystems/nanocarriers, physical and chemical techniques used in encapsulation of various nutraceuticals, and the targeted delivery of various significant nutraceuticals. This book bridges the gap between academia and research as it encompasses the ubiquitous applications of nanoencapsulation technique used on significant nutraceuticals derived from plants, animals as well as microalgae. Key Features: Provides a quick and easy access to major plant, animal and microalgae derived nutraceutical ingredients Discusses nanoencapsulation techniques for protection and targeted release of various food bioactive ingredients. Covers safety, bioaccessibility and multiple applications of nanoencapsulated nutraceuticals in the food industry Unveiling pivotal aspects of nanoencapsulation of significant nutraceuticals, this book is a valuable resource for researchers, food toxicologists, food scientists, nutritionists, and scientists in medicinal research.

Introduces the nature of ethical decision making as applied to engineering values and issues. Helps readers develop a detailed ethics toolkit that identifies options and solutions and allows them to monitor and adjust as necessary. Features topics such as safety, sustainability, bioethics, diversity and equality, information technology and AI, as well as critical areas often overlooked in engineering texts, such as mentoring, advertising (for consulting firms), engineering sales, and much more Includes more than 50 case studies to illustrate a variety of scenarios. Offers an international perspective with codes of ethics from around the world, including Saudi Arabia, India, New Zealand, Chile, and Japan. Adds further cases and samples for discussion and a summary of key ideas.

This book contains the plenary lectures from international experts, which were presented during the International Conference Polymer Networks, held in Moscow, April 1991. The book covers different areas of physics and chemistry of polymer networks, generated by the formation of chemical bonds. New theoretical and experimental results concerning the synthesis, structure and properties of such networks as recently obtained in scientific centres world-wide are extensively presented.

A comprehensive treatment of the science, technology, and regulation of rate-controlled administration of therapeutic agents, with coverage of the basic concepts, fundamental principles, biomedical rationales, and potential applications. This revised and updated edition (first in 1982) incorporates

Named a 'Best Book of the Year' by Kirkus Reviews 'Urgent and eye-opening, the book serves as a loud-and-clear alarm.' - The Boston Globe From an MIT scientist, mounting evidence that the active ingredient in the world's most commonly used weedkiller is contributing to skyrocketing rates of chronic disease. Glyphosate is the active ingredient in Roundup, the most commonly used weedkiller in the world. Over 300 million pounds of glyphosate-based herbicide are sprayed on farms - and food - every year. Agrochemical companies claim that glyphosate is safe for humans, animals and the environment. But emerging scientific research on glyphosate's deadly disruption of the gut microbiome, its crippling effect on protein synthesis and its impact on the body's ability to use and transport sulfur - not to mention several landmark legal cases - tells a very different story. In Toxic Legacy, senior research scientist Stephanie Seneff, PhD, delivers compelling evidence based on countless published, peer-reviewed studies - all in frank, illuminating and always accessible language. As Rachel Carson did with DDT in the 1960's with Silent Spring, Seneff sounds the alarm on glyphosate, giving you guidance on simple changes you can make right now and essential information you need to protect your health, your family's health and the planet on which we all depend. 'A game-changer that we would be foolish to ignore.' - Kirkus Reviews (starred) 'Toxic Legacy will stand shoulder to shoulder with Rachel Carson's Silent Spring. [This is] unquestionably, one of the most important books of our time.' - David Perlmutter, MD, #1 New York Times bestselling author of Grain Brain 'Dr. Seneff's work will change the way we all think about food.' - Mark Hyman, MD, New York Times bestselling author

Collects the information available in the literature on volatile compounds in foods and beverages. This information is given in 17 chapters, each dealing with a specific product or product group. Only compounds that are major constituents and/or contribute significantly to the flavor of the relevant

Port and sharries, whites, reds, roses and melomels -- make your own wine without owning a vineyard!

If you can follow a simple recipe, you can create delectabletable wines in your own home. It's fun, it's easy-and the resultswill delightfully complement your favorite meals and provide unparalleledpleasure by the glass when friends come calling. You don't have tore-create Bordeaux in your basement to be a successful home vintner-you can make raisin wine and drink it like sherry, or use it to accent yourChinese cooking. Raspberry or apricot wine lend themselves to deliciousdesserts. And if you are interested in more exotic concoctions,rhubarb champagne is the ultimate treat.

The Joy of Home Winemaking is your comprehensive guide to:

• the most up-to-date techniques and equipment
• readily available and affordable ingredients and materials
• aging, bottling, racking, blending, and experimenting
• dozens of original recipes for great-tasting fruit wines,
• spice wines, herb wines, sparkling wines, sherries, liqueurs
• even homemade soda pop!
• a sparkling brief history of winemaking
• helpful illustrations and glossary
• an extensive mail-order resource section

Food can rapidly spoil due to growth of microorganisms, and traditional methods of food preservation such as drying, canning, salting, curing, and chemical preservation can affect the quality of the food. Nowadays, various non-thermal processing techniques can be employed in grain processing industries to combat this. They include pulsed electric field processing, high pressure processing, ultrasonic processing, cold plasma processing, and more. Such techniques will satisfy consumer demand for delivering wholesome food products to the market. Non-Thermal Processing Technologies for the Grain Industry addresses these many new non-thermal food processing techniques that are used during grain processing and minimize microbial contamination and spoilage. Key Features: Explains the mechanism involved in application of cold plasma techniques for grain processing, and its strategy for inactivation of microbes by using this technique Deals with the effect of incorporation of electric pulses on quality aspects of various grain based beverage products. Details the innovative high pressure processing techniques used for extraction of antioxidant from food grains Explores the safety issues and applications of non-thermal food processing techniques This book will benefit food scientists, food process engineers, academicians, students, as well as anyone else in the food industry by providing in-depth knowledge and emerging trends about non-thermal processing techniques in various grain-based food processing industries.

This book provides the pharmaceutical formulator with the fundamental understanding necessary to prepare efficacious topical drug delivery formulations that have both chemical and physical stability and that are cosmetically acceptable and preferably cosmetically elegant.

Plant-based medicines and aromatics are increasingly in demand throughout the health sector globally, which involves their use not only for the treatment of diseases, but also as potential therapeutics standards for maintaining good health. Unlike modern medicine, herbal medicines derived from plants have several major advantages, including general absence of serious adverse side effects, long-lasting curative impact, and overall cost-effectiveness. Medicinal plants have become threatened due to their minuscule population size, narrow distribution area, habitat specificity, and destructive way of harvesting, only a few studies have been undertaken on their conservation, ecology and pharmacognosy.

Provides an overview of the biowaste as a sustainable source in the field of biofuel production Includes effective conversion parameters of the biowaste feedstocks and their classification Summarizes current research into the development and exploitation of new biofuel sources Discusses improvement of pilot scale scalability, and chemical processing and design flow Presents relevant and realistic global explanations on biowaste management techniques for biofuels

Combines catalysis and sensor applications of nanomaterials including detailed synthesis techniques of these materials Explores methods of designing, engineering, and fabricating nanomaterials Covers material efficiency, their detection limit for sensing different analytes and other properties of the materials Discusses sustainability of nano materials in the industrial sector Includes case studies to address the challenges faced by research and development sectors

Designed as an introduction to numerical methods for students, this book combines mathematical correctness with numerical performance, and concentrates on numerical methods and problem solving. It applies actual numerical solution strategies to formulated process models to help identify and solve chemical engineering problems. Second edition comes with additional chapter on numerical integration and section on boundary value problems in the relevant chapter. Additional material on general modelling principles, mass/energy balances and separate section on DAE's is also included. Case study section has been extended with additional examples.

Provides a contemporary view of the impact of climate change on cultivation of various fruit species. Offers modern approaches for mitigating the adverse impact of climate change on fruits cultivation. Describes case studies, empirical experiments and observations emphasizing the research progress of understanding and combating the impact of climate change on fruits production. Illustrates concepts with relevant figures and tabulated data.

Anthocyanins are one of the powerful antioxidants that can alleviate several lifestyle diseases such as heart diseases and hypertension. They can reduce cancer by protecting cells against damage. Several subtropical fruits, including berries, plums, black grapes, apricots, peaches, among others, are a rich source of anthocyanin. Consumption of these fruits will prolong the longevity of consumers; this is ascribed to the curative effects of anthocyanins present in those fruits. Anthocyanins in Subtropical Fruits: Chemical Properties, Processing, and Health Benefits discusses novel techniques adopted for the extraction of anthocyanins from various subtropical fruits. In this book, experts in the field examine solutions for efficiently extracting anthocyanins from subtropical fruits with higher yield. Protocols for the commercial production of anthocyanins from various subtropical fruits with their applications are also discussed in detail. Additional features: * Addresses chemical properties, classification, and stability of anthocyanins during processing and storage * Discusses the benefits of using both thermal and non-thermal processing methods for extraction of anthocyanins from various subtropical fruits * Explains the applications of synthetic and natural anthocyanins in foods and their regulatory aspects Providing comprehensive information on extraction techniques as well as the chemical and health properties of anthocyanins from various subtropical fruits, this book is a valuable resource for academic students, research scholars, and food scientists. 9781032127958_

This book covers various aspects of cancer chemoprevention, including an overview of chemoprevention in the process of tumorigenesis; the roles of various phytochemicals, functional foods, and dietary interventions in disease prevention; and techniques such as cancer stem cell targeting, nano-formulations, and so forth. The nutrigenomic and epigenetic effects of natural products at the molecular and genetic levels are also covered alongside their potential for additive and synergistic effect, as well as overcoming drug resistance. The key selling features of the book are as follows: Discusses holistic and comprehensive areas of chemoprevention Includes diverse techniques, such as cancer stem cell targeting, nano-formulations, and nanotechnology-based drug delivery systems Introduces various mechanisms involved in prevention of the diseases, including targeting cancer stem cells Reviews various aspects which can reduce the toxicity and cost of treatment of diseases by alternative medicine Explores various sources, mechanisms, and ways to develop cancer chemopreventive agents with minimal toxicity compared to traditional cancer therapy drugs This book is focused on researchers and graduate students in drug delivery and formulation, nanobiotechnology, cancer chemoprevention, prevention, and therapeutics.

From trading recipes with the bad boys of American beer to drinking Czech-Mex cerveza in Tijuana and hanging out in the beer gardens of Africa, Charlie Papazian has seen, and tasted, it all.

"Microbrewed Adventures" is your shotgun seat to unique, eccentric and pioneering craft-brews and the fascinating people who create them. Travel with Charlie as he crisscrosses America and circles the globe in search of the most flavor-packed beers. Along with discovering the master brews of Bavaria, secret recipes for mead and the traditional beers of Zimbabwe, you will find lessons on proper beer tasting and read interviews with American master brewers including those of Dogfish Head, Magic Hat, Rogue Ales, Stone Brewing and Brooklyn Brewery. Charlie also includes special homebrew recipes inspired by the innovative brewers who are making some the best beer in the world.

Welding Skills, Processes and Practices Level 2 is THE textbook to support Welding and Fabrication courses and is an ideal training tool to support assessment practice and to underpin concepts and theory. The textbook has been specifically designed to align the major awarding body qualifications in welding and metal fabrication and the comprehensive coverage crosses from techniques and design and testing right down to interpersonal skills, health and safety and customer care.

Prism and Lens Making: A Textbook for Optical Glassworkers, Second Edition is a unique compendium of the art and science of the optical working of glass for the production of mirrors, lenses, and prisms. Incorporating minor corrections and a foreword by Professor Walter Welford FRS, this reissue of the 1957 edition provides a wealth of technical information and hands-on guidance gained from a lifetime of experience. Although some of the techniques have been replaced by more modern methods, this classic book is still a valuable source of practical assistance as well as being a pleasure to read.
About the Author
Frank Twyman was a skilled craftsman in all aspects of optics. He joined Otto Hilger in 1898 to work on the production of simple spectroscopes costing less than ?10 each. After the death of Otto Hilger, Twyman became Managing Director of Adam Hilger Ltd., a company known for the finest quality optical and mechanical work. He worked here from 1902 to 1946 and was very concerned with the practical aspects of instrument making; he designed many of the instruments himself and constantly strove to improve the techniques of optical grinding and polishing. In 1916 Twyman and Alfred Green, the foreman of the Hilger optical shops, patented the now-famous prism and lens testing interferometer that bears their names. Twyman also undertook fundamental studies in the annealing process for glass and invented new spectrophotometers and spectrographs.

The book highlights the biotechnological advancement in the area of food adulterants and outlines the current state of art technologies in the detection of food adulterants using omics and nanobiotechnology. The book provides insights to the most recent innovations, trends, concerns, and challenges in food adulterants. It identifies key research topics and practical applications of modern cutting-edge technologies employed for detection of food adulterants including: expansion of food adulterants market, potential toxicity of food adulterants and the prevention of food adulteration act, cutting-edge technology for food adulterants detection, and biosensing and nanobiosensing based detection of food adulterants. There is need for new resources in omics technologies for the application of new nanobiotechnology. Biotechnological Approaches in Food Adulterants provides an overview of the contributions of food safety and the most up-to-date advances in omics and nanobiotechnology approaches to a diverse audience from postgraduate students to researchers in biochemical engineering, biotechnology, food technologist, environmental technologists, and pharmaceutical professionals.

Mycotoxins are secondary metabolites produced by fungi in a wide range of foods (cereals, peanut, tree nuts, dried fruits, coffee, cocoa, grapes, spices...) both in the field and after harvest, particularly during storage. They can also be found in processed foods of plant origin, or by transfer, in food products of animal (milk, eggs, meat and offal). Mycotoxins are of major concern since they can cause acute or chronic intoxications in both humans and animals which are sometimes fatal. Many countries, particularly in Europe, have set maximum acceptable levels for mycotoxins in food and feed. The book reviews the latest literature and innovations on important aspects of mycotoxins, e.g. mycotoxin producing fungi and the related ecosystems, mycotoxin occurrence, toxicity, analysis and management. Quantitative estimations of impacts of climate change on mycotoxin occurrence have been made recently, using predictive modelling. There is also a growing interest in the occurrence and toxicity of multiple mycotoxins in food and feed, including emerging or modified forms of mycotoxins. Innovative tools were also developed to detect and quantify toxinogenic fungi and their toxins. In order to reduce the use of chemicals that are harmful to the environment and health of consumers, alternative methods of prevention and decontamination of mycotoxins were tested in pre- and post-harvest, using microorganisms, natural substances or radiation treatments.

Chapters written by foremost international experts in their fields Editors' notes written for classroom use and background information Figures and tables providing illustrations of important concepts Case studies delivering practicality and in-depth analysis to current events A special chapter on Covid-19 and its implications for the food system