This book includes studies that employ a variety of research techniques from diverse fields targeting a better understanding of the second language (L2)/foreign language (FL) acquisition process including issues of heritage language (HL) learning. Specifically, the chapters discuss matters such as speech perception and production patterns in a second/foreign language, factors that facilitate second language acquisition, acquisition of heritage languages, teaching of a second/foreign language, and acquisition of second/foreign language grammatical and other structures, among others. The investigation of L2/FL and HLs is of paramount importance for updating the existing theories in the field and maximizing learning outcomes for the sake of effective communication, cultivation of intercultural understanding, career advancement, and personal development. The book is of interest to a wide range of disciplinary audiences, including linguists, psychologists, educators, and social scientists.

"With the appearance and fast evolution of high performance materials, mechanical, chemical and process engineers cannot perform effectively without fluid processing knowledge. The purpose of this book is to explore the systematic application of basic engineering principles to fluid flows that may occur in fluid processing and related activities. In Viscous Fluid Flow, the authors develop and rationalize the mathematics behind the study of fluid mechanics and examine the flows of Newtonian fluids. Although the material deals with Newtonian fluids, the concepts can be easily generalized to non-Newtonian fluid mechanics. The book contains many examples. Each chapter is accompanied by problems where the chapter theory can be applied to produce characteristic results. Fluid mechanics is a fundamental and essential element of advanced research, even for those working in different areas, because the principles, the equations, the analytical, computational and experimental means, and the purpose are common.

With the appearance and fast evolution of high performance materials, mechanical, chemical and process engineers cannot perform effectively without fluid processing knowledge. The purpose of this book is to explore the systematic application of basic engineering principles to fluid flows that may occur in fluid processing and related activities.
In Viscous Fluid Flow, the authors develop and rationalize the mathematics behind the study of fluid mechanics and examine the flows of Newtonian fluids. Although the material deals with Newtonian fluids, the concepts can be easily generalized to non-Newtonian fluid mechanics. The book contains many examples. Each chapter is accompanied by problems where the chapter theory can be applied to produce characteristic results.
Fluid mechanics is a fundamental and essential element of advanced research, even for those working in different areas, because the principles, the equations, the analytical, computational and experimental means, and the purpose are common.

The determination of food authenticity is a vital component of quality control. Its importance has been highlighted in recent years by high-profile cases in the global supply chain such as the European horsemeat scandal and the Chinese melamine scandal which led to six fatalities and the hospitalisation of thousands of infants. As well as being a safety concern, authenticity is also a quality criterion for food and food ingredients. Consumers and retailers demand that the products they purchase and sell are what they purport to be. This book covers the most advanced techniques used for the authentication of a vast number of products around the world. The reader will be informed about the latest pertinent analytical techniques. Chapters focus on the novel techniques & markers that have emerged in recent years. An introductory section presents the concepts of food authentication while the second section examines in detail the analytical techniques for the detection of fraud relating to geographical, botanical, species and processing origin and production methods of food materials and ingredients. Finally, the third section looks at consumer attitudes towards food authenticity, the application of bioinformatics to this field, and the Editor s conclusions and future outlook. Beyond being a reference to researchers working in food authentication it will serve as an essential source to analytical scientists interested in the field and food scientists to appreciate analytical approaches. This book will be a companion to under- and postgraduate students in their wander in food authentication and aims to be useful to researchers in universities and research institutions.