Release on 2013 | by Kaspar von Greyerz,Silvia Flubacher,Philipp Senn
scenes of research
Author: Kaspar von Greyerz,Silvia Flubacher,Philipp Senn
Pubpsher: V&R unipress GmbH
English summary: The volume presents a collection of revised and updated contributions to an international conference held in October 2011 on current issues in historical research on early modern knowledge and science and their connections. It looks at the various ways, in which the 'new science' was embedded in traditions, on the on the hand, and concentrates on the joint role of experts and lay persons in its making, on the other. It highlights in particular the various forms of early modern natural history, scientific treatises in a narrower sense of the term, tradiions going back to antiquity, travel accounts, chronicles, correspondences, naturalia, oral accounts and personal observations, which mirror the dialectic relationship between learned and popular knowledge. The relationship of knowledge and science is investigated in particular in connection with early modern balneology and attempts at systematizing knowledge about animals. German description: Dieser Band widmet sich aktuellen Forschungsaspekten von Wissens- und Wissenschaftsgeschichte, insbesondere den inneren Zusammenhangen von popularem Wissen und Wissenschaft. Einerseits werden Anbindungen der Neuen Wissenschaft an Traditionen in den Blick genommen, andererseits die Teilhabe von Experten und Laien an deren Herausbildung. Die verschiedenen Formate fruhneuzeitlicher Naturgeschichtsschreibung - wissenschaftliche Traktate, antike Uberlieferungen, Reisebeschreibungen, Chroniken, Korrespondenzen, Naturalien, mundliche Erzahlungen oder eigene Beobachtungen - vermitteln einen Eindruck der wechselseitigen Beziehungen zwischen gelehrtem und popularem Wissen. Das Verhaltnis von Wissen und Wissenschaft wird insbesondere an den Beispielen balneologischer und tierkundlicher Wissensbestande genauer analysiert.
The emphasis in this new book is on providing students with a foundation of all areas of Exercise Science. It provides a broad description of the field as well as an introduction of some basic science that the field relies upon. Career potentials in these fields are also discussed. Connection Website: (connection.LWW.com/go/brown).
Release on 1998 | by Norman N. Potter,Joseph H. Hotchkiss
Author: Norman N. Potter,Joseph H. Hotchkiss
Pubpsher: Springer Science & Business Media
Now in its fifth edition, Food Science remains the most popular and reliable text for introductory courses in food science and technology. This new edition retains the basic format and pedagogical features of previous editions and provides an up-to-date foundation upon which more advanced and specialized knowledge can be built. This essential volume introduces and surveys the broad and complex interrelationships among food ingredients, processing, packaging, distribution and storage, and explores how these factors influence food quality and safety. Reflecting recent advances and emerging technologies in the area, this new edition includes updated commodity and ingredient chapters to emphasize the growing importance of analogs, macro-substitutions, fat fiber and sugar substitutes and replacement products, especially as they affect new product development and increasing concerns for a healthier diet. Revised processing chapters include changing attitudes toward food irradiation, greater use of microwave cooking and microwaveable products, controlled and modified atmosphere packaging and expanding technologies such a extrusion cooking, ohmic heating and supercritical fluid extraction, new information that addresses concerns about the responsible management of food technology, considering environmental, social and economic consequences, as well as the increasing globalization of the food industry. Discussions of food safety an consumer protection including newer phychrotropic pathogens; HAACP techniques for product safety and quality; new information on food additives; pesticides and hormones; and the latest information on nutrition labeling and food regulation. An outstanding text for students with little or no previous instruction in food science and technology, Food Science is also a valuable reference for professionals in food processing, as well as for those working in fields that service, regulate or otherwise interface with the food industry.
Release on 2002 | by Florence Dalgety,Draper,David Sang
Author: Florence Dalgety,Draper,David Sang
High quality drawings and carefully chosen photographs are included in all books. Safety warnings ensure teachers and students undertake the activities with care and confidence, while tests at the end of each book help students to check understanding and develop the skills required for assessment. The series provides: - interesting and up-to-date scientific information, with links to technology and the environment, and examples taken from across the Caribbean region - an integrated approach makes the text easy to follow.
Once In Decade A Book Is Designed And Published, Mastering Which, Readers May Feel Master Of The Subject. With The Vast Experience Of Library Science And Its Management, The Author Presents Such A Book Which Is Complete In Its Aspects And Approach. It Covers The Course Prescribed In The University Grants Commission For The Net Examination For Library Science In Particular And Other Subjects Like General Studies And Other Information In General, In A Comprehensive Yet Brief Format.The Book Is Also Helpful In Various Entrance Examinations For The Post Of Librarian In J.N.V., K.V. And Other Government Organisations With Lucidity Of Narration, Examples Of Multifacet, Analytical Presentation, Integral Approach To The Problem Solving Matters And Actual Questions Asked In The Ugc-Net Examination. It Contains More Than 2500 Solved Questions Of The Last One Decade, I.E., 1991-2000. It Is An Ideal Book For The Library Science Aspirants Of The Ugc-Net Examination. Comprehensive Guidance Is Another Feature Of The Book Which Acts As A Catalyst For Those Aspirants Who Wish To Come Out With Flying Colour In Qualifying Ugc-Net Examination.