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Minggu, 23 September 2012

[K259.Ebook] Free Ebook Chemical Sensors and Biosensors: Fundamentals and Applications, by Florinel-Gabriel Banica

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This is a modern introductory book on sensors, combining underlying theory with bang up to date topics such as nanotechnology. The text is suitable for graduate students and research scientists with little background in analytical chemistry. It is user-friendly, with an accessible theoretical approach of the basic principles, and references�for further reading. The�book covers up-to-date advances in the sensor field, e.g. nanotechnology and quantum dots. It includes calculation exercises and solutions, and�the� accompanying website contains Powerpoint slides.

Sales Rank: #1349421 in Books
Published on: 2012-10-04
Original language: English
Number of items: 1
Dimensions: 11.70" h x 1.18" w x 8.32" l, 3.25 pounds
Binding: Paperback
576 pages

Review

“Summary In conclusion it can be stated that this book is very suitable for students and a sound didactic means of learning the basics of chemo and biosensors . . . The organization of the content and the quantity of material presented are highly suitable for undergraduate and graduate students and for newcomers to this field; it can, therefore, be recommended for those wishing to gain both a first insight into, and a comprehensive overview of, this still growing topic.”� (Analytical and Bioanalytical Chemistry, 1 March 2013)

From the Back Cover

Key features include:

Self-assessment questions and exercises
Chapters start with essential principles, then go on to address more advanced topics��
More than 1300 references to direct the reader to key literature and further reading
Highly illustrated with 450 figures, including chemical structures and reactions, functioning principles, constructive details and response characteristics

Chemical sensors are self-contained analytical devices that provide real-time information on chemical composition. A chemical sensor integrates two distinct functions: recognition and transduction. Such devices are widely used for a variety of applications, including clinical analysis, environment monitoring and monitoring of industrial processes. This text provides an up-to-date survey of chemical sensor science and technology, with a good balance between classical aspects and contemporary trends. Topics covered include:�

Structure and properties of recognition materials and reagents, including synthetic, biological and biomimetic materials, microorganisms and whole-cells
Physicochemical basis of various �transduction methods (electrical, thermal, electrochemical, optical, mechanical and acoustic wave-based)
Auxiliary materials used e.g. synthetic and natural polymers, inorganic materials, semiconductors, carbon and metallic materials
properties and applications of advanced materials (particularly nanomaterials) in the production of chemical sensors and biosensors
Advanced manufacturing methods
Sensors obtained by combining particular transduction and recognition methods
Mathematical modeling of chemical sensor processes

Suitable as a textbook for graduate and final year undergraduate students, and also for researchers in chemistry, biology, physics, physiology, pharmacology and electronic engineering, this bookis valuable to anyone interested in the field of chemical sensors and biosensors.

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0 of 0 people found the following review helpful.
Four Stars
By Jinho An
Very clear and specific for technicians of biosensor business

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Sabtu, 22 September 2012

[X756.Ebook] Ebook Free Better Change: Best Practices for Transforming Your Organization 1st edition

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Published on: 1601
Binding: Hardcover

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Jumat, 21 September 2012

[O134.Ebook] Get Free Ebook The Greenwood Encyclopedia of Rock HistoryFrom Greenwood Press

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Sales Rank: #6296943 in Books
Number of items: 1
Binding: Hardcover

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0 of 0 people found the following review helpful.
Awesome for people that want to learn about the history of music
By Pamela A. Bowe
Greenwood Encyclopedia of Rock History: The Grunge and Post-Grunge Years, 1991-2005, which is sixth in the Greenwood Encyclopedia of Rock History series is a very great book if you want to learn about how rock music of our current age came about. I liked this book because I want to learn about the history of rock music. It starts out talking about the beginning of the Grunge era and talks about genres such as Alternative Country and Punk. From these first building blocks of grunge music it tells how these forms of music changed through the years of the Grunge era and transformed into genres such as rap and metal.
One quality I really enjoyed about this book was that it devoted two chapters to rock festivals and the music technology that came about in the 90s. It tells how festivals and tours such as Warped Tour or Ozzfest came about. The Music Technology chapter talks about the record labels and the controversy of illegal downloading of music via the Internet.
I think that if you want to learn about how the music that we listen to today came about and who the first people to create it were, then I highly recommend that you read the whole Greenwood Encyclopedia of Rock History series.

2 of 2 people found the following review helpful.
Major trends, major musicians, 6 volumes of rock music reference
By D. Donovan, Editor/Sr. Reviewer
Greenwood's ENCYCLOPEDIA OF ROCK HISTORY by Lisa Scrivani-Tidd provides specialty college-level music collections with a powerful 6-volume history covering the extent of rock music from its roots in the 1950s to modern times. This isn't just an A-Z listing, but a gathering of full articles on rock music history covering emerging new music trends and traditions, key musicians who influenced major changes, music label history, music legends and more. From the economic and political influences on the business of rock music to the key players in front of and behind the scenes, GREENWOOD ENCYCLOPEDIA OF ROCK HISTORY is not to be missed: no other reference on the topic comes even close to the detailed articles it provides.

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Jumat, 14 September 2012

[R886.Ebook] Download Ebook History of Christian Education, by Charles B. Eavey

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This book is a record of the dramatic events involved in the development of our present system of Christian Education. Book often used at seminaries and colleges to teach this important subject. He begins with the primitive Oriental and Jewish systems. He traves the growth of learning through early Christianity as applied by the apostles and church fathers. He moves to the early Roman church of the Middle Ages, the Reformation and then to the later years with the movement in America. He discussed the development of Protestant day schools, Bible institutes, church schools, young people societies and extra church activities.

Sales Rank: #3377550 in Books
Brand: Brand: Moody Publishers
Published on: 1964-01
Binding: Hardcover
430 pages

Features

Comprehensive study of Christian Education
by C. B. Eavey who is well known specialist in this field
Book is used widely to train ministers and ministers of education
Moody Press, Chicago

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Kamis, 06 September 2012

[N675.Ebook] Ebook Download Rational Quadratic Forms (Dover Books on Mathematics), by J. W. S. Cassels, Mathematics

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This exploration of quadratic forms over rational numbers and rational integers offers an excellent elementary introduction to many aspects of a classical subject, including recent developments. The author, a Professor Emeritus at Trinity College, University of Cambridge, offers a largely self-contained treatment that develops most of the prerequisites.Topics include the theory of quadratic forms over local fields, forms with integral coefficients, genera and spinor genera, reduction theory for definite forms, and Gauss' composition theory. The final chapter explains how to formulate the proofs in earlier chapters independently of Dirichlet's theorems related to the existence of primes in arithmetic progressions. Specialists will particularly value the several helpful appendixes on class numbers, Siegel's formulas, Tamagawa numbers, and other topics. Each chapter concludes with many exercises and hints, plus notes that include historical remarks and references to the literature.

Sales Rank: #328385 in Books
Published on: 2008-08-08
Released on: 2008-08-08
Original language: English
Number of items: 1
Dimensions: 8.49" h x .88" w x 5.47" l, .98 pounds
Binding: Paperback
432 pages

About the Author
Biography of J.W.S. Cassels

J. W. S. Cassels (known to his friends by the Gaelic form "Ian" of his first name) was born of mixed English-Scottish parentage on 11 July 1922 in the picturesque cathedral city of Durham. With a first degree from Edinburgh, he commenced research in Cambridge in 1946 under L. J. Mordell, who had just succeeded G. H. Hardy in the Sadleirian Chair of Pure Mathematics. He obtained his doctorate and was elected a Fellow of Trinity College in 1949. After a year in Manchester, he returned to Cambridge and in 1967 became Sadleirian Professor. He was Head of the Department of Pure Mathematics and Mathematical Statistics from 1969 until he retired in 1984.
Cassels has contributed to several areas of number theory and written a number of other expository books:
- An introduction to diophantine approximations
- Rational quadratic forms
- Economics for mathematicians
- Local fields
- Lectures on elliptic curves
- Prolegomena to a middlebrow arithmetic of curves of genus 2 (with E. V. Flynn).

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8 of 8 people found the following review helpful.
A standard.
By David
The author is a master at writing and giving clear explanations. The
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[X186.Ebook] Fee Download Mugaritz: A Natural Science of Cooking, by Andoni Luis Aduriz

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Mugaritz in northern Spain, has long been considered one of Spain's most influential restaurants, and Andoni Aduriz one of its most talented and creative chefs. Mugaritz was recently voted number three in the S. Pellegrino World's 50 Best Restaurant Awards. Aduriz has been called a genius by 'Food and Wine Magazine', and a cult figure among Europe's young avant-garde Chefs. In 'Mugaritz', his first major cookbook, Aduriz reveals for the first time the creative process behind his dishes, while featuring 70 recipes sure to inspire chefs and food lovers around the world. Anduriz is well known for his interest and knowledge of nature, his embracing of new techniques, and his collaborations; all visible in this beautiful, richly illustrated cookbook. 'Mugaritz' is organized into thematic chapters about the history of the restaurant, its relationship with nature, the new culinary language that Aduriz has developed, the techniques behind the dishes, and the experience of the guest. Each chapter is illustrated with exclusive Mugaritz archive material, and atmospheric recipe photographs. This is a must have book for anybody interested in fine dining, avant garde cusine, creativity and food culture. 'Mugaritz' will be one of the most talked about cookbooks of the season.

Sales Rank: #352837 in Books
Brand: Brand: Phaidon Press
Published on: 2012-04-27
Original language: English
Number of items: 1
Dimensions: 11.75" h x 1.25" w x 10.25" l, 4.35 pounds
Binding: Hardcover
256 pages

Features

Used Book in Good Condition

Review
"Pretty much everything one might ask for from an Important Restaurant Cookbook. . .Striking." - Eater.com

"This is a must have book for anyone interested in fine dining, avant-garde cuisine, creativity, and food culture." - The Huffington Post

". . .gorgeous and mesmerizing. . ." - Kate Krader for Food & Wine

". . .lush and deeply inspiring. . ." - The Globe & Mail

"You may not have an immersion circulator, or keep natural black carbonized vegetable dye in your pantry or leafy goosefoot shoots in the vegetable drawer, but. . .the text and 70 recipes will be an inspiration to anyone who is curious." - New York Magazine

"A book for both food and art lovers." - The Huffington Post

About the Author
Andoni Aduriz is one of Spain's most talented and innovative chefs. Having trained under Ferran Adria at elBulli, he is widely recognized as one of Ferran's most talented protegees and the chef at the vanguard of Spain's culinary future.

Most helpful customer reviews

37 of 40 people found the following review helpful.
Stunning and beautiful cookbook
By Bradley Nelson
This has been one of the most anticipated cookbooks of the year, and it does an incredible job of highlighting the food and philosophy of Mugaritz. Rated one of the best restaurants in the world, this Spanish restaurant is quickly becoming the epitome of refinement and perfection. Dishes are not overdone or complex, but limited in components that have been agonized over and brought to a level beyond what most restaurant even attempt.

The first third of this book is a must-read on the history, philosophy, process, and style of Mugaritz. It shows how the restaurant's dishes constantly fluctuate based on seasonality, how ideas form and are developed, and how the restaurant itself functions.

The rest of the book are recipes from the restaurant, and while there are 70-some recipes, one gets the feeling (and rightly so) that this is only a tiny sliver of a glimpse into the food of Mugaritz. The photography is beautiful and simple, with white plates always washed out into a blank white page, leaving just a small simple shot of the food itself in the middle of the page. The dishes are equally simple in presentation; few components with clear focus on the main ingredient.

While this is a stunning and lovely book, I do have a couple qualms about it. This book belongs in the league of the Alinea, Fat Duck, Quay, Noma, and Eleven Madison Park cookbooks. It is lovely and really almost a book of art. However, it seems the least approachable of all of these. In the back of the book, the reader is cautioned that the recipes are best attempted by experienced cooks, but the larger challenge seems to be acquiring the ingredients. There are food science ingredients that one familiar with Alinea and the Fat Duck will be completely unfamiliar with. There are other vegetables and leaves that lovers of Noma will be stumped by. While one could salute Mugaritz for highlighting such obscure and rare ingredients, it does limit its functionality as a "cookbook." While many of the cookbooks in this league are daunting and complex, many still have recipes that are worth attempting (even at home), but even as a professional chef, I found many of the Mugaritz recipes surprisingly complex.

This book is, nonetheless, a must for chefs and foodies who appreciate the art of fine cookbooks.

22 of 24 people found the following review helpful.
Mugaritz, worth it if you know of it
By Reginald Abalos
Extremely well done and worth every penny. (pre ordered mine for $25!)
the first part of the book delves into the philosophy, history and perspective of Aduriz's kitchen and cooking style, and unlike most other chef/restaurant books, Aduriz keeps it short, concise and to the point, there are also short stories that relate to certain dishes and how they came about which is also helpful because it gives you an idea of how the chef's mind works and how he approaches thematic cuisine. There are also short discussion on front of the house choreography a custom made soundtrack for the restaurant, the "dining path" of the average Mugaritz diner, historical menu setups and back of the house duties that go on every night at this three michelin starred restaurant, and again it's concise but not wordy and gets to the point, found it very interesting.

Quality wise it's another hit from Phaidon, technically very similar to Noma but without the annoying indexes that make you have to turn to the recipes in the back, here the recipes and photos are together like most other high end cookbooks. Photography is excellent and makes Aduriz's austere style really stand out. Paper quality and binding are excellent as the books are printed in Italy. The cover is embossed with the stone texture shown on the cover. There are two tassles sewn into the binding as bookmarks.

Keep in mind, the style of Aduriz's cooking is very austere (even more than the "monk" the late Alain Chapel) there are some recipes that call for only two ingredients not including salt, pepper and olive oil, Aduriz pairs down his recipes to the most essential parts. The only problem with this approach is that for the average home cook, access to equipment Aduriz uses to extract flavors, make stocks and distillates cost tens of thousands of dollars. For the professional chef the techniques are a great reference and a study in simplicity and excellent quality ingredients (many of the stocks and jus are made in a gastrovac or in an immersion circulator and most only contain the said ingredient). Obviously when most recipes in the book have no more than 10 ingredients it's a given that the raw materials must be of the highest quality and in season.

Overall a great book which for the first time has some recipes from "Clorofilia" finally in English. For the hardcore foodie and professional in the know.
Buy it now!

8 of 9 people found the following review helpful.
Stunning pictures, no compromise on the recipes
By Nick
First up it must be said that the pictures of dishes are stunning. Each dish was photographed on a white plate and/or surface creating the impression of a small degustation portion that sits as comfortably on the page as it would in front of you in the restaurant.

Secondly, the influence of Ferran Adria is apparent throughout the text. Anduriz appears to have taken to heart both the extreme creativity and evolutionary approach of his mentor. It is apparent, however, that he has infused this with his own personality and abundant talent. Like Adria's El Bulli books, the first section of the book deals with his philosophy and approach to both cuisine and his diners. It also documents the evolution of new approaches over the time period 1998 to 2001. This includes which processes and techniques were added each year. For example, in 2006 they added impregnation sous vide, and rheology studies (the science behind edible bubbles). Dishes in the book that demonstrate each of these techniques are listed. Like Heston Blumenthal, Aduriz works with scientists to understand and evolve processes or sensory experiences and puts this to use in his recipes. To give an idea of the scale of the introduction, the first recipe only appears on page 94.

Now onto the recipes themselves. While many can be created in a more conventional kitchen, others are unashamedly modernist requiring (at times) access to a sous vide setup or combi-oven, a thermomix, a roto-vap, etc as well as a range of kitchen chemicals (xanthan gum, calcium oxide, pectin, and so on). Rather than making these appear exotic, Anduriz follows the tradition of many contemporary chefs and incorporates the techniques and equipment into his cooking as a matter of fact. I think this indicates an answer to the question of where modernist cuisine is heading. Not to obscurity as many suggest but more towards the mainstream as an element central to many chefs' everyday restaurant cooking.

This is a book that can be used by someone with quite advanced cooking skills and a willingness to undertake a number of different processes to create a dish. It is very much a restaurant rather than a home cookbook. The flavour combinations are exciting and delicate but be warned: this is a book of degustation-style and sized dishes. While these dishes could be placed at various stages within a conventional type meal schedule, making a complete dinner with them would require the creation of a number of complex dishes, which would be difficult to achieve in a home situation cooking by yourself. My preference would be to use individual dishes as either an appetiser, entree, or dessert in combination with other, more substantial, dishes.

In all, this is a welcome addition to the cooking library of advanced chefs who are comfortable using a wide range of cooking processes, including some that fit under the modernist category.

It's also a marvellous book to read and drool over the food pictures.

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Sabtu, 01 September 2012

[F709.Ebook] PDF Ebook An Imagined Geography: Sierra Leonean Muslims in America (Contemporary Ethnography), by JoAnn D'Alisera

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For more than a decade a vicious civil war has torn the fabric of society in the West African country of Sierra Leone, forcing thousands to flee their homes for refugee camps and others to seek peace and asylum abroad. Sierra Leoneans have established new communities around the world, in London, Paris, New York, Washington, D.C., and elsewhere. Yet despite the great geographic range of this diaspora and the diverse ethnic backgrounds among Sierra Leoneans settled in the same communities abroad, these Africans have come to understand and express their shared identity through religious rituals, social engagements, and material culture.

In An Imagined Geography, anthropologist JoAnn D'Alisera demonstrates persuasively that the long-held anthropological paradigms of separate, bounded, and unique communities, geographically located and neatly localized, must be reconsidered. Studying Sierra Leonean Muslims living in greater Washington, D.C., she shows how these immigrants maintain intense and genuine community ties through weddings, rituals, and travel, across both vast urban spaces and national boundaries. D'Alisera examines two primary issues: Sierra Leoneans' engagement with their homeland, to which they frequently traveled and often sent their children for upbringing until the outbreak of the civil war; and the Sierra Leonean interaction with a diverse, multicultural, increasingly global Muslim community that is undergoing its own search for identity.

Sierra Leoneans in America, D'Alisera observes, express a longing for home and the pain of disconnection in powerful narratives about their country and about their own displacement. At the same time, however, self and communal identity are shaped by a pressing need to affiliate in their adopted country with Sierra Leoneans of all ethnic and religious backgrounds and with fellow Muslims from other parts of the world, a process that is played out against the complex social field of the American urban landscape.

Sales Rank: #511450 in Books
Brand: Brand: University of Pennsylvania Press
Published on: 2004-01-08
Original language: English
Number of items: 1
Dimensions: 9.02" h x .44" w x 5.98" l, .65 pounds
Binding: Paperback
192 pages

Features

Used Book in Good Condition

From the Publisher
JoAnn D'Alisera teaches anthropology at the University of Arkansas, Fayetteville.

About the Author
JoAnn D'Alisera teaches anthropology at the University of Arkansas, Fayetteville.

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