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Plant microevolution and conservation in human-influenced ecosystems
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ISBN: 9780521818353 9780511812965 9780521521543 9780511690983 0511690983 9780511692109 0511692102 0511812965 0521818354 0521521548 1107209579 9781107209572 0511849680 9780511849688 1282653199 9781282653191 9786612653193 6612653191 0511689500 9780511689505 051169024X 051168875X Year: 2009 Publisher: Cambridge Cambridge University Press

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As human activities are increasingly domesticating the Earth's ecosystems, new selection pressures are acting to produce winners and losers amongst our wildlife. With particular emphasis on plants, Briggs examines the implications of human influences on micro-evolutionary processes in different groups of organisms, including wild, weedy, invasive, feral, and endangered species. Using case studies from around the world, he argues that Darwinian evolution is ongoing. He considers how far it is possible to conserve endangered species and threatened ecosystems through management, and questions the extent to which damaged landscapes and their plant and animal communities can be precisely recreated or restored. Many of Darwin's ideas are highlighted, including his insights into natural selection, speciation, the vulnerability of rare organisms, the impact of invasive species, and the effects of climate change on organisms. An important text for students and researchers of evolution, conservation, climate change and sustainable use of resources.

Brewing : science and practice
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ISBN: 1855734907 9786610361502 1855739062 1280361506 1591249198 9781591249191 9781855739062 0203024192 9780203024195 9781855734906 9781280361500 0849325471 9780849325472 Year: 2004 Publisher: Cambridge : Woodhead Pub.,

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Brewing is one of the oldest and most complex technologies in food and beverage processing. Its success depends on blending a sound understanding of the science involved with an equally clear grasp of the practicalities of production. Brewing: science and practice provides a comprehensive and authoritative guide to both of these aspects of the subject. After an initial overview of the brewing process, malts, adjuncts and enzymes are reviewed. A chapter is then devoted to water, effluents and wastes. There follows a group of chapters on the science and technology of mashing, including grist preparation. The next two chapters discuss hops, and are followed by chapters on wort boiling, clarification and aeration. Three chapters are devoted to the important topics of yeast biology, metabolism and growth. Fermentation, fermentation technologies and beer maturation are then reviewed, followed by a consideration of native African beers. After a discussion of brewhouses, the authors consider a number of safety and quality issues, including beer microbiology and the chemical and physical properties of beer, which contribute to qualities such as flavour. A final group of chapters cover packaging, storage, distribution and the retail handling of beer. Based on the authors unrivalled experience in the field, Brewing: science and practice is a standard work for the industry.

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