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After Jesus, Peter is the most frequently mentioned individual both in the Gospels and in the New Testament as a whole. He was the leading disciple, the "rock" on which Jesus would build his church. How can we know so little about this formative figure of the early church? In Simon peter in Scripture and Memory world-renowned New Testament scholar Markus Bockmuehl introduces the New Testament Peter by asking how first-and second-century sources may be understood through the prism of "living memory" among the disciples of the apostolic generation and the students of those disciples. He argues that early Christian memory of Peter underscores his central role as a bridge-building figure holding together the diversity of first-century Christianity. Drawing on more than a decade of research, Bockmuehl applies cutting-edge scholarship to the question of the history and traditions of this important but strangely elusive figure. Bockmuehl provides fresh insight into the biblical witness and early Christian tradition that New Testament students and professors will value.

Peter [Apostle] --- 225-05 --- Apostles --- -Disciples, Twelve --- Christian saints --- Apostolic succession --- Personen in het Nieuwe Testament. Apostelen --- Peter, --- Cephas, --- Pedro, --- Petrus, --- Pietro, --- Simon Bar Jona, --- Simon Peter, --- Simon Petrus, --- -Personen in het Nieuwe Testament. Apostelen --- 225-05 Personen in het Nieuwe Testament. Apostelen --- -225-05 Personen in het Nieuwe Testament. Apostelen --- Disciples, Twelve --- Petrus --- Pierre --- Peter --- Apostles - Biography --- Petrus ap. --- Peter, - the Apostle, Saint

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Anarchism and art --- Arts, Russian --- Avant-garde (Aesthetics) --- History

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This book shows that the strong interaction forces, which keep hadrons and nuclei together, are relativistic gravitational forces exerted between very small particles in the mass range of neutrinos. First, this book considers the motion of two or three charged particles under the influence of electrostatic and gravitational forces only, which shows that bound states are formed by following the same semi-classical methodology used by Bohr to describe the H atom. This approach is also coupled with Newton’s gravitational law and with Einstein’s special relativity. The results agree with experiments on the masses, binding energies, radii, angular momenta and magnetic moments of hadrons. The model provides the means to rationalize all the main experimental features of the strong force. Some of the implications for the unification of forces and the nature of our micro-cosmos and macro-cosmos are also discussed. The creation of mass itself, in other words, of hadrons from particles as light as neutrinos, can now be modeled in a straightforward manner.

Field theory (Physics). --- Gravitation. --- Relativity (Physics). --- Chemistry --- Physics --- Physical Sciences & Mathematics --- Physical & Theoretical Chemistry --- Atomic Physics --- Hadrons. --- Particles (Nuclear physics) --- Elementary particles (Physics) --- High energy physics --- Nuclear particles --- Nucleons --- Strongly interacting particles --- Chemistry. --- Physical chemistry. --- Physical Chemistry. --- Nuclear physics --- Partons --- Chemistry, Physical organic. --- Chemistry, Physical organic --- Chemistry, Organic --- Chemistry, Physical and theoretical --- Chemistry, Theoretical --- Physical chemistry --- Theoretical chemistry

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This bestselling reference bridges the gap between the introductory and highly specialized books dealing with aspects of food biochemistry for undergraduate and graduate students, researchers, and professionals in the fi elds of food science, horticulture, animal science, dairy science and cereal chemistry. Now fully revised and updated, with contributing authors from around the world, the third edition of Biochemistry of Foods once again presents the most current science available. The first section addresses the biochemical changes involved in the development of raw foods su

General biochemistry --- Food. --- Biochemistry. --- Biological chemistry --- Chemical composition of organisms --- Organisms --- Physiological chemistry --- Biology --- Chemistry --- Medical sciences --- Foods --- Dinners and dining --- Home economics --- Table --- Cooking --- Diet --- Dietaries --- Gastronomy --- Nutrition --- Composition --- Primitive societies --- Food

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