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Polymers --- X-ray spectroscopy. --- Secondary ion mass spectrometry. --- Spectroscopie de rayons X --- Spectrométrie de masse des ions secondaires --- Surfaces --- Analysis. --- X-ray spectroscopy --- Secondary ion mass spectrometry --- Analysis --- Spectrométrie de masse des ions secondaires --- Polymers - Surfaces - Analysis --- POLYMERS --- SURFACE ANALYSIS --- PHOTOELECTRON SPECTROSCOPY --- SECONDARY ION MASS SPECTROMETRY --- PROPERTIES --- X-RAY
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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.
ECO Ecology --- microevolution --- conservation --- nature conservation --- ecosystems --- human impact --- case studies --- endangered plants --- climatic changes --- sustainable development --- darwinism --- Plants --- Nature --- Plant conservation. --- Endangered plants. --- Endangered plant species --- Endangered vascular plants --- Special status plants --- Threatened plants --- Endangered species --- Plant conservation --- Rare plants --- Native vegetation conservation --- Vegetation conservation --- Nature conservation --- Plants, Protection of --- Endangered plants --- Fungi conservation --- Anthropogenic effects on nature --- Ecological footprint --- Human beings --- Anthropogenic soils --- Human ecology --- Plant evolution --- Evolution (Biology) --- Evolution. --- Effect of human beings on. --- Conservation --- Extinction --- Phylogeny
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Experimental solid state physics --- Surface chemistry --- Theoretical spectroscopy. Spectroscopic techniques --- fysicochemie --- Photoelectron spectroscopy --- 544.171.42 --- Spectroscopy, Photoelectron --- Electron spectroscopy --- Molecular orbitals --- Molecular spectra --- Molecular spectroscopy --- Photoelectricity --- Spectrum analysis --- Handbooks, manuals, etc --- Photolelectron spectra
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This book provides an in-depth treatment of the instrumentation, physical bases and applications of X-ray photoelectron spectroscopy (XPS) and static secondary ion mass spectroscopy (SSIMS) with a specific focus on the subject of polymeric materials. XPS and SSIMS are widely accepted as the two most powerful techniques for polymer surface chemical analysis, particularly in the context of industrial research and problem solving. In this book, the techniques of XPS and SSIMS are described and in each case the author explains what type of information may be obtained. The book also includes details of case studies emphasising the complementary and joint application of XPS and SSIMS in the investigation of polymer surface structure and its relationship to the properties of the material. This book will be of value to academic and industrial researchers interested in polymer surfaces and surface analysis.
Polymers --- X-ray spectroscopy. --- Secondary ion mass spectrometry. --- Surfaces --- Analysis.
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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 gr
663.4 --- 663.4 Beers. Brewing. Malting --- Beers. Brewing. Malting --- Brewing --- Fermentation --- Beer --- Liquors --- Engineering --- Food Science and Technology --- Brewing. --- Fermentation. --- Ferments --- Biochemical engineering --- Chemistry --- Industrial microbiology --- Microbiological synthesis --- Leavening agents --- Brouwerijtechniek --- Mout --- Mashing --- Wort --- Fermentatie --- Bier
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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. A detailed account of all stages of the brewing processSafety and quality issues are discussed, including the chemical and physical properties of beer and beer microbiologyA strong partnership of the science and the practicalities of production ensures this book is a primary reference.
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