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Title: Lexikon der Infektionskrankheiten des Menschen: Erreger, Symptome, Diagnose, Therapie und Prophylaxe (German Edition)
Book Description
In dem Band werden alle Krankheitserreger des Menschen in alphabetischer Systematik beschrieben. Neben epidemiologischen Karten und einem Verzeichnis der Leitsymptome enthält der Band Essays zu aktuellen Querschnittsthemen sowie Beiträge zu Erkrankungen mit multiplem Erregerspektrum. Die 4. Auflage reflektiert den enormen Wissenszuwachs: neu beschriebene Erregerspezies, neu entdeckte Resistenzmechanismen, neue Impfstoffe, Antibiotika und diagnostische Verfahren. Mit Angaben zu Referenzzentren, Laboratorien, Web-Adressen und neuester Literatur.
Title: Curves and Surfaces (UNITEXT / La Matematica per il 3+2)
Book Description
The book provides an introduction to Differential Geometry of Curves and Surfaces. The theory of curves starts with a discussion of possible definitions of the concept of curve, proving in particular the classification of 1-dimensional manifolds. We then present the classical local theory of parametrized plane and space curves (curves in n-dimensional space are discussed in the complementary material): curvature, torsion, Frenet’s formulas and the fundamental theorem of the local theory of curves. Then, after a self-contained presentation of degree theory for continuous self-maps of the circumference, we study the global theory of plane curves, introducing winding and rotation numbers, and proving the Jordan curve theorem for curves of class C2, and Hopf theorem on the rotation number of closed simple curves. The local theory of surfaces begins with a comparison of the concept of parametrized (i.e., immersed) surface with the concept of regular (i.e., embedded) surface. We then develop the basic differential geometry of surfaces in R3: definitions, examples, differentiable maps and functions, tangent vectors (presented both as vectors tangent to curves in the surface and as derivations on germs of differentiable functions; we shall consistently use both approaches in the whole book) and orientation. Next we study the several notions of curvature on a surface, stressing both the geometrical meaning of the objects introduced and the algebraic/analytical methods needed to study them via the Gauss map, up to the proof of Gauss’ Teorema Egregium. Then we introduce vector fields on a surface (flow, first integrals, integral curves) and geodesics (definition, basic properties, geodesic curvature, and, in the complementary material, a full proof of minimizing properties of geodesics and of the Hopf-Rinow theorem for surfaces). Then we shall present a proof of the celebrated Gauss-Bonnet theorem, both in its local and in its global form, using basic properties (fully proved in the complementary material) of triangulations of surfaces. As an application, we shall prove the Poincaré-Hopf theorem on zeroes of vector fields. Finally, the last chapter will be devoted to several important results on the global theory of surfaces, like for instance the characterization of surfaces with constant Gaussian curvature, and the orientability of compact surfaces in R3.
Title: Principles Chemical Nomenclature (IUPAC Chemical Data Series) (Bk. 2)
Book Description
Nomenclature is an essential part of academic discipline but in chemistry it assumes a particular significance. The nomenclature of chemical compounds is systematic: names and formulae are constructed from units manipulated to provide information on composition and structure. To understand chemistry, students must have a firm grasp of the principles of its nomenclature. Without this they are lost. Principles of Chemical Nomenclature is the definitive work for them, mandated by the authoritative voice of the International Union of Pure and Applied Chemistry.
- the authoritative (and indispensable) work for students on nomenclature in chemistry
– commissioned by the International Union of Pure and Applied Chemistry, the body responsible for mandating nomenclature explains the systematic naming of chemical compounds
– relates ‘trivial’ names to systematic nomenclature
– an absolutely current account of a subject that is growing and changing – like any language
Title: Modern Islamist Movements: History, Religion, and Politics
Book Description
Modern Islamist Movements provides a clear and accessible examination of the history, beliefs and rationale of Islamist Groups and their grievances with the West and governments within the majority-Muslim world, while examining some of these groups’ visions for a global Islamic empire.
Title: The Monkees: The Day-By-Day Story of the 60s TV Pop Sensation
Book Description
A day-by-day look at the years from 1965 to 1970 reveals the remarkably rich story of the Monkees, one of the most successful pop bands of the 1960s. The Monkees’ immensely popular television series began in 1966. It was immediately followed by a remarkable four consecutive Number 1 albums and six Top 10 singles. In the 1980s the Monkees reached an entirely new audience when MTV began re-running the TV show. Their cult status remains solid today as critics reassess their music and new fans discover the show. Follow the band’s short but explosive career in this examination that includes exclusive interviews with each member of the group, details of recording sessions, filming commitments, concert performances, other public appearances, and over 100 photographs and illustrations.
Title: Natural Prozac: Learning to Release Your Body’s Own Anti-Depressants
Book Description
‘THE DRUG-FREE ALTERNATIVE TO ENDING DEPRESSION
‘
“Depressed people cannot simply ‘cheer up.’ They suffer from a chemical imbalance in their central nervous system that is the source of their depression. Fortunately, balance can be restored
Title: Understanding Phenomenology
Book Description
“Understanding Phenomenology” provides a guide to one of the most important schools of thought in modern philosophy. The book traces phenomenology’s historical development, beginning with its founder, Edmund Husserl and his “pure” or “transcendental” phenomenology, and continuing with the later, “existential” phenomenology of Martin Heidegger, Jean-Paul Sartre, and Maurice Merleau-Ponty. The book also assesses later, critical responses to phenomenology – from Derrida to Dennett – as well as the continued significance of phenomenology for philosophy today. Written for anyone coming to phenomenology for the first time, the book guides the reader through the often bewildering array of technical concepts and jargon associated with phenomenology and provides clear explanations and helpful examples to encourage and enhance engagement with the primary texts.
Title: Practical Food Rheology: An Interpretive Approach
Book Description
Rheology is fundamentally important in food manufacturing in two major senses. Understanding the way in which a substance moves and behaves is essential in order to be able to transport and mix it during processing. Secondly, the rheology of a product dictates much of the consumer experience, e.g. in relation to texture and mouthfeel.
This book doesn’t overwhelm the reader with complex mathematical equations but takes a simple and practically-focused approach, interpreting the implications of rheological data for use in different food systems. Through this approach industry-based food developers / rheologists, students, and academics are given clear, concise interpretation of rheological data which directly relates to actual perceived functionality in the food. The functionality may relate to texture, structure and mouthfeel, and may result as a function of temperature, pH, flocculation, concentration effects, and mixing.
The interpretative view is based on the principle that the food rheologist will produce a graph, for example of viscosity or gelation profiling, and then have to extract a practical meaning from it. For example, if viscosity falls with time as a function of pH, this knowledge can be used to tell the customer that the viscosity can be followed with just a pH meter and a stopwatch. Rheological measurements have shown that once the pH has dropped 1 unit after 10 minutes, the viscosity has been halved. This is the type of practical and valuable information for customers of the industrial food rheologist which the book will enable readers to access.ÂÂ
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