When seen from an outsider's vantage point, the development of knowledge in the sensory sciences must appear massive and the result of some carefully followed master plan. In reality, it is the result of numerous relatively independent human endeavors shaped by application of the scientific method. The comprehensive construction of quantitative theories of sense organ function has occurred only recently -but at an explosive rate prefaced by centuries of expansion in the physical sciences. Predicated on this growth, the twentieth century may become known as the age of the biological sciences. With the exception of a modest number of intellectual giants, there were few contributors to the foundations of the sensory sciences before the dawn of this century. At least 90% of existing knowledge has been produced by scientists working in laboratories founded since 1920. If any single scientist and his laboratory may be identified with the growth in the sensory sciences, it is EDGAR DOUGLAS ADRIAN, First Baron of Cambridge and leader of the Physiological Laboratory at Cambridge University, England. Lord ADRIAN'S influence upon the sensory sciences was great, not only in terms of his contribution to knowledge itself but also through the influence which he exerted upon numerous young scientists who spent weeks or years at the Cambridge laboratory and who later returned to their homelands and colleagues with the seeds of vigorous research and quantitative inquiry firmly implanted.
Radio Stations: Installation, Design and Practice is concerned with various methods used in the planning, design, and installation of radio stations. The stages involved are discussed, from determining the ideal layout to drawing out the site plan and outlining the building plan. The factors to consider in the relative siting of the building are also addressed, along with the selection of the desired aerial and earth systems as well as the masts and/or towers. Comprised of 12 chapters, this book begins with a review of things to consider when choosing and inspecting a site for the proposed radio station, including good soil conductivity and dielectric properties to good access roads and availability of electricity supply within reasonable proximity. Subsequent chapters focus on the selection of buildings; the choice of masts or towers for aerial systems; design, construction, characteristics, and method of installation of transmission lines; and aerial systems commonly used with communications systems. The book also looks at transmission line switching systems, control units, and workshops. This monograph is intended for radio engineers and station designers.
The griffin is a mythical animal; but it's no myth that you will be stuffed after cooking these delicious recipes of middle Georgia! Filled with party ideas, menus, and recipes ranging from easy to elegant, you'll appreciate the usefulness of this easy-to-follow book. Benefits community projects.
This vintage book contains the second part of to G. A. Escoffier's 'Guide to Modern Cookery'. This guide contains a wealth of useful and practicable information on the preparation and cooking of a variety of different dishes, and will be of considerable utility to the discerning cooking enthusiast. The chapters of this book include: Relevés and Entrées, Poultry and Game, Roasts and Salads, Vegetables and Farinaceous Products, Savouries, Entremets, Ices and Sherberts, Drinks and Refreshments, and Fruit-Stews and Jams. A worthy addition to any collection of gastronomical literature, this vintage cookbook is not to be missed by the discerning collector. We are republishing this book now in an affordable, modern edition, complete with a specially commissioned new biography of the author.
This vintage book contains the second part of to G. A. Escoffier's 'Guide to Modern Cookery'. This guide contains a wealth of useful and practicable information on the preparation and cooking of a variety of different dishes, and will be of considerable utility to the discerning cooking enthusiast. The chapters of this book include: Relevés and Entrées, Poultry and Game, Roasts and Salads, Vegetables and Farinaceous Products, Savouries, Entremets, Ices and Sherberts, Drinks and Refreshments, and Fruit-Stews and Jams. A worthy addition to any collection of gastronomical literature, this vintage cookbook is not to be missed by the discerning collector. We are republishing this book now in an affordable, modern edition, complete with a specially commissioned new biography of the author.
Reprinted by popular demand! From the authors of A Touch of Atlanta, you'll find everyday family recipes and, for that something special, dishes from several Atlanta landmark restaurants. Benefits the Marist School.
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