The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive index. 372 photographs and illustrations. Free of charge in digital format on Google Books.
Today Chinese cuisine is enjoyed in many parts of the world, yet little is known in the West about the technologies involved in making its characteristic ingredients. H. T. Huang's book is the first history of Chinese food technology in a Western language. It describes the conversion of agricultural commodities into food and drink, and explores the origins, development and scientific basis of traditional Chinese technology as applied to the processing of four food categories: the fermentation of alcoholic drinks from grains; the conversion of soybeans into soyfoods and condiments; the preservation of foods and the production of vegetable oils, malt sugar, starch, etc; and, lastly, the processing and utilization of tea. Where possible the Chinese experience is compared with equivalent systems in the West and elsewhere. The book ends with reflections on how nature, technology and human intervention have shaped the discovery and innovation of processed foods in traditional China.
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive index. 372 photographs and illustrations. Free of charge in digital format on Google Books.
The Gunpowder Epic is one of three planned publications on military technology within Dr Needham's immense undertaking. The discovery of gunpowder in China by the 9th century AD was followed by its rapid applications. It is now clear that the whole development from bombs and grenades to the invention of the metal-barrel hand gun took place in the Chinese culture area before Europeans had any knowledge of the mixture itself. Uses in civil engineering and mechanical engineering were equally important, before the knowledge of gunpowder spread to Europe in the thirteenth and fourteenth centuries. Dr Needham's new work continues to demonstrate the major importance of Chinese science and technology to world history and maintains the tradition of one of the great scholarly works of the twentieth century.
Today Chinese cuisine is enjoyed in many parts of the world, yet little is known in the West about the technologies involved in making its characteristic ingredients. H. T. Huang's book is the first history of Chinese food technology in a Western language. It describes the conversion of agricultural commodities into food and drink, and explores the origins, development and scientific basis of traditional Chinese technology as applied to the processing of four food categories: the fermentation of alcoholic drinks from grains; the conversion of soybeans into soyfoods and condiments; the preservation of foods and the production of vegetable oils, malt sugar, starch, etc; and, lastly, the processing and utilization of tea. Where possible the Chinese experience is compared with equivalent systems in the West and elsewhere. The book ends with reflections on how nature, technology and human intervention have shaped the discovery and innovation of processed foods in traditional China.
Today Chinese cuisine is enjoyed in many parts of the world, yet little is known in the West about the technologies involved in making its characteristic ingredients. H. T. Huang's book is the first history of Chinese food technology in a Western language. It describes the conversion of agricultural commodities into food and drink, and explores the origins, development and scientific basis of traditional Chinese technology as applied to the processing of four food categories: the fermentation of alcoholic drinks from grains; the conversion of soybeans into soyfoods and condiments; the preservation of foods and the production of vegetable oils, malt sugar, starch, etc; and, lastly, the processing and utilization of tea. Where possible the Chinese experience is compared with equivalent systems in the West and elsewhere. The book ends with reflections on how nature, technology and human intervention have shaped the discovery and innovation of processed foods in traditional China.
As Dr Needham's immense undertaking gathers momentum it has been found necessary to subdivide volumes into parts, each bound and published separately. The first two parts of Volume IV deal respectively with the physical sciences and with the diverse applications of physics in the many branches of mechanical engineering. The third deals with civil and hydraulic engineering and with nautical technology.
The lipid bilayer is the most basic structural element of cell membranes. A wide range of topics are covered in this volume, from the origin of the lipid bilayer concept, to current applications and experimental techniques. Each chapter in this volume is self-contained and describes a group's research, providing detailed methodology and key references useful for researchers. Lipid bilayer research is of great interest to many because of it's interdisciplinary nature. · Provides an overview of decades of research on the lipid bilayer· 38 contributed chapters, by leading scientists, cover a wide range of topics in one authoritative volume· Book coincides with 40th anniversary of BLM
The fifth volume of Dr Needham's immense undertaking, like the fourth, is subdivided into parts for ease of assimilation and presentation, each part bound and published separately. The volume as a whole covers the subjects of alchemy, early chemistry, and chemical technology (which includes military invention, especially gunpowder and rockets; paper and printing; textiles; mining and metallurgy; the salt industry; and ceramics).
Science and Civilisation in China Volume V Part 6 is the first of the three parts dealing with the arts of war in ancient and medieval China. (Part 7--on gunpowder and all aspects of explosive weapons--has already been published, while Part 8--on cavalry techniques and signaling--is still in preparation.) The present volume opens with an introduction on Chinese attitudes to warfare in general. Four major sections follow: on the making and use of simple bows; on the crossbow, the standard weapon of the Han armies, and its introduction to the Western world; on the pre-gunpowder forms of artillery, including the invention of the trebuchet; and on the art of siege warfare in which the Mohists were particularly interested. There is a good deal of material on siege-warfare available, and this final section is a substantial one, covering all aspects in detail.
Today Chinese cuisine is enjoyed in many parts of the world, yet little is known in the West about the technologies involved in making its characteristic ingredients. H. T. Huang's book is the first history of Chinese food technology in a Western language. It describes the conversion of agricultural commodities into food and drink, and explores the origins, development and scientific basis of traditional Chinese technology as applied to the processing of four food categories: the fermentation of alcoholic drinks from grains; the conversion of soybeans into soyfoods and condiments; the preservation of foods and the production of vegetable oils, malt sugar, starch, etc; and, lastly, the processing and utilization of tea. Where possible the Chinese experience is compared with equivalent systems in the West and elsewhere. The book ends with reflections on how nature, technology and human intervention have shaped the discovery and innovation of processed foods in traditional China.
Today Chinese cuisine is enjoyed in many parts of the world, yet little is known in the West about the technologies involved in making its characteristic ingredients. H. T. Huang's book is the first history of Chinese food technology in a Western language. It describes the conversion of agricultural commodities into food and drink, and explores the origins, development and scientific basis of traditional Chinese technology as applied to the processing of four food categories: the fermentation of alcoholic drinks from grains; the conversion of soybeans into soyfoods and condiments; the preservation of foods and the production of vegetable oils, malt sugar, starch, etc; and, lastly, the processing and utilization of tea. Where possible the Chinese experience is compared with equivalent systems in the West and elsewhere. The book ends with reflections on how nature, technology and human intervention have shaped the discovery and innovation of processed foods in traditional China.
Part one of the fifth volume of Joseph Needham's great enterprise is written by one of the project's collaborators. Professor Tsien Tsuen-Hsuin, working in regular consultation with Dr Needham, has written the most comprehensive account of every aspect of paper and printing in China to be published in the West. From a close study of the vast mass of source material, Professor Tsien brings order and illumination to an area of technology which has been of profound importance in the spread of civilisation. The main body of the book is a detailed study of the invention, technology and aesthetic development of printing in China. From the growth and ultimate refinements of early woodcut printing to the spread of printing from movable type and the development of book-binding, Professor Tsien carries the story forward to the beginning of the nineteenth century when 'more printed pages existed in Chinese than in all other languages put together'.
Today Chinese cuisine is enjoyed in many parts of the world, yet little is known in the West about the technologies involved in making its characteristic ingredients. H. T. Huang's book is the first history of Chinese food technology in a Western language. It describes the conversion of agricultural commodities into food and drink, and explores the origins, development and scientific basis of traditional Chinese technology as applied to the processing of four food categories: the fermentation of alcoholic drinks from grains; the conversion of soybeans into soyfoods and condiments; the preservation of foods and the production of vegetable oils, malt sugar, starch, etc; and, lastly, the processing and utilization of tea. Where possible the Chinese experience is compared with equivalent systems in the West and elsewhere. The book ends with reflections on how nature, technology and human intervention have shaped the discovery and innovation of processed foods in traditional China.
Comprehensive historical account of the production and use of iron and steel in China in their political and economic context. An initial chapter on the traditional Chinese iron industry introduces the important technical concepts and the ways in which technology, geography, and economics influence political phenomena. Further chapters cover developments from the Han to the Tang, the technical evolution and economic revolution of the Song period, and economic expansion under the Ming. A final chapter investigates the debt of the modern steel industry to Chinese developments.
Science and Civilisation in China, Volume 7 Part 1 is the first book in the final volume of this unique resource. The Chinese culture is the only culture in the world that has developed systematic logical definitions and reflections on its own and on the basis of a non-Indo-European language. Christoph Harbsmeier discusses the basic features of the classical Chinese language that made it a suitable medium for science in ancient China, discussing in detail a wide range of abstract concepts that are crucial for the development of scientific discourse. There is special emphasis on the conceptual history of logical terminology in ancient China, and on traditional Chinese views on their own language. Finally the book provides an overview of the development of logical reflection in ancient China, first in terms of the forms of arguments that were deployed in ancient Chinese texts, and then in terms of ancient Chinese theoretical concerns with logical matters.
Volume VI Part 3 of Science and Civilisation in China contains two separate works. The first, by Christian Daniels, is a comprehensive history of Chinese sugarcane technology from ancient times to the early twentieth century. Dr. Daniels includes an account of the contribution of Chinese techniques and machinery to the development of world sugar technology in the premodern period, devoting special attention to the transfer of this technology to the countries of Southeast and East Asia in the period after the sixteenth century. The second, by Nicholas K. Menzies, is a history of forestry in China. Dr. Menzies identifies a tradition of forest management that can be traced to the earliest Chinese written records, and describes methods of silviculture, and the major timber species used in Chinese forestry. A final section compares China's history of deforestation with the cases of Europe and Japan. Each of these works will interest scholars of Chinese science, culture, and ancient agriculture as well as historians of science.
This book describes the emerging point-of-care (POC) technologies that are paving the way to the next generation healthcare monitoring and management. It provides the readers with comprehensive, up-to-date information about the emerging technologies, such as smartphone-based mobile healthcare technologies, smart devices, commercial personalized POC technologies, paper-based immunoassays (IAs), lab-on-a-chip (LOC)-based IAs, and multiplex IAs. The book also provides guided insights into the POC diabetes management software and smart applications, and the statistical determination of various bioanalytical parameters. Additionally, the authors discuss the future trends in POC technologies and personalized and integrated healthcare solutions for chronic diseases, such as diabetes, stress, obesity, and cardiovascular disorders. Each POC technology is described comprehensively and analyzed critically with its characteristic features, bioanalytical principles, applications, advantages, limitations, and future trends. This book would be a very useful resource and teaching aid for professionals working in the field of POC technologies, in vitro diagnostics (IVD), mobile healthcare, Big Data, smart technology, software, smart applications, biomedical engineering, biosensors, personalized healthcare, and other disciplines.
Prepared for the Commission of the European Communities, Directorate-General Employment, Social Affairs and Education, Industrial Medicine and Hygiene Division
Prepared for the Commission of the European Communities, Directorate-General Employment, Social Affairs and Education, Industrial Medicine and Hygiene Division
by W.J. Hunter In 1977 a report of a Working Group of experts prepared for the Commission of the European Communities was published entitled 'Public Health Risks of Exposure to Asbestos' (EUR 5653e )1. This report contained several conclusions and recommendations; one of the latter stated that 'a mesothelioma register should be set up in those countries of the EEC where none exist, in accordance with criteria and procedures agreed upon by a panel of pathologists'. Acting upon this recommendation, the Commission established a C.E.C. Mesothelioma Panel, which has as one of its basic objec tives the standardization of the pathological diagnosis of mesotheliomas, by exchange of information between members of National Panels. Since its establishment, several meetings have been held, and much useful information has been exchanged. This work has been underlined by the adoption by the Council of Ministers of a Direc tive on the protection of workers from the risks related to asbestos at 2 work which requires Member States to keep a register of recognized cases of mesothelioma. To assist Member States in the establishment of such registers, the Commission of the European Communities considered it would be useful for an illustrated book on mesotheliomas to be prepared. Three pathologists who are members of the C.E.C. Mesothelioma Panel have undertaken this task and this publication is the result.
Modeling and Inverse Problems in the Presence of Uncertainty collects recent research-including the authors' own substantial projects-on uncertainty propagation and quantification. It covers two sources of uncertainty: where uncertainty is present primarily due to measurement errors and where uncertainty is present due to the modeling formulation i
Thank you for visiting our website. Would you like to provide feedback on how we could improve your experience?
This site does not use any third party cookies with one exception — it uses cookies from Google to deliver its services and to analyze traffic.Learn More.