Heat pipes are used in a wide range of applications, including electronics cooling, die-casting and injection moulding, heat recovery and energy conservation, de-icing and manufacturing process temperature control, and in domestic appliances. An essential guide for practicing engineers and an ideal text for postgraduate students, the book takes a highly practical approach to the design and selection of heat pipes. It is both a useful sourcebook and an accessible introduction for those approaching the topic for the first time. - Contains all information necessary to design and manufacture Heat Pipes - Provides a highly practical reference for engineers and graduate students - Extensively revised and expanded, including increased coverage of key electronics cooling application as well as a brand new design guide
WINNER OF THE JAMES BEARD AND IACP AWARD • Learn the art of bread making through techniques and recipes for making pizza dough, challah, bagels, sourdough, and more! “For the professional as well as the home cook, this book is one of the essentials for a bread baker’s collection.”—Nancy Silverton, chef and co-owner, Mozza Restaurant Group Co-founder of the legendary Brother Juniper’s Bakery, author of ten landmark bread books, and distinguished instructor at the world’s largest culinary academy, Peter Reinhart has been a leader in America’s artisanal bread movement for more than thirty years. Never one to be content with yesterday’s baking triumph, however, Peter continues to refine his recipes and techniques in his never-ending quest for extraordinary bread. In this updated edition of the bestselling The Bread Baker’s Apprentice, Peter shares bread breakthroughs arising from his study in France’s famed boulangeries and the always-enlightening time spent in the culinary college kitchen with his students. Peer over Peter’s shoulder as he learns from Paris’s most esteemed bakers, like Lionel Poilâne and Phillippe Gosselin, whose pain à l’ancienne has revolutionized the art of baguette making. Then stand alongside his students in the kitchen as Peter teaches the classic twelve stages of building bread, his clear instructions accompanied by more than 100 step-by-step photographs. You’ll put newfound knowledge into practice with fifty master formulas for such classic breads as rustic ciabatta, hearty pain de campagne, old-school New York bagels, and the book’s Holy Grail—Peter’s version of the famed pain à l’ancienne, as well as three all-new formulas. En route, Peter distills hard science, advanced techniques, and food history into a remarkably accessible and engaging resource that is as rich and multitextured as the loaves you’ll turn out. In this revised edition, he adds metrics and temperature conversion charts, incorporates comprehensive baker’s percentages into the recipes, and updates methods throughout. This is original food writing at its most captivating, teaching at its most inspired and inspiring—and the rewards are some of the best breads under the sun.
The emergence of Herculaneum pottery in early nineteenth-century Liverpool marked a pivotal moment in the clay arts. This book provides a comprehensive history of Herculaneum pottery—highly sought after in North America—and its rapid rise to international prominence. Renowned Liverpool porcelain collector Peter Hyland examines the pottery's relatively brief heyday from about 1800 to 1820. He then re-defines its niche within the wider context of the established Liverpool pottery tradition, which dates back to 1700. Liverpool's earthenware and porcelain were exported around the world, and Hyland investigates records to reveal the surprising extent to which the United States and Canada relied on Herculaneum for their fine wares. Ultimately, he considers why the pottery factory failed, showing how competition from Merseyside led to the factory's eventual closure in 1840. Building on the seminal work of Alan Smith, Peter Hyland's study draws on new scholarly research and recent excavations to reveal the extensive range of wares and decorations made at the Herculaneum factory. This new edition is illustrated with a wealth of full-color images, and it will stand as the definitive text on Herculaneum pottery.
Neufert's Architects' Data is an essential reference for the initial design and planning of a building project. It provides, in one concise volume, the core information needed to form the framework for the more detailed design and planning of any building project. Organised largely by building type, it covers the full range of preliminary considerations, and with over 6200 diagrams it provides a mass of data on spatial requirements. Most illustrations are dimensioned and each building type includes plans, sections, site layouts and design details. An extensive bibliography and a detailed set of metric/ imperial conversion tables are included. Since it was first published in Germany in 1936, Ernst Neufert's handbook has been progressively revised and updated through 39 editions and many translations. This fourth English language edition is translated from the 39th German edition, and represents a major new edition for an international, English speaking readership. Reviews of the Previous Edition: "Neufert's Architects' Data was the first book I bought when I started my studies in architecture. It was invaluable for me then and it is still a useful aid in my designs." —Cesar Pelli "With this thorough rewrite Neufert has produced yet again an invaluable reference book." —The Architects' Journal
Learn how to make the best gluten-free pizza you’ve ever had in this definitive guide—from the authors of the forthcoming Kids Cook Gluten-Free For Kelli and Peter Bronski, pizza is a passion. So when Peter was diagnosed with celiac disease, they set out on a mission—to master the art of gluten-free pizza-making themselves. With insights from the best pizzaioli from Naples to New York City and beyond—and more than a decade of gluten-free recipe experience—they tested over one thousand pies in pursuit of the perfect gluten-free pizza. Now, they deliver the spectacular result: Seventy-five recipes with all of the authentic flavor and texture of traditional pizza, but none of the gluten Every step of the process explained, from making the perfect flour blends to launching your pizza into the oven—and everything in between Fifteen (!) kinds of dough covering all the major pizza styles, including puffy Neapolitan, traditional New York, crispy Roman, buttery Chicago deep dish, and thick-crust Detroit and Sicilian pies You’ll find: Classic and creative flavor combinations, like Rustic Pepperoni, Thai Chicken, and Wild Mushroom Grain-free and nutrient-rich pizzas, like Pesto Farinata, Cauliflower and Zucchini Crusts, and Teff and Buckwheat Doughs Pizzas for every meal, like Chocolate-Hazelnut Dessert Pizza, Lox and Cream Cheese Breakfast Pizza Fried and filled pizzas, focaccia, and flatbreads, like Montanara Pizza, Calzones, Rosemary Focaccia, and Fig and Prosciutto Flatbread Everyone deserves great pizza—and with this book, you can finally have it!
This richly illustrated hands-on guide is designed for researchers, teachers and practitioners. The huge selection of examples taken from science, basic teaching of physics, practical applications in industry and a variety of other disciplines spanning the range from medicine to volcano research allows readers to pick those that come closest to their own individual task at hand. Following a look at the fundamentals of IR thermal imaging, properties of the imaging systems, as well as basic and advanced methods, the book goes on to discuss IR imaging applications in teaching, research and industry. Specific examples include thermography of buildings, microsystems and the rather new field of IR imaging of gases. Impartially written by expert authors in the field from a renowned applied science institution, who are in the unique position of having both experience in public and private research and in teaching, this comprehensive book can be used for teaching beginners in the field as well as providing further education to specialized staff, students and researchers.
This field guide includes meticulous trail details for 44 offroad routes located near the towns of Phoenix, Wickenburg, Quartzsite (south), Payson, Superior, Globe and Yuma (north). NEW, full COLOR addition to our Trails series! These handy 6x9? books include scenic drives plus a whole lot more! Including some of America's best mountain biking, hiking, camping and fishing areas! Ghost towns galore? Step back into the past while wandering through abandoned mining areas, old buildings, and even entire towns. INCLUDES GPS coordinates throughout each book.
The fascinating, troubling legacy of the gold rush. Everyone knows gold made Victoria rich. But did you know gold mining was disastrous for the land, engulfing it in floods of sand, gravel and silt that gushed out of the mines? Or that this environmental devastation still affects our rivers and floodplains? Victorians had a name for this mining waste: ‘sludge’. Sludge submerged Victoria’s best grapevines near Bendigo, filled Laanecoorie Reservoir on the Loddon River and flowed down from Beechworth over thousands of hectares of rich agricultural land. Children and animals drowned in sludge lakes. Mining effluent contaminated three-quarters of Victoria’s creeks and rivers. Sludge is the compelling story of the forgotten filth that plagued nineteenth-century Victoria. It exposes the big dirty secret of Victoria’s mining history – the way it transformed the state’s water and land, and how the battle against sludge helped lay the ground for the modern environmental movement. ‘Sludge is a fascinating, entangled story of human endeavour and environmental destruction. An exciting and timely reminder that history is a dirty business, precisely because it oozes its way into the present.’ —Clare Wright ‘Sludge, slurry, slickens or porridge: call it what you will, mining waste made a mess of Victoria’s environment. In Sludge, Susan Lawrence and Peter Davies carefully investigate this murky history of greed, mismanagement, reform and forgetting. It is a gripping account of an environmental catastrophe, and it vividly conveys the long-term costs of short-term gains.’—Billy Griffiths ‘This is the book about the goldfields I most wanted to read but didn’t think could be written. It’s a remarkable achievement.’—Tom Griffiths ‘If Victorians dreamed of glittering gold, what they got was a tidal wave of sludge that covered the land like a poisonous blanket and made the rivers run thick as gruel. Susan Lawrence and Peter Davies vividly recreate the forgotten landscapes of nineteenth-century Victoria, revealing how people and mining destroyed the country that nurtured them, and how that silent legacy is still with us today. Here is a powerful parable, a work of brilliant rediscovery and a wakeup call for our own times.’ —Grace Karskens
This copiously illustrated book takes the lid off the real story of prison food.Including the full text of an original prison cookery manual compiled at Parkhurst Prison in 1902, it examines the history of prison catering from the Middle Ages (when prisoners were expected to pay for their own board and lodging whilst inside) through the nefarious prisons of the Victorian age and on to the present day
Alfredo, a choir boy in 18th-century Italy, loses his family in a fire, and his mysterious Uncle Giorgio spirits him away to their ancestral home below a volcano. There he learns that Uncle Giorgio is the Master of the Mountain; he can control the volcano. He is also an alchemist, able to make gold from the tears of the fiery salamander he captured from the heart of the mountain. Alfredo is his heir, the next Master; and as Alfredo learns the history of his family and its power, he begins to suspect that his uncle is actually a fearsome sorcerer.
Learn the art of bread making through techniques and recipes for making pizza dough, challah, bagels, sourdough, and more! Co-founder of the legendary Brother Juniper’s Bakery, author of the landmark books Brother Juniper’s Bread Book and Crust & Crumb, and distinguished instructor at the world’s largest culinary academy, Peter Reinhart has been a leader in America’s artisanal bread movement for over fifteen years. Never one to be content with yesterday’s baking triumph, however, Peter continues to refine his recipes and techniques in his never-ending quest for extraordinary bread. In The Bread Baker’s Apprentice, Peter shares his latest bread breakthroughs, arising from his study in several of France’s famed boulangeries and the always-enlightening time spent in the culinary academy kitchen with his students. Peer over Peter’s shoulder as he learns from Paris’s most esteemed bakers, like Lionel Poilâne and Phillippe Gosselin, whose pain à l’ancienne has revolutionized the art of baguette making. Then stand alongside his students in the kitchen as Peter teaches the classic twelve stages of building bread, his clear instructions accompanied by over 100 step-by-step photographs. You’ll put newfound knowledge into practice with 50 new master formulas for such classic breads as rustic ciabatta, hearty pain de campagne, old-school New York bagels, and the book’s Holy Grail: Peter’s version of the famed pain à l’ancienne. En route, Peter distills hard science, advanced techniques, and food history into a remarkably accessible and engaging resource that is as rich and multitextured as the loaves you’ll turn out. This is original food writing at its most captivating, teaching at its most inspired and inspiring—and the rewards are some of the best breads under the sun.
The Third Edition of this best-selling text continues to familiarize electricians with the intricate details of performing electrical installations in hazardous locations. Intended to serve as a general reference on the classes, groups, and divisions of hazardous locations, the text provides users with a comprehensive introduction to what hazardous locations are and are not, before progressing to more complex topics such as the requirements for equipment protection systems, protection against ignition from static electricity and lightning, and NEC? compliance. Completely updated, Electrical Installations in Hazardous Locations, Third Edition now includes information on the availability of new technology, as well as the latest national and international codes and standards.
When first published in 1997, Factor Four: Doubling Wealth, Halving Resource Use by renowned economic and engineering experts Ernst von Weizsäcker, Amory Lovins and L. Hunter Lovins, transformed how economists, policy makers, engineers, entrepreneurs and business leaders thought about innovation and wealth creation. Through examples from a wide range of industrial sectors, the authors demonstrated how technical innovation could cut resource use in half while doubling wealth. Now twelve years on, with climate change at the top of the world agenda and the new economic giants of China and India needing ever more resources, there is a unique historic opportunity to scale up resources productivity and radically transform the global economy. And Factor Five is the book set to change all of this. Picking up where Factor Four left off, this new book examines the past 15 years of innovation in industry, technical innovation and policy. It shows how and where factor four gains have been made and how we can achieve greater factor five or 80%+ improvements in resource and energy productivity and how to roll them out on a global scale to retool our economic system, massively boost wealth for billions of people around the world and help solve the climate change crises. Spanning dozens of countries including China and India and examining innumerable cases of innovation in design, technology and policy, the authors leave no engineering and economic stone unturned in their quest for excellence. The book tackles sustainable development and climate change by providing in depth Factor 5 resource productivity studies of the following sectors: Buildings, Industry, Agriculture, Food and Hospitality, and Transportation. In its systematic approach to demonstrating how Factor 5 can be achieved, the book also provides an overview of energy/water nexus and energy/materials nexus efficiency opportunities across these sectors. Given that these sectors are responsible for virtually all energy usage and greenhouse gas emissions globally, this book is designed to guide everyone from individual households, businesses, industry sector groups to national governments in their efforts to achieve the IPCC recommended target of 80 per cent reductions to greenhouse gas emissions. It also looks at innovation in regulation to increase resource productivity, pricing, carbon trading, eco-taxation and permits and the role of international institutions and trade. The authors also explain exciting new concepts such as bio-mimicry and whole system design, as hallmarks for a new generation of technologies. The last part of the book explores transformative ideas such as a long term trajectory of gently rising energy and resource prices, and new concepts of well-being in a more equitable world. Like its predecessor this book is simply the most important work on the future of innovation, business, economics and policy and is top drawer reading for leaders across all sectors including business and industry, government, engineering and design and teaching. This book is full colour throughout. Published with The Natural Edge Project
A culinary pioneer blends memoir with a joyful inquiry into the ingredients he uses and their origins—now in paperback What goes into the making of a chef, a restaurant, a dish? And if good ingredients make a difference on the plate, what makes them good in the first place? In his highly anticipated first book, influential chef Peter Hoffman offers thoughtful and delectable answers to these questions. “A locavore before the word existed” (New York Times), Hoffman tells the story of his upbringing, professional education, and evolution as a chef and restaurant owner through its components—everything from the importance of your relationship with your refrigerator repairman and an account of how a burger killed his restaurant, to his belief in peppers as a perfect food, one that is adaptable to a wide range of cultural tastes and geographic conditions and reminds us to be glad we are alive. Along with these personal stories from a life in restaurants, Hoffman braids in passionately curious explorations into the cultural, historical, and botanical backstories of the foods we eat. Beginning with a spring maple sap run and ending with the late-season, frost-defying vegetables, he follows the progress of the seasons and their reflections in his greenmarket favorites, moving ingredient to ingredient through the bounty of the natural world. Hoffman meets with farmers and vendors and unravels the magic of what we eat, deepening every cook’s appreciation for what’s on their kitchen counter. What’s Good? is a layered, insightful, and utterly enjoyable meal.
Most literature pertaining to carbon fibers is of a theoretical nature. Carbon Fibers and their Composites offers a comprehensive look at the specific manufacturing of carbon fibers and graphite fibers into the growing surge of diverse applications that include flameproof materials, protective coatings, biomedical and prosthetics application
For a long time, everything revolved around bread. Providing more than half of people's daily calories, bread was the life-source of Europe for centuries. In the middle of 19th century, a third of household expenditure was spent on bread. Why, then, does it only account for 0.8% of expenditure and just 12% of daily calories today? In this book, Peter Scholliers delves into the history of bread to map out its defining moments and people. From the price revolution of the 1890s that led to affordable and pure white bread, to the taste revolution of the 1990s that ushered in healthy brown bread, he studies consumers, bakers and governments to explain how and why this food that once powered an entire continent has fallen by the wayside, and what this means for the modern age. From prices and consumption to legislation and technology, Scholliers shows how the history of bread has been shaped by subtle cultural shifts as well as top-down decisions from ruling bodies. From the small home baker to booming factories, he follows changes in agriculture, transport, production and policy since the 19th century to explain why bread, once the centre of everything, is not so today.
McGough--half of the team of McDermott & McGough, artists known for their painting, photography, sculpture, and film--writes about the trauma of growing up gay in 1950s suburbia; about the East Village art scene of the 1980s; and about his meeting David McDermott who would profoundly change his life by insisting they dress, live, and work like men in the Victorian era.orian era.
A guide to ancient accomplishments and inventions unearths the origins of modern creations, including computers in ancient Greece, plastic surgery in India in the first century B.C., and a postal service in medieval Baghdad
This invaluable resource tells the complete story of failure mechanisms—from basic concepts to the tools necessary to conduct reliability tests and analyze the results. Both a text and a reference work for this important area of semiconductor technology, it assumes no reliability education or experience. It also offers the first reference book with all relevant physics, equations, and step-by-step procedures for CMOS technology reliability in one place. Practical appendices provide basic experimental procedures that include experiment design, performing stressing in the laboratory, data analysis, reliability projections, and interpreting projections.
Have you ever fallen victim to Murphy's law? Sometimes bad things just happen. In Why Sh*t Happens, esteemed British scientist Peter J. Bentley takes readers on an informative and amusing tour through the least lucky, most accident-prone day of their lives. From sleeping through the alarm clock and burning breakfast to getting caught in the rain and navigating a slippery road, Bentley brilliantly explores disaster and mishap on a molecular level. In the process, he explains the science behind each accident, arming readers with the knowledge to understand what went wrong and how they can steer clear of future harm. Science is respected, trusted, and according to Bentley, largely misunderstood. Why Sh*t Happens urges readers to arm themselves with the power of science in order to better understand the world around them. When a car engine is damaged by the wrong gasoline or a computer is attacked by a virus, science is not to blame, but rather can provide an explanation of what happened. In a text that exudes charm and wit, Bentley reveals the causes behind a wide spectrum of mishaps, including why that razor nick won't stop bleeding, why metal sparks in the microwave, what makes chewing gum stick in hair, and why milk tastes sour when it goes bad. Sh*t will always happen, but now readers will know exactly why. Enter, if you dare, the world of everyday disasters.
Around the world concerns about cost, efficiency, and safety - employee, product, process and consumer -- have led to changes in the way food plants are planned, constructed and evaluated. From initiation of major capital requests to legal design requirements to project management and plant operations, food engineers and scientists must understand the myriad of requirements and responsibilities of successful food facilities. J. Peter Clark provides that guidance in this complete volume. Included are: - A summary of lessons on understanding how management evaluates potential investments and how they can contribute to ultimate shareholder value, and checklists to help accurately estimate capital and operating costs - Important, and in some cases unique, features of a food plant including focus on food safety. Addresses not only consumer products, but ingredients for consumer products and the concerns of distribution and flexibility that must be considered. Also considered are the support facilities that are equally essential to the safe production of food - An effective approach to understanding production lines and optimizing operations during expansion by briefly introducing Goldratt's Theory of Constraints. The book explores the challenges of construction while maintaining safe and sanitary operations - An approach and methodology that can be extended beyond the case studies presented in order to effectively plan development processes and make correct equipment selections - Project management and plant operations guidance to assist engineers who find themselves in the role of managing a design or construction process project, or of supervising a portion of a plant. Includes suggestions for effectively troubleshooting an unsatisfactory operation - Provides real-world insights including guides for proper project estimation, understanding the role and importance of support facilities, maintaining standards while under construction and other vital considerations - Includes checklists and proven approaches to guide the reader through the wide range of necessary planning and implementation steps - Considers factors for both new plant construction and expansion of existing plants
From master bread baker and pizza fanatic Peter Reinhart comes this exuberant celebration of the best pizzas in the country—with recipes that pay tribute to the most delicious pizzas from the most exciting innovators in the pizza world today. Peter Reinhart is on a never-ending quest to find the best pizza in the world. This lifelong adventure has led him to working with the most inventive pizza restaurants, creating a critically acclaimed pizza webseries, judging pizzas at the International Pizza Expo, and writing three books on the subject. In Pizza Quest, he profiles the most exciting pizzaiolos working today and their signature pies, sharing over 35 tribute recipes that will give readers a taste of the best of what the pizza world has to offer. From classic New York Style to Detroit Style to Bar Pies, these pizza recipes will take you on a journey around the pizza world—a delicious travelogue that will kickstart your own pizza quest at home.
This book puts economics to work on the daily problems faced by investors, traders, speculators and brokers as they wrestle with increasingly complex financial markets. Drawing on data direct from the financial behavior of households, corporations, and governments, through to the prices of individual securities, the authors show how accessible but rigorous economics can help the players make sense of the hour-by-hour reality of the way financial markets move. Many of the twists and turns that might seem random at first sight are, they contend, rational and often predictable. But inefficiencies do exist, and the authors also demonstrate how these can become unique profit opportunities. By bringing together information on the daily workings of financial markets with the concepts and tools of economics, Houthakker and Williamson have provided a valuable resource for practitioners and students alike.
At forty-five, successful businessman Peter Robinson gave up his comfortable life in London to ordain as a Buddhist monk in Bangkok. But the new path he had chosen was not always as easy or as straightforward as he hoped it would be. In this truly extraordinary memoir, Phra Peter Pannapadipo describes his ten-year metamorphosis into a practicing Buddhist monk, while being initiated into the intricacies of an unfamiliar Southeast Asian culture. Phra Peter tells his story with compassion, humour and unflinching honesty. It's the story of a 'Phra Farang' - a foreign monk - living and practicing his faith in an exotic and intriguing land.
This volume provides an important new synthesis of archaeological work carried out in Australia on the post-contact period. It draws on dozens of case studies from a wide geographical and temporal span to explore the daily life of Australians in settings such as convict stations, goldfields, whalers' camps, farms, pastoral estates and urban neighbourhoods. The different conditions experienced by various groups of people are described in detail, including rich and poor, convicts and their superiors, Aboriginal people, women, children, and migrant groups. The social themes of gender, class, ethnicity, status and identity inform every chapter, demonstrating that these are vital parts of human experience, and cannot be separated from archaeologies of industry, urbanization and culture contact. The book engages with a wide range of contemporary discussions and debates within Australian history and the international discipline of historical archaeology. The colonization of Australia was part of the international expansion of European hegemony in the eighteenth and nineteenth century. The material discussed here is thus fundamentally part of the global processes of colonization and the creation of settler societies, the industrial revolution, the development of mass consumer culture, and the emergence of national identities. Drawing out these themes and integrating them with the analysis of archaeological materials highlights the vital relevance of archaeology in modern society.
The heart and soul of classic bread baking, from master baker Peter Reinhart From whole-wheat, sourdough, and rye to pita, focaccia, and naan, this classic cookbook from expert baker Peter Reinhart shows you how to produce phenomenal bread. Reinhart details each step in the process, giving you the knowledge and confidence to create countless versions of your own. Not merely a book of bread recipes, this book is an in-depth dive into the world of bread baking, filled with highly tested formulas to take your bread game to the next level.
The iconic Australian exploration story - brought to life by Peter FitzSimons, Australia's storyteller. 'They have left here today!' he calls to the others. When King puts his hand down above the ashes of the fire, it is to find it still hot. There is even a tiny flame flickering from the end of one log. They must have left just hours ago. MELBOURNE, 20 AUGUST 1860. In an ambitious quest to be the first Europeans to cross the harsh Australian continent, the Victorian Exploring Expedition sets off, farewelled by 15,000 cheering well-wishers. Led by Robert O'Hara Burke, a brave man totally lacking in the bush skills necessary for his task; surveyor and meteorologist William Wills; and 17 others, the expedition took 20 tons of equipment carried on six wagons, 23 horses and 26 camels. Almost immediately plagued by disputes and sackings, the expeditioners battled the extremes of the Australian landscape and weather: its deserts, the boggy mangrove swamps of the Gulf, the searing heat and flooding rains. Food ran short and, unable to live off the land, the men nevertheless mostly spurned the offers of help from the local Indigenous people. In desperation, leaving the rest of the party at the expedition's depot on Coopers Creek, Burke, Wills, Charley Gray and John King made a dash for the Gulf in December 1860. Bad luck and bad management would see them miss by just hours a rendezvous back at Coopers Creek, leaving them stranded in the wilderness with practically no supplies. Only King survived to tell the tale. Yet, despite their tragic fates, the names of Burke and Wills have become synonymous with perseverance and bravery in the face of overwhelming odds. They live on in our nation's history - and their story remains immediate and compelling.
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