The first time culinary student Ron Gaj is instructed to cut up a whole chicken into precise parts, he confidently moves forward with the surgical procedure. By the time he has finished the task, his chicken looks like it has just gone through a wood chipper. And so begins the zany odyssey of a sexagenarian who has just mistakenly entered the world of culinary arts thinking the learning experience will be a culmination of creating elegant fare while engaging in casual conversation and sipping a glass of wine. He could not have been more wrong. Approaching retirement means different things to different people, but to sixty-something Gaj, who had always loved to cook, it meant trying something newculinary school. As he details his often hilarious journey through the world of culinary arts with a cast of characters who seemed better groomed for reform school, Gaj provides a glimpse into how he sharpened his rudimentary cooking skills through weeks of chopping, dicing, boiling, sauting, and participating in the solution of simple math problems that were treated like quantum physicsultimately becoming a braver soul in the kitchen. Purple Chicken shares one mans entertaining foray into the often unpredictable world of culinary arts as he learns to produce delectable creations and discovers the unexpected.
Almost all life depends on light for its survival. It is the ultimate basis for the food we eat (photosynthesis), and many organisms make use of it in basic sensory mechanisms for guiding their behaviour, be it through the complex process of vision, or by the relatively more simple photosens itivity of microorganis~urthermore, light has profound implications for the field of medicine, both as a cause of disease (ie UV damage of DNA), and as a therapeutic agent (ie photodynamic therapy). These and other processes are the basis for the science of photobiolog~ which could be defined as the study of the effects of (visible and ultraviolet) light (from both the sun and artificial sources) on living matter. By its very nature, therefore, it is a multidisciplinary science involving branches of biology, chemistry, physics and medicine. This book contains a selection of papers which have been chosen to highlight recent advances in the various disciplines that make up photo biology. Although no book on photobiology can hope to be comprehensive, we hope that this volume includes a representative sample of much of what is new in the field. It is, however, inevitable that some areas will be better represented than others reflecting the biases of conference org anisers and editors.
The Author sheds important new light on addiction, so that both individuals and professionals can make more informed choices. Drawing on extensive research with drug users and his rehabilitation work as a psychologist, Ron Dunselman offers remarkable insights into: why drugs are so attractive to users; the origin and history of drugs; detailed descriptions of the physical and psychological effects of each drug; how drugs undermine personal identity.
Focusing on inductive wireless power transfer (WPT), which relies on coil resonators and power converters, this book begins by providing the background and basic theories of WPT, which are essential for newcomers to the field. Then two major challenges of WPT – power transfer distance and efficiency – are subsequently addressed, and multi-resonator WPT systems, which not only offer a way to extend power transfer distance but also provide more flexibility, are investigated. Recent findings on techniques to maximize the power transfer efficiency of WPT systems, e.g. maximum efficiency point tracking, are also introduced. Without the constraint of cables, wireless power transfer (WPT) is an elegant technique for charging or powering a range of electrical devices, e.g. electric vehicles, mobile phones, artificial hearts, etc. Given its depth of coverage, the book can serve as a technical guideline or reference guide for engineers and researchers working on WPT.
Introducing the principles, practice and applications of mass spectrometric techniques in the study of natural substances in foods, this book conveys the depth and breadth of modern mass spectrometry in relation to food analysis. It covers traditional techniques such as electron and chemical ionisation and newer soft ionisation techniques such as matrix-assisted laser desorption ionisation and electrospray. All of these techniques are especially relevant in food quality and safety studies and in biopolymer analysis. The ability to analyse biopolymers by mass spectrometry is having a major impact on the study of food structure components, food proteins, food pathogens and food components produced from genetically modified organisms. The principles and practice of mass spectrometry are covered in the early chapters and are followed by applications in flavour analysis and the determination of non-nutrient, biologically-active, natural substances in foods. The analysis and metabolic studies of amino acids, peptides, proteins, lipids, sugars, carbohydrates and vitamins is also discussed, with separate chapters on mineral and micronutrient metabolism and techniques of pyrolysis mass spectrometry. Mass Spectrometry of Natural Substances in Food will be a valuable resource for food scientists, food analysts and others working in food research, nutrition and safety.
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