Denman’S Handbook for Auto Mechanics and Technicians


Book Description

This quick reference book is designed to be user friendly and an aid for technicians who specialize in auto mechanics, heavy equipment, hydraulics, or welding. Whether you are an apprentice seeking to strengthen your technical skills or an experienced technician who has grown into his or her career from hands on experience, this handbook provides you with the pathway to completing more projects successfully. In this edition, Ernest Denman presents the material on many topics in a straightforward, easy to understand format. You will fi nd it a welcome addition to your own toolbox.




Automotive Technician's Handbook


Book Description

Explains the construction and functioning of automotive engines, emission control systems, electrical equipment, transmissions, steering and suspension, brake systems, and heating and cooling systems and describes the procedures involved in diagnosing and




Ask a Manager


Book Description

From the creator of the popular website Ask a Manager and New York’s work-advice columnist comes a witty, practical guide to 200 difficult professional conversations—featuring all-new advice! There’s a reason Alison Green has been called “the Dear Abby of the work world.” Ten years as a workplace-advice columnist have taught her that people avoid awkward conversations in the office because they simply don’t know what to say. Thankfully, Green does—and in this incredibly helpful book, she tackles the tough discussions you may need to have during your career. You’ll learn what to say when • coworkers push their work on you—then take credit for it • you accidentally trash-talk someone in an email then hit “reply all” • you’re being micromanaged—or not being managed at all • you catch a colleague in a lie • your boss seems unhappy with your work • your cubemate’s loud speakerphone is making you homicidal • you got drunk at the holiday party Praise for Ask a Manager “A must-read for anyone who works . . . [Alison Green’s] advice boils down to the idea that you should be professional (even when others are not) and that communicating in a straightforward manner with candor and kindness will get you far, no matter where you work.”—Booklist (starred review) “The author’s friendly, warm, no-nonsense writing is a pleasure to read, and her advice can be widely applied to relationships in all areas of readers’ lives. Ideal for anyone new to the job market or new to management, or anyone hoping to improve their work experience.”—Library Journal (starred review) “I am a huge fan of Alison Green’s Ask a Manager column. This book is even better. It teaches us how to deal with many of the most vexing big and little problems in our workplaces—and to do so with grace, confidence, and a sense of humor.”—Robert Sutton, Stanford professor and author of The No Asshole Rule and The Asshole Survival Guide “Ask a Manager is the ultimate playbook for navigating the traditional workforce in a diplomatic but firm way.”—Erin Lowry, author of Broke Millennial: Stop Scraping By and Get Your Financial Life Together




Handbook of Poultry Science and Technology, Secondary Processing


Book Description

A comprehensive reference for the poultry industry—Volume 2 describes poultry processing from raw meat to final retail products With an unparalleled level of coverage, the Handbook of Poultry Science and Technology provides an up-to-date and comprehensive reference on poultry processing. Volume 2: Secondary Processing covers processing poultry from raw meat to uncooked, cooked or semi-cooked retail products. It includes the scientific, technical, and engineering principles of poultry processing, methods and product categories, product manufacturing and attributes, and sanitation and safety. Volume 2: Secondary Processing is divided into seven parts: Secondary processing of poultry products—an overview Methods in processing poultry products—includes emulsions and gelations; breading and battering; mechanical deboning; marination, cooking, and curing; and non-meat ingredients Product manufacturing—includes canned poultry meat, turkey bacon and sausage, breaded product (nuggets), paste product (pâté), poultry ham, luncheon meat, processed functional egg products, and special dietary products for the elderly, the ill, children, and infants Product quality and sensory attributes—includes texture and tenderness, protein and poultry meat quality, flavors, color, handling refrigerated poultry, and more Engineering principles, operations, and equipment—includes processing equipment, thermal processing, packaging, and more Contaminants, pathogens, analysis, and quality assurance—includes microbial ecology and spoilage in poultry and poultry products; campylobacter; microbiology of ready-to-eat poultry products; and chemical and microbial analysis Safety systems in the United States—includes U.S. sanitation requirements, HACCP, U.S. enforcement tools and mechanisms




Flying beyond the stall


Book Description

The X-31 Enhanced Fighter Maneuverability Demonstrator was unique among experimental aircraft. A joint effort of the United States and Germany, the X-31 was the only X-plane to be designed, manufactured, and flight tested as an international collaboration. It was also the only X-plane to support two separate test programs conducted years apart, one administered largely by NASA and the other by the U.S. Navy, as well as the first X-plane ever to perform at the Paris Air Show. Flying Beyond the Stall begins by describing the government agencies and private-sector industries involved in the X-31 program, the genesis of the supermaneuverability concept and its initial design breakthroughs, design and fabrication of two test airframes, preparation for the X-31's first flight, and the first flights of Ship #1 and Ship #2. Subsequent chapters discuss envelope expansion, handling qualities (especially at high angles of attack), and flight with vectored thrust. The book then turns to the program's move to NASA's Dryden Flight Research Center and actual flight test data. Additional tasking, such as helmet-mounted display evaluations, handling quality studies, aerodynamic parameter estimation, and a "tailless" study are also discussed.The book describes how, in the aftermath of a disastrous accident with Ship #1 in 1995, Ship #2 was prepared for its outstanding participation in the Paris Air Show. The aircraft was then shipped back to Edwards AFB and put into storage until the late 1990s, when it was refurbished for participation in the U. S. Navy's VECTOR program. The book ends with a comprehensive discussion of lessons learned and includes an Appendix containing detailed information.




Historical Painting Techniques, Materials, and Studio Practice


Book Description

Bridging the fields of conservation, art history, and museum curating, this volume contains the principal papers from an international symposium titled "Historical Painting Techniques, Materials, and Studio Practice" at the University of Leiden in Amsterdam, Netherlands, from June 26 to 29, 1995. The symposium—designed for art historians, conservators, conservation scientists, and museum curators worldwide—was organized by the Department of Art History at the University of Leiden and the Art History Department of the Central Research Laboratory for Objects of Art and Science in Amsterdam. Twenty-five contributors representing museums and conservation institutions throughout the world provide recent research on historical painting techniques, including wall painting and polychrome sculpture. Topics cover the latest art historical research and scientific analyses of original techniques and materials, as well as historical sources, such as medieval treatises and descriptions of painting techniques in historical literature. Chapters include the painting methods of Rembrandt and Vermeer, Dutch 17th-century landscape painting, wall paintings in English churches, Chinese paintings on paper and canvas, and Tibetan thangkas. Color plates and black-and-white photographs illustrate works from the Middle Ages to the 20th century.




Cardiac Arrhythmias


Book Description

This book covers all the major aspects associated with pathophysiological development of cardiac arrhythmias (covering enhanced or suppressed automaticity, triggered activity, or re-entry), from basic concepts through disease association, limitations of current pharmacotherapy and implant therapies and on-going trials and analysis of new biomarkers based on current knowledge of cellular interaction and signalling. The book describes novel and state-of-the-art methods for differentiating between the major types of arrhythmia, structural abnormalities and current practice guidelines and determination of risk stratification associated with sudden cardiac death. A particular focus is on arrhythmias associated with atrial fibrillation and includes details of associations with cardiac disease, current detection, analysis and imaging and future perspectives.​




Apple Confidential 2.0


Book Description

Chronicles the best and the worst of Apple Computer's remarkable story.




The World of UCL


Book Description

From its foundation in 1826, UCL embraced a progressive and pioneering spirit. It was the first university in England to admit students regardless of religion and made higher education affordable and accessible to a much broader section of society. It was also effectively the first university to welcome women on equal terms with men. From the outset UCL showed a commitment to innovative ideas and new methods of teaching and research. This book charts the history of UCL from 1826 through to the present day, highlighting its many contributions to society in Britain and around the world. It covers the expansion of the university through the growth in student numbers and institutional mergers. It documents shifts in governance throughout the years and the changing social and economic context in which UCL operated, including challenging periods of reconstruction after two World Wars. Today UCL is one of the powerhouses of research and teaching, and a truly global university. It is currently seventh in the QS World University Rankings. This completely revised and updated edition features a new chapter based on interviews with key individuals at UCL. It comes at a time of ambitious development for UCL with the establishment of an entirely new campus in East London, UCL East, and Provost Michael Arthur’s ‘UCL 2034’ strategy which aims to secure the university’s long-term future and commits UCL to delivering global impact.




Handbook of Poultry Science and Technology, Primary Processing


Book Description

A comprehensive reference for the poultry industry—Volume 1 describes everything from husbandry up to preservation With an unparalleled level of coverage, the Handbook of Poultry Science and Technology provides an up-to-date and comprehensive reference on poultry processing. Volume 1 describes husbandry, slaughter, preservation, and safety. It presents all the details professionals need to know beginning with live poultry through to the freezing of whole poultry and predetermined cut parts. Throughout, the coverage focuses on one paramount objective: an acceptable quality and a safe product for consumer purchase and use. The text includes safety requirements and regulatory enforcement in the United States, EU, and Asia. Volume 1: Primary Processing is divided into seven parts: Poultry: biology to pre-mortem status—includes such topics as classification and biology, competitive exclusion, transportation to the slaughterhouse, and more Slaughtering and cutting—includes the slaughterhouse building and required facilities, equipment, and operations; carcass evaluation and cutting; kosher and halal slaughter; and more Preservation: refrigeration and freezing—includes the biology and physicochemistry of poultry meat in rigor mortis under ambient temperature, as well as changes that occur during freezing and thawing; engineering principles; equipment and processes; quality; refrigeration and freezing for various facilities; and more Preservation: heating, drying, chemicals, and irradiation Composition, chemistry, and sensory attributes—includes quality characteristics, microbiology, nutritional components, chemical composition, and texture of raw poultry meat Eggs—includes egg attributes, science, and technology Sanitation and Safety—includes PSE, poultry-related foodborne diseases, OSHA requirements, HACCP and its application, and more