Science and Technology in World History, Volume 1


Book Description

Science is a living, organic activity, the meaning and understanding of which have evolved incrementally over human history. This book, the first in a roughly chronological series, explores the development of the methodology and major ideas of science, in historical context, from ancient times to the decline of classical civilizations around 300 A.D. It includes details specific to the histories of specialized sciences including astronomy, medicine and physics--along with Roman engineering and Greek philosophy. It closely describes the contributions of such individuals as Pythagoras, Hippocrates, Socrates, Plato, Aristotle, Alexander the Great, Euclid, Archimedes, Ptolemy, Seneca, Pliny the Elder, and Galen.




Handbook of Food Science and Technology 1


Book Description

This book serves as a general introduction to food science and technology, based on the academic courses presented by the authors as well as their personal research experiences. The authors' main focus is on the biological and physical-chemical stabilization of food, and the quality assessment control methods and normative aspects of the subsequent processes. Presented across three parts, the authors offer a detailed account of the scientific basis and technological knowledge needed to understand agro-food transformation. From biological analyses and process engineering, through to the development of food products and biochemical and microbiological changes, the different parts cover all aspects of the control of food quality.




Construction Technology 1: House Construction


Book Description

Construction Technology 1: House Construction offers a highly accessible introduction to the key stages of domestic house construction from planning to internal finishes. Its student-friendly layout uses detailed figures, photos and case studies from real-life building sites to aid a practical understanding of construction techniques, providing clear step-by-step guidance in learning the basic principles of low-rise residential construction. This textbook is a vital resource for students in construction, property and architecture, BSc and MSc, including any student taking courses in building surveying, quantity surveying, real estate and construction management, as well as those studying at the HNC/HND level. New to this Edition: - The sections on off-site manufacture and modular approaches to construction have been significantly updated and expanded. The nature of house construction utilising panelised and volumetric approaches is explained with supporting case study examples and photographic illustrations. - The increased recognition of sustainability as a key element in modern house building is reflected in expanded consideration of the environmental implications of construction design and practice. - The characteristics of house form, construction and technology that impact upon thermal and environmental performance are included together with updated content relating to SAP calculations and target energy performance. - Advances in technology and evolving approaches to passive features of environmentally-conscious design are incorporated together with the introduction of issues around connected homes. - The material has been amended in line with current UK building regulations, environmental guidance and legislation including statutory control of the building process and health and safety.




Advanced Concrete Technology 1


Book Description

BBased on the Institute of Concrete Technology's advanced course, the Advanced Concrete Technology series is a comprehensive educational and reference resource for the concrete materials technologist. An expert international team of authors from research, academia, and industry have come together to produce this unique reference source.This first volume deals with the constituent materials of concrete. With worked examples, case studies and illustrations throughout, the book will be a key reference for the concrete specialist for years to come.* Expert international authorship ensures the series is authoritative* Case studies and worked examples help the reader apply their knowledge to practice* Comprehensive coverage of the subject gives the reader all the necessary reference material




Failure to Disrupt


Book Description

A Science “Reading List for Uncertain Times” Selection “A must-read for anyone with even a passing interest in the present and future of higher education.” —Tressie McMillan Cottom, author of Lower Ed “A must-read for the education-invested as well as the education-interested.” —Forbes Proponents of massive online learning have promised that technology will radically accelerate learning and democratize education. Much-publicized experiments, often underwritten by Silicon Valley entrepreneurs, have been launched at elite universities and elementary schools in the poorest neighborhoods. But a decade after the “year of the MOOC,” the promise of disruption seems premature. In Failure to Disrupt, Justin Reich takes us on a tour of MOOCs, autograders, “intelligent tutors,” and other edtech platforms and delivers a sobering report card. Institutions and investors favor programs that scale up quickly at the expense of true innovation. Learning technologies—even those that are free—do little to combat the growing inequality in education. Technology is a phenomenal tool in the right hands, but no killer app will shortcut the hard road of institutional change. “I’m not sure if Reich is as famous outside of learning science and online education circles as he is inside. He should be...Reading and talking about Failure to Disrupt should be a prerequisite for any big institutional learning technology initiatives coming out of COVID-19.” —Inside Higher Ed “The desire to educate students well using online tools and platforms is more pressing than ever. But as Justin Reich illustrates...many recent technologies that were expected to radically change schooling have instead been used in ways that perpetuate existing systems and their attendant inequalities.” —Science




Developments in Plastics Technology—1


Book Description

In the field of plastics technology, the process of extrusion is widespread and important. It is employed in the compounding and pelletising of plastics materials, in their conversion into products (such as profiles, pipe, hose, sheet, film or bottles) and in the coating of wires, cables, paper, board or foil. A major reason for its use is the screw extruder's ability to melt efficiently and pump continuously large amounts of plastics materials. The understanding of the melting/pumping operation of the extruder and the development of larger and faster-running machines so as to give higher outputs have been given great attention and the results have been widely published. However, the whole manufacturing technology for extruded products has also developed, particularly in recent years. This has occurred not only by the use of modern screw extruders, but also by the incorporation of improved process control systems, the better design of dies and extrudate handling machinery and by the utilisation of improved plastics materials and additives. It is the purpose of this book to present selected topics which contribute to, or exemplify, these developments in extrusion-based processes.










Advances in Food Science and Technology, Volume 1


Book Description

Written in a systematic and comprehensive manner, the book reports recent advances in the development of food science and technology areas. Advances in Food Science and Technology discusses many of the recent technical research accomplishments in the areas of food science and technology, such as food security as a global issue, food chemistry, frozen food and technology, as well as state-of-the-art developments concerning food production, properties, quality, trace element speciation, nanotechnology, and bionanocomposites for food packing applications. Specifically, this important book details: New innovative methods for food formulations and novel nanotechnology applications such as food packaging, enhanced barrier, active packaging, and intelligent packaging Freezing methods and equipment such as freezing by contact with cold air, cold liquid, and cold surfaces, cryogenic freezing, and a combination of freezing methods Chemical and functional properties of food components Bionanocomposites for natural food packing and natural biopolymer-based films such as polysaccharide films and protein films Regulatory aspects of food ingredients in the United States with the focus on the safety of enzyme preparations used in food