Author: Publisher:
ISBN:
Category : Optics
Languages : en
Pages : 640
Book Description
Includes a directory of members in one issue each year.
Optics News
Author: Publisher:
ISBN:
Category : Optics
Languages : en
Pages : 640
Book Description
Includes a directory of members in one issue each year.
Newsletter
Author: Cornell University. Engineering LibraryPublisher:
ISBN:
Category : Engineering
Languages : en
Pages : 576
Book Description
Dimensions
Author: Technical News Bulletin
Author: United States. National Bureau of StandardsPublisher:
ISBN:
Category :
Languages : en
Pages : 360
Book Description
Basic Optical Properties of Materials : Summaries of Papers
Author: Albert FeldmanPublisher:
ISBN:
Category : Fiber optics
Languages : en
Pages : 256
Book Description
Food Emulsifiers and Their Applications
Author: Richard W HartelPublisher: Springer Science & Business Media
ISBN: 1475726627
Category : Technology & Engineering
Languages : en
Pages : 315
Book Description
Food emulsions have existed since long before people began to process foods for distribution and consumption. Milk, for example, is a natural emulsion/colloid in which a nutritional fat is stabilized by a milk-fat-globule membrane. Early processed foods were developed when people began to explore the art of cuisine. Butter and gravies were early foods used to enhance flavors and aid in cooking. By contrast, food emulsifiers have only recently been recognized for their abil ity to stabilize foods during processing and distribution. As economies of scale emerged, pressures for higher quality and extension of shelf life prodded the de velopment of food emulsifiers and their adjunct technologies. Natural emulsifiers, such as egg and milk proteins and phospholipids, were the first to be generally utilized. Development of technologies for processing oils, such as refining, bleaching, and hydrogenation, led to the design of synthetic food emulsifiers. Formulation of food emulsions has, until recently, been practiced more as an art than a science. The complexity offood systems has been the barrier to funda mental understanding. Scientists have long studied emulsions using pure water, hydrocarbon, and surfactant, but food systems, by contrast, are typically a com plex mixture of carbohydrate, lipid, protein, salts, and acid. Other surface-active ingredients, such as proteins and phospholipids, can demonstrate either syner- XV xvi Preface gistic or deleterious functionality during processing or in the finished food.
Research on Women's Health
Author: Computed Tomography for Technologists: Exam Review
Author: Lois RomansPublisher: Lippincott Williams & Wilkins
ISBN: 1496377273
Category : Medical
Languages : en
Pages : 446
Book Description
Publisher's Note: Products purchased from 3rd Party sellers are not guaranteed by the Publisher for quality, authenticity, or access to any online entitlements included with the product. Computed Tomography for Technologists: Exam Review, Second Edition, is intended to be used as a companion to Computed Tomography for Technologists: A Comprehensive Text, Second Edition, and as a review of computed tomography on its own. This is an excellent resource for students preparing to take the advanced level certification exam offered by The American Registry of Radiologic Technologists (ARRT).
Tunable Lasers Handbook
Author: Frank J. DuartePublisher: Elsevier
ISBN: 0080519768
Category : Science
Languages : en
Pages : 493
Book Description
Many laser applications depend on the ability of a particular laser to be frequency tunable. Among the many different types of frequency tunable lasers are: dye lasers, excimer lasers, and semiconductor lasers. Thisbook gives active researchers and engineers the practical information they need to choose an appropriate tunable laser for their particular applications. - Presents a unified and integrated perspective on tunable lasers - Includes sources spanning the electromagnetic spectrum from the UV to the FIR - Contains 182 figures and 68 tables - Provides coverage of optical parametric oscillators and tunable gas, liquid, solid state, and semiconductor lasers
Counterfeit Deterrent Features for the Next-Generation Currency Design
Author: National Research CouncilPublisher: National Academies Press
ISBN: 0309050286
Category : Technology & Engineering
Languages : en
Pages : 144
Book Description
Traditionally, counterfeit deterrent features restricted counterfeiting to only the dedicated craftsman. With the advent of highly sophisticated reprographic systems, this is no longer true. Redesign of U.S. banknotes is necessary in order to incorporate additional features aimed at discouraging counterfeiting using advanced copiers-scanners-printers. This volume evaluates a large number of such features while recommending a comprehensive national strategy for anticipating and responding to counterfeiting threats.