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This book presents a history of shock compression science, including development of experimental, material modeling, and hydrodynamics code technologies over the past six decades at Sandia National Laboratories. The book is organized into a discussion of major accomplishments by decade with over 900 references, followed by a unique collection of 45 personal recollections detailing the trials, tribulations, and successes of building a world-class organization in the field. It explains some of the challenges researchers faced and the gratification they experienced when a discovery was made. Several visionary researchers made pioneering advances that integrated these three technologies into a cohesive capability to solve complex scientific and engineering problems. What approaches worked, which ones did not, and the applications of the research are described. Notable applications include the turret explosion aboard the USS Iowa and the Shoemaker-Levy comet impact on Jupiter. The personal anecdotes and recollections make for a fascinating account of building a world-renowned capability from meager beginnings. This book will be inspiring to the expert, the non expert, and the early-career scientist. Undergraduate and graduate students in science and engineering who are contemplating different fields of study should find it especially compelling.
This book sets out to historicise our understanding of contemporary trends by studying the long relationship between science, food and drink marketing and the promotion of healthy lifestyles. It aims to bring together contemporary and historical research from a multimodal perspective, considering how scientific discourse and ideas about health and nutrition are channelled through visual and material culture. Using examples of advertisements, commercials and posters, the 16 chapters in this book will foster a cross-disciplinary and cross-temporal dialogue, uncovering links between past and present ways that manufacturers have capitalised upon scientific innovations to create new products or rebrand existing products and employed science to make claims about health and nutrition. They will, thus, demonstrate the continuity of science in food and drink marketing—even if fundamental ideas of nutrition have evolved over time. The book provides crucial new insights into the significance of the late nineteenth and early twentieth centuries as a period of innovation in food and drink marketing and showcasing how many of the marketing strategies employed today, in fact, have a far broader historical trajectory. It will be of great interest to students and scholars of Critical Food Studies, Media and Communication Studies, History of Science and Medicine and Cultural Studies, as well as nutritionists, dieticians, sportspeople, in addition to policymakers and practitioners working in the area of food and drink marketing.