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This book is a brief history of the centuries-old fascination with the process of alcoholic fermentation, the debates about its nature, and its elucidation during the early twentieth century.
A large variety of food products all over the world are prepared by the fermentation of various raw materials. Fermentation: Effects on Food Properties explores the role of fermentation reactions in the chemical, functional, and sensory properties of food components as well as their effect on food component content and biological activity. Emphasiz
This book describes and analyses, for the first time, the astronomical tables of Giovanni Bianchini of Ferrara (d. after 1469), explains their context, inserts them into an astronomical tradition that began in Toledo, and addresses their diffusion.
Using unpublished and published sources, this book examines the history of diabetes in Britain from the perspective of healer and sufferer alike, focusing on medieval treatments, Renaissance-era diabetology, and the centuries-long debate among specialists over the site and cure of the disease.
The origin and early years of any rapidly changing scientific discipline runs the risk of being forgotten unless a record of its past is preserved. In this, the first book-length history of clinical chemistry, those involved or interested in the field will read about who and what went before them and how the profession came to its present state of clinical importance. The narrative reconstructs the origins of clinical chemistry in the seventeenth century and traces its often obscure path of development in the shadow of organic chemistry, physiology and biochemistry until it assumes its own identity at the beginning of the twentieth century. The chronological development of the story reveals the varied roots from which modern clinical chemistry arose.
Supplying nearly 350 expertly-written articles on technologies that can maximize and enhance the research and production phases of current and emerging chemical manufacturing practices and techniques, this second edition provides gold standard articles on the methods, practices, products, and standards recently influencing the chemical industries. New material includes: design of key unit operations involved with chemical processes; design, unit operation, and integration of reactors and separation systems; process system peripherals such as pumps, valves, and controllers; analytical techniques and equipment; current industry practices; and pilot plant design and scale-up criteria.
Drawing a new portrait of late medieval conflicts between atomists and anti-atomists, this book offers a new outlook on the fourteenth century's development of sciences.