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Herbicides are one of the most widely used groups of pesticides worldwide for controlling weedy species in agricultural and non-crop settings. Due to the extensive use of herbicides and their value in weed management, herbicide research remains crucial for ensuring continued effective use of herbicides while minimizing detrimental effects to ecosystems. Presently, a wide range of research continues to focus on the physiology of herbicide action, the environmental impact of herbicides, and safety. The authors of Herbicides, Physiology of Action, and Safety cover multiple topics concerning current valuable herbicide research.
This book is a collection of innovative up-to-date perspectives on key aspects of water resources planning, development, and management of importance to both professional practitioners and researchers. Authors with outstanding expertise address a broad range of topics that include planning strategies, water quality modeling and monitoring, erosion prediction, freshwater inflows to estuaries, coastal reservoirs, irrigation management, aquifer recharge, and water allocation.
Organic farming is a progressive method of farming and food production it does not mean going back to traditional (old) methods of farming. Many of the traditional farming methods used in the past are still useful today. Organic farming takes the best of these and combines them with modern scientific knowledge. Authors' task was to write a book where many different existing studies could be presented in a single volume, making it easy for the reader to compare methods, results and conclusions. As a result, studies from different countries have been compiled into one book. I believe that the opportunity to compare results and conclusions from different authors will create a new perspective in organic farming and food production. I hope that our book will help researchers and students from all over the world to attain new and interesting results in the field of organic farming and food production.
The Engineering Management book synthesises the engineering principles with business practice, i.e. the book provides an interface between the main disciplines of engineering/technology and the organizational, administrative, and planning abilities of management. It is complementary to other sub-disciplines such as economics, finance, marketing, decision and risk analysis, etc. This book is intended for engineers, economics and researchers who are developing new advances in engineering management, or who employ the engineering management discipline as part of their work. The authors of this volume describe their pioneering work in the area or provide material for case studies successfully applying the engineering management discipline in real life cases.
A fast paced changing world requires dynamic methods and robust theories to enable designers to deal with the new product development landscape successfully and make a difference in an increasingly interconnected world. Designers continue stretching the boundaries of their discipline, and trail new paths in interdisciplinary domains, constantly moving the frontiers of their practice farther. This book, the successor to "Industrial Design - New Frontiers" (2011), develops the concepts present in the previous book further, as well as reaching new areas of theory and practice in industrial design. "Advances in Industrial Design Engineering" assists readers in leaping forward in their own practice and in preparing new design research that is relevant and aligned with the current challenges of this fascinating field.
Lipids (fats and oils) are a wide range of organic molecules that serve several functions in organisms. Lipids are essential components of our diet, highlighting their important contribution in energy, representing 9 kcal/g (or 37.7 kJ/g), and by some components relevant to the metabolism, such as essential fatty acids, fat soluble vitamins and sterols (cholesterol and phytosterols). Besides this, lipids have key roles in human growth and development, along with promoting, preventing and/or participating in the origin or eventually in the treatment of various diseases. This book presents a systematic and comprehensive review about the structure and metabolism of lipids, particularly highlighting the importance of these molecules in the body and considering the interest of some lipids in health and disease.
This is a comprehensive, practical guidebook that provides a clear overview and update of current modern techniques of ocular surgery. The chapters will be of interest to a wide audience. The chapters are written by experts with special interest and extensive clinical experience in the topics.
Skin Biopsy - Diagnosis and Treatment is a collection of six chapters that includes an initial chapter on the site selection of a skin biopsy that optimizes diagnosis of various dermatological diseases and in many instances it is a therapeutic intervention and is useful in monitoring the response to therapy. The following five chapters encompass the application and role of skin biopsy to the overall diagnosis of certain conditions such as non-scarring and scarring alopecia, Langerhan cell neoplasms, severe cutaneous adverse reactions, pemphigus vulgaris and foliaceus, and oral lichen planus. An accurate diagnosis allows for an up to date discussion on the treatment of these complex conditions as the pathogenesis and the histologic findings are evolving and the therapeutic options are concomitantly emerging.
Due to the increase in world population (more than seven billion inhabitants) the global food industry has the largest number of demanding and knowledgeable consumers. This population requires food products that fulfill the high quality standards established by the food industry organizations. Food shortages threaten human health, and also the disastrous extreme climatic events make food shortages even worse. This collection of articles is a timely contribution to issues relating to the food industry. The objective of this book is to provide knowledge appropriate for students, university researchers, and in general, for anyone wishing to obtain knowledge of food processing and to improve the food product quality.