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Using reported disasters and everyday examples, this book examines both natural and man-made chemicals that we are exposed to. Illuminating the world of toxicology, it explains how they are toxic and the different reactions that individuals have to them. It also aims to debunk the popular belief that 'Natural is good, Man-made is bad'.
The account of a scientific expedition by four intrepid Englishmen from the gaslit safety of Victorian London to a remote plateau in the South American jungle. In this region beyond time, they encounter hideous survivors from the dawn of history--swarms of titanic reptiles and prehuman ape-men--and must use cunning and superior intellect to escape.
From a New York Times bestselling author and Caldecott-honor winning artist comes an exuberant illustrated story about playing dress up, having fun, and feeling free. The boy loves to be naked. He romps around his house naked and wild and free. Until he romps into his parents' closet and is inspired to get dressed. First he tries on his dad's clothes, but they don't fit well. Then he tries on his mom's clothes, and wow! The boy looks great. He looks through his mom's jewelry and makeup and tries that on, too. When he's discovered by his mother and father, the whole family (including the dog!) get in on the fun, and they all get dressed together. This charming and humorous story was inspired by bestselling and award-winning author Peter Brown's own childhood, and highlights nontraditional gender roles and self-expression.
Serialised in 1909–10, The Poison of Polygamy is a rare gem of Australian literature. The first novel of the Chinese Australian experience, it is a roller-coaster tale of blackmail, murder, betrayal and even thylacine attack, partly based on real people, places and events. Revealing the human face of migration between imperial China and colonial Australia, it recounts the story of a man from southern China who tries his luck on the Victorian goldfields, the wife he leaves behind, and their eventual fraught reunion. In this bilingual parallel edition, Australia’s and possibly the West’s earliest Chinese-language novel is presented in English translation for the first time. Illuminating introductions explore the work’s historical, cultural and linguistic context, and establish its unique significance in Australia’s literary and social history. “A shiny little nugget has been disinterred from the tailings of our literary past … The Poison of Polygamy is an exciting addition to our literary history that deserves to be widely discussed and analysed in both China and Australia.” David Walker, Emeritus Professor, Deakin University and author of Anxious Nation “The discovery of The Poison of Polygamy and its publication in this highly informative bilingual edition is a double happiness. It gives readers a highly entertaining new novel, replete with drama, emotion and intrigue. At the same time it documents Chinese Australian life in a key period of history.” Nicholas Jose, author of Avenue of Eternal Peace
When I come to the city, I shall be the supreme being! Ancient martial arts descendant? Asura weapon king? A monstrous farmer? Cultivation genius? A peerless genius doctor? Master Miao Jiang... He had to lie down obediently in front of me!
Following the success of the popular introductory text,Elementary Food Science(5th edition) coversabroad range of food science topics organized infour parts; Part (1)Interrelated food science topics, Part (2)Food safety & sanitation, Part (3)Food preservation and processing and Part (4)Handling & processing of foods. The opening two chapters discuss what food science actually is, the significanceforsociety, and the large contribution of the food industry to jobs and revenue in the USA and globally. Succeeding chapterscover food regulatory agencies, food labels, food quality and sensory evaluation, and consumer food literacy. Part (2)hastwo new chapters explaininghow microbes affect food quality,and alsofoodborne disease outbreaks; GMP is described independently and as a prerequisite for HACCP, VACCP andTACCPfood-safety management systems. Part (3) containstwo new chapters dealing with basic aspects of food processing, and the quality of dried foods. Part (4) covershandling and processing major food commodity groups (meat, dairy products, poultry and eggs, fish and shellfish, cereal grains, bakery products, fruits and vegetables, sugar confectionary). A new final chapter coversthe foodservice industry. The text highlights food science links with industry uniquelyusing the North American Industry Classification System (NAICS). Overall, the book is thoroughly modernized with over 1500 references cited in recognition of thousands of named food scientists and other professionals. The target readership remain unchanged for the current edition, i.e. Students of food science fromsenior high school, colleges or universities. Sections of the book will also appeal toadvanced readers from other disciplines with perhaps little or noprior food science experience. Additionally, readers covering the intersection of food science with culinary arts, foodservices, and nutritionor public health will find the book useful.