The Poison Paradox: Chemicals As Friends and Foes Review

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(More customer reviews)I bought this book because I am interested in science and especially in chemistry. I wasn't disappointed because I found it real fascinating. I like the way its full of fascinating stories about poisoning but also theres lots of interesting information about chemicals. So its the kind of book you can just pick up and read a section of, sort of dip into. At the beginning theres a chapter on how chemicals get inside us and what happens to them. Then there are chapters on drugs, pesticides, chemicals in factories, at home, chemicals in food and so on. And at the end theres a chapter on assessment of risks from chemicals. It shows that chemicals are not all bad.I reckon everyone whose interested in chemicals should get this book.

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Every day we are surrounded by chemicals that are potentially harmful. Some of these we take intentionally in the form of drugs; some we take unknowingly through the food we eat, and the environment around us. John Timbrell explores what makes particular chemicals harmful, what their effects are, and how we can test for them. He examines drugs such as Paracetamol and what it does to the body; Ricin, the most toxic substance known to man; Paraquat, a widely available weedkiller; and how the puffer fish, eaten as a delicacy in Japan, can kill. Using case studies from all around the world, such as the Spanish Oil syndrome which made over 20,000 people ill in Madrid, Timbrell uncovers the facts behind chemical scares. He shows how, with a rational, scientific, and balanced approach, risks can be assessed and managed safely.

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The Food Chemistry Laboratory: A Manual for Experimental Foods, Dietetics, and Food Scientists, Second Edition (Contemporary Food Science) Review

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(More customer reviews)The book was in brand new shape, other than for the "used" sticker on it I can't even tell it's been used and I got it at a good price compared to the bookstores. Delivery time was good too, it came right when I thought it would and I didn't have to sit around and wait for it.

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A popular book in its first edition, The Food Chemistry Laboratory: A Manual for Experimental Foods, Dietetics, and Food Scientists, Second Edition continues to provide students with practical knowledge of the fundamentals of designing, executing, and reporting the results of a research project. Presenting experiments that can be completed, in many cases, without requiring extensive student laboratory facilities, the authors include new exercises in the areas of physical properties, lipids, proteins, and gelatin. Also new in this edition are a brief introduction to each laboratory exercise and a listing of materials needed, approximate time needed for completion, and possible complications and/or pitfalls.Tested and refined for over 20 years, and performed by thousands of students, experiments are presented within 12 planned laboratory sessions. This flexible format allows you to create your own laboratory sessions by choosing the number and order of sessions and experiments to be performed. In addition to the well-tested experiments, The Food Chemistry Laboratory, Second Edition provides students with information on accessing food chemistry literature, research proposal preparation, preparing oral and written technical reports, and an evaluation score sheet. Guidelines for preparing laboratory notebooks are also included and a handy appendix allows rapid access to directions for setting up a difference testing experiment.

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Skin: A Natural History Review

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(More customer reviews)Enhanced with the inclusion of 14 color photographs, 2 color maps, 36 black/white photographs, and 13 line drawn illustrations, "Skin: A Natural History" by Nina G. Jablonski (Head of the Department of Anthropology at The California Academy of Sciences) is a thoroughly "reader friendly" and scholarly introduction to the biological and cultural functions of human skin. "Skin" addresses such questions and issues as how and when human skin came to look, fell, and function as we know it today; why we turn pale when anxious but red when we are embarrassed or angry; why touch is one of the fundamentally important senses of the body and relates to every aspect of human life; what is the real purpose of fingerprints; skin as a canvas for self-expression; the effects of aging, environmental stress, insect bites, burns, and diseases upon skin; advancing medical technologies relevant to skin issues, and so much more. Surveying more than 300-million-years of evolutionary development as it relates to the skin of homo sapiens, "Skin" addresses the critical role skin plays in human health (including processing sunlight for Vitamin D), the role of melanin in protecting us from the sun's rays, and the advances toward to the creation of artificial skin, gene therapies, reversing the aging process of skin, and other fascinating issues related to our skin. "Skin: A Natural History" is an informed and informative addition to medical school, academic library, and Anthropological Studies collections, as well as a very highly recommended study for non-specialist general readers with an interest in the biology and sociology of skin issues.

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Fundamental Food Microbiology, Fourth Edition Review

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(More customer reviews)In my opinion this book is great. It covers all the basic stuff that you need to know about food microbiology. It is not in depth, but covers just all the things that you need to know. I like it a lot.

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Maintaining the high standard set by the previous bestselling editions, Fundamental Food Microbiology, Fourth Edition presents the most up-to-date information in this rapidly growing and highly dynamic field. Revised and expanded to reflect recent advances, this edition broadens coverage of foodborne diseases to include many new and emerging pathogens, as well as descriptions of the mechanism of pathogenesis. An entirely new chapter on detection methods appears with evaluations of advanced rapid detection techniques using biosensors and nanotechnology. With the inclusion of many more easy-to-follow figures and illustrations, this text provides a comprehensive introductory source for undergraduates, as well as a valuable reference for graduate level and working professionals in food microbiology or food safety.
Each chapter within the text's seven sections contains an introduction as well as a conclusion, references, and questions. Beginning with the history and development of the field, Part I discusses the characteristics and sources of predominant food microorgasnisms and their significance. Part II introduces microbial foodborne diseases, their growth and influencing factors, metabolism, and sporulation. The third Part explains the beneficial uses of microorganisms in starter cultures, biopreservation, bioprocessing, and probiotics.
Part IV deals with food spoilage and methods of detection, followed by a discussion in Part V of foodborne pathogens associated with intoxication, infections, and toxicoinfections. Part VI reviews control methods with chapters on control of microbial access and removal by heat, organic acids, physical means, and combinations of methods. The final section is an in-depth look at advanced and traditional methods of microbial detection and food safety. Four appendices provide additional details on food equipment and surfaces, predictive modeling, regulatory agencies, and hazard analysis critical control points.

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