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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