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Author | Title | Accn# | Year | Item Type | Claims |
| 1 |
Vekinis, George |
Physics in the Kitchen |
I12833 |
2023 |
eBook |
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| 2 |
Draper, H |
Advances in Nutritional Research |
I05259 |
1977 |
eBook |
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| 3 |
Draper, H |
Advances in Nutritional Research |
I00882 |
1984 |
eBook |
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| Title | Physics in the Kitchen |
| Author(s) | Vekinis, George |
| Publication | Cham, 1. Imprint: Springer
2. Springer Nature Switzerland, 2023. |
| Description | IX, 208 p. 12 illus., 11 illus. in color : online resource |
| Abstract Note | Do you know why honey drips whereas ketchup refuses to budge in the bottle? Or what kettles have in common with power stations, or how to cook with radar? This delightful and accessible book provides a smorgasbord and a whirlwind tour of the multitude of physical phenomena that occur in a kitchen: from the diffusion of nutrients during cooking to how an extractor fan works, how smells disperse, and where quantum effects are hidden. These and numerous other fascinating phenomena are served up in an engaging manner that will fascinate and tantalise the taste buds of anyone who enjoys eating, cooking or simply spending time in the kitchen. No specialist technical or mathematical knowledge is required to enjoy this book. Tuck right in and discover the universe of physical laws in your very own kitchen |
| ISBN,Price | 9783031344077 |
| Keyword(s) | 1. ASTRONOMY
2. EBOOK - SPRINGER
3. Engineering Thermodynamics, Heat and Mass Transfer
4. Heat engineering
5. HEAT TRANSFER
6. MASS TRANSFER
7. NUTRITION
8. Nutrition??????
9. PHYSICS
10. PHYSICS AND ASTRONOMY
11. SCIENCE
12. Societal Outreach of Physics
13. THERMODYNAMICS
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| Item Type | eBook |
Multi-Media Links
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Circulation Data
| Accession# | |
Call# | Status | Issued To | Return Due On | Physical Location |
| I12833 |
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On Shelf |
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2.
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| Title | Advances in Nutritional Research |
| Author(s) | Draper, H |
| Publication | New York, NY, Springer US, 1977. |
| Description | XVII, 344 p. 3 illus : online resource |
| Abstract Note | Advances in Nutritional Research was conceived by the Public and Professional Information Committee of the American Institute of Nutrition as a service to the membership of the Institute and to others engaged in research and teaching in the nutritional sciences. This publication, which will consist of a series of annual volumes, is in?? tended to serve primarily as a source of authoritative information on the status of research on topics of active current investigation. In addition, it will contain reviews on subjects of research that have been characterized by progressive, if unspectacular, developments over a period of years. The coverage will extend to basic research in human, animal, and microbial nutrition, nutritional biochemis?? try, clinical nutrition, nutritional toxicology and pathology, and related specialties. The editors hope that this series will assist investigators to keep abreast of new developments in the broad field of nutritional research. It should be 'of particular value to graduate students and to investigators who wish to acquire a grasp of the current state of knowledge in fields other than their own. If the response of authors of the chapters in this first volume and the quality of their contributions are indicative, this hope will be realized. H. H. Draper Chairman, Board of Editors vii Contents Chapter 1 Role of Vitamin K in the Synthesis of Clotting Factors. . . 1 1. W. Suttie 1. Historical Background ..................................... |
| ISBN,Price | 9781461399285 |
| Keyword(s) | 1. EBOOK
2. EBOOK - SPRINGER
3. NUTRITION
4. Nutrition??????
|
| Item Type | eBook |
Multi-Media Links
Please Click here for eBook
Circulation Data
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Call# | Status | Issued To | Return Due On | Physical Location |
| I05259 |
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On Shelf |
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