Lead-Acid Batteries: Science and Technology: A Handbook of Lead-Acid Battery Technology and Its Influence on the Product, Second Edition presents a comprehensive overview of the technological processes of lead-acid battery manufacture and their influence on performance parameters. The book summarizes current knowledge on lead-acid battery production, presenting it in the form of an integral theory that is supported by ample illustrative material and experimental data that allows technologists and engineers to control technological processes in battery plants. In addition, the book provides university lecturers with a tool for a clear and in-depth presentation of lead-acid battery production in courses. This updated edition includes new supplementary material (text and illustrations) in chapters 2, 4, 6 and 16, as well as a brand new chapter on the action of carbon as an additive to the negative active material and the utilization of the lead-carbon supercapacitor electrodes. Substantial revisions of other chapters have been made, making the book beneficial for battery researchers, engineers and technologists. Written by a world authority on lead-acid batteries in a comprehensive and unified manner Includes new chapters on lead-acid batteries operating in the HRPSoC duty for hybrid electric vehicle applications and on lead-carbon electrodes Presents a comprehensive overview of the theory of the technological processes of lead-acid battery manufacture and their influence on battery performance parameters Proposes optimum conditions for individual technological processes that would yield superior structures of the lead and lead dioxide active masses Discusses the processes involved in the closed oxygen cycle in VRLAB and the thermal phenomena leading to thermal runaway (TRA)
Tom Wolfe (1931-2018) was the author of more than a dozen books, among them The Electric Kool-Aid Acid Test, The Right Stuff, The Bonfire of the Vanities, A Man in Full, I Am Charlotte Simmons and Back to Blood. He received the National Book Foundation´s 2010 Medal for Distinguished Contribution to American Letters.
Now a Netflix series WINNER OF THE FORTNUM & MASON BEST DEBUT FOOD BOOK 2018 Sunday Times Food Book of the Year and New York Times bestseller While cooking at Chez Panisse at the start of her career, Samin Nosrat noticed that amid the chaos of the kitchen there were four key principles that her fellow chefs would always fall back on to make their food better: Salt, Fat, Acid and Heat. By mastering these four variables, Samin found the confidence to trust her instincts in the kitchen and cook delicious meals with any ingredients. And with her simple but revolutionary method, she has taught masterclasses to give both professionals and amateurs the skills to cook instinctively. Whether you want to balance your vinaigrette, perfectly caramelise your roasted vegetables or braise meltingly tender stews, Samin´s canon of 100 essential recipes and their dozens of variations will teach you how.
Nucleic acids (RNA and DNA) and their chemical analogs have been utilized as building materials due to their biocompatibility and programmability. RNA, which naturally possesses a wide range of different functions, is now being widely investigated for its role as a responsive biomaterial which dynamically reacts to changes in the surrounding environment. It is now evident that artificially designed self-assembling RNAs, that can form programmable nanoparticles and supra-assemblies, will play an increasingly important part in a diverse range of applications, such as macromolecular therapies, drug delivery systems, biosensing, tissue engineering, programmable scaffolds for material organization, logic gates, and soft actuators, to name but a few. The current exciting Special Issue comprises research highlights, short communications, research articles, and reviews that all bring together the leading scientists who are exploring a wide range of the fundamental properties of RNA and DNA nanoassemblies suitable for biomedical applications.
Wolfe takes a walk on the wild side with Ken Kesey and his Merry Pranksters and writes about the 1960s hippie culture. Amerika in den frühen Sechzigerjahren: LSD-Experimente, San Francisco, Blumenkinder. Und eine Busreise, wie es sie nie zuvor gegeben hat und nie mehr geben wird. 1968 beschrieb Tom Wolfe die Reise von Ken Kesey und seinen ´´Merry Pranksters´´ in seinem legendären Klassiker. Ein Buch, welches längst als Neues Testament der Hipster-Mythologie gilt.
Amerika in den frühen Sechzigerjahren: LSD-Experimente, San Francisco, Blumenkinder. Und eine Busreise, wie es sie nie zuvor gegeben hat und nie mehr geben wird. 1968 beschrieb Tom Wolfe die Reise von Ken Kesey und seinen ´Merry Pranksters´ in seinem legendären Klassiker. Ein Buch, welches längst als Neues Testament der Hipster-Mythologie gilt. ´´Nicht nur das beste Buch über die Hippie-Generation, es ist auch sonst unschlagbar.´´ The New York Times ´´Ein Klassiker der amerikanischen Literatur!´´ Newsweek ´´Was für ein großartiges Buch!´´ Village Voice
Gives students a unique advantage in understanding the mechanisms and clinical management of acid-base disorders. This book presents the information needed to understand renal and electrolyte physiology and also reviews the etiology, diagnosis, pathohysiology and treatment rationale for acid-base and electrolyte disturbances.
This book discusses the latest research and new techniques in the field of lactic acid bacteria, including comparative genomics, transcriptomics, proteomics and metabolomics. It also introduces the omics and functional evaluation in detail and shows the links between lactic acid bacteria and gut health and host immunity. Summarizing the biotechnological advances in lactic acid bacteria for food and health, it is a valuable resource for researchers and graduate students in the fields of food microbiology, bioengineering, food science, nutrition and health.
This book introduces readers to basic studies on and applied techniques involving lactic acid bacteria, including their bioengineering and industrial applications. It summarizes recent biotechnological advances in lactic acid bacteria for food and health, and provides detailed information on the applications of these bacteria in fermented foods. Accordingly, it offers a valuable resource for researchers and graduate students in the fields of food microbiology, bioengineering, fermentation engineering, food science, nutrition and health.