The Chemistry of Hydrocarbon Fuels is concerned with the chemical aspects of hydrofuels such as coal, petroleum, and natural gas. Topics covered include diagenesis and catagenesis, processing of natural gas and petroleum fractions, coal combustion, and chemicals that can be obtained from fuels. This book is comprised of 14 chapters and begins with a comprehensive treatment of the formation of fuels from accumulated organic matter, along with the organic geochemistry of coal, oil, and gas. The following chapters focus on the composition of hydrocarbon fuels and some of their important physical properties. Production and use of synthesis gas, alternate fuels from coal, and oxygenated fuels are considered. The remaining chapters deal with some of the chemistry of separation, refining, and use of hydrocarbon fuels. This monograph is written primarily for practicing scientists and engineers, fuel scientists, petroleum chemists, and those who are new to the field of fuel science and seek an introduction to fuel chemistry..
Making Safe Food is a practical text which focuses on the design and implementation of microbiological practices in the food industry. The book provides food scientists, managers, and technologists, and food studies students with much needed facts in a single, concise, but thorough, source. Making Safe Food embraces the concerns of all those involved in the production, distribution, and sale of food it is the first book to bridge the gfulf between microbiological books that detail laboratory methodologies and quality management books written for those with a management and business studies background. The authors are senior lecturers in the food science and technology and microbiology departments at The University of Reading, one of the leading food science research and teaching centers in Europe. [Very short version:11/6/91 WR] Making Safe Food is a concise, practical text which focuses on the design and implementation of microbiological practices in the food industry. It is the first book to bridge the gulf between microbiological books that detail laboratory methodologies and quality management books written for those with a management and business studies background. Implementing hygiene and microbiological quality in the food factory Designing and operating a safe laboratory Critically evaluating microbiological techniques for quality assurance Installing a quality management system Seeking certification under ISO 9000 (BS 5750) Legislative aspects Managers, scientists, and technologists in the food industry administrators of environmental health, public health, and food quality in local and central government, and students following food studies courses at diploma and degree level will find this book an invaluable guide..
The platelet-activating factor (PAF) formed by both mouse and human preimplantation embryos was found to function as an autocrine growth factor that affected the development of embryos during pregnancy. The PAF represented a group of growth factors, which enhanced pregnancy potentials, obtained from the embryo during its first stages of development. Moreover, the physiological activity of PAF included inflammation and allergy control. The role of PAF as fertility enhancing agents could be hinderd with the introduction of PAF inhibitors or antagonists.