crc press jun 2019 (6 resultados)

Taschenbuch. Condición: Neu. Neuware - This book is an introduction to the fundamentals of graphic design and the software applications used to put these concepts into practice, specifically the Adobe Creative Suite (i.e., Photoshop, Illustrator and InDesign). The book is intended for productionoriented audiences, those interested in the what, why and how of graphic design.

Taschenbuch. Condición: Neu. Neuware - Designed for a one-semester undergraduate course, this text takes a hands-on, interactive approach to teaching plane geometry. It is self-contained, defining basic concepts from linear and abstract algebra gradually as needed. Following the standards of the National Council of Teachers of Mathematics and the Common Core State Standards, the text provides students with a concrete visual alternative to Euclid's purely axiomatic approach to plane geometry. It uses exploratory activities to motivate geometrical concepts and includes exercises at the end of each section.

Buch. Condición: Neu. Neuware - Timber, steel, and concrete are common materials used for designing and constructing structures. In this updated edition, the designs of individual components of each material are presented and coupled with essential theory. The book includes numerous examples and case studies of the designs of complete structures with respect to each material.

Buch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -With this book, students are able to perform experiments and then make observations that they will frequently see in the kitchen and other food preparation and processing areas and learn the science behind these phenomena. The second edition of Cooking as a Chemical Reaction: Culinary Science with Experiments features new chapters on food hygiene and safety, kitchen terminology, and taste pairing, as well as an expanded chapter on the role of food additives in culinary transformations.The text uses experiments and experiences from the kitchen, and other food preparation areas, rather than theory, as the basic means of explaining the scientific facts and principles behind food preparation and food processing. It engages students in their own learning process. This textbook is designed so that students can first perform certain experiments and record their observations in tables provided in the book. The book then explains the science behind their observations. Features:Experiments and recipes form the basic means of teaching culinary chemistryFeatures new chapters on food hygiene and safety, kitchen terminology, and taste pairingEmploys real kitchen practices to explain the subjectsCovers traditional food chemistry including water in culinary transformations, protein, carbohydrates, fats, sensorial propertiesMany concepts throughout the book are marked with a symbol that indicates the concept is one that they will come across frequently not just in this text, but in the kitchen and other food preparation and processing areas. A second symbol precedes the scientific explanation of the observation made during the experiments in the chapter. At the end of each chapter, students are presented with important points to remember, more ideas to try, and study questions to reinforce concepts that were presented in the chapter. The book is designed for each chapter to be read and studied in chronological order, as the concepts of each chapter will reoccur in subsequent chapters.Written at the undergraduate level, this book is designed for students in culinary arts, nutrition, dietetics, food science and technology, and gastronomy programs. It is intended for students with limited scientific background who are studying different aspects of food preparation and processing. 392 pp. Englisch.

Buch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -This book grew out of a course of lectures given to third year undergraduates at Oxford University and it has the modest aim of producing a rapid introduction to the subject. It is designed to be read by students who have had a first elementary course in general algebra. On the other hand, it is not intended as a substitute for the more voluminous tracts such as Zariski-Samuel or Bourbaki. We have concentrated on certain central topics, and large areas, such as field theory, are not touched. In content we cover rather more ground than Northcott and our treatment is substantially different in that, following the modern trend, we put more emphasis on modules and localization. 140 pp. Englisch.

Buch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Covering the elementary aspects of the physics of phases transitions and the renormalization group, this popular book is widely used both for core graduate statistical mechanics courses as well as for more specialized courses. Emphasizing understanding and clarity rather than technical manipulation, these lectures de-mystify the subject and show precisely 'how things work.' Goldenfeld keeps in mind a reader who wants to understand why things are done, what the results are, and what in principle can go wrong. The book reaches both experimentalists and theorists, students and even active researchers, and assumes only a prior knowledge of statistical mechanics at the introductory graduate level.Advanced, never-before-printed topics on the applications of renormalization group far from equilibrium and to partial differential equations add to the uniqueness of this book. 418 pp. Englisch.