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The ability of nanostructures to organize into complex arrangements leads to unique materials with valuable applications. Self-assembly is therefore a key concept for nanotechnology, but it can be quite a complex and difficult subject to approach. Water Droplets to Nanotechnology gives a simple and general overview of the different self-assembly processes which are at the basis of recent developments in nanotechnology. The book shows how simple phenomenon from everyday examples can become sophisticated tools for self-assembly and the fabrication of nanomaterials. By exploring the coffee stain and tears of wine phenomena, the first part looks at how the evaporation of a droplet of colloidal solution can be used in designing organized structures. This leads onto more complex systems such as templated porous materials, photonic crystals, colloidal nanocrystals and quasi-crystals through to bottom-up systems for designing hierarchal materials. By taking the reader on a journey from everyday life to the secrets of nanotechnology, the book is suitable for a non-specialist audience interested in self-assembly as well as the wider perspectives and latest developments of nanoscience.

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Over the last 150 years, the Public Analyst profession has hidden its light under a bushel, with the notable exception of Fredrick Accum, one of the first Public Analysts who published the names and addresses of food adulterers, this group of chemists has quietly protected the public from food fraud and adulteration. Using their forensic skills to find traces of poison and other deleterious materials in our food and guiding the Courts and legal profession through complex scientific evidence, it has undersold itself to the public. It is time to tell their story with this collection of memoirs from many practising and retired Public Analysts. Their accounts of samples submitted to them, how they analysed them, and the tales that unfolded, make for a fascinating insight into the field. This is a timely publication, as funding for this area continues to fall, to the concern of many not just in the UK but throughout Europe. Yet, whilst food adulteration may not be as rife as it was 150 years ago, food fraud and adulteration is now on a global scale with improved communications, the fear of adulteration is probably larger than ever. This funding position does not sit well alongside levels of public interest that have never been higher in food, science in general, and forensic science. And yet research is still needed to find future strategies to maintain a vital service to protect the public and it is important to raise the profile of the role of the Public Analyst, now more than ever, This book, which is not intended as a text book but as a light read, will achieve this aim while simply telling the stories of a collection of Public Analysts, things they have found in food and other materials and their memoirs and anecdotes. It will appeal to those who watch programmes such as Crime Scene Investigates and anyone with an interest in forensic science and science in general.

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This book is an ideal reference text for teaching renewable energy to engineering and science students, as well as a reference book for scientists and professionals doing self study on the subject. The book has twelve chapters and starts with the definition and classification of renewable and non renewable energy and their status at global level. This chapter also contains the basic heat transfer mechanisms and laws of thermodynamics. It then deals with availability of solar radiation at different latitudes and energy and exergy analysis of flat plate collector, solar air collector, solar concentrator, evacuated tube collector, solar water heating system, solar distillation and solar cooker. The following chapter discusses the basics of semiconductor, its characteristics, working, characteristics of solar cell in dark and daylight situation, fundamentals of characteristic curves of semiconductor, fundamentals of PV module and array and some PVT systems. Detailed discussion on biomass, bio-fuels and biogas and their applications and the power produced by them, namely bio-power, is covered in the following chapters. Other renewable energy sources like hydropower, wind and geothermal are then covered as well as a chapter dealing with the working principle, basic theory and the capability to produce power from ocean thermal, tidal, wave and animal energy conversion systems. Subsequently, net CO2 mitigation, carbon credit, climate change and environmental impacts of all renewable energy resources are all covered followed by a discussion on the techno-economic feasibility of any energy sources as the backbone of its success and hence energy and economic analysis. The chapters deal the overall exergy of renewable energy sources by using the thermal and mechanical power and electrical energy as output. SI units are used throughout the book in solving various exercises in each chapter and conversion units of various physical and chemical parameters of metals and non-metals are also given in appendices.

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Ice cream as we recognize it today has been in existence for at least 300 years, though its origins probably go much further back in time. Before the development of refrigeration, ice cream was a luxury reserved for special occasions but its advance to commercial manufacture was helped by the first ice cream making machine patented by Nancy Johnson in Philadelphia in the 1840s. The second edition of The Science of Ice Cream has been fully revised and updated with new material. The book still begins with the history of ice cream, subsequent chapters looking at the link between the microscopic and macroscopic properties and how these relate to the ultimate texture of the product you eat. Information on nutritional aspects and developments in new products and processes for making ice cream have been added and the books is completed with some suggestions for experiments relating to ice cream and how to make it at home or in a school laboratory. The book has authenticity and immediacy, being written by an active industrial practitioner, and is ideal for undergraduate food science students as well as those working in the food industry. It is also accessible to the general reader who has studied science to A-level and provides teachers with ideas for using ice cream to illustrate scientific principles.

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The exceptional mechanical, optical, surface and biocompatibility properties of nanodiamond have gained it much interest. Exhibiting the outstanding bulk properties of diamond at the nanoscale in the form of a film or small particle makes it an inexpensive alternative for many applications. Nanodiamond is the first comprehensive book on the subject. The book reviews the state of the art of nanodiamond films and particles covering the fundamentals of growth, purification and spectroscopy and some of its diverse applications such as MEMS, drug delivery and biomarkers and biosensing. Specific chapters include the theory of nanodiamond, diamond nucleation, low temperature growth, diamond nanowires, electrochemistry of nanodiamond, nanodiamond flexible implants, and cell labelling with nanodiamond particles. Edited by a leading expert in nanodiamonds, this is the perfect resource for those new to, and active in, nanodiamond research and those interested in its applications.

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It is believed that beer has been produced, in some form, for thousands of years – the ancient Egyptians being one civilization with a knowledge of the fermentation process. Beer production has seen many changes over the centuries, and Brewing, Second Edition brings the reader right up to date with the advances in the last decade. Covering the various stages of beer production, reference is also made to microbiology within the brewery and some pointers to research on the topic are given. Written by a recently retired brewer, this book will appeal to all beer-lovers, but particularly those within the industry who wish to understand the processes, and will be relevant to students of food or biological sciences.

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Food Scientists have been teaching the subject in the same way for the past fifty years. This book therefore aims to modernise the coverage of the subject, bringing it in line with the recent and extensive developments in Materials Science; in particular, the field of supramolecular chemistry of food components has been generally overlooked in textbooks. Edible Nanostructures will summarise developments in the areas of protein aggregation and gelation, starch crystallography, emulsions, and fat crystal network nanostructure and microstructure, addressing their functionalities in food. Each chapter offers both the qualitative view and a basic quantitative treatment of the area, including basic models used to describe structure and its relationship to functionality, if they exist. This is the first book on nanostructures in foods, and is suitable as a textbook for undergraduate students in Chemistry, Physics and Food Science.

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Worldwide – whisky has never been in better shape. Despite the recession, new distillation capacity is being added at a record pace and new consumers in new markets are entering the arena. Distillers are experimenting with new finishes, packaging and marketing techniques and amongst consumers there is a hunger for knowledge and informed commentary. The Science and Commerce of Whisky is written by two acknowledged authorities in the area and fills a significant gap in the literature. It will provide a uniquely authoritative overview of a developing and dynamic sector reflecting best current practice and combine this with a historical perspective, production expertise and insightful, expert market and marketing commentary. The style is readable and accessible and will appeal to undergraduates on appropriate degree courses, industry and craft practitioners and the many whisky enthusiasts around the world.

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This book challenges the assumption that it is bad news when the economy doesn’t grow. For decades, it has been widely recognized that there are ecological limits to continuing economic growth and that different ways of living, working and organizing our economies are urgently required. This urgency has increased since the financial crash of 2007–2008, but mainstream economists and politicians are unable to think differently. The authors of this book demonstrate why our economic system demands ecologically unsustainable growth and the pursuit of more ‘stuff’. They believe that what matters is quality, not quantity – a better life based on having fewer material possessions, less production and less work. Such a way of life will emphasize well‑being, community, security and ‘conviviality’. That is, more real wealth. The book will therefore appeal to everyone curious as to how a new post-growth economics can be conceived and enacted. It will be of particular interest to policy makers, politicians, businesspeople, trade unionists, academics, students, journalists and a wide range of people working in the not-for-profit sector. All of the contributors are leading thinkers on green issues and members of the new think-tank Green House.

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Monastic Wales – new approaches is an interdisciplinary collection of essays written by some of the leading scholars working on aspects of medieval Welsh history. The chapters in this volume consider the history, archaeology, architecture and wider cultural, social, political and economic context of the religious houses of Wales between the Norman conquest in the eleventh century, and the dissolution of the monasteries in the sixteenth.

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