Basic Sciences in Ophthalmology: Physics and Chemistry
Basic Sciences in Ophthalmology aims to link clinical ophthalmology directly to its basic science roots. This first volume describes the physics and chemistry required for a sound understanding of modern ophthalmology. The book opens with an extensive discussion of the interaction of light with matter and the way in which light is used...
Color Atlas of Human Poisoning and Envenoming
The field of medical toxicology can be simply divided into animal and human poisonings from animal, plant,
or man-made sources. Even more precisely, toxinology is the study of poisoning and envenoming by biological
organisms, and toxicology is the study of human poisoning from manmade sources. Living organisms,
such as animals,... Nanochemistry, Second Edition
The second edition of Nanochemistry covers the main studies of nanoparticle production, reactions, and compounds, and reviews the work of leading scientists from around the world. This book is the first monograph on nanochemistry, giving perspectives on the present status and future possibilities in this rapidly advancing discipline....
Using Game Theory to Improve Safety within Chemical Industrial Parks
Though the game-theoretic approach has been vastly studied and utilized in relation to economics of industrial organizations, it has hardly been used to tackle safety management in multi-plant chemical industrial settings. Using Game Theory for Improving Safety within Chemical Industrial Parks presents an in-depth discussion of...
Materials that Change Color: Smart Materials, Intelligent Design
This book presents a design-driven investigation into smart materials developed by chemists, physicists, materials and chemical engineers, and applied by designers to consumer products. Introducing a class of smart materials, that change colors, the book presents their characteristics, advantages, potentialities and difficulties of...
Handbook of Herbs and Spices: Volume 2
Herbs and spices are among the most versatile and widely used ingredients in food processing. As well as their traditional role in flavouring and colouring foods, they have increasingly been used as natural preservatives and for their potential health-promoting properties. The Handbook of Herbs and Spices Volume 2 provides an essential...
|Result Page: 54 53 52 51 50 49 48 47 46 45 |