The Chemistry of Life

Author: Steven Rose

Publisher: Penguin UK

ISBN:

Category: Science

Page: 432

View: 804

First published in 1966, THE CHEMISTRY OF LIFE has held its own as a clear and authoritative introduction to the world of biochemistry. This fourth edition has been fully updated and revised to include the latest developments in DNA and protein synthesis, cell regulation, and their social and medical implications.

Life Sciences in Transition

Author: Halldor Stefansson

Publisher: Elsevier

ISBN:

Category: Science

Page: 150

View: 618

These essays grew out of an effort at the EMBL to promote a new form of science communication on the social, ethical, and political issues that surround rapid change in the life sciences. Published in the Journal of Molecular Biology, these eighteen essays address the main topics of the future of the biosciences, biosciences and basic values, genomics and the globalization of biology, science miscommunication, and reproductive technologies. Hot topics such as cloning, genomics, reproductive technologies, heatlh care costs are addressed. Key Features * Significant to those in the life sciences and social sciences * Features an Introduction by Halldór Stefánsson * Published in conjunction with the prestigious European Molecular Biology Laboratory (EMBL)

Mathematics and Science for Exercise and Sport

The Basics

Author: Craig Williams

Publisher: Routledge

ISBN:

Category: Education

Page: 232

View: 584

Mathematics and Science for Sport and Exercise introduces students to the basic mathematical and scientific principles underpinning sport and exercise science. It is an invaluable course companion for students who have little prior experience of maths or science, and an ideal revision aid for higher level undergraduate students. The book explains the basic scientific principles that help us to understand sport, exercise and human movement, using a wide range of well-illustrated practical examples. Written by three leading sport scientists with many years experience teaching introductory courses, the book guides beginning students through those difficult to grasp areas of basic maths and science, and identifies the common problems and misconceptions that students often experience. It includes coverage of key areas such as: science of physical states – gas, liquid and solid science of biomechanics, motion and energy mathematical formulae, calculus, and differential equations statistics scientific report writing key concepts such as pressure, torque and velocity self-test features and highlighted key points throughout each chapter. Fully referenced, with guides to further reading, this book is an essential companion for all students on foundation or undergraduate level courses in sport and exercise science, kinesiology, and the human movement sciences.

Homo sapiens in decline

a reappraisal of natural selection

Author: Gerhard Kraus

Publisher:

ISBN:

Category: Science

Page: 189

View: 777

Cooked

A Natural History of Transformation

Author: Michael Pollan

Publisher: Penguin

ISBN:

Category: Social Science

Page: 480

View: 934

**Now a docu-series streaming on Netflix, starring Pollan as he explores how cooking transforms food and shapes our world. Oscar-winning filmmaker Alex Gibney exectuve produces the four-part series based on Pollan's book, and each episode will focus on a different natural element: fire, water, air, and earth. ** In Cooked, Michael Pollan explores the previously uncharted territory of his own kitchen. Here, he discovers the enduring power of the four classical elements—fire, water, air, and earth—to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer. Each section of Cooked tracks Pollan’s effort to master a single classic recipe using one of the four elements. A North Carolina barbecue pit master tutors him in the primal magic of fire; a Chez Panisse–trained cook schools him in the art of braising; a celebrated baker teaches him how air transforms grain and water into a fragrant loaf of bread; and finally, several mad-genius “fermentos” (a tribe that includes brewers, cheese makers, and all kinds of picklers) reveal how fungi and bacteria can perform the most amazing alchemies of all. The reader learns alongside Pollan, but the lessons move beyond the practical to become an investigation of how cooking involves us in a web of social and ecological relationships. Cooking, above all, connects us. The effects of not cooking are similarly far reaching. Relying upon corporations to process our food means we consume large quantities of fat, sugar, and salt; disrupt an essential link to the natural world; and weaken our relationships with family and friends. In fact, Cooked argues, taking back control of cooking may be the single most important step anyone can take to help make the American food system healthier and more sustainable. Reclaiming cooking as an act of enjoyment and self-reliance, learning to perform the magic of these everyday transformations, opens the door to a more nourishing life. From the Trade Paperback edition.

Conscious Eating

Author: Gabriel Cousens

Publisher: North Atlantic Books

ISBN:

Category: Cooking

Page: 850

View: 577

Offering readers basic guidelines on how to develop a diet that is tailored to their specific needs, Cousens introduces the art of live-food cuisine and recipes designed to help maximize its energy benefits.