01365nam--2200421---450-99000052715020331620100113154500.088-13-17082-30052715USA010052715(ALEPH)000052715USA01005271520010626d1990----km-y0itay0103----baitaIT||||||||001yy<<Un>> "Codice tipo" di procedura civile per l'America latinaa cura di Sandro Schipani, Romano VaccarellaPadovaCEDAM1990XXVI, 616 p.24 cmRoma e America42001Roma e America4001-------2001America latinaCodice di procedura civileRiformaCongressi1988CongressiRoma1988347.8SCHIPANI,SandroVACCARELLA,RomanoITsalbcISBD990000527150203316XXII.1. Coll. 13/ 3 (COLL HOX 4)69484 ECXXII.1. Coll. 13/ 3 (COLL HOX)00264093BKgiuPATTY9020010626USA01154220020403USA011701PATRY9020040406USA011637RSIAV59020100113USA011545"Codice tipo" di procedura civile per l'America latina886205UNISA04985nam 22005891 450 991013900930332120200520144314.01-118-73379-71-118-73374-61-118-73387-8(OCoLC)875241217(MiAaPQ)EBC1368917(Au-PeEL)EBL1368917(CaPaEBR)ebr10805090(CaONFJC)MIL545369(iGPub)WILEYB0017291(PPN)223936413(EXLCZ)99255000000116323120130517h20132013 uy 0engur|n|---|||||txtccrThe chemistry of beer /Roger Barth, Ph.DHoboken, New Jersey :John Wiley & Sons, Inc.,2013.©20131 online resource (350 p.)"Published simultaneously in Canada".Includes index.1-118-67497-9 1-306-14118-4 Cover; Title page; Copyright page; Contents; Preface; Acknowledgments; About the Author; Periodic Table of Elements; CHAPTER 1: Introduction; 1.1 Brief History; Beer Origins; Babylon and Egypt; Europe; Monasteries; Hops; Commerce and Regulation; 1.2 The World of Beer; Beer Consumption; Varieties of Beer; Beer in Africa; Beer in Central and South America; Beer in the Far East; 1.3 Beer and Chemistry; 1.4 Alcohol and Prohibition; 1.5 Beer Tradition; Prestige of Beer; Role of Beer; Bibliography; Questions; CHAPTER 2: What Is Beer?; 2.1 Beer Ingredients; Malt; Hops; Yeast; Water; 2.2 Beer as FoodCalories in BeerGluten in Beer; Carbohydrates in Beer; 2.3 How Beer Is Made; Milling; Mashing; Wort Separation; Boiling; Chilling; Fermentation; Conditioning; Packaging; Bibliography; Questions; CHAPTER 3: Chemistry Basics; 3.1 Atoms; 3.2 Energy Levels and the Periodic Table; 3.3 Compounds; Ions; Lewis Dot Diagrams; 3.4 Ionic Bonds; 3.5 Covalent Bonds and Molecules; 3.6 Molecular Shape; 3.7 Polarity and Electronegativity; 3.8 Intermolecular Forces; Dispersion Forces; Stacking Forces; Dipole-Dipole Interactions; Hydrogen Bonding; Hydrophobic Force; 3.9 Molecular Kinetics3.10 Chemical Reactions and Equations3.11 Mixtures; Bibliography; Questions; APPENDIX TO CHAPTER 3: Measurement in Chemistry; Numbers; International System; SI Base Units; Derived Units; Volume; Energy; Force; Pressure; Amount of Substance (Moles); Mass Relationships in Compounds; Composition of Mixtures; Mass Percent; Weight-Volume Percent; Volume Percent; Molar Concentration; Examples; Bibliography; Questions; CHAPTER 4: Water; 4.1 The Water Molecule; 4.2 Acids and Bases; Strong and Weak Acids and Bases; Le Châtelier's Principle; 4.3 pH; 4.4 Ions and Beer; Carbonate; Hard and Soft WaterIons and Mash pH4.5 Water Treatment; Filtration; Iron Removal; Reverse Osmosis; Ion Exchange; Activated Carbon; Oxygen Removal; Boiling; Water Adjustment; Bibliography; Questions; CHAPTER 5: Introduction to Organic Chemistry; 5.1 Structural Formulas; 5.2 Functional Groups; Alkanes and Alkyl Groups; Alkenes/Aromatic Compounds/Alkynes; Alcohols; Ethers; Amines; Carbonyl Compounds; Aldehydes and Ketones; Keto-enol Tautomermism; Carboxylic Acids; Esters; Amides; 5.3 Using the Functional Group Guide; Bibliography; Questions; CHAPTER 6: Sugars and Starches; 6.1 Monosaccharides; 6.2 ChiralityDiastereomersAxial and Equatorial; 6.3 Disaccharides; 6.4 Polysaccharides; Gums; Bibliography; Questions; CHAPTER 7: Milling and Mashing; 7.1 Milling; 7.2 Mashing; Gelatinization; Liquefication; Saccharification; 7.3 Enzymes and Proteins; Catalysts; Amino Acids; Protein Structure; Enzyme Function; 7.4 Mashing Process; Amylase; Peptidase; Mash Tun; 7.5 Dextrins, Light Beer, and Malt Liquor; Bibliography; Questions; CHAPTER 8: Wort Separation and Boiling; 8.1 Wort Separation; Mash Tun Separation; Lauter Tun; Mash Filter; 8.2 Boiling; 8.3 Hops; Hop Products; 8.4 Hot Break; 8.5 ChillingBibliographyDiscover the science of beer and beer making Ever wondered just how grain and water are transformed into an effervescent, alcoholic beverage? From prehistory to our own time, beer has evoked awe and fascination; it seems to have a life of its own. Whether you're a home brewer, a professional brewer, or just someone who enjoys a beer, The Chemistry of Beer will take you on a fascinating journey, explaining the underlying science and chemistry at every stage of the beer making process. All the science is explained in clear, non-technical language, so you don't need to be aBeerBeerAnalysisBeer.BeerAnalysis.663/.42Barth Roger903402MiAaPQMiAaPQMiAaPQBOOK9910139009303321The chemistry of beer2019570UNINA03991nam 22007455 450 991091778440332120241215115227.09783031706981303170698610.1007/978-3-031-70698-1(MiAaPQ)EBC31838475(Au-PeEL)EBL31838475(CKB)37018247100041(DE-He213)978-3-031-70698-1(EXLCZ)993701824710004120241215d2024 u| 0engurcnu||||||||txtrdacontentcrdamediacrrdacarrierCyanobacteria Biotechnology Sustainability of Water-Energy-Environment Nexus /edited by Muhammad Aamer Mehmood, Sana Malik, Syed Ghulam Musharraf, Ramaraj Boopathy1st ed. 2024.Cham :Springer Nature Switzerland :Imprint: Springer,2024.1 online resource (299 pages)9783031706974 3031706978 Introduction of the genome biology of cyanobacteria -- Cyanobacterial species of industrial, environmental, and food importance -- Cyanobacterial metabolic pathways of industrial interests -- Metabolic pathway engineering in cyanobacteria for biohydrogen production -- Metabolic pathway engineering in cyanobacteria for environmental applications -- Microalgae and cyanobacteria-derived food and feed products -- Microalgae and cyanobacteria for resource conservation, recycling, and preservation -- Cyanobacteria-based carbon capture and storage -- Cyanobacterial biomass as a feedstock for biochemicals -- Bioprocessing of the wastewater-grown cyanobacterial biomass to non-food bioproducts -- Bioprocessing of the wastewater-grown cyanobacterial biomass to biofertilizers -- Cyanobacteria for the global space biology program; challenges and opportunities.“Dive into a Sustainable Future with Cyanobacteria Biotechnology” Explore the boundless potential of cyanobacteria in “Emerging Trends in Cyanobacteria Biotechnology”. This comprehensive volume, curated by leading experts, showcases cutting-edge research and practical applications across environmental sustainability, human health, and beyond. It will be the book of your choice to discover innovative methodologies and breakthroughs in carbon capture, bioprocessing, and metabolic engineering, illuminating cyanobacteria's pivotal role in shaping a sustainable future. Whether a researcher, student, entrepreneur, or industry professional, this book is your gateway to interdisciplinary collaboration and ground-breaking innovation. Join us on a journey to harness the power of cyanobacteria—let's build a healthier, more sustainable world together. Your next big idea starts here!Industrial microbiologyEnvironmental engineeringBiotechnologyBioremediationBiochemistryMetabolismCell biologyEnzymologyIndustrial MicrobiologyEnvironmental Engineering/BiotechnologyMetabolic PathwaysEnzymologyIndustrial microbiology.Environmental engineering.Biotechnology.Bioremediation.Biochemistry.Metabolism.Cell biology.Enzymology.Industrial Microbiology.Environmental Engineering/Biotechnology.Metabolic Pathways.Enzymology.660.62Mehmood Muhammad Aamer1736995Malik Sana1780015Musharraf Syed Ghulam1738947Boopathy Ramaraj1780016MiAaPQMiAaPQMiAaPQBOOK9910917784403321Cyanobacteria Biotechnology4303673UNINA