01050cam0-2200385---450-99000077895040332120090430164016.088-317-5879-9000077895FED01000077895(Aleph)000077895FED0100007789520020821d1994----km-y0itay50------baitaITy-------001yyNew Yorkle origini di un mitoWilliam R. TaylorVeneziaMarsilio1994272 p. ; [16] c. di tav.fot.21 cmSaggi [Marsilio]In pursuit of GothamSTORIA URBANANew YorkNEW YORKStoria urbana974.71711.409Taylor,William R.38594ITUNINARICAUNIMARCBK990000778950403321URB.LE B 12415965/842FARBC974.71 TAY 121237 Bibl.FLFBCFARBCFLFBCNew York351240UNINA04905nam 2200577 450 991014039740332120200520144314.01-118-52298-21-118-52314-8(CKB)2670000000545141(EBL)1652935(OCoLC)878149573(MiAaPQ)EBC1652935(MiAaPQ)EBC4388579(Au-PeEL)EBL1652935(CaPaEBR)ebr10851673(CaONFJC)MIL584513(OCoLC)874322273(PPN)224442317(EXLCZ)99267000000054514120140408h20142014 uy 0engur|n|---|||||rdacontentrdamediardacarrierChemistry of the sense of smell /by Charles S. SellHoboken, New Jersey :John Wiley & Sons,2014.©20141 online resource (471 p.)Description based upon print version of record.0-470-55130-5 Includes bibliographical references and index.Cover; Title Page; Contents; Preface; Acknowledgments; Introduction; Chapter 1 Why Do We Have a Sense of Smell?; The Evolution of Olfaction; Good Food; Bad Food; Navigation; Danger Signals; Chemical Communication; Insect Pheromones; Vertebrate Pheromones?; Mammalian Pheromones?; Caveat; Communication in Plants; Micro-organism- and Parasite-Induced Communication; Human Olfaction in Context; Olfaction in the Context of the Senses; The Chemical Basis of All the Senses; Distinguishing Features of Smell as a Sense; Odour is not a Molecular Property; References; Chapter 2 The Mechanism of OlfactionOverviewComparison with other Species; Differences between Insect and Human Olfaction; Differences between Fish and Mammalian Olfaction; Differences between Reptile and Mammalian Olfaction; Differences between Human Olfaction and that of Other Mammals; The Human Sense of Smell; Basic Anatomy of the Human Nose; The Olfactory Epithelium and the Olfactory Receptors; Body Position; Two Noses; Other Receptors in the Nose; Transport to the Olfactory Receptors; Nasal Airflow; Sniffing; The Olfactory Mucus; Odour-Binding Proteins; Nasal MetabolismSolubility Effects and Delivery of Odorants to ReceptorsDistribution of Olfactory Receptor Types Across the Olfactory Epithelium; Olfactory Receptors; Olfactory Receptors in Organs other than the Olfactory Epithelium; 7-Transmembrane G-Protein Coupled Receptors (GPCRs); The Extracellular Surface; The Transmembrane Region (TM) and the Ligand Binding Pocket (LBP); Modulation of GPCR Signalling by Other Cell Proteins; Summary Description of Olfactory Receptor Structure and Activation; Multiple Binding Sites; Olfactory Receptor Modelling; Receptive Ranges of Olfactory ReceptorsReceptor Amino Acid Sequence and Receptive RangeInteractions Between Odorants at the Receptor; Antagonism; Allosteric Modulation of GPCRs; Activation of the G-Protein; The Second Messenger System; Signal Shut-Down and Reset; Modulation of Elements of the Second Messenger Cascade; Olfactory Neuroprocessing; Basic Flow of Signal Processing; Input from Other Senses and Non-Sensory Sources; Techniques Used to Study Olfactory Neuroprocessing; Olfactory Sensory Neurons; The Olfactory Bulb; The Piriform Cortex; The Orbitofrontal Cortex; Other Higher Brain Centres; Brain Plasticity; Temporal EffectsThe Link from Molecular Structure to PerceptionOlfactory Fatigue, Adaptation and Habituation; Pattern Recognition; Mixtures; Binary Mixtures; The Subjectivity of Odour; Anosmia; Introduction; General Anosmia; Specific Anosmia; Overcoming Specific Anosmia; References; Chapter 3 Analysis and Characterisation of Odour; Chemical Analysis of Odour; Chemical Purity and Odour Purity; Measurement and Characterisation of Odour; Subjectivity of Odour; Techniques of Odour Measurement; Odour Character; Odour Threshold; Odour Intensity; Odour Tenacity; Odour Radiance, Bloom and Trail; Electronic NosesReferencesThe book provides an account of the totality of fragrance chemistry in one volume. It describes the chemistry of odorous materials, how and why they are produced in nature, how they are produced and used commercially, how they are analyzed and characterized, the chemistry of how we perceive them, and their role in our everyday lives. The final chapter reviews the major intellectual challenges for fragrance chemists and considers the future of the field.Chemical sensesChemical senses.612.8/6Sell Charles S.440949MiAaPQMiAaPQMiAaPQBOOK9910140397403321Chemistry of the sense of smell1922639UNINA02389nam 22005173u 450 991013162220332120230126213440.01-77164-120-7(CKB)3710000000470518(EBL)2190196(MiAaPQ)EBC2190196(Au-PeEL)EBL2190196(CaONFJC)MIL825004(OCoLC)920108229(EXLCZ)99371000000047051820150831d2015|||| u|| |engur|n|---|||||txtrdacontentcrdamediacrrdacarrierThe School of Sophisticated Drinking An Intoxicating History of Seven SpiritsNew York Greystone Books20151 online resource (265 p.)Description based upon print version of record.1-77164-119-3 Table of Contents; Preface: Why We Drink & Why This Book; Foreword; First Semester: Brandy; Second Semester: Vodka; Third Semester: Whisky; Fourth Semester: Rum; Fifth Semester: Gin; Sixth Semester: Tequila; Seventh Semester: Champagne; Cocktail Recipes; Notes; Selected BibliographyWherever and whenever people have been found talking, they have been found drinking: an age-old pastime with an equally storied history. Alcohol and civilization have developed in close quarters, sometimes supporting each other and sometimes getting in each other's way.The School of Sophisticated Drinking, which began as an ongoing series of lectures at Berlin's legendary Victoria Bar in 2003, traces the deep-seated lineage of drinking in the social, political, and even scientific developments of our culture. Appealing to both expert drinkers and novice barflies, each chapter delves into the sSchool of Sophisticated Drinking Champagne (Wine) -- HistoryLiquors -- HistoryLiquors -- Social aspectsChampagne (Wine) -- History.Liquors -- History.Liquors -- Social aspects.663.509641.25Ehmer Kerstin1246673Hindermann Beate1246674AU-PeELAU-PeELAU-PeELBOOK9910131622203321The School of Sophisticated Drinking2890444UNINA