LEADER 05154nam 2200613Ia 450 001 9910143286103321 005 20170809173720.0 010 $a1-280-21299-3 010 $a9786610212996 010 $a1-4443-0551-4 010 $a1-4051-4807-1 035 $a(CKB)1000000000342078 035 $a(EBL)238371 035 $a(OCoLC)475948056 035 $a(SSID)ssj0000120541 035 $a(PQKBManifestationID)11141409 035 $a(PQKBTitleCode)TC0000120541 035 $a(PQKBWorkID)10102324 035 $a(PQKB)11366259 035 $a(MiAaPQ)EBC238371 035 $a(PPN)14039561X 035 $a(EXLCZ)991000000000342078 100 $a20040502d2005 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aChemistry and technology of flavors and fragrances$b[electronic resource] /$fedited by David J. Rowe 210 $aOxford $cBlackwell$d2005 215 $a1 online resource (352 p.) 300 $aDescription based upon print version of record. 311 $a1-4051-1450-9 320 $aIncludes bibliographical references and index. 327 $aHalf title; Title; Contents; Contributors; Preface; 1 Introduction, David J. Rowe; 1.1 History: in the beginning; 1.2 The classical world; 1.3 The mediaeval world; 1.4 From the Renaissance to the Enlightment; 1.5 The industrial age; 1.6 The post-war world; 1.6.1 Technical factors; 1.6.2 Social factors; 1.7 The future; 1.8 The structure of the flavour and fragrance industry; 1.9 A note on regulations; 1.10 A note on quality; References; 2 Identification of Aroma Chemicals, Neil C. Da Costa and Sanja Eri; 2.1 Introduction; 2.2 Isolation of aroma chemicals; 2.2.1 Solvent extraction 327 $a2.2.2 Steam distillation methods2.2.3 Headspace techniques; 2.2.4 Direct thermal desorption (DTD); 2.2.5 Sorptive techniques; 2.3 Gas chromatography-olfactometry; 2.4 Techniques for identification of aroma compounds; 2.5 A case study: Generessence®; 2.5.1 Sample preparation; 2.5.2 Valencia orange; 2.5.3 Roast chicken; 2.5.4 Narcissus; 2.5.5 Post-analysis work; References; 3 Flavor Generation in Food, Liam O'Hare and John Grigor; 3.1 Introduction; 3.2 Taste and aroma; 3.3 Cooked meat; 3.3.1 Flavour precursors; 3.3.2 Influence of method of cooking; 3.4 Cheese 327 $a3.4.1 Lactose and citrate fermentation3.4.2 Protein degradation; 3.4.3 Lipid degradation; Acknowledgements; References; 4 Aroma Chemicals I: C, H, O Compounds, David J. Rowe; 4.1 Introduction; 4.2 Alcohols; 4.2.1 Saturated alkyl alcohols; 4.2.2 Unsaturated alkyl alcohols; 4.2.3 Complex fragrance alcohols; 4.2.4 Aromatic and aralkyl alcohols; 4.2.5 Phenolics; 4.3 Acids; 4.3.1 Saturated aliphatic acids; 4.3.2 Unsaturated acids; 4.3.3 Aromatic acids; 4.4 Esters; 4.4.1 Saturated esters; 4.4.2 Unsaturated esters; 4.4.3 Aromatic esters; 4.4.4 Lactones - gamma and delta; 4.4.5 Synthesis of esters 327 $a4.5 Aldehydes4.5.1 Aliphatic aldehydes; 4.5.2 Unsaturated aldehydes; 4.5.3 Acetals; 4.5.4 Aromatics; 4.5.5 Nitriles; 4.6 Ketones; 4.6.1 Carotenoids, ionones, irones, damascones and related compounds; 4.7 Hydrocarbons; Acknowledgements; References; 5 Aroma Chemicals II: Heterocycles, Michael Zviely; 5.1 Introduction; 5.2 Introduction to heterocyclic compounds; 5.2.1 Terminology of heterocycles; 5.2.2 Non-aromatic heterocyclic compounds; 5.3 Oxygen-containing heterocyclic aroma chemicals; 5.4 Heterocyclic compounds containing nitrogen and/or sulfur; References 327 $a6 Aroma Chemicals III: Sulfur Compounds, Simon B. Jameson6.1 Thiols and thioesters; 6.2 Acyclic sulfides and polysulfides; 6.3 Saturated heterocyclic sulfur compounds; 6.4 Quality and stability; Acknowledgements; References; Bibliography; Websites; 7 Aroma Chemicals IV: Musks, Philip Kraft; 7.1 Introduction; 7.2 Natural musks; 7.3 Nitro musks; 7.4 PCM - Polycyclic aromatic musks; 7.5 Evolution of the industrial synthesis of macrocycles; 7.6 Modern macrocyclic musks; 7.7 New musk structures; Acknowledgements; References; 8 Aroma Chemicals V: Natural Aroma Chemials, John Margetts 327 $a8.1 Introduction 330 $aModern flavours and fragrances are complex formulated products, containing blends of aroma compounds with auxiliary materials, enabling desirable flavours or fragrances to be added to a huge range of products. From the identification and synthesis of materials such as cinnamaldehyde and vanillin in the 19th Century to the current application of advanced analytical techniques for identification of trace aroma compounds present in natural materials, the flavour and fragrance industry has developed as a key part of the worldwide specialty chemicals industry. With contributions mainl 606 $aFlavor$xAnalysis 606 $aOdors 615 0$aFlavor$xAnalysis. 615 0$aOdors. 676 $a664.5 701 $aRowe$b David J$g(David John),$f1958-$0881271 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910143286103321 996 $aChemistry and technology of flavors and fragrances$91968202 997 $aUNINA LEADER 05746nam 22007573u 450 001 9910784997403321 005 20230124182446.0 010 $a1-281-10046-3 010 $a9786611100469 010 $a0-470-25847-0 035 $a(CKB)1000000000407563 035 $a(EBL)319347 035 $a(OCoLC)182748033 035 $a(SSID)ssj0000119003 035 $a(PQKBManifestationID)11999373 035 $a(PQKBTitleCode)TC0000119003 035 $a(PQKBWorkID)10057073 035 $a(PQKB)11436728 035 $a(CaSebORM)9780470185711 035 $a(MiAaPQ)EBC319347 035 $a(MiAaPQ)EBC7147327 035 $a(Au-PeEL)EBL7147327 035 $a(EXLCZ)991000000000407563 100 $a20130418d2008|||| u|| | 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aCCNA$b[electronic resource] $eCisco Certified Network Associate Fast Pass 205 $a3rd ed. 210 $aChichester $cWiley$d2008 215 $a1 online resource (506 p.) 300 $aDescription based upon print version of record. 311 $a0-470-18571-6 327 $aCCNA: Cisco Certified Network Associate Fast Pass, Third Edition; Acknowledgments; About the Author; Contents at a Glance; Contents; Introduction; Chapter 1: Describe how a network works; 1.1 Describe the purpose and functions of various network devices; 1.2 Select the components required to meet a network specification; 1.3 Use the OSI and TCP/IP models and their associated protocols to explain how data flows in a network; 1.4 Describe common networked applications including web applications; 1.5 Describe the purpose and basic operation of the protocols in the OSI and TCP models 327 $a1.6 Describe the impact of applications (Voice over IP and Video over IP) on a network1.7 Interpret network diagrams; 1.8 Determine the path between two hosts across a network; 1.9 Describe the components required for network and Internet communications; 1.10 Identify and correct common network problems at layers 1, 2, 3, and 7 using a layered model approach; 1.11 Differentiate between LAN/WAN operation and features; Review Questions; Answers to Review Questions; Chapter 2: Configure, verify, and troubleshoot a switch with VLANs and interswitch communications 327 $a2.1 Select the appropriate media, cables, ports, and connectors to connect switches to other network devices and hosts2.2 Explain the technology and media access control method for Ethernet networks; 2.3 Explain network segmentation and basic traffic management concepts; 2.4 Explain basic switching concepts and the operation of Cisco switches; 2.5 Perform and verify initial switch configuration tasks, including remote access management; 2.6 Verify network status and switch operation using basic utilities (including: ping, traceroute, Telnet, SSH, arp, ipconfig), SHOW & DEBUG commands 327 $a2.7 Identify, prescribe, and resolve common switched network media issues, configuration issues, auto negotiation, and switch hardware failures2.8 Describe enhanced switching technologies (including: VTP, RSTP, VLAN, PVSTP, 802.1q); 2.9 Describe how VLANs create logically separate networks and the need for routing between them; 2.10 Configure, verify, and troubleshoot VLANs; 2.11 Configure, verify, and troubleshoot trunking on Cisco switches; 2.12 Configure, verify, and troubleshoot interVLAN routing; 2.13 Configure, verify, and troubleshoot VTP 327 $a2.14 Configure, verify, and troubleshoot RSTP operation2.15 Interpret the output of various show and debug commands to verify the operational status of a Cisco switched network; 2.16 Implement basic switch security (including: port security, trunk access, management vlan other than vlan1, etc.); Review Questions; Answers to Review Questions; Chapter 3: Implement an IP addressing scheme and IP Services to meet network requirements in a medium-size Enterprise branch office network.; 3.1 Describe the operation and benefits of using private and public IP addressing 327 $a3.2 Explain the operation and benefits of using DHCP and DNS 330 $aOrganized by exam objectives, this is a focused, concise review guide that works hand-in-hand with any learning tool, including the Sybex CCNA: Cisco Certified Network Associate Study Guide, 6th and Deluxe editions. The book will consist of four high-level chapters, each mapping to the four main Domains of the exam skill-set. The book will drill down into the specifics of the exam, covering the following:Designing Cisco internetworksDeveloping an access listEvaluating TCP/IP communicationConfiguring routers and switchesConfiguring IP addresses, subnet masks, and gatew 606 $aComputer networks - Examinations 606 $aElectronic data processing personnel - Certification 606 $aElectronic data processing personnel 606 $aElectronic data processing personnel$xCertification$vStudy guides 606 $aComputer networks$xExaminations 606 $aEngineering & Applied Sciences$2HILCC 606 $aComputer Science$2HILCC 615 4$aComputer networks - Examinations. 615 4$aElectronic data processing personnel - Certification. 615 4$aElectronic data processing personnel. 615 0$aElectronic data processing personnel$xCertification 615 0$aComputer networks$xExaminations 615 7$aEngineering & Applied Sciences 615 7$aComputer Science 676 $a004.6 676 $a004.6076 700 $aLammle$b Todd$0736457 801 0$bAU-PeEL 801 1$bAU-PeEL 801 2$bAU-PeEL 906 $aBOOK 912 $a9910784997403321 996 $aCCNA$93781776 997 $aUNINA