31751Introduction to Fluid Mechanics
This book discussion of pipe networks, and a new section on oblique shocks and expansion waves.
31752Introduction to fluid mechanics : 6th ed
Presenting 12 chapters: Introduction; Fundamental concepts; fluid statics; 4. Basic equations in integral form for a control volume; 5. Introduction to differential analysis of fluid motion; incompressible inviscid flow; ...
31753Introduction to fluid mechanics : 6th ed
Presenting 12 chapters: Introduction; Fundamental concepts; fluid statics; 4. Basic equations in integral form for a control volume; 5. Introduction to differential analysis of fluid motion; incompressible inviscid flow; ...
31754Introduction to food chemistry
Chapter 1: Water; Chapter 2: Carbohydrates; Chapter 3: Proteins-Enzymes; Chapter 4: Lipids; Chapter 5: Browning reactions; Chapter 6: Vitamins – minerals; Chapter 7: Colour chemistry; Chapter 7: Flavour chemistry.
31755Introduction to food engineering : 5th ed.
Communicates key concepts using audio, video, and animations. Integrates interactive tools to aid in understanding complex charts and graphs. Features multimedia guide to setting up Excel spreadsheets and working with formulae. Demonstrates key processes and engineering in practice through videos. Shows the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods via carefully selected examples. Presents a practical, unique and challenging blend of principles and applications for comprehensive learning. Ideal for classroom use, valuable as a lifetime professional reference
31756Introduction to food engineering : 6th ed.
Introduction to Food Engineering, Sixth Edition brings a much more in-depth and didactic presentation of classic food engineering topics, such as the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods. The book brings more quantitative analyses and problem-solving content, adding more descriptive topics at the end of each chapter to facilitate teaching and student comprehension. Topics cover engineering fundamentals, principles of food processing and preservation operations, solids handling, microbial bioreactions, inactivation and inhibition of microorganisms, and a brief Introduction to economic considerations and regulations.
31757Introduction to game design, prototyping, and development : from concept to playable game-with Unity® and C♯
Part I. Game design and paper prototyping. Part II. Programming C# in Unity. Part III. Game prototype tutorials. Part IV. Next steps.
31758Introduction to Game Design, Prototyping, and Development: From Concept to Playable Game with Unity and C#: 1 edition
It combines a solid grounding in evolving game design theory with a wealth of detailed examples of prototypes for digital games. Together these provide an excellent introduction to game design and development that culminates in making working games with Unity.
31759Introduction to general, organic & biochemistry
Presenting general chemistry. Organic chemetry. Biochemistry.
31760Introduction to general, organic, and biochemistry
Contents:1. Matter, energy, and measurement. 2. Atoms. 3. Nuclear energy. 4. Chemical bonds. 5. Chemical reactions. 6. Gases, liquids, and solids. 7. Solutions and colloids. 8. Reaction rates and chemical equilibrium. 8. Acids and bases. 9. Acids and bases. 10. Organic chemistry. 11. Alkanes. 12. Alkenes. 13. Benzene and its derivatives. 14. Alcohols, ethers, and thiols. 15 Chirality: the handedness of molecules. 16. Amines...