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Praise for the First Edition:Association of American Publishers Professional and Scholarly Division Award Winner (Life Sciences)"One of the ten best horticultural books of the century."—The Washington Post"Diseases of Trees and Shrubs is by far the best book currently available for the horticulturist, arborist, or forester who wishes to identify disorders of forest and shade trees and woody ornamentals."—The Public Garden"It may be used by anyone with knowledge of general biology as well as by someone with specialized plant knowledge for diagnosing plant disease problems. Highly recommended."—Library Journal"This book is a remarkable contribution to the literature on tree pathology, providing a valuable source of reference on tree disease for all with an interest in the subject. It must surely be almost obligatory reading for the specialist tree pathologist, and will prove of great value to all tree care professionals. . . . It will fascinate any tree lovers who wish to find out more about the diseases and disorders that may afflict trees."—Arboricultural Journal"It is well written and it is illustrated with photographs of such high quality that in this respect it could be described as a 'coffee table' book of forest pathology."—ForestryFirst published in 1987, Diseases of Trees and Shrubs has become a standard reference for plant health specialists, plant diagnosticians, horticulturists, arborists, foresters, and their students. Now thoroughly revised, fully updated, and illustrated with more than 2200 digitally optimized color images in 261 full-color plates and more than 350 black-and-white photographs and drawings, the second edition is an unrivalled survey of the diseases of forest and shade trees and woody ornamental plants in the United States and Canada. The book is both an authoritative reference book and a powerful diagnostic tool. Organized according to type of disease-inducing agent, the second edition is also designed to be helpful in classroom and field instruction. Symptoms, signs, and cycles of hundreds of diseases are described and microscopic features of many pathogens are depicted in photos and line drawings. A searchable CD-ROM included with the book contains bibliographic entries for more than 4500 works that readers can consult for additional information or images. This remarkable scholarly work—praised as one of the best horticultural books of the twentieth century—lays claim to the same accolade for the twenty-first century.

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An Introduction to Veterinary Medical Ethics: Theory And Cases, Second Edition Shopping

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One of the most difficult issues that confronts veterinarians and staff today concerns the profession’s obligation to the animal and the sometimes conflicting demands from clients, peers and society. The veterinarian’s role has become more complex with new ethical challenges posed by issues such as growing public awareness regarding animal welfare, increasing economic value of companion animals, growth of veterinary specialization, experimentation with alternative and complementary medicine, and concern for pain management and mental well-being of animals.

Written by an acknowledged pioneer in veterinary ethics, An Introduction to Veterinary Medical Ethics addresses the ethical challenges that veterinarians face daily as they seek to balance obligations to animal, client, peers, society and self. The book offers a highly readable and approachable introduction to the nature of ethical theory, reasoning and decision-making, and its practical application to veterinary medicine. Now with over 100 real-life veterinary case histories and analysis, this edition also includes new discussions of animal pain, distress and happiness, ethics of critical care, alternative medicine, legal status and value of animals, and Aesculapian authority.

An Introduction to Veterinary Medical Ethics: Theory and Cases, Second Edition is recommended as essential reading for all veterinary students and practitioners, as well as those interested in general animal welfare.

• New edition from an acknowledged pioneer in veterinary ethics
• Addresses ethical challenges that veterinary medicine, with over 100 real-life cases
• Includes new discussion of legal status and value of animals, alternative medicine, Aesculapian authority, ethics and critical care, and animal pain, distress and happiness
• Ideal for veterinary students and practitioners

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Best Principles of Fermentation Technology, Second Edition

Principles of Fermentation Technology, Second Edition by Butterworth-Heinemann




This second edition has been thoroughly updated to include recent advances and developments in the field of fermentation technology, focusing on industrial applications. The book now covers new aspects such as recombinant DNA techniques in the improvement of industrial micro-organisms, and includes comprehensive information on fermentation media, sterilization procedures, inocula, and fermenter design. Chapters on effluent treatment and fermentation economics are also incorporated. The text is supported by numerous clear, informative diagrams.
The book is of great interest to final year and post-graduate students of applied biology, biotechnology, microbiology, biochemical and chemical engineering.Read more Principles of Fermentation Technology, Second Edition

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Wherever grapevines are cultivated, this book will be welcome because it fills a long-standing need for a clear, concise treatment of modern viticulture. During the past fifty years, more progress has been made in the science and art of growing grapes for table use and raisin or wine production than in any previous century.
This new edition has been revised throughout. The chapters on vine structure, vine physiology, the grape flower and berry set, development and composition of grapes, and means of improving grape quality add to our knowledge of the vine and its functions. The text is designed to enable those concerned with either vine or fruit problems to arrive at considered diagnoses. The student will find the text and the cited references a comprehensive source of information.
The grape and allied industries should welcome the updating of the major portion of the book. Here the emphasis is on modern practices in vineyard management in arid and semi-arid regions--with special reference to California. Full and detailed treatment is provided or propagation, supports, training young vines, pruning, cultivation and chemical weed control, irrigation, soil management, diseases and pests, and harvesting, packing and storage.
The practices recommended in the book are based on the extensive research conducted in California and elsewhere by the authors and their distinguished colleagues. Examples of practices based on experiments are: methods of propagation which by-pass the usual one-year-in-the-vine-nursery; pruning as related to leaf area and time of leaf functioning, and its effect on berry set and fruit development; virus disease control through thermotherapy and soil fumigation; pests held in check by sanitary, chemical, and biological procedures; irrigation practices as related to soil texture. Tissue analyses are employed as guidelines indicating the mineral deficiencies or excesses of vines. Machine harvesting of raisins (with cane cutting) and some wine grape varieties with problems are described.
The regional recommendations for table and raisin varieties are based on log years of observations, while those for wine grapes are the results of studies of the interrelation of variety and the heat summation of the different climatic areas.
No one concerned with the cultivation of grapes can afford to be without this book.

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Written by leading coffee technology specialists in consultation with some of the world's biggest coffee manufacturers, the second edition of the successful Espresso Coffee will once again comprehensively cover the current status of the chemistry and technology of espresso coffee. It comprehensively covers topics such as agronomy, green coffee processing, roasting/grinding, packaging, percolating and decaffeination techniques. It provides a comprehensive resource for those interested in the fundamental notions of coffee quality; with a point of reference given in the form of a detailed bibliography to provide direction to the wider literature.

Chapters Include:
* Quality of espresso coffee
* The plant
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Growing recognition of the complexity of animals' physical, social, and psychological lives in the wild has led both zookeepers and the zoo-going public to call for higher environmental standards for animals in captivity.

Bringing together the work of animal behaviorists, zoo biologists, and psychologists, Second Nature explores a range of innovative strategies for environmental enrichment in laboratories and marine parks, as well as in zoos. From artificial fleeing-prey devices for leopards to irregular feeding schedules for whales, the practices discussed have resulted in healthier, more relaxed animals that can breed more easily and can exert some control over their environments. Moving beyond the usual studies of primates to consider the requirements of animals as diverse as reptiles, amphibians, marine mammals, small cats, hooved grazers, and bears, contributors argue that whether an animal forages in the wild or plays computer games in captivity, the satisfaction its activity provides—rather than the activity itself—determines the animal's level of physical and psychological well-being.

Second Nature also discusses the ways in which environmental enrichment can help zoo-bred animals develop the stamina and adaptability for survival in the wild, and how it can produce healthier lab animals that yield more valid test results. Providing a theoretical framework for the science of environmental enrichment in a variety of settings, the book renews and extends a humane approach to the keeping and conservation of animals.

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Zoos, aquaria, and wildlife parks are vital centers of animal conservation and management. For nearly fifteen years, these institutions have relied on Wild Mammals in Captivity as the essential reference for their work. Now the book reemerges in a completely updated second edition. Wild Mammals in Captivity presents the most current thinking and practice in the care and management of wild mammals in zoos and other institutions. In one comprehensive volume, the editors have gathered the most current information from studies of animal behavior; advances in captive breeding; research in physiology, genetics, and nutrition; and new thinking in animal management and welfare.

            In this edition, more than three-quarters of the text is new, and information from more than seventy-five contributors is thoroughly updated. The standard text for all courses in zoo biology, Wild Mammals in Captivity will, in its new incarnation, continue to be used by zoo managers, animal caretakers, researchers, and anyone with an interest in how to manage animals in captive conditions. 

Nutritional Biochemistry, Second Edition Reviews

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Product Name : Nutritional Biochemistry, Second Edition

Nutritional Biochemistry takes a scientific approach to nutrition. It covers not just "whats"--nutritional requirements--but why they are required for human health, by describing their function at the cellular and molecular level. Each case study either leads to a subsequent discovery or enables an understanding of the physiological mechanisms of action of various nutrition-related processes. The text is "picture-oriented" and the commentary is directed towards explaining graphs, figures, and tables.
Nutritional Biochemistry includes a discussion of relevant aspects of physiology, food chemistry, toxicology, pediatrics, and public health. Experimental techniques for nutritional science are emphasized, and primary data is included to help give students a feel for the nutrition literature. This "real-world" approach provides students with a realistic view of the basis for much of our understanding of nutritional biochemistry.

* Integrates biochemistry and nutrition in a case-oriented method
* Emphasizes a hands-on approach to learning - case histories and clinical and research data illustrate all major points
* Places emphasis on metabolism - metabolic pathways, enzymology, nutrient requirements (including RDA values)
* Reveals the benefits of the Mediterranean diet, the biochemistry of exercise, the cell signaling pathways, how nutrition can influence the development of cancer, and the anthropometry and genetics of obesity.

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Fermented Beverage Production, Second Edition by Springer




Fermented Beverage Production, Second Edition is an essential resource for any company producing or selling fermented alcoholic beverages. In addition it would be of value to anyone who needs a contemporary introduction to the science and technology of alcoholic beverages. This authoritative volume provides an up-to-date, practical overview of fermented beverage production, focusing on concepts and processes pertinent to all fermented alcoholic beverages, as well as those specific to a variety of individual beverages. The second edition features three new chapters on sparkling wines, rums, and Latin American beverages such as tequila, as well as thorough updating of information on new technologies and current scientific references.Read more Fermented Beverage Production, Second Edition

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Tough Test Questions? Missed Lectures? Not Enough Time?

Fortunately for you, there's Schaum's Outlines. More than 40 million students have trusted Schaum's to help them succeed in the classroom and on exams. Schaum's is the key to faster learning and higher grades in every subject. Each Outline presents all the essential course information in an easy-to-follow, topic-by-topic format. You also get hundreds of examples, solved problems, and practice exercises to test your skills.

This Schaum's Outline gives you:

• Practice problems with full explanations that reinforce knowledge
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Compiled by two distinguished professors of horticulture, The Reference Manual of Woody Plant Propagation is a must for professionals and students of horticulture. Over 1,100 species and their propagation requirements by seeds, cuttings, grafting and budding, and tissue culture are discussed in exhaustive detail. Essentially a recipe book for making more trees and shrubs, this reference is a high-level how-to.

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Since the publication of the first edition, interest in the field has continued to rise, most notably in pain management. Anesthesia and Analgesia in Laboratory Animals focuses on the special anesthetic, analgesic, and post-operative care requirements associated with experimental surgery. Fully revised and updated this new edition provides the reader with agents, methods, and techniques for anesthesia and analgesia that ensure humane and successful procedural outcomes.

* New to this edition - Section V which deals with new issues covering pain research, ethical issues, legal issues, and imaging studies. S
* New to this edition - Section IV now includes chapters on ferrets, birds, reptiles, amphibians, fish, and invertebrates.
*

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Wine Tasting, Second Edition: A Professional Handbook (Food Science and Technology) by Academic Press




Wine Tasting: A Professional Handbook is an essential guide for any professional or serious connoisseur seeking to understand both the theory and practice of wine tasting. From techniques for assessing wine properties and quality, including physiological, psychological, and physicochemical sensory evaluation, to the latest information on types of wine, the author guides the reader to a clear and applicable understanding of the wine tasting process.

Including illustrative data and testing technique descriptions, Wine Tasting is for professional tasters, those who train tasters and those involved in designing wine tastings as well as the connoisseur seeking to maximize their perception and appreciation of wine.

Key Features:
* Revised and updated coverage, notably the physiology and neurology taste and odor perception.
* Expanded coverage of the statistical aspect of wine tasting (specific examples to show the process), qualitative wine tasting (examples for winery staff tasting their own wines; more examples for consumer groups and restaurants), tripling of the material on wine styles and types, wine language, the origins of wine quality, and food and wine combination
* Flow chart of wine tasting steps
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Poultry Meat Processing, Second Edition by CRC Press

When the first edition of Poultry Meat Processing was published, it provided a complete presentation of the theoretical and practical aspects of poultry meat processing, exploring the complex mix of biology, chemistry, engineering, marketing, and economics involved. Upholding its reputation as the most comprehensive text available, Poultry Meat Processing, Second Edition is thoroughly expanded and updated.

Understand the Theoretical and Practical Aspects of Processing Poultry From Farm to Fork

Now containing even more illustrations, this completely revised second edition features:

• Three new chapters - Nutritive Value of Poultry Meat, Coproducts and By-products from Poultry Processing, and Poultry Processing Under Animal Welfare and Organic Standards in the U.S.
• New techniques for assessing poultry meat tenderness, equivalency scales for sensory and instrumental tenderness measurements, and calculations for marination
• Significant updates on primary, secondary, and further processing to reflect changes in the processing industry

This extremely informative textbook covers the gamut of poultry processing, including live bird production, muscle protein functionality, processing plant operations (primary, secondary, and further processing), quality and safety of poultry products, inspection systems, and wastewater management. It provides the steps and conditions used in poultry processing and discusses why they are necessary. In addition to its academic use, this valuable work serves as an essential reference for researchers, industry personnel, and extension specialists and agents seeking to expand their knowledge.

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It has been ten years since its first edition, making the Handbook of Brewing, Second Edition the must have resource on the science and technology of beer production. It recounts how during this time, the industry has transformed both commercially and technically and how many companies have been subsumed into large multinationals while at the other extreme, microbreweries have flourished in many parts of the world. It also explains how massive improvements in computer power and automation have modernized the brewhouse while developments in biotechnology have steadily improved brewing efficiency, beer quality, and shelf life.

In addition to these topics, the book, written by an international team of experts recognized for their contributions to brewing science and technology, also covers traditional beer styles as well as more obscure beverages such as chocolate- or coffee-flavored beers. It includes the many factors to be considered in setting up and operating a microbrewery as well as the range of novel beers and beer-related products currently being considered by the brewing industry. It also describes new avenues that challenge the brewer’s art of manufacturing a quality beverage from barley-based raw materials.

Thorough and accessible, the Handbook of Brewing, Second Edition provides the essential information for those who are involved or interested in the brewing industry.