[I861.Ebook] PDF Ebook Systematic Methods of Chemical Process Design, by Lorenz T. Biegler, Ignacio E. Grossmann, Arthur W. Westerberg

PDF Ebook Systematic Methods of Chemical Process Design, by Lorenz T. Biegler, Ignacio E. Grossmann, Arthur W. Westerberg

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Systematic Methods of Chemical Process Design, by Lorenz T. Biegler, Ignacio E. Grossmann, Arthur W. Westerberg

PDF Ebook Systematic Methods of Chemical Process Design, by Lorenz T. Biegler, Ignacio E. Grossmann, Arthur W. Westerberg

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Brings together all the information engineers and researchers need to develop efficient, cost-effective chemical production processes. The book presents a systematic approach to chemical process design, covering both continuous and batch processes. Starting with the basics, the book then moves on to advanced topics. Among the topics covered are: flowsheet synthesis, mass and energy balances, equipment sizing and costing, economic evaluation, process simulation and optimization. The book also covers specific chemical processes such as distillation systems, reactor networks, separation, and heat exchange networks. It shows how to build more flexible processes, including multiproduct batch processes. Any researcher or practicing engineer involved in designing chemical processes.

• Sales Rank: #878909 in Books
• Published on: 1997-04-06
• Original language: English
• Number of items: 1
• Dimensions: 9.20" h x 1.70" w x 6.90" l, 3.06 pounds
• Binding: Paperback
• 796 pages

From the Publisher
The book presents a systematic approach to design, starting from an elementary treatment that is suitable for the undergraduate level, working toward advanced topics prepared for graduate level courses. This edition provides a comprehensive and modern treatment to process design of continuous and batch processes.

From the Back Cover

49242-1

The scientific approach to process design.

Over the last 20 years, fundamental design concepts and advanced computer modeling have revolutionized process design for chemical engineering. Team work and creative problem solving are still the building blocks of successful design, but new design concepts and novel mathematical programming models based on computer-based tools have taken out much of the guesswork. This book presents the new revolutionary knowledge, taking a systematic approach to design at all levels.

A Solutions Manual is available; ISBN: 0-13-272337-9.

Systematic Methods of Chemical Process Design is a textbook for undergraduate and graduate design courses. The book presents a step-by-step approach for learning the techniques for synthesizing and analyzing process flowsheets. The major items involved in the design process are mirrored in the book's main sections:

• Strategies for preliminary process analysis and evaluation
• Advanced analysis using rigorous models
• Basic concepts in process synthesis
• Optimization models for process synthesis and design
• Appendices for reference and review.

Developed and refined in several courses at Carnegie Mellon, preliminary versions of the book have also been tested in Argentina, Brazil, England, Korea, Norway, and Slovenia. Exercises at the end of each chapter make it suitable for teaching both undergraduate and graduate courses, or for the working professional who wants to keep up with current methods.

About the Author

LORENZ T. BIEGLER is the Bayer Professor of Chemical Engineering at Carnegie Mellon University. A graduate from Illinois Institute of Technology, he holds a Ph.D. in chemical engineering from the University of Wisconsin. He has been a Presidential Young Investigator and has received the Curtis McGraw Award of ASEE.

E. IGNACIO GROSSMANN is Head and the Rudolph R. Dean Professor of Chemical Engineering at Carnegie Mellon. A graduate from Universidad Iberoamericana in Mexico, he holds master's and doctoral degrees in chemical engineering from Imperial College, London. He has also been a Presidential Young Investigator and has received the Computing in Chemical Engineering Award of AICHE.

ARTHUR W. WESTERBERG is the Swearingen University Professor of Chemical Engineering at Carnegie Mellon. A graduate of the University of Minnesota, he holds a master's degree from Princeton and a doctorate from Imperial College, London. Besides winning numerous professional awards, he is a member of the National Academy of Engineering. His book Process Flowsheeting is the standard text in the field of process simulation.

Most helpful customer reviews

1 of 2 people found the following review helpful.
Great book, could be better!
By R D
This is the book that inspired me to pursue my Masters degree at Carnegie Mellon (where all 3 authors teach)...

It's a great book, but you do need to work a lot of exercises and problems on your own-- in that respect I say it could've been better-- a solutions manual or such would be great!

Given that the authors are among the best people in the field of optimization, and having seen them day-to-day, I reckon they just don't have enough time on their hands to do all that. In any case-- it's a great buy!!

12 of 14 people found the following review helpful.
Excellent presentation of optimization algorithmics
By A Customer
The first chapters deal with economics, really elementary material. However, it is a worthwhile discussion of plant sizing and costing. I liked the later chapters on optimization: HENS, MINLP, scheduling, flexibility in processes, etc. Traditional books on optimization will not help you here because they will not show you how to set up your optimization problem. Systematic Methods does this! The book also contains some discussion of liquid-liquid separations.
As far as content is concerned, the book deserves a 5, but there are problems which reflect its first edition status. The index needs reworking (where is the entry for Fenske's equation?), and there are numerous typographic errors which mar the appearance of the presentation.
The book is not example intensive. The reader is expected to think, and to follow the given example requires paper and pencil, not just casual glances. What should be appreciated is that this book is written by the leaders of the field, and the material is absent in other texts. Much of the text reflects research conducted by the authors.

0 of 0 people found the following review helpful.
Excellent equilibrium between process design and optimization
By Cristian Marcelo Antonucci Cos
This book in its paperback version is a good mix between design of chemical process and several and useful methods for optimize the same process a must for every student near to finish chemical engineering and need to dominate this topics for his (her) laboral career

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[Q691.Ebook] Free Ebook Working the Plate: The Art of Food Presentation, by Christopher Styler

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Feast your eyes.


Long awaited by professional chefs, this groundbreaking guide to food presentation will also delight and inspire culinary students and sophisticated home cooks. Acclaimed food writer and culinary producer Christopher Styler describes seven distinctive plating styles, from Minimalist to Naturalist to Dramatic, with several striking examples of every genre. Each plating suggestion is accompanied by clear instructions along with color photos of step-by-step techniques and finished plates. Complete with essays on plating from ten leading chefs and recipes for the dishes featured, this book is a work of art in itself--a must for the kitchen shelf.

• Sales Rank: #68875 in Books
• Brand: Styler, Christopher/ Lazarus, David (PHT)
• Published on: 2006-09-08
• Released on: 2006-09-25
• Original language: English
• Number of items: 1
• Dimensions: 9.62" h x .90" w x 9.50" l, 2.24 pounds
• Binding: Hardcover
• 208 pages

Review
In the world of cooking, presentation is every bit as important as flavor. This idea is critical for restaurants, where a dish's appearance could determine the difference between excellent reviews and bankruptcy. Enter Styler's new work, a step-by-step recipe manual for home cooks interested in making their dishes look as good as they taste. This is no ordinary cookbook; think of it as a compilation of ideas. Ten of the nation's top chefs here introduce eight styles of plating. Delineated by chapters focusing on the art and principles of plating, the brief but packed text allows readers to indulge in various styles, including "Minimalist," "Artist," "Architect," "Contemporary European Style," "Asian Influence," and "Desserts: Classic and Contemporary." The book features photographs of chefs preparing dishes and is sparsely designed with an eye to beauty, allowing food design to take center stage. Styler doesn't seek to be an authority on plating but instead hopes that this work will serve as an introduction to the art. Highly recommended for large public libraries.
—Steven G. Fullwood, Schomburg Ctr. Lib., New York (Library Journal, October 15, 2006)

"Professional and home cooks…can take culinary presentation to the next level by learning the secrets of contemporary food styling." (Cakes & Sugarcraft, Autumn 2007)

“Professional and home cooks who are passionate about food can take culinary presentation to the next level…” (Inspired by Food, Summer 2008)

"...take culinary presentation to the next level by learning the secrets of contemporary food styling." (Inspired by Food, Winter 2008)

From the Inside Flap
An inspiring book for professionals andsophisticated home cooks who wantto take their skills to the next level,Working the Plate goes beyond adding adrizzle of something here or a sprig ofsomething there to explore both the principlesand the art of food presentation. Christopher Styler shares the secrets of seven contemporaryplating styles: The Minimalist, The Architect, The Artist, Contemporary European Style, Asian Influences, The Naturalist, and DramaticFlair. He also reveals the thoughts of ten leading chefs on the art of plating, from Terrance Brennan and Emily Luchetti to Suzanne Goin and Marcus Samuelsson.

Working the Plate includes several examples of each plating style. Stunning color photographs show both finished plates and the steps involved to duplicate the techniques behind such dishes as Roasted Quail with Chard and Potatoes, Parmesan Crusted Lamb Chops with Swirled Root Puree and Pea Sauce, Skate and Angel Hair Pasta with Caper Butter, Soba-Tofu Salad in a Nori Cone, and Bird's Nest Brunch.

Plating provides the all important first impression and sets the stage for the sensoryexperience of enjoying a great meal. With this overview of popular plating styles, you'll see how you can vary approaches and add adistinctive dash of élan and panache to the dishes you serve.

Discover the plating philosophies of these renowned chefs:

Wayne Harley Brachman, Porter House, New York, NY

Terrance Brennan, Artisanal, Picholine, New York, NY

Andrew Carmellini, A Voce, New York, NY

Suzanne Goin, Lucques, AOC, Los Angeles, CA

Sharon Hage, York Street, Dallas, TX

James Laird, Restaurant Serenade, Chatham, NJ

Emily Luchetti, Farallon Restaurant, San Francisco, CA

Tadashi Ono, Matsuri, New York, NY

Kent Rathbun, Abacus, Jasper's, Dallas, Texas

Marcus Samuelsson, Aquavit, Riingo, New York, NY

From the Back Cover
Feast your eyes.

Long awaited by professional chefs, this groundbreaking guide to food presentation will also delight and inspire culinary students and sophisticated home cooks. Acclaimed food writer and culinary producer Christopher Styler describes seven distinctive plating styles, from Minimalist to Naturalist to Dramatic, with several striking examples of every genre. Each plating suggestion is accompanied by clear instructions along with color photos of step-by-step techniques and finished plates. Complete with essays on plating from ten leading chefs and recipes for the dishes featured, this book is a work of art in itself—a must for the kitchen shelf.

Most helpful customer reviews

104 of 107 people found the following review helpful.
Disappointing solution for a needed niche.
By George R. Wilmot
Since becoming a truly dedicated foodie 5-10 years ago, I've been looking for a good book on plating, but have never found one. With the publication of this new book I thought my search would be over. I was way wrong.

I'm not a design-oriented person, but this book is a classic example of art direction (photography, layout, design) that is so misguided that it totally destroys whatever educational content may be present (pretty little, in this case) . At times, it made me want to scream, like on p. 153, where the color and typeface choices make the type almost illegible. While the book's look might work with another cookbook, it just DOESN'T FIT with the purported purpose of the book, which was to teach cooks how to "work the plate" to create artful presentations. As mentioned in the excellent previous review by B. Marold, the only photographs of the finished plates are low-angle, shallow depth-of-field pics that look nice but are actually instructional hindrances. The series of 3-4 small demonstration photos (taking up an entire double page, with way too much "white space") in each chapter usually show things that are basic and don't really need photos (like dusting a plate with cinnamon and chile powder) and have minimal educational value. There are just a handful of neat techniques (like the chocolate bowls made by dipping a baloon in melted chocolate), but again informational content seems oddly and poorly coupled with the layout/design.

In defining different styles of food presentation (minimalist, architectural, contemporary European, etc), the author makes a welcomed attempt at providing a conceptual framework to help guide the reader. Unfortunately, the dishes of food chosen to illustrate each category do not do a good job of defining that style as distinct from the other styles, i.e. they are poor archetypes. I'd much rather have seen one clear, archetypal dish from each category, WELL-PHOTOGRAPHED!

I enjoyed the inserted chef profiles, and some of the author's introductory remarks to each chapter. These sections pointed out the connection between style of food and style of plating...an important point that perhaps I've not yet considered enough. In other words, if you cook wonderful natural ingredients simply (e.g. Alice Waters style), the plating syle should reflect that style of food preparation (i.e. no toothpicked geometrical designs in drizzled sauces...just a toss with a light vinaigrette, etc.). A simple, common-sense point that is nicely reinforced throughout the book.

I hope that within the cookbook field the plating niche will continue to be addressed. Wait for the next attempt; it's got to be better than this.

37 of 40 people found the following review helpful.
not inspiring and not informative
By glouise
Some nice pictures...many cookbooks have better. No discussion on style or technique and certainly no recipes worth buying the book for. Check it out at a bookstore or library before you purchase it...watching a food network show will give you more information on plating than this book will in my opinion. There is also the fact this book is TINY, not worth the money or a second look it is so lacking in information. So disappointing. I was at least expecting pictures of several presentations of different courses even if there was not a lot of explanation, a picture is truly worth a thousand words when developing this skill. Did I mention this book is a big disappointment.

75 of 87 people found the following review helpful.
Some Excellent Techniques for foodie and pro. Overpriced.
By B. Marold
`Working the Plate' by cookbook writer and TV cooking show producer, Christopher Styler offered great promise as a text on an arcane corner of culinary artistry which chefs such as Bobby Flay and Mario Batali can do so effortlessly on `Iron Chef America', and yet when mere mortals try to do the same, we come up all thumbs.

The hefty pricetag from the classy textbook publishing Wiley gave further promise that the book had weighty promise. Before I cracked the covers, I itemized a list of things I would expect to find in such a book, such as knife and mandoline techniques; sauce making; squeeze bottle techniques and general techniques for decorating with multi-colored sauces, ring mold carpentry (well, PVC pipe cutting, really). In short, I expected something like a `Martha Stewart Plating Handbook' where every technique is explained in exquisite detail. That is not what this book is about.

That is not to say that there are no good plating ideas in this book. Especially ideas you are not likely to find in cookbooks other than those from the very high-end culinary artists such as Keller, Rippert, Boulud, Portale, and Tramonto, or on `Iron Chef America'! There are several knockout ideas here which are actually relatively easy to do, as long as you have the time and some basic knowledge on how to work with the raw materials.

My favorite example of this situation is the excellent little technique used to plate the `All-American Sundae Chocolate Bowl'. In a nutshell, the technique involves coating half of a simple small rubber balloon with melted chocolate, cool the chocolate, burst the balloon, and extract your thin chocolate bowl in which your ice cream or anything else you want is served. The problem here is that melted chocolate is one of the world's fussiest ingredients, as it can't get too hot and it can't touch water. But this book assumes you know all that. Of course, if you are a culinary school graduate or a foodie of long standing, this is no problem. In fact, I admire the simplicity of the technique. One can for an afternoon imagine you are emulating Jacques Torres or Pierre Herme in creating cleverly molded chocolate serving ware.

Weighing heavily on the plus side of the ledger is the fact that although there are few techniques (eight plating styles with one to four recipes and techniques per style), each technique is very nicely illustrated in a series of three or four pictures after the photograph of the completed dish and a narrative describing the dish. What is very odd is that we get no standard recipe for any of these dishes. There is no list of ingredients with amounts or details about preparations. And, aside from the captions to the pics illustrating the techniques, there is no real procedural write-up. This odd state of affairs is tempered somewhat by the fact that there are standard recipes in the back of the book for all the sauces, dressings, and other decorative preparations such as mushroom jus and bell pepper puree.

These basic techniques are far more important than their being divided up into the eight styles, which are Minimalist, Architect, Artist, Contemporary European, Asian, Naturalist, Dramatic Flair, and Desserts. To me it seems these distinctions are totally arbitrary and of no value in a `how-to' manual. And, the author goes so far as to say that it is the rare chef who would work entirely within one or another of these styles. All this leads me to believe the styles were cooked up by the author simply to make the book seem more authoritative.

The problem is that this book is not dedicated to `how-to' narrative. It is dedicated to culinary titillation, with a bit of technique added to give you some basis for hands-on participation. My best illustration of this claim is the fact that in the narrative description of `The Minimalist' style, the author paints a word picture of `a cube of perfectly cubed tuna set atop fresh corn relish and a pool of silky-smooth coulis.' Now why couldn't the author spring for an accompanying picture of just such a dish? And, no dish of that description is to be found among the three archetypes for minimalist plating.

Interspersed among the recipes and the various styles are profiles of ten (10) major chefs known for their skill in presentation. These are Wayne Harley Brachman, Terrance Brennan, Andrew Carmellini, Susan Goin, Sharon Hage, James Laird, Emily Luchetti, Tadashi Ono, Kent Rathbun, and Marcus Samuelsson. All the thumbnail narratives about and by these chefs are interesting and informative, but they are not essentially connected with the techniques or `styles' described on the accompanying pages.

The subtitle, `The Art of Food Presentation' tells the story in that this is more like a picture book of frescos and less like a manual on how to go about painting frescos. The unfortunate aspect of that emphasis is that the culinary photography is relatively weak. I would expect most or all pics to be taken from directly above the plate and at a decent distance so that nothing is out of focus. Instead, most pics are taken from about 10 to 20 degrees above the level of the table and a few inches away from the plate, so that the foreground third of the plate is in focus, but the remaining two thirds of the plate are out of focus.

I confess my comparison with a fresco picture book is an exaggeration. As I have already said above, the book does give a great little tutorial on about 25 different plating techniques, some of which one can easily do oneself, but the heavy pricetag is paying more for the mediocre photography and the celebrity sketches.

Since there are so few general books on plating, the dedicated foodie and the professional will get much from this book, although they could have gotten more with more attention to technique and less attention to flash.

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[Z566.Ebook] PDF Ebook Sexuality in Western Art (World of Art), by Edward Lucie-Smith

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Edward Lucie-Smith's examination of sexuality in Western art from prehistory to the present first treats the tradition chronologically, then considers its characteristic themes and symbols.

• Sales Rank: #809242 in Books
• Published on: 1991-09-17
• Original language: English
• Number of items: 1
• Dimensions: .83" h x .9" w x .60" l, 1.17 pounds
• Binding: Paperback
• 288 pages

About the Author
Edward Lucie-Smith is the author of several books, among them Sexuality in Western Art, Symbolist Art, Latin American Art of the Twentieth Century, and The Thames & Hudson Dictionary of Art Terms, all published in the World of Art series.

Most helpful customer reviews

16 of 17 people found the following review helpful.
Amazing, A Comprehensive, but Interesting Look at Sex in Western Art
By James R. Holland
This really is a wonderfully done book. It's well written, beautifully illustrated, nicely laid out and it's printed on a slick, glossy paper that allows for decent reproductions of the art being discussed. The volume starts out at the dawn of art with Paleolithic man when "art is fused with the erotic and sacred." The book covers art from the so-called "prehistoric Venuses," cave paintings and carvings and takes the reader on a fascinating tour of the whole of western art (with a few diversions to eastern art such as the Japanese Shunga woodblock painting "The Dream of the Fisherman's Wife") and arrives safely in the present time. It's one heck of a complicated subject to cover and the author does is superb at keeping the work interesting. Of course, sex has always been a subject of great interested to most humans as well as artists throughout history. Even artists such as Rembrandt produced tiny prints of humorous erotic subject matter(soft-porn) that also made fun of such subjects as monks and the French. He made his engravings tiny so that a buyer could easily carry his dirty pictures around in his pocket in order to share it with other dirty old men friends. His prices for these tiny forerunners of "French Post Cards" wasn't cheap however and now they sell for truly astronomical prices because all those engravings were made during the artist's life.
Throughout much of the history of Western Art the nude had to be wrapped in the invisible cloak of respectability by recreating the scenes of classical art and mythological subjects as vehicles for sexual portrayals. Respectability was also often achieved by illustrating the evils of the world, such as slave markets, rapes and harem life so that the so-called enlightened western audience and their government censors could justify the nudity and blatant sexual symbolism as having a higher moral purpose.
Smith does a terrific job of illustrating his insightful and scholarly discussions with numerous examples of the trends he is explaining. Chapter 12 was particularly interesting because it dealt with "Pleasurable pains." It examines "one deviant sexual fantasy" that "is so frequently and urgently expressed in European art that it calls for a more detailed treatment here. This fantasy concerns the plight of the bound and helpless victim." The chapter is illustrated by works of Jacques Callot's "The Wheel, from Miseries of War," various works by Titan, Rubens, Valentin, Rembrandt, Bachiacca, Allori and other masters. Frequent subject matter of the illustrations for this chapter include "Judith," "David with the Head of Goliath," "Head of Medusa," "Salome," and the "Beheading of John the Baptist." This is only one of many fascinating chapters, but definitely the goriest one, included in this coherent and comprehensive overview of the subject.
A reader doesn't have to be an art historian or collector to enjoy this book. Because of the material discussed, the reader will never be bored--just as artists over the history of mankind have not become bored with the subject for their own works.
I found the chapter dealing with prehistoric art one of the most interesting, but I'm certain every reader will have their own favorites. Some of them deal with humor and sex and provide a pleasant change of pace from the heavy concentration of religious art.

8 of 10 people found the following review helpful.
EROTIC AND HISTORIC
By Joseph H. Race
A beautiful well-written book of exotic, erotic art through the ages in our Western culture, displaying clearly the sexual and love interactions between males and females, and between the singular sexes themselves. All of this occurred before video cameras, and some of our more overly conservative biased views of sex. I liked the openness and healthy view of sexual reactions, especially during the Greek and Indian periods. A well-researched project - the photography is memorable and adds so much to our knowing history and awareness.

2 of 8 people found the following review helpful.
A deep, and involved book, covering everything in its field.
By A Customer
The book contains a wealth of information, and the prints are outsatnding. The world of Art series is a must for any true art student.

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In Forging the Modern World: A History, authors James Carter and Richard Warren offer an accessible explanation of key transformations in global economic, political, and ideological relationships since the sixteenth century. The book is distinct from most world history texts in three important ways. First, it explores the ways in which historians use and produce information. Each chapter delves deeply into one or two specific issues of historical inquiry related to the chapter theme, showing how new primary sources, methodologies, or intellectual trends have changed how we engage with the past. Second, it clearly explains the political, economic, and ideological concepts that students need to understand in order to compare events and trends across time and space. Finally, the chapters are organized around global historical themes, which are explored through an array of conceptual and comparative lenses. While the book chapters proceed chronologically, each chapter is written with some chronological overlap linking it to preceding and subsequent chapters. This strategy emphasizes the interconnectedness between the events and themes of one chapter and those of surrounding chapters. A companion website includes quiz questions and flash cards for each chapter and PowerPoint-based slides for instructors.

• Sales Rank: #7702 in Books
• Published on: 2015-06-26
• Original language: English
• Number of items: 1
• Dimensions: 6.40" h x .60" w x 9.20" l, .0 pounds
• Binding: Paperback
• 408 pages

Review

"Forging the Modern World is a concise and stimulating overview of major trends in world history, moving skillfully across the globe and punctuated by memorable anecdotes."--Kenneth Pomeranz, University of Chicago

"Forging the Modern World is a very strong text. It contextualizes the most significant, general processes at work in the modern world. This will be an interesting book to teach from."--Thomas Sanders, U.S. Naval Academy

"Forging the Modern World achieves a bird's eye view of an integrated and integrating planet, and does it in an easy and accessible writing style."--Chad Ross, East Carolina University

About the Author

James Carter is Professor of History at Saint Joseph's University.

Richard Warren is Professor of History at Saint Joseph's University.

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0 of 2 people found the following review helpful.
definitely the best price anywhere
By 2websurfers
Required textbook for my son; definitely the best price anywhere.

0 of 2 people found the following review helpful.
Five Stars
By cheryl wellington
The book came in pristine condition

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• Sales Rank: #5619426 in Books
• Published on: 2002
• Binding: Paperback

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Completely updated, the 4th edition of this classic resource offers the current, comprehensive coverage of immunology you need to stay on the cutting-edge of clinical laboratory science. It provides a solid foundation of knowledge and skills to take you from basic immunologic mechanisms and serologic concepts to the theory behind the procedures you’ll perform in the lab, including automated techniques. It also explores the medical applications of clinical laboratory science, with information on disorders of infectious and immunologic origin, as well as topics such as transplantation and tumor immunology. Learning objectives, review questions, step-by-step procedures, and case studies help you master key concepts and prepare you to succeed in today’s modern laboratory environment.

• Author Mary Louise Turgeon, a leader in the field of clinical laboratory science, shares with you her wealth of knowledge and experience in this outstanding textbook.
• The book’s two-color design provides you with at-a-glance access to special features and vital information.
• In-depth chapter outlines prepare you for the material you will be learning in each chapter and help you see how the topics flow and connect to each other.
• Learning objectives at the beginning of each chapter allow you to set study goals and assess your progress as you move through the textbook.
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• Review questions help you assess and reinforce your understanding of chapter content.
• Case studies in many of the chapters allow you to see how key concepts apply to real-life scenarios.
• Hands-on procedure coverage in many chapters offer detailed descriptions of exactly what happens during every step of laboratory procedures.
• A convenient glossary of key terms in the back of the book provides quick access to definitions for new or unfamiliar words.

• In addition to completely updated content throughout, four new chapters on quality assurance and quality control, basic serologic laboratory techniques, point-of-care testing, and vaccines bring you the latest advances in the field.
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• A companion Evolve website offers online access to a wealth of additional review questions, content updates, and web links.

• Sales Rank: #965617 in Books
• Published on: 2008-09-25
• Original language: English
• Number of items: 1
• Dimensions: 1.00" h x 8.70" w x 11.00" l, 2.90 pounds
• Binding: Hardcover
• 544 pages

About the Author
Mary Louise Turgeon, EdD, MT (ASCP), CLS, (NCA), Guthrie Medical System, Sayre, PA, Health Science Center at Syracuse, Syracuse NY, State University of New York

Most helpful customer reviews

26 of 26 people found the following review helpful.
Poorly organized
By Michelle Mullens
I have been a medical technologist for 16 years and have taught immunology for 12 years in the classroom and clincial setting. This book is poorly organized and not relevant to the normal clinical lab. New terms for a med tech student are used in the first chapter and then defined in later chapters. There is an entire section on RID which only high volume reference labs use and is no longer recommended by ASCP to be covered in med tech schools. The lack of newer illustrations and photographs, and boring layouts of tables and charts is also a negative. I have actually given our students websites to refer to instead of sections in this book to complete their objectives.
Signed MDM, MT(ASCP) SI

11 of 12 people found the following review helpful.
A book about as good as her teaching...
By A Customer
This book is complex. Any normal student would be completely overwhealmed by this book geared more towards Medical School students rather than traditional college students. The language is too technical and the photos are laughable. There are no colorful pictures for those of us who like to be able to actually see what we are learning, there is no clear cut explaination of any of the suggested topic, and all in color green and the suggested photograph on page 199. Other than subtle hints of green, this black and white "textbook" is utterly and completely boring!

5 of 5 people found the following review helpful.
Horribly written
By K. Anderson
I am using this book for my immunology course for a clinical lab sciences program. This book does not explain things well at all. The paragraphs are composed of definitions defining more definitions and nothing is made clear. The organization doesn't make sense and is confusing. When it starts talking about values, it doesn't even explain what the values actually mean. The tables and graphs are not explained at all and are very unhelpful and even confusing/misleading sometimes. I think it's a horrible textbook for a 3000/4000 level immunology class. I had to constantly look up words and definitions because this book was just not clear at all.

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Sufism formed one of the cultures of resistance which has existed in the social fabric of Persia since antiquity. Such resistance continues to manifest itself today with many looking to Sufism as a model of cooperation between East and West, between traditional and modern. 'Sufism in the Secret History of Persia' explores the place of Sufi mysticism in Iran's intellectual and spiritual consciousness through traditional and contemporary Sufi thinkers and writers. Sufism in the Secret History of Persia examines the current of spirituality which extends from the old Iranian worship of Mithra to modern Islam. This current always contains elements of gnosis and inner knowing, but has often provided impetus for socio-political resistance. The study describes how these persisting pre-Islamic cultural and socio-religious elements have secretly challenged Muslim orthodoxies and continue to shape the nature and orientation of contemporary Sufism.

• Sales Rank: #1906521 in Books
• Brand: Brand: Acumen Publishing
• Published on: 2014-08-20
• Original language: English
• Number of items: 1
• Dimensions: 9.30" h x 1.10" w x 6.10" l, 1.20 pounds
• Binding: Hardcover
• 256 pages

Features

• Used Book in Good Condition

Review
"This book shows the vital importance of Iran in the formation of Islamic culture. It was Central Asian Iranians who changed Islam from an Arab religion into a world universal faith. And it was Iran which introduced Sufism into Islam, shaping the gnostic character of the religion. 'Sufism in the Secret History of Persia' illuminates Iranian Islamic civilization and reveals the influence of Zoroastrianism and Mithraism on Sufi beliefs." - Prof Richard N Frye, Harvard University

About the Author
Milad Milani is Lecturer at the University of Sydney and the University of Western Sydney, Australia. He is Adjunct Fellow with the Religion and Society Research Centre, University of Western Sydney.

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1 of 1 people found the following review helpful.
This book has many gems of knowledge
By john_n
This book has helped me understand the contribution and influence of the Iranian civilisation upon Islam. Milani offers a clear insight into the conundrum of Sufism in the history of Islamic thought, and its relationship to Orthodox Islam. This book has many gems of knowledge about a great many subjects. Milani takes us on a journey through time in tracing the religious consciousness of the Iranians from pre-zoroastrian to the Islamic era. great read & highly recommended.

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Five Stars
By Steven C
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