Embankments on Organic Soils
Embankments on Organic Soils

Author: J. Hartlén

Publisher: Elsevier

Published: 1996-11-08

Total Pages: 457

ISBN-13: 0080530818

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More and more civil engineering constructions are being built on soft soils. As areas with better foundations are used up the necessity to be able to build structures on soft soils increases.The most troublesome of soft soils are organic soils due mainly to their high compressibility (much higher than in mineral soils), and also their very low shear strength. The large diversity of organic soils with respect to their origin as well as their properties make classification, testing, and engineering prediction of behaviour, very difficult. For this reason, engineers try, in general, to avoid constructing on deep layers of organic soils. If forced, by necessity, to do so, they manage with light structures e.g. embankments or low buildings.The authors of this book have been involved in a joint research project on the testing of embankments on organic soils. This was carried out in the North-Western part of Poland by the Swedish Geotechnical Institute and the Department of Geotechnics of Warsaw Agricultural University.The results of their research is presented in this new book and provides a valuable insight into this growing area in the field of engineering geology.

Pistachio Production Manual
Pistachio Production Manual

Author: Louise Ferguson

Publisher: UCANR Publications

Published: 2016-12-02

Total Pages: 346

ISBN-13: 1601078773

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The long-awaited Pistachio Production Manual from the University of California is here! The combined knowledge of 42 UC and industry experts and years of research and field trials are brought to fruition in this long awaited, 321-page manual. From an overview of the state of the industry to physiological disorders, the 8-part manual covers everything you need to know. Chapters cover topics including orchard design; rootstocks and cultivars; planting and training young trees; weed, insect, mite, and vertebrate management; irrigation and salinity management; disease management; and physiological disorders including alternate bearing, nut blanking and shell splitting. Over 200 color photographs and 60 diagrams, charts, and tables illustrate key points. The back cover includes a photographic guide to the developmental stages of the pistachio.

Textural Characteristics of World Foods
Textural Characteristics of World Foods

Author: Katsuyoshi Nishinari

Publisher: John Wiley & Sons

Published: 2020-03-09

Total Pages: 422

ISBN-13: 1119430690

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A complete guide to the textural characteristics of an international array of traditional and special foods It is widely recognized that texture has an intrinsic relationship to food preference. A full understanding of its functions and qualities is, therefore, of crucial importance to food technologists and product developers, as well as those working towards the treatment of dysphagia. Textural Characteristics of World Foods is the first book to apply a detailed set of criteria and characteristics to the textures of traditional and popular foods from across the globe. Structuring chapters by region, its authors chart a journey through the textural landscapes of each continent’s cuisines, exploring the complex and symbiotic relationships that exist between texture, aroma, and taste. This innovative text: Provides an overview of the textural characteristics of a wide range of foods Includes descriptions of textures and key points of flavor release Examines the relationships between the texture, taste, and aroma of each food presented Is structured by geographic region Rich with essential insights and important research, Textural Characteristics of World Foods offers all those working in food science and development a better picture of texture and the multifaceted role it can play.

Plant Food Processing Tools at Early Neolithic Göbekli Tepe
Plant Food Processing Tools at Early Neolithic Göbekli Tepe

Author: Laura Dietrich

Publisher: Archaeopress Publishing Ltd

Published: 2021-12-23

Total Pages: 246

ISBN-13: 1803270934

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Plant Food Processing Tools at Early Neolithic Göbekli Tepe reconstructs plant food processing at this key Pre-Pottery Neolithic (9600-8000 BC) site, with an emphasis on cereals, legumes and herbs as food sources, on grinding and pounding tools for their processing, and on the vessels implied in the consumption of meals and beverages.

Integrated Management of Fruit Crops and Forest Nematodes
Integrated Management of Fruit Crops and Forest Nematodes

Author: Aurelio Ciancio

Publisher: Springer Science & Business Media

Published: 2009-03-15

Total Pages: 358

ISBN-13: 1402098588

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This series originated during a visit of prof. K. G. Mukerji to the CNR Plant Protection Institute at Bari, Italy, in November 2005. Both editors convened to produce a series of five volumes focusing, in a multi-disciplinary approach, on recent advances and achievements in the practice of crop protection and integrated pest and disease management. This fourth Volume deals with management of nematodes parasitic of tree crops, and includes a section on tropical fruit crops and commodities, as well as a second section on tree crops from more temperate areas. The latter also includes a chapter updating the current knowledge about the pine wood nematode, Bursaphelenchus xylophilus. Volume 4 flanks Volume 2 of this IMPD series, which focused on management of vegetable and grain crops nematodes. Nematodes are a very successful, diversified and specialised animal group, present in nature in any ecological niche. Among nematode species, only a reduced number feeds on plants, of which a few species cause severe economic impacts on crop productions. Plant parasitic nematodes represent an important concern for a broad range of agricultural productions and systems, worldwide. This statement explains the attention devoted in last decades to nematodes, and the research and technical efforts invested for their control.

Bountiful Empire
Bountiful Empire

Author: Priscilla Mary Isin

Publisher: Reaktion Books

Published: 2018-06-15

Total Pages: 273

ISBN-13: 1780239041

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This meticulously researched, beautiful volume offers fresh and lively insight into an empire and cuisine that until recent decades has been too narrowly viewed through orientalist spectacles. The Ottoman Empire was one of the largest and longest-lasting empires in history—and one of the most culinarily inclined. In this powerful and complex concoction of politics, culture, and cuisine, the production and consumption of food reflected the lives of the empire’s citizens from sultans to soldiers. Food bound people of different classes and backgrounds together, defining identity and serving symbolic functions in the social, religious, political, and military spheres. In Bountiful Empire, Priscilla Mary Işın examines the changing meanings of the Ottoman Empire’s foodways as they evolved over more than five centuries. Işın begins with the essential ingredients of this fascinating history, examining the earlier culinary traditions in which Ottoman cuisine was rooted, such as those of the Central Asian Turks, Abbasids, Seljuks, and Byzantines. She goes on to explore the diverse aspects of this rich culinary culture, including etiquette, cooks, restaurants, military food, food laws, and food trade. The book draws on everything from archival documents to poetry and features more than one hundred delectable illustrations.