These open-ended task cards encourage older students to think and work like scientists. Task Cards measure 4 by 6 inches. The limited size of each card leaves less room to tell students exactly what to do, and therefore more freedom for students to follow their own experimental strategies. Thorough, thoughtful teaching notes accompany each card, and the task cards are also reprinted 2 to a page at the back of each book for easy photocopying.
The book is concerned with understanding the fundamental mechanisms of high temperature alloy oxidation. It uses this understanding to develop methods of predicting oxidation rates and the way they change with temperature, gas chemistry and alloy composition. The focus is on designing (or selecting) alloy compositions which provide optimal resistance to attack by corrosive gases. . Emphasises quantitative calculations for predicting reaction rates and the effects of temperature, oxidant activities and alloy compositions. . Uses phase diagrams and diffusion paths to analyse and interpret scale structures and internal precipitation distributions . Provides a detailed examination of corrosion in industrial gases (water vapour effects, carburisation and metal dusting, sulphidation) . Text is well supported by numerous micrographs, phase diagrams and tabulations of relevant thermodynamic and kinetic data . Combines physical chemistry and materials science methodologies.
Lipid oxidation in food systems is one of the most important factors which affect food quality, nutrition, safety, color and consumers' acceptance. The control of lipid oxidation remains an ongoing challenge as most foods constitute very complex matrices. Lipids are mostly incorporated as emulsions, and chemical reactions occur at various interfaces throughout the food matrix. Recently, incorporation of healthy lipids into food systems to deliver the desired nutrients is becoming more popular in the food industry. Many food ingredients contain a vast array of components, many of them unknown or constituting diverse or undefined molecular structures making the need in the food industry to develop effective approaches to mitigate lipid oxidation in food systems. This book provides recent perspectives aimed at a better understanding of lipid oxidation mechanisms and strategies to improve the oxidative stability of food systems. - Five chapters on naturally-derived antioxidants that focus on applications within food systems - Contributors include an international group of leading researchers from academic, industrial, and governmental entities - Discusses the oxidative stability of enzymatically produced oils and fats - Provides overviews on the complexities of lipid oxidation mechanisms, and emulsion systems most suseptible to rapid lipid oxidation
A straightforward treatment describing the oxidation processes of metals and alloys at elevated temperatures. This 2006 second edition retains the fundamental theory but incorporates advances made in understanding degradation phenomena. The first half provides an authoritative introduction to the basic principles, covering thermodynamics and mechanisms of high temperature corrosion of metals and alloys. The latter half extends the discussion to oxidation processes in complex systems, from reactions in mixed environments to protective techniques, including coatings and atmosphere control. The authors provide a logical and expert treatment of the subject, producing a revised edition that will be a comprehensive guide to material scientists and engineers requiring an understanding of this elementary process.
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