This text explores the natural history of Texas and more than 2900 springs in 183 Texas counties. It also includes an in-depth discussion of the general characteristics of springs - their physical and prehistoric settings, their historical significance, and their associated flora and fauna.

This second annual volume from the Organization of American Historians, containing the best American history articles published between the summers of 2005 and 2006, provides a quick and comprehensive overview of the top work and the current intellectual trends in the field of American history. With contributions from a diverse group of historians, this collection appeals both to scholars and to lovers of history alike.

The founder of Teach for America details the lessons learned during the organization's twenty-year existence and explains how the achievement gap in U.S. education can be closed.

Foodborne illnesses continue to be a major public health concern. All members of a particular bacterial genera (e.g., Salmonella, Campylobacter) or species (e.g., Listeria monocytogenes, Cronobacter sakazakii) are often treated by public health and regulatory agencies as being equally pathogenic; however, this is not necessarily true and is an overly conservative approach to ensuring the safety of foods. Even within species, virulence factors vary to the point that some isolates may be highly virulent, whereas others may rarely, if ever, cause disease in humans. Hence, many food safety scientists have concluded that a more appropriate characterization of bacterial isolates for public health purposes could be by virotyping, i.e., typing food-associated bacteria on the basis of their virulence factors. The book is divided into two sections. Section I, “Foodborne Pathogens and Virulence Factors,” hones in on specific virulence factors of foodborne pathogens and the role they play in regulatory requirements, recalls, and foodborne illness. The oft-held paradigm that all pathogenic strains are equally virulent is untrue. Thus, we will examine variability in virulence between strains such as Listeria, Salmonella, Campylobacter, Cronobacter, etc. This section also examines known factors capable of inducing greater virulence in foodborne pathogens. Section II, “Foodborne Pathogens, Host Susceptibility, and Infectious Dose” , covers the ability of a pathogen to invade a human host based on numerous extraneous factors relative to the host and the environment. Some of these factors include host age, immune status, genetic makeup, infectious dose, food composition and probiotics. Readers of this book will come away with a better understanding of foodborne bacterial pathogen virulence factors and pathogenicity, and host factors that predict the severity of disease in humans.

This textbook supports the Impact of Materials on Society course and teaching materials, developed with the Materials Research Society. The textbook, which is freely available online (https: //ufl.pb.unizin.org/imos/) and for purchase in print-on-demand format, offers an exploration into materials and the relationship with technologies and social structures. The textbook was developed by an interdisciplinary team from Engineering and Liberal Arts and Sciences, including anthropologists, sociologists, historians, media studies experts, Classicists, and more. Chapters include coverage of clay, ceramics, concrete, copper and bronze, gold and silver, steel, aluminum, polymers, and writing materials. Supplemental materials, including lecture slides, assignments, and exams, may be accessed in a companion volume: https: //ufl.pb.unizin.org/imosinstructorguide

This compendium of essays written by international health experts describes the opportunities and hazards in improving the health of the world's people. Included is a chapter by Harvard's Jessica Stern on extremist terrorism as a global threat.