The Deep Mixing Method (DMM), a deep in-situ soil stabilization technique using cement and/or lime as a stabilizing agent, was developed in Japan and in the Nordic countries independently in the 1970s. Numerous research efforts have been made in these areas investigating properties of treated soil, behavior of DMM improved ground under static and dynamic conditions, design methods, and execution techniques. Due to its wide applicability and high improvement effect, the method has become increasingly popular in many countries in Europe, Asia and in the USA. In the past three to four decades, traditional mechanical mixing has been improved to meet changing needs. New types of the technology have also been developed in the last 10 years; e.g. the high pressure injection mixing method and the method that combines mechanical mixing and high pressure injection mixing technologies. The design procedures for the DM methods were standardized across several organizations in Japan and revised several times. Information on these rapid developments will benefit those researchers and practitioners who are involved in ground improvement throughout the world. The book presents the state of the art in Deep Mixing methods, and covers recent technologies, research activities and know-how in machinery, design, construction technology and quality control and assurance. The Deep Mixing Method is a useful reference tool for engineers and researchers involved in DMM technology everywhere, regardless of local soil conditions and variety in applications.

Documentation and comparation methods to assess options for forest-based livelihoods and their outcomes. The contributions are based on the premise that livelihood and conservation goals can be best achieved by improving information flow about changes in the environment, and the impacts of forest use. The authors report on the strengths and weaknesses of methods that have been tried in the field.

2. 11 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42 CHAPTER 3-MEETING THE FSO THROUGH CONTROL MEASURES . . . . . . . . . . . . . . . 45 3. 1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45 3. 2 Control Measures . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45 3. 3 Confirm That the FSO Is Technically Achievable . . . . . . . . . . . . . . . . . . . . . 48 3. 4 Importance of Control Measures . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49 3. 5 Performance Criteria . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54 3. 6 Process and Product Criteria . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59 3. 7 The Use of Microbiological Sampling and Performance Criteria . . . . . . . . . 59 3. 8 Default Criteria . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61 3. 9 Process Validation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61 3. 10 Monitoring and Verifying Control Measures . . . . . . . . . . . . . . . . . . . . . . . 65 3. 11 Examples of Control Options . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 66 3. 12 Assessing Equivalency of Food Safety Management Systems . . . . . . . . . . . 68 3. 13 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 68 Appendix 3-A: Control Measures Commonly Applied to Foodborne Diseases . . 71 CHAPTER 4-SELECTION AND USE OF ACCEPTANCE CRITERIA . . . . . . . . . . . . . . . . . . 79 4. 1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 79 4. 2 Equivalence . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 80 4. 3 Establishment of Acceptance Criteria . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 81 4. 4 Application of Acceptance Criteria . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 84 4. 5 Determining Acceptance by Approval of Supplier . . . . . . . . . . . . . . . . . . . . 85 4. 6 Examples To Demonstrate the Process of Lot Acceptance . . . . . . . . . . . . . . 87 4. 7 Auditing Food Operations for Supplier Acceptance . . . . . . . . . . . . . . . . . . . 90 4. 8 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 97 CHAPTER 5-ESTABLISHMENT OF MICROBIOLOGICAL CRITERIA FOR LOT ACCEPTANCE . . . . , . . . . . . . . . . . . . . . . . , . . . . . . 99 5. 1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 99 5. 2 Purposes and Application of Microbiological Criteria for Foods . . . . . . . . . 10 1 5. 3 Definition of Microbiological Criterion . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 1 5. 4 Types of Microbiological Criteria . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 102 5. 5 Application of Microbiological Criteria . . . . . . . . . . . . . . . . . . . . . . . . . . . 103 5. 6 Principles for the Establishment of Microbiological Criteria . . . . . . . . . . . . 104 5. 7 Components of Microbiological Criteria for Foods . . . . . . . . . . . . . . . . . . . 106 5. 8 Examples of Microbiological Criteria . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Originally devised as a guide for converting from imperial to metric measurements, 'The Metric Handbook' has since been totally transformed into a major international handbook of planning and design data. The second edition has been completely updated, with most chapters being totally rewritten, to meet the needs of the modern designer. The book contains nearly 50 chapters dealing with all the principal building types from airports, factories and warehouses, offices shops and hospitals, to schools, religious buildings and libraries. For each building type 'The Metric Handbook' gives the basic design requirements and all the principal dimensional data. Several chapters deal with general aspects of building such as materials, lighting, acoustics and tropical design. There are also sections on general design data, including details of human dimensions and space requirements. It is a unique authoritative reference for solving everyday planning problems. In its various editions it has sold over 100,000 copies worldwide, and continues to be a reference work belonging on every design office desk or drawing board. * THE source of information to solve your everyday planning problems * Easy to use provider of all data needed for the job * Keeps you up to date with all the latest information

In The Account Books of the Reimarus Family of Hamburg, 1728-1780, Almut Spalding and Paul S. Spalding offer a two-volume critical edition of domestic records that open windows onto early modern Europe and the Enlightenment. They detail economic realities, social circles, cultural and educational pursuits, leisure activities, religious communities, and institutions in the life of a great city and a distinguished family. Volume one consists of the transcription, with an introduction and illustrations. Volume two is an extensive index. Hermann Samuel Reimarus and his daughter Margareta Elisabeth (Elise) Reimarus carefully maintained these records over fifty years. The former was a notable classicist, biblical scholar, animal behaviorist, and freethinker; the latter, leader of a literary salon, educator, translator, and author.