Engineering Practices Lab Manual covers all the basic engineering lab practices in the Civil, Mechanical, Electrical and Electronics areas. The manual details the various tools to be used and exercises to be practiced in the application of engineering practices in each field.

Lab Manual for Biomedical Engineering: Devices and Systems examines key concepts in biomedical systems and signals in a laboratory setting. The book gives students the opportunity to complete both measurement and math modeling exercises, thus demonstrating that the experimental real-world setting directly corresponds with classroom theory. All the experiments in the lab manual have been extensively class-tested and cover concepts such as wave math, Fourier transformation, electronic and random noise, transfer functions, and systems modeling. Each experiment builds on knowledge acquired in previous experiments, allowing the level of difficulty to increase at an appropriate pace. In completing the lab work, students enhance their understanding of the lecture course. The third edition features expanded exercises, additional sample data and measurements, and lab modifications for increased ease and simple adaptation to the online teaching and learning environment. Individual activities have also been added to aid with independent learning. Lab Manual for Biomedical Engineering is ideal for undergraduate courses in biomedical engineering comprised of students who have completed introductory electrical and mechanical physics courses. A two-semester background in calculus is recommended.

This second edition laboratory manual was written to accompany Food Analysis, Fourth Edition, ISBN 978-1-4419-1477-4, by the same author. The 21 laboratory exercises in the manual cover 20 of the 32 chapters in the textbook. Many of the laboratory exercises have multiple sections to cover several methods of analysis for a particular food component of characteristic. Most of the laboratory exercises include the following: introduction, reading assignment, objective, principle of method, chemicals, reagents, precautions and waste disposal, supplies, equipment, procedure, data and calculations, questions, and references. This laboratory manual is ideal for the laboratory portion of undergraduate courses in food analysis.