Written for the laboratory that accompanies the sophomore/junior level courses in Organic Chemistry, Zubrick provides students with a valuable guide to the basic techniques of the Organic Chemistry lab. The book will help students understand and practice good lab safety. It will also help students become familiar with basic instrumentation, techniques and apparatus and help them master the latest techniques such as interpretation of infrared spectroscopy. The guide is mostly macroscale in its orientation.

This book includes the HM-181 standards and new government regulations. Its focus is on the basic aspects of chemistry with regard to the specific fire theories and classes of hazardous materials that the responder is likely to face.

A comprehensive guide for surviving emergencies both big and small Hurricanes. Tornadoes. Floods. Pandemics. Wildfires. Earthquakes. Droughts. Landslides. Trillions of dollars in damages. Billions of people affected. Worldwide shutdowns. Terrorist attacks. Gas explosions. Bridge collapses. Car, train, and plane crashes. These sudden and unexpected events make it feel as if chaos rules the world, but expecting the unexpected can mitigate the damage and loss to you and your loved ones. It pays to be prepared—and to know how to react and respond when disaster does strike. When catastrophe strikes, no matter how big or small, being ready and knowing what to do can be the difference between the loss of life and survival. The Disaster Survival Guide: How to Prepare For and Surviving Floods, Fires, Earthquakes and More shows how to prepare and respond to any crisis, man-made or natural, wherever it might occur and however small or large it might be. Using what has been learned from previous disasters, this indispensable book illustrates how others survived past crises. Critical decisions faced during an emergency are considered: whether to stay or to go, where to go, how to stay informed, and more. Covering the basics needs from food, water and first aid to shelter, security, and self-defense, this informative guide walks readers through the steps it takes to create their own personal emergency action plan. It provides a catalog of the skills, tools, and items needed to endure and overcome a variety of situations and circumstances. It pinpoints hazards unique to different terrains, locations, situations, and settings, too, and it helps identify and understand possible threats. Just as important as learning how to survive the worst is learning how to survive everyday emergencies ranging from bee stings, snakebites, and allergic reactions to house fires, gas explosions, and more. It’s all important, and it’s all in The Disaster Survival Guide. Truly essential, this fact-filled book takes a clear-eyed look at what to do should the worst happen.

The intensification of agriculture and food production in recent years has led to an increase in the production of food co-products and wastes. Their disposal by incineration or landfill is often expensive as well as environmentally sensitive. Methods to valorise unused co-products and improve the management of wastes that cannot be reused, as well as techniques to reduce the quantity of waste produced in the first place, are increasingly important to the food industry. With its distinguished editor and array of international contributors, Waste management and co-product recovery in food processing reviews the latest developments in this area and describes how they can be used to reduce waste.The first section of the book provides a concise introduction to the field with a particular focus on legislation and consumer interests, principle drivers of waste management. Part two addresses the minimisation of biowaste and the optimisation of water and energy use in food processing. The third section covers key technologies for co-product separation and recovery, such as supercritical fluid extraction and membrane filtration, as well as important issues to consider when recovering co-products, such as waste stabilisation and microbiological risk assessment. Part four offers specific examples of waste management and co-product exploitation in particular sectors such as the red meat, poultry, dairy, fish and fruit and vegetable industries. The final part of the book summarises advanced techniques, to dispose of waste products that cannot be reused, and reviews state of the art technologies for wastewater treatment.Waste management and co-product recovery in food processing is a vital reference to all those in the food processing industry concerned with waste minimisation, co-product valorisation and end waste management. - Looks at the optimisation of manufacturing procedures to decrease waste, energy and water use - Explores methods to valorise waste by co-product recovery - Considers best practice in different sectors of the food industry