The U.S. Mint is the source of the little copper, silver, and gold objects of material culture and value that numismatists collect, study, and catalog. It is the sole manufacturer of the nation's legal-tender coinage, and its products are used every day by millions of Americans nationwide. As a repository its facilities safeguard more than $300 billion in national assets. It employs nearly 2,000 people, including its own police force. This unique book unearths a treasure trove of numismatic knowledge, including the history of the Philadelphia Mint and every Mint branch, plus private and territorial mints; information on historical and modern minting procedures; a study and price guide of historic medals and other collectibles commemorating the Mint; data on every director of the Mint and superintendents for every branch; and illustrated behind-the-scenes looks at the modern Mint and its facilities.

Most therapeutics available today are highly toxic, very expensive and exhibit minimum efficacy. The issue of toxicity is even more critical for prevention than for therapy because the former involves normal subjects. Thus, therapeutics that are safe and affordable are needed for both prevention and therapy. Spices of Southeast Asian origin, once employed for taste, appearance and preservation of food, now appear to have therapeutic value for humans. What the active principles in these spices are and how they mediate their effect against various diseases are beginning to emerge from extensive research carried out within the last half-century. The current monograph is an attempt to address the active constituents, their molecular targets and the therapeutic uses of these spices.

Dictionary of Flavors provides information on flavors, flavor chemistry and natural products, as well as a perspective on the related fields of regulatory, sensory, chemistry, biology, pharmacology, business, bacteriology, marketing and psychology. Flavors covered include those used in food and beverages, tobacco flavorings, alcoholic beverages, and pet and animal foods. Comparative flavor chemistry is used to evaluate and describe homologous groups of similar chemical structures. Author and flavor chemist De Rovira has collated the G.R.A.S. ingredients into chemically similar groups, where those structural relationships would dictate flavor attribute similarities, allowing predictable aroma types that can be more easily recalled and developed. Coverage in the second edition is extended to include the many significant and recent changes in the fields of flavor chemistry, food technology, and regulatory. Definitions of many items are expanded and inclusion of new items is extensive. To view figures from the book in full color please visit www.flavordynamics.com.