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Lie superalgebras are a natural generalization of Lie algebras, having applications in geometry, number theory, gauge field theory, and string theory. Introduction to Finite and Infinite Dimensional Lie Algebras and Superalgebras introduces the theory of Lie superalgebras, their algebras, and their representations.

The material covered ranges from basic definitions of Lie groups to the classification of finite-dimensional representations of semi-simple Lie algebras. While discussing all classes of finite and infinite dimensional Lie algebras and Lie superalgebras in terms of their different classes of root systems, the book focuses on Kac-Moody algebras. With numerous exercises and worked examples, it is ideal for graduate courses on Lie groups and Lie algebras.

• Discusses the fundamental structure and all root relationships of Lie algebras and Lie superalgebras and their finite and infinite dimensional representation theory
• Closely describes BKM Lie superalgebras, their different classes of imaginary root systems, their complete classifications, root-supermultiplicities, and related combinatorial identities
• Includes numerous tables of the properties of individual Lie algebras and Lie superalgebras
• Focuses on Kac-Moody algebras

Long recognized as the bestselling textbook for teaching food engineering to food science students, this 5e transitions with today’s students from traditional textbook learning to integrated presentation of the key concepts of food engineering. Using carefully selected examples, Singh and Heldman demonstrate the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods in a uniquely practical blend. This approach facilitates comprehensive learning that has proven valuable beyond the classroom as a lifetime professional reference.

New to this Edition:

• Communicates key concepts using audio, video, and animations
• Integrates interactive tools to aid in understanding complex charts and graphs
• Features multimedia guide to setting up Excel spreadsheets and working with formulae
• Demonstrates key processes and engineering in practice through videos
• Shows the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods via carefully selected examples
• Presents a practical, unique and challenging blend of principles and applications for comprehensive learning
• Ideal for classroom use, valuable as a lifetime professional reference

The Second Edition of this popular textbook has benefited from several years of exposure to both teachers and students. Based on their own experiences as well as those of others, the authors have reorganized, added, and updated this work to meet the needs of the current curriculum. As with the first edition the goal is to introduce the beginning student to the field of food science and technology. Thus, the book discusses briefly the complex of basic sciences fundamental to food processing and preservation as well as the application of these sciences to the technology of providing the consumer with food products that are at once appealing to the eye, pleasing to the palate, and nutritious to the human organism. Introduction to Food Science and Technology is set in the world in which it operates; it contains discussions of historical development, the current world food situation, the safety regulations and laws that circumscribe the field, and the careers that it offers.

The area of food toxicology currently has a high profile of interest in the food industry, universities, and government agencies, and is certainly of great concern to consumers. There are many books which cover selected toxins in foods (such as plant toxins, mycotoxins, pesticides, or heavy metals), but this book represents the first pedagogic treatment of the entire range of toxic compounds found naturally in foods or introduced by industrial contamination or food processing methods. Featuring coverage of areas of vital concern to consumers, such as toxicological implications of food adulteration (as seen in ethylene glycol in wines or the Spanish olive oil disaster) or pesticide residues, Introduction to Food Toxicology will be of interest to students in toxicology, environmental studies, and dietetics as well as anyone interested in food sources and public health issues.
The number of students who are interested in toxicology has increased dramatically in the past several years. Issues related to toxic materials have received more and more attention from the public. The issues and potential problems are reported almost daily by the mass media, including television, newspapers, and magazines. Major misunderstandings and confusion raised by those reports are generally due to lack of basic knowledge about toxicology among consumers. This textbook provides the basic principles of food toxicology in order to help the general public better understand the real problems of toxic materials in foods.

Key Features
* Principles of toxicology
* Toxicities of chemicals found in foods
* Occurrence of natural toxins in plant and animal foodstuffs
* Food contamination caused by industry
* Toxic chemicals related to food processing
* Food additives
* Microbial toxins in foods

This comprehenisive text approaches the subject from an ecological/evolutionary biological perspective. The assumption is that one cannot study forest insects without understanding the dynamics of the relationship between an insect and its host plant. This relationship includes knowing what factors control forest insect populations such as food, food quality, tree vigor, host selection, and symbiotic relationships. The authors also discuss tree-injuring insects from the perspective of their influence on tree physiology and growth as well as economic and commercial effects. The book represents a "modern" approach to the topic of forest and shade tree insects; is well-illustrated; and includes a comprehensive primary reference list.

Introduction to Forest Genetics examines some of the basic genetic concepts typically used in forestry and tree improvement studies, including Mendelian and population genetics. It also describes techniques that are generally useful in tree improvement work, including individual tree selection and breeding, provenance testing, species and racial hybridization, and introduction of exotics.
Organized into 19 chapters, this volume begins with an overview of forest genetics and problems associated with forest genetics. It then discusses concepts from basic genetics, including chromosome structure and function; DNA and RNA; nongenetic inheritance; and genotype versus phenotype. Other chapters focus on inbreeding: complete elimination of homozygous recessive trees; mutation and migration; and controlled pollination and vegetative propagation. The book also covers the establishment and measurement of test plantations; general principles and methods of selective breeding; choice of breeding method and type of seed orchard; heritability and genetic gain; geographic variation in Scotch pine and American trees; species and racial hybridization; chromosome studies; and polyploidy and haploidy breeding.
This book is a valuable resource for foresters, professional tree breeders, and those with or without previous training in genetics or forestry.

New Approaches to Light Trapping in Solar Cell Devices discusses in detail the use of photonic and plasmonic effects for light trapping in solar cells. It compares and contrasts texturing, the current method of light-trapping design in solar cells, with emerging approaches employing photonic and plasmonic phenomena. These new light trapping methods reduce the amount of absorber required in a solar cell, promising significant cost reduction and efficiency.

This book highlights potential advantages of photonics and plasmonics and describes design optimization using computer modeling of these approaches. Its discussion of ultimate efficiency possibilities in solar cells is grounded in a review of the Shockley-Queisser analysis; this includes an in-depth examination of recent analyses building on that seminal work.