A. H. Cook – författare
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3 produkter
3 produkter
Del 1 - Cambridge Planetary Science Old
Interiors of the Planets
Häftad, Engelska, 2009
747 kr
Skickas inom 7-10 vardagar
Planets have excited the minds of man since prehistory. In our own time planetary science has become a rapidly developing area of astronomical research, as the instruments carried by spacecraft have vastly increased our knowledge of planetary surfaces and interiors. the rocky planets of the inner solar system bear countless craters, scars of their encounters with innumerable meteorites, although the active surface of the earth has contrived to erase these features from our own planet. The outer giants, particularly Jupiter, have vigorous atmospheres, while Io, a satellite of Jupiter, has sulphur volcanoes. In this book Alan Cook explains how the mechanical properties of the planets are determined, how planetary materials behave at high pressure, and how celestial mechanics and the quantum physics of highly condensed matter may be combined to determine the general constitution of the planets.
Häftad, Engelska, 1973
326 kr
Skickas inom 7-10 vardagar
This is the full text of the inaugural lecture for the Jacksonian Chair at the University of Cambridge, given by A. H. Cook in 1973, with the subject of the Astronomer as Natural Philosopher.
E-bok
PDF, Engelska, 20131 015 kr
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Barley and Malt: Biology, Biochemistry, Technology focuses on the properties, characteristics, production, and malting of barley. The selection first discusses the botany of the barley plant and the science of malting barley production, including description of the barley plant, malting quality, and conditions influencing the yield and quality of malting barley. The text also takes a look at the breeding and identification of barley varieties. The publication elaborates on the diseases of barley and their control and evaluation of malting barley. Discussions focus on the diseases affecting yield of grain, kernel size and composition, nematodes and insects that damage barley, and evaluation of barley varieties. The book also examines malting technology, nature of malting process, and the structural chemistry of barley and malt. Topics include treatment of barley before malting, germination, changes in the endosperm, polyphenols and phenolic acids, and starch. The selection is a dependable reference for readers interested in the production and malting of barley.