George M. Hall – författare

In modern times, ten Americans rose to five-star rank: Pershing (who chose to wear only four stars), Leahy, Marshall, King, Arnold, MacArthur, Nimitz, Halsey, Eisenhower, and Bradley. In concert with the Roosevelts, Wilson, Truman, and Sir Winston Churchill, they were at the helm as the world transformed from the machinations of regional despots to an era of global war. With few exceptions, these men exercised their responsibilities with remarkable integrity and ability. The first part of this book reviews the biography and military highlights of each five-star; the second analyzes and compares the ten to identify common features of the elements of command and leadership.While studying the careers of these distinguished men, Hall also provides an insight into the analysis of war. He explains that war operates on five levels of perspective: heroism, tactics, operations, theaters, and national purpose. When these levels conflict, even the best leaders are fortunate to escape with their reputations intact. This volume details how these commanders achieved success by understanding and properly maintaining these different perspectives almost unfailingly. Consequently, they reached the pinnacle of power in the military profession.

Automation now supplants economic activity more than it supports it. Furthermore, this process is fueled by enormous economic forces, which intensifies dependence on automation and spawns other sociological consequences. Of these consequences, fraud generates the highest immediate losses, amounting to $300 billion annually. In the long run, however, the greatest economic cost will occur through loss of jobs, and a lowering of net skills for most of the balance. Other consequences include pervasive invasion of privacy, and overdependence on technology at the expense of developing critical reasoning, judgement, and a personal sense of responsibility. Fortunately, many of these consequences could be ameliorated by automated countermeasures that offset the excesses. Unfortunately, it usually takes a crisis to institute fundamental reform, though the looming economic meltdown stemming from the mounting federal debt offers just such an opportunity.

George Hall - teacher, historian, engineer, and computer analyst - uniquely draws upon the competing perspectives of traditional science, the exciting new science of chaos, and the burgeoning and important tenets of complexity theory, catastrophe theory, and fuzzy logic to look for a common theme. All of these perspectives, he finds, are fundamentally united by a common theme: the crucial patterns of elements and their dynamic change over time. Order - be it the growth of a fetus or the rumbling shift of continents - evolves because these patterns are themselves the blueprint and the "programs" by which nature shapes our awe-inspiring universe. Hall takes this elegant concept and carries it from the simplest phenomena to the most complex, including the evolution of the species. He then extends these concepts beyond the physical sciences, into the fascinating provinces of philosophy, computer programming, psychology, economics, political science, international relations, law, and ethics. In doing so, he tackles the challenging question of human behavior.Since we humans have initiative and can sometimes change the natural course of events, how can we find a system to understand our own actions and the workings of society at large? This captivating book explains the mechanics of change and provides a provocative concept that accounts for the growth and decline of all systems, be it the universe at large, the miracle of life on earth, or our own thought processes as we contemplate and unlock the mysteries around us. This evocative perspective on nature offers food for thought to general readers and scientists alike by illuminating the ingenious patterns that influence the course of humanity and the universe.

Does the thought of presenting a paper make you go cold? There are so many things to consider: getting your message across clearly, making the PowerPoint easy to read, keeping to the right length and keeping the audience riveted – enough to induce nerves even without the thought of standing up in front of a crowd and delivering your talk fluently. How to Present at Meetings, 3rd Edition, gives you practical advice on all these aspects, and more. Written by high-profile public speakers in the health sciences, it includes chapters on the 10-, 20- and 45-minute presentation, how not to make a mess of PowerPoint, and how to appear on stage.

This concise paperback is one of the best known guides to writing a paper for publication in biomedical journals. Its straightforward format – a chapter covering each of part of the structured abstract – makes it relevant and easy to use for any novice paper writer. How to Write a Paper addresses the mechanics of submission, including electronic submission, and how publishers handle papers, writing letters to journals abstracts for scientific meetings, and assessing papers. This new edition also covers how to write a book review and updated chapters on ethics, electronic publication and submission, and the movement for open access.

Protein in food is important mainly as a source of nutrition; however, the ability of proteins to impart other favourable characteristics is known as functionality. Functional properties include viscosity and foam formation. Twenty percent of the proteins used in food systems are thought to be there for functional reasons rather than nutritional reasons. This book reviews the most important techniques for the assessment of proteins funtionality. It describes how to investigate the functionality that particular proteins have under certain conditions. The subject is of large and growing importance to the food industry, where there is enormous pressure to create increasing numbers of new products with improved characteristics. Industrial food technologists, chemists, biochemists and microbiologists should find this book a useful source of information, whilst students of food science, biochemisty and microbiology may use it as a reference source.

Combining an outline and updating the traditional areas of fish processing technology, this text provides detailed descriptions of new areas of work. This edition contains four chapters on methods of identifying fish species; biogenic amines in fish and fish products; modified atmosphere packaging of fish; aspects of quality and HACCP in fish processing and temperature modelling in fish transportation. Written as an overview of the field for industrialists in developed countries wishing to improve or diversify their operation and for those teaching this aspect of food science and technology, the book should also be useful to workers in developing countries which are expanding their fish processing industries to earn important foreign currency.

This book seeks to address the challenges facing the international seafood industry via a two pronged approach: by offering the latest information on established technologies and introducing new ideas and technologies. An introductory chapter sets the tone for the book by presenting the background against which fish processing will exist in the near future. Chapter two looks at the environmental and sustainability issues relating to conventional fish processing, including processing efficiency and better use of the outputs currently considered wastes. The impact of mechanisation and computerisation on environmental sustainability is also addressed. Subsequent chapters examine the latest developments in established fish processing technologies such as canning, curing, freezing and chilling, with an emphasis on the environmental aspects of packaging and the process itself. In addition, quality and processing parameters for specific species, including new species, are described. The second part of the book gives authors the opportunity to introduce the potential technologies and applications of the future to a wider audience. These include fermented products and their acceptance by a wider audience; the utilisation of fish processing by-products as aquaculture feeds; and the use of by-products for bioactive compounds in biomedical, nutraceutical, cosmetic and other applications.

As with the first edition this book includes chapters on established fish processes and new processes and allied issues. The first five chapters cover fish biochemistry affecting processing, curing, surimi and fish mince, chilling and freezing and canning. These established processes can still show innovations and improved theory although their mature status precludes major leaps in knowledge and technology. The four chapters concerned with new areas relevant to fish processing are directed at the increasing globalisation of the fish processing industry and the demands, from legislation and the consumer, for better quality, safer products. One chapter reviews the methods available to identify fish species in raw and processed products. The increased demand for fish products and the reduced catch of commercially-important species has lead to adulteration or substitu­ tion of these species with cheaper species. The ability to detect these practices has been based on some elegant analytical techniques in electrophoresis.

Protein functionality is big business in the food industry, both academic and commercial. This reflects the fascination of protein chemistry and the commercial value of proteins in giving texture and substance to foods. My first encounter with the subject came about through an interest in assessing the extent of thermal damage in spray-dried proteins. A change in functional properties seemed a useful guide to the thermal damage. I found the literature replete with methods (and theory) and so did what everybody else seemed to do - I devised my own methods which were slight variations on the general theme. However, being an analyst at heart I thought there must be a systematic approach to the various tests available. This book is an attempt to assess the practice of protein functionality testing, keeping theory to a minimum, followed by a suggested 'standard' method or protocol to follow. Each chapter is devoted to a single functional property and the reader will see that attempts to 'standardise' them have had varied success, perhaps reflecting the complexity of the mechanisms at work. As mentioned above theory has been kept to a minimum but hopefully it supports the practical methodology described. I hope that the book stimulates debate on the subject; it is certainly not the last word! G. H. Contributors Dr G. E. Arteaga Centro de Investigacion en Alimentation y Desarrollo, Hermosillo, Sonora AP 1735, Mexico Dr. S.