J. F. V. Vincent – författare

Just as the study of physiology requires an understanding of biochemistry, so the study of the mechanical properties and design of organisms requires a grounding in engineering and materials science. This book presents an overview of the subject, in relation to biological materials. The mechanical testing of biological materials presents many difficulties - the test methods are alien to most biologists, and the engineer can be perplexed by the shape, size and form in which biological specimens are presented. Sophistication is required in both test methods and analysis. This book provides experimental protocols which aim to cross the barriers of understanding between the biologist and the engineer, and encourage effective interdisciplinary communication. There are chapters on subjects such as the properties and testing of bone, cartilage, joints, liquids, composites, tensile fibres, stiffness, fractures, adhesion and plant material. The book should be a useful experimental resource for any researcher interested in the analysis of biological materials, whether their background is in biology, materials science, medical biomechanics of agricultural engineering.

A large part of the effort of the food industry is spent in attempting to understand the limitations of the type of food that animals can eat. An understanding of the factors that influence feeding behaviour can then be used to produce foodstuffs that are more attractive to the animal in question, whether it be man, cattle, dogs or cats. This book examines both the texture of food and the adaptations of various animals (including fish, mammals, primates and man) to the type of food they commonly eat. Zoologists, material scientists and food scientists have got together to present an integrated overview of feeding by vertebrates. The mechanical properties of various foods are considered in conjunction with the mechanics of eating them and more subjective behavioural parameters such as acceptability and palatability. The book consequently will be of interest to food scientists, zoologists and animal behaviouralists.