Chemists do now understand why egg whites beat best in copper
596124
Cookwise by Shirley O. Corriher explains the chemistry involved in the use of a copper bowl for beating egg whites. Corriher is a better read than McGee. This copper bowl is probably as good as any you are likely to find for under fifty dollars. If you don't want to mess with removing the varnish, find a band instrument repair shop who can do it for you.
4633231
Dr. Jennie Hwang's second major book on lead-free electronics plays the ministerial role to its magisterial predecessor.  It is the facilitator, carrying us from the calm of the laboratory to the clamor of the factory floor, where theories and realities collide.  In the lead-free as in other worlds, implementation, not theory, ultimately determines survival.

The book follows the flow of factory implementation, moving from selecting the best approach, to choosing proper materials, to controlling the soldering operation, to concerns about compatibility, costs, and reliability.  The prelude is a reality check of present manufacturing practices.  Here Dr. Hwang shows us how the actual conditions of use for today's eutectic lead-tin solders, rather than theoretical arguments, justify the "drop-in" approach to lead-free replacements.

The key to manufacturing implementation is recognizing the interdependence of process decisions, to insure compatibility at every stage.  Solder selection summarizes some of the voluminous technical detail of Dr. Hwang's prior book, supplemented with side-by-side solder comparisons.

Mass reflow soldering and wave soldering comprise separate chapters, again starting from a solid base of "real-world production demands."  For mass reflow soldering, these include the difficulty of monitoring and controlling temperatures in a fast-moving environment.  Wave soldering is dismembered in detail. New hobgoblins here are dross, corrosion, turbulence, and compositional stability.  Again, case studies tie the text to factory-based data.

The open, bullet-point format of much of the material will make this a handy reference book, as well as a worthy supplement to its predecessor.  Dr. Hwang has enlisted her long industry experience, her understanding of solder manufacturing, and her sensitivity to the concerns of students in her lead-free training courses to present an exhaustive, normative, two-volume approach to lead-free technology and implementation.
84878
An excellent resource that clearly explains how mineral imbalances, especially copper, calcium, and magnesium, lead to a number of conditions, both physical and, especially, psychological. Both the public and the medical community need to become more aware of how profoundly mineral imbalances can affect an individual and, even more importantly, understand that Hair TMA testing is far more accurate than conventional blood serum testing for diagnosis. Also imperative is properly understanding that various mineral patterns and ratios are more indicative of certain conditions than just looking at one mineral level alone. The Strands of Health explains these specific patterns in detail.  This book should, without question, be mandatory reading for everyone in the medical field who offers to tests their patients for mineral toxicity or deficiency. Not having an understanding of this information is leading to large numbers of people being misdiagnosed by practitioners who simply don't "get it".  This book will also be extremely helpful for anyone experiencing copper toxicity or deficiency, a calcium shell (often the result of copper toxicity), or magnesium deficiency (which a large percentage of the population currently is).
3670800
These pots and pans are great in many ways. The copper laminate in the bottom of the product make such a difference. The even heat distribution because of the copper solved cooking problem we thought were just generic in cooking. When you a simmer a sauce that thickens up, you get bubbles that splash the sauce out of the pot or pan, that is now gone as the bubbles are much smaller.  My wife could never  never do an over-easy egg without the flipping being a mess, now it is easy a can be with a perfect outcome. Cleaning is a breeze, as the handle rivets are  flat and under the none stick coating. I think they are worth the high price if you like to cook a lot. We hope they last for years.
4541476
The broad-spectrum healing properties of colloidal silver have been known and used for centuries in folk medicine. The authors bring the knowledge into our modern times by presenting the scientific background and evidence of colloidal silvers effectiveness as well as the chemistry and geology behind it. Youll learn how its made and the many modalities in which colloidal silver can be of significant use. A third of the book is devoted to specific instruction for the treatment of common ailments for humans and other animals. In just 150 pages, this well-researched work will provide all the information you need to make your decision and begin its use.

Pat Basham, Lotus Guide
840126
What a fascinating and highly readable book--when was the last time you raced through a non-fiction treatise?

Dr. Waldman and Ms. Lamb have written a winner, and I'm sorry to see it buried in the Amazon stacks without notice or acclaim.  I don't even remember how I stumbled on this title but I'm glad I did.  In the process of explaining how a hamburger may permanently alter your brain--for the worse--the authors take the reader through the history of cognition and aging as found in scientific textbooks, philosophy, and literature to prove that losing your marbles through the years is a new phenomenon.

Then they move on to cannibalism, horrific neurodegenerative diseases, the germ theory of disease, the biology of prions, the evolving nature of the human diet, the complex relationship of humans to cattle, the meat-packing industry, and international food standards.

Consider the elegance of their explanation of misfolded proteins (the biological basis of neurodegenerative diseases) as seen in the common egg white:

"Imagine a large bowl of raw egg whites.  These whites are made of a protein called albumin, which is folded in a unique way..  Because of its shape, this protein is a translucent liquid and can be dissolved in water,  Now place a tiny amount of the egg whites in boiling water, where it cooks immediately.  The protein is still albumin, but now it is a solid instead of a liquid...there is no way that the cooked egg whites can be made to revert to their uncooked state. All these changes happen because the protein is now folded in a different manner."

Want to better understand how you might possibly cook your brains with a misguided modern diet and the inattention of those to whom we entrust our food supply?  Order one of these bargain copies of "Dying for a Hamburger"--this book is great food for thought.
1546623
As a research chemist I am an admirer of Linus Pauling who was probably the greatest chemist of the 20th century and was the only person ever to have received two unshared Nobel Prizes. When Pauling became aware of the fact that most humans are grossly deficient in vitamin C he spent years researching the benefits of this essential nutrient. His first discovery was that adequate doses of vitamin C -- typically 3,000 mg daily or more -- can prevent the common cold and the flu. Later, with Dr. Matthias Rath, he showed that similar dosages of vitamin C can prevent atherosclerosis and heart attacks. As discussed in this book, he and Dr. Ewan Cameron demonstrated that large dosages of vitamin C can extend the lives of cancer patients and, in some cases, achieve complete remission of cancer.

Not discussed in this book is recent research which has shown that 200 micrograms daily of the essential mineral selenium cuts the death rate from cancer in half. Also, supplemental vitamin D has been shown to significantly reduce he risk of getting cancer. Although the orthodox medical establishment tends to ignore evidence of the importance of appropriate supplementation with essential vitamins, minerals, and other nutrients, there is considerable evidence that this is true. I highly recommend this book and also seeing that you get enough vitamin C, vitamin D, selenium, and other essential nutrients.
4235631
That is the gold question because Wiley Publishers put out some amazing books.  A highly organized index, comprehensive tables for electron affinity, ionization energies, thermodynamic functions, equilibrium constants and standard redox potentions are all here for the intermediate/advanced reader while all the fundamentals from bonding to composition are here.  The book focuses heavily on electron relationsips in bonding and the effects of intermolecular forces.  Large colorful charts and diagrams are shown on every page.  There are multiple examples throughout every chapter with an adbundance of questions at the end.  The only complaint is an incomplete periodic table as it only shows molar mass, valence configuration, the atomic number, and the elemental symbol.  Great book with good organization.  5 Stars.
1753571
Click chemistry as a concept has been received well enough in terms of ever-increasing publications. Applications mostly point to material sciences and biotechnology where beautiful examples were demonstrated (the topics of the book). On industrial level click chemistry has yet to offer anything practically important. Neither has it afforded much in pharmaceutical world which was initially targeted. Some small libraries and screening work have been published in search of enzyme inhibitors using click chemistry. It is possible that there is large body of work not disclosed by industry for IP reasons.

These should not deny the concept and some very good reactions hard to come by in organic chemists' eyes. Like anything else, there has to be a period in which theories, examples, commercial reagents are getting ready in place - and workers would doubt, hesitate, then start to try it out, overcome some difficulties, and finally like and adopt it. This will take much longer for intended biotechnology scientists than for professional chemists. The book comes in a very timely fashion and may help to significantly shorten this period.
The 411-page book has the traditional "Wiley-quality".  Frontier research groups describe their own work in 16 loosely connected chapters and give a broad picture of "current" status of the application of click chemistry in two fields: biotechnology and material science. Expect 16 reviews or accounts in very recent time - perfect for one to survey and enter the field. Readers may find it useful in two ways. They may adopt the applications directly in their closely related work. Or they may be excited by the elegance of the chemistry and adopt the chemistries in their own fields. After all, it is a very, very good tool. Some readers may turn out to be interested in certain chapters, not the others, largely due to the nature of the chemistry as a tool and therefore the large scope it can be used. The index appears very thin and may be hard to use. The literature does not cover the patent world.

One would realize how fast the field is developing if I say that many significant progresses have already taken place since April 2009, the Preface date by the Editor Joerg Lahann. It is necessary to follow the most current publications in major journals to keep up with the field.

Click chemistry is not equal to Cu(+) catalyzed triazol formation although literature centers on it. At least two types of Cu-free exist, which comforts many workers in toxicity concerns. Another click reaction, ene-thiol reaction, may find the best practical use in industry.

Running a click reaction is not as easy as a piece of cake. Actually one may need quite some tweaking in starting trials, particularly in catalyst and solvent selection. There are very good reviews detailing all these aspects. Once you get it working for you, click chemistry can be very rewarding and productive.

In early days, one had to make all the reagents themselves before coming to the final "click". No doubt it did not help those who were not familiar with organic synthesis but could potentially be interested and would not mind in "clicking". Last several years has seen increasing reagent offering from a wide range of vendors, both domestic and international. One would see more and more reagents available in "clickable" forms: biotin, fluorophore, quenchers, amino acids, carbohydrate, PEG, nucleosides for biotechnology, and many precursors, dendrons, intermediates for material science. There are even more for thiols and terminal alkenes.
3984435
My dear brother sent this to me as a gift. I have had chronic mineral deficiencies that are not corrected by pills, particularly anemia. I had to write a positive review when I noticed that some buyers had left a negative review because of tarnishing, black spots, etc. This is NORMAL for pure copper, and proof that it is indeed pure and unadulterated! If you are looking for a vessel to allow copper to seep into the water for health reasons, you do NOT want a vessel that does not tarnish! If it is coated with a substance for appearance, you will not get the benefits from the copper. I am happy with the quality of the piece. It is beautiful, and small imperfections only add to its uniqueness. These are handmade, pure copper. It is easy to find instructions and demonstrations of to care for your vessel on Google, YouTube, etc. I thank the seller for a quality product and will consider buying more of these in the near future for others.
1155994
Review of Swindled: The Dark History of Food Fraud, from Poisoned Candy to Counterfeit Coffee by Bee Wilson in 2008 published by Princeton University Press (Princeton & Oxford).

Reviewer: Dr W. P. Palmer

I very much enjoyed this book, which I purchased to see what it added to the story of Frederick Accum, whose life I was researching at the time. I found that the writing combined genuine scholarship and the telling of fascinating stories of the various people who in different ways have contributed towards the safety of our food. I always fear that books on food may be written by `food cranks' based on their own `crackpot' theories. This book is NOT like that and gives a true and accurate account the very considerable progress that has been made in the safe preparation of common foods which in the early Nineteenth Century could contain poisonous chemicals.

The first portion of the book mainly concerns the life of Frederick Accum. Accum was born on March 29th, 1769 in Bckeburg, Germany. He moved to Britain in 1793 and five years later he started his own business as a chemical analyst and vendor of chemical equipment. He had several other chemically related positions, for example as a lecturer, an expert witness, an author and as a researcher. In 1820  he wrote a book, entitled&nbsp;<a data-hook="product-link-linked" class="a-link-normal" href="/A-Treatise-on-Adulterations-of-Food-and-Culinary-Poisons/dp/B003VPX97M/ref=cm_cr_arp_d_rvw_txt?ie=UTF8">A Treatise on Adulterations of Food, and Culinary Poisons</a>in which he described many food staples including cream, confectionary, pepper, tea, coffee, spirituous liquors, milk, meat, vegetables as being deliberately adulterated and he named those responsible. Within a few months, he was forced to return to Germany as he was observed tearing out pages from books he read at the Royal Institution and he was prosecuted for this. He died in Berlin on 28th June 1838 aged 69 years.

The story of food safety continued some forty years later with the work of Arthur Hill Hassall, who actually succeeded in persuading the British Government to take some action for the first time. Mention is made of many activists who helped improve food safety including Harvey Washington Wiley and Upton Sinclair (author of&nbsp;<a data-hook="product-link-linked" class="a-link-normal" href="/The-Jungle-Dover-Thrift-Editions/dp/0486419231/ref=cm_cr_arp_d_rvw_txt?ie=UTF8">The Jungle (Dover Thrift Editions)</a>. The story is brought up to date with information about some of the many food scandals that have occurred in developing countries.

An excellent book! Well worth your attention!

BILL PALMER
3181592
Really like this bottle and am really interested in learning about the health benefits of the minerals in copper!
3790340
Those who buy books on juicing tend to do so mostly for the exotic combinations listed. In JUICE ALIVE, Steven Bailey and Larry Trivieri provide that and far more.  Their text is a primer on the art of juicing, one that is written for the layman.  For those who wish to first read about juicing recipes, they can turn to the second half of the book for the many recipes indicated.  What is on interest is that Bailey and Trivieri examine juicing as if it were a mixture of art and science. They begin with an erudite chapter on the basic need for juicing, and how juicing fits in with the larger scope of a healthy diet and lifstyle.  They follow with a history of juicing beginning with the ancient Greeks and continuing up to the present day. This historical overview was a little detail heavy yet it serves to remind the reader that juicing is not simply a modern health fad reserved for the Hollywood elite. Their chapter on the nutritional benefits of juicing is of concern to readers who wish to know how enzymes and amino acids interact with digested food to produce energy, which is an area not generally well understood by the layman. I found the digression on the acid-alkaline balance to be of particular use since the choice of fruits and vegetables juiced will dictate whether the juice absorbed will be acidic (unhealthy) or alkaline (healthy). The authors follow with a lengthy list of juicing machines and price ranges, and for those who watch infomercials, the LaLane Power Juicer heads the list.

Since juicing is more than just inserting fruits and vegetables down a chute, it is incumbent that any juicing author explain what to juice and how to juice. This is the authors' strong point. They insist on the need to buy only organic products, and to mix them in combinations that will produce a desired result, most often an optimal acid-alkaline balance that is a requisite for vibrant health.  Along the way, they include a staggering variety of herbs that one may add for flavor and health. They also suggest that juicing ought to be part of a periodical fasting in which the user can purge his system of accumulated toxins by eschewing solid food for a week in favor of selected juices.  This part of the book was detailed but still the average user can design his own juice fast based on the paradign given.  Bailey and Trivieri conclude with a listing of common health problems from acne to allergies to whooping cough and yeast infections.  In this section, they include relevant juicing ingredients tailored to that medical issue.  Part of the problem I had here was that their juicing ingredients excluded nutritional supplements that ought to round out any self-employed health regimen.  Still, in JUICE ALIVE, Bailey and Trivieri present a text that is clearly written and authoritative such that the neophyte juicer can literally drink himself to good health.
2040417
I have used Christine Farlow's 1st edition of Food Additives for the past 5 years to help explain to clients that the toxins in their foods are contributing to their poor health.  I am excited to use this expanded updated version in my clinic that lists the numerous toxins that have flooded our food system and environment.  These "hidden toxins" that people take for granted as "food" are contributing to the increasing health issues in our communities from Neurological problems in the young and old, as well as diabetes, hypertension and infertility.  The chemicals in our foods, cosmetics, body care and cleaning products contributes to those suffering from Epilepsy, Autism, MS, Parkinson's etc.  In my clinic, I work to assist people nutritionally to build their health and immune systems.  To have a great resource like Food Additives makes my work a lot easier in educating the public.  Christine Farlow's valuable information in Food Additives is travel sizes so you're able to keep it with you at all times, and learn how to recognize and avoid products that contain damaging chemicals in order to protect yourself and your family.
3570251
The copper bottom pans are light , but heat faster than steel bottomed pans. I want another new set. Excellent
2118833
The Fly in the Cathedral came out a few years ago but I didn't get a chance to read it until eary 2013.  It is an excellent book and one of the best science books I ever read.  The book highlights the worldclass standards of the Cavendish Laboratory and the people who worked there in the first decades of the 20th century to elucidate the structure of the atom.  Though other labs had more money and better equipment the Cavendish Lab had tradition dating back to Maxwell.  Under the leadership of Rutherford and with such excellent scientists as Chadwick the Lab members chipped away relentlessly at the correct atomic structure .  They knew they were in a race and good decisions were made at all levels of the Lab to help them win the race.  I couldn't help but root for them.
1781700
I find this book the best of is kind. This is mainly due to the many details and very good reaction-chemistry. Competing books tend to reduce chemistry to the cartoon level. Biochemistry by Voet & Voet show the  way by their detailed and precise, easy-to-follow reaction chemistry. This  book, is the best choice for students that want to learn biochemistry, and  not just passing exams.