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Fundamentals Of Analytical Chemistry
KSh6,000.00Providing coverage of the principles and practices of quantitative chemistry, this book includes applications throughout industry, medicine, and the sciences.
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Dr. Art’s Guide to Science: Connecting Atoms, Galaxies, and Everything in Between
KSh2,500.00Take an engrossing journey to explore the awesome ideas of science, with Dr. Art as your guide. Travel through atoms, energy forces, and the universe–and discover that it is all more amazing than you could imagine! Venture beyond the Milky Way with Dr. Art to discover the vastness of space, the depths of time, and how ancient explosions in our galaxy generated stardust that infuses our planet–and even our bodies–to this day. You’ll learn why there is no such thing as empty space, how energy and matter are related, and the meaning of Einstein’s famous equation!
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Fundamentals of Foods, Nutrition and Diet Therapy
KSh2,500.00This book has consistently been used by students studying the first course in Food Science and Nutrition. In several universities, diet therapy topics have been added in the curricula of this course. Therefore, diet therapy has been added in this revision, with a hope of meeting the changing needs of the readers in this area. The revised edition incorporates topics which are related to useful subjects, like nursing, education, art, social sciences, home science, medical and paramedical sciences, agriculture, community health, environmental health and pediatrics etc. The book is intended to be an ideal textbook encompassing the following aspects: Introduction to the Study of Nutrition Nutrients and Energy Foods Meal Planning and Management Diet Therapy Various modifications have been done along with clear illustrations, charts and tables for visualised practical knowledge. Each chapter is presented in a clear style with an understandable approach. Appendices include abbreviations, food exchange lists, recommended dietary allowances for Indians and food composition tables. A glossary is also available at the end for clear understanding. Other useful informations is given, regarding the food and dietary habits according to the age and height of males/females. We hope this textbook would fulfil the goal of promoting nutrition for a disease-free society. About the Authors Sumati R. Mudambi received her M.Sc. (Biochemistry) from Mumbai and Ph.D. (Foods and Nutrition Biochemistry) from University of Wisconsin. She has got teaching experience at Indian Universities (Delhi, Mumbai and Kerala) and Nigeria (Nsukka and Ibadan). Presently, she is involved in preparing more books in the areas of Nutrition and Food Science. M.V. Rajagopal
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Human Nutrition (For B.Sc. Nursing Students)
KSh2,150.00Human Nutrition (For B.Sc. Nursing Students)
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Principles and Practice of Analytical Chemistry
KSh4,500.00Over more than two decades this book has established itself as the first choice for growing numbers of students and practising analysts who require a well-written and concise overview of the principles and practice of analytical chemistry. Recurring themes are improvement in medicine and the environment, the I.T. revolution and its continuing impacts on both analytical methodology and data handling.
The successive editions of Principles and Practice of Analytical Chemistry have kept pace with the associated developments in the subject. Significant changes encompass strengthening of the coverage of data handling, together with new material covering rapidly developing subject areas of molecular spectrometry, atomic spectrometry, and separation techniques. Answers to the self- learning problems and exercises are also included. All sections of the book have been fully reviewed and updated as appropriate.The new edition of the book continues to provide a sound and broad base for the study of analytical chemistry by undergraduate and postgraduate students, and to be a useful resource for practising analysts, seeking a summary of the principles of techniques and methods.
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Food Microbiology
KSh2,240.00This text has been revised to include new sections on stress response, mycobatcterium spp., risk analysis and new foodborne health problems such as BSE. The book covers the three main aspects of interaction between micro-organisms and food – spoilage, foodborn illness and fermentation – and the affective the presence of micro-organisms in food and their capacity to survive and grow. Also included are developments in procedures used to assay and control the microbiological quality of food.
