A Taste of Chlorine

A Taste of Chlorine

A teenage boy suffering from curvature of the spine begins swimming every week at the local pool, at the repeated request of his chiropractor. In the interior and echoing world of the swimming pool, surrounded by anonymous bodies and in between lengths, he becomes acquainted with a girl who agrees to give him pointers on his poor technique. It is the start of a tentative friendship, one that exists only in the water, every Wednesday; a friendship made up of touches, gestures and shared silences more than conversation. As their relationship develops, the boy's need for the girl grows, until the pool becomes for him a place freighted with expectancy and longing. One day, she mouths a message underwater - but what could it mean? Chlorine is an intimate and evocative work, revealing in simple yet beautifully-drawn and coloured panels an extraordinary world. With it, Bastien Vivès confirms his place as one of the most original and promising young writers of today.

A Taste of the Murphin Ridge Inn

A Taste of the Murphin Ridge Inn

A Taste of the Murphin Ridge Inn offers more than 500 recipes that are as varied as the place itself. From Amish apple sugar cream pie to sun-dried tomato and asiago pasta with prawns, readers will find a stunning assortment of dishes and styles. Rounding out this mouth-watering collection are notes from the Murphin Ridge gardener who grows all the herbs and vegetables featured on the Murphin menu, as well as reflections on the seasons, the joys of running a bed and breakfast, and most of all, the beauty and glory of the surrounding landscape.

Development Document for Effluent Limitations Guidelines and New Source Performance Standards for the Plywood, Hardboard and Wood Preserving Segment of the Timber Products Processing Point Source Category

Development Document for Effluent Limitations Guidelines and New Source Performance Standards for the Plywood, Hardboard and Wood Preserving Segment of the Timber Products Processing Point Source Category


GED Test For Dummies

with Online Practice

GED Test For Dummies

Score higher on the GED with this book + online practice If you're preparing for this all-important exam, GED Test For Dummies with Online Practice gets you up and running on everything you can expect on test day, from overviews of the test sections to invaluable reviews and test-taking strategies for all the subjects covered—and everything in between. In the book, you'll find hands-on, digestible information for navigating your way through the Language Arts/Reading and Writing Tests, Social Studies Test, Mathematics Test, and Science Test. Whether you're looking to perfect your grammar and punctuation skills, get familiar with the types of fiction and nonfiction passages you'll encounter, take the fear out of math and science, put the social in your studies, or answer multiple-choice questions with confidence, this unintimidating guide makes it easy to score higher and pass this vital exam. The accompanying online experience helps you further your skills by providing practice questions with answers and full explanations This new edition has been fully updated to reflect the latest version of the GED Includes 2 full-length practice tests with detailed answer explanations and walkthroughs. Offers clear overviews of all the topics covered on the GED Includes special considerations if English is your second language It's all at your fingertips! Prepare for the test, improve your chances of success, and increase your earning power and job prospects with the help of GED Test For Dummies with Online Practice

Listeria, Listeriosis, and Food Safety, Third Edition

Listeria, Listeriosis, and Food Safety, Third Edition

Since the second edition of Listeria, Listeriosis, and Food Safetywas published in 1999, the United States has seen a 40 percent decline in the incidence of listeriosis, with the current annual rate of illness rapidly approaching the 2010 target of 2.5 cases per million. Research on this food-borne pathogen, however, has continued unabated, concentrating in the last five years on establishing risk assessments to focus limited financial resources on certain high-risk foods. Listeria, Listeriosis, and Food Safety, Third Edition summarizes much of the newly published literature and integrates this information with earlier knowledge to present readers with a complete and current overview of foodborne listeriosis. Two completely new chapters have been added to this third edition. The first deals with risk assessment, cost of foodborne listeriosis outbreaks, and regulatory control of the Listeria problem in various countries. The second identifies specific data gaps and directions for future research efforts. All of the chapters from the second edition have been revised, many by new authors, to include updated information on listeriosis in animals and humans, pathogenesis and characteristics of Listeria monocytogenes, methods of detection, and subtyping. The text covers the incidence and behavior of Listeria monocytogenes in many high-risk foods including, fermented and unfermented dairy products, meat, poultry, and egg products, fish and seafood products, and products of plant origin. Upholding the standard of the first two editions, Listeria, Listeriosis, and Food Safety, Third Edition provides the most current information to food scientists, microbiologists, researchers, and public health practitioners.

Taste Chemistry

Taste Chemistry

The object ofthis text is to examine, and elaborate on the meaning of the established premise that 'taste is a chemical sense.' In particular, the major effort is directed toward the degree to which chemical principles apply to phenomena associated with the inductive (recognition) phase of taste. A second objective is to describe the structure and properties of compounds with varying taste that allow decisions to be made with respect to the probable nature of the recognition chemistry for the different tastes, and the probable nature of the receptor(s) for those tastes. A final objective is to include appropriate interdisciplinary observations that have application to solving problems related to the chemical nature of taste. Taste is the most easily accessible chemical structure-biological activity relationship, and taste chemistry studies, i.e. the chemistry of sweetness, saltiness, sourness, and bitterness, have application to general biology, physiology, and pharmacology. Because it involves sensory perception, taste is also of interest to psychologists, and has application to the food and agricultural industries. The largest portion of the text is directed toward sweetness as, due to economic and other factors, the majority of the scientific studies are concerned with sweetness. The text begins with a prologue to describe the problems associated with the study of taste chemistry. Then, there is an introductory chapter to serve as an overview of the general interdisciplinary knowledge of the subject. It is followed by a chapter on the fundamental chemical principles that apply to taste induction chemistry.