Acoustics and Noise Control provides a detailed and comprehensive introduction to the principles and practice of acoustics and noise control. Since the last edition was published in 1996 there have been many changes and additions to standards, laws and regulations, codes of practice relating to noise, and in noise measurement techniques and noise control technology so this new edition has been fully revised and updated throughout. The book assumes no previous knowledge of the subject and requ...

Pinch Analysis for Energy and Carbon Footprint Reduction is the only dedicated pinch analysis and process integration guide, covering a breadth of material from foundational knowledge to in-depth processes. Readers are introduced to the main concepts of pinch analysis, the calculation of energy targets for a given process, the pinch temperature, and the golden rules of pinch-based design to meet energy targets. More advanced topics include the extraction of stream data necessary for a pinch a...

The Seamanship Examiner is a complete study and revision guide, based on the international Standards of Training, Certification and Watch Keeping, for cadet and serving crew in the merchant marine sector. It is the ideal study package for anyone preparing for the oral assessment taken by every marine professional to acquire a Deck Certificate of Competency at various levels of seniority up through Master. With hundreds of tutorial questions and answers, plus interactive multiple choice examin...

Presents a formulation of the kinematics, dynamics, and control of robot manipulators. This book emphasizes the geometry of robot motion and allows a large class of robotic manipulation problems to be analyzed within a unified framework.

The Essence of Gastronomy: Understanding the Flavor of Foods and Beverages presents a new comprehensive and unifying theory on flavor, which answers ancient questions and offers new opportunities for solving food-related issues. It presents gastronomy as a holistic concept, focusing not only on the food and its composition but also on the human who eats it. This book defines gastronomy as the science of flavor and tasting, where flavor is a broadly interpreted objective characteristic that re...