Chemical Engineering Volume 2 covers the properties of particulate systems, including the character of individual particles and their behaviour in fluids. Sedimentation of particles, both singly and at high concentrations, flow in packed and fluidised beads and filtration are then examined. The latter part of the book deals with separation processes, such as distillation and gas absorption, which illustrate applications of the fundamental principles of mass transfer introduced in Chemical Eng...

This second edition takes the reader further into the heart of using drama for healing. Dr. Emunah offers an expanded understanding of her Integrative Five Phase model, a foundational approach that embraces the wide spectrum of possibilities within the playing field of drama therapy.

Grounded by compassionate clinical examples, including ones that reach over time into deep-seated issues, the book offers tools for action-oriented treatment, embodied therapeutic interventions, and creatively en...

Speak and write perfect English! BBI teaches you how to combine words with words to form phrases (so you can say "mortgaged to the hilt; I want something badly"). BBI also teaches you how to combine words into structures to form clauses and sentences (so you can say "I want you to go = What I want is for you to go"). So BBI helps you with both vocabulary and grammar.

BBI shows you important vocabulary and grammatical differences between American and British English. BBI gives you plenty of ex...

One of the most important requirements of leadership is effective communication. The idea that some people are natural leaders and that others will never learn to show good leadership is now outdated. It has been replaced by the conviction that leadership and communication skills can be learnt.

This second edition of Communication in Organizations continues to give clear advice and guidance on communicating in a range of different contexts in the workplace. From handling complaints and breaki...

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...