Biomaterials Science: Processing, Properties and Applications II

This book summarizes the key Quality of Service technologies deployed in telecommunications networks: Ethernet, IP, and MPLS. The QoS of the network is made up of two parts: fault and resource management. Network operation quality is among the functions to be fulfilled in order to offer QoS to the end user. It is characterized by four parameters: packet loss, delay, jitter or the variation of delay over time, and availability. Resource management employs mechanisms that enable the first three parameters to be guaranteed or optimized. Fault management aims to ensure continuity of service.

This book addresses those involved in research or R&D. It introduces the principles of eco-innovation and the importance of the impact of their activity. This topic is considered in the context of natural and digital ecosystems powered by intelligent assistants (technology). Chapter 1 positions the innovation as a process and component of ecosystems including research, enterprises, technology (digital ecosystems) and environment. Sustainable success is a condition of survival and an expectation of those who invest in innovation. Chapter 2 describes the main elements to consider and gives some tips. Chapter 3 presents some selected initiatives at the national and European level and provides a way of measuring success.

Thermodynamics is the science that describes the behavior of matter at the macroscopic scale, and how this arises from individual molecules. As such, it is a subject of profound practical and fundamental importance to many science and engineering fields. Despite extremely varied applications ranging from nanomotors to cosmology, the core concepts of thermodynamics such as equilibrium and entropy are the same across all disciplines. A Conceptual Guide to Thermodynamics serves as a concise, conceptual and practical supplement to the major thermodynamics textbooks used in various fields. Presenting clear explanations of the core concepts, the book aims to improve fundamental understanding of the material, as well as homework and exam performance. Distinctive features include: Terminology and Notation Key: A universal translator that addresses the myriad of conventions, terminologies, and notations found across the major thermodynamics texts. Content Maps: Specific references to each major thermodynamic text by section and page number for each new concept that is introduced. Helpful Hints and Don’t Try Its: Numerous useful tips for solving problems, as well as warnings of common student pitfalls. Unique Explanations: Conceptually clear, mathematically fairly simple, yet also sufficiently precise and rigorous. A more extensive set of reference materials, including older and newer editions of the major textbooks, as well as a number of less commonly used titles, is available online at http://www.conceptualthermo.com. Undergraduate and graduate students of chemistry, physics, engineering, geosciences and biological sciences will benefit from this book, as will students preparing for graduate school entrance exams and MCATs.

This concise volume presents key concepts and entries from the twelve-volume ICA International Encyclopedia of Communication (2008), condensing leading scholarship into a practical and valuable single volume. Based on the definitive twelve-volume IEC, this new concise edition presents key concepts and the most relevant headwords of communication science in an A-Z format in an up-to-date manner Jointly published with the International Communication Association (ICA), the leading academic association of the discipline in the world Represents the best and most up-to-date international research in this dynamic and interdisciplinary field Contributions come from hundreds of authors who represent excellence in their respective fields An affordable volume available in print or online

Sensory evaluation is a scientific discipline used to evoke, measure, analyse and interpret responses to products perceived through the senses of sight, smell, touch, taste and hearing. It is used to reveal insights into the way in which sensory properties drive consumer acceptance and behaviour, and to design products that best deliver what the consumer wants. It is also used at a more fundamental level to provide a wider understanding of the mechanisms involved in sensory perception and consumer behaviour. Sensory perception of products alters considerably during the course of consumption/use. Special techniques are used in product development to measure these changes in order to optimise product delivery to consumers. Time-Dependent Measures of Perception in Sensory Evaluation explores the many facets of time-dependent perception including mastication and food breakdown, sensory-specific satiety and sensory memory. Both traditional and cutting-edge techniques and applications used to measure temporal changes in sensory perception over time are reviewed, and insights into the way in which sensory properties drive consumer acceptance and behaviour are provided. This book will be a valuable resource for sensory professionals working in academia and industry, including sensory scientists, practitioners, trainers and students; and industry-based researchers in QA/QC, R&D and marketing.