Cette redaction des methodes d'analyses de routine a ete realisee dans le but de permettre aux etudiants et chercheurs, d'avoir entre les mains un document utile aussi bien pour leurs travaux pratiques effectues dans le cadre du cours que pour les analyses du sol indispensables a la realisation de leur memoire de fin d'etudes. Ce livre pourrait constituer un document utile pour la realisation et l'interpretation des analyses des sols, des plantes et des eaux.En effet, en Agrochimie les resultats ne peuvent etres interpretes et compares avec d'autres, que si l'on connait les conditions dans lesquelles ils ont ete obtenus. La plupart des methodes exposees ici, sont deja utilisees dans de nombreux laboratoires de Sciences du Sol classique...

ISBN: 978-6-1315-3936-7
Издательство: Книга по требованию
Дата выхода: июль 2011

Diese Arbeit beschaftigt sich mit Charakter Rigging unter Benutzung der 3D- Software Autodesk® 3ds Max 9®. Ziel ist es, die funktionelle Gelenkanatomie des menschlichen Skeletts moglichst exakt und detailliert auf ein virtuelles, dreidimensionales Skelettmodell zu ubertragen. Dazu erfolgt neben einer Erlauterung der Grundlagen der Computeranimation auch eine detaillierte Analyse der menschlichen Gelenkanatomie. Es wird hier besonders auf die Bewegungsmoglichkeiten und Freiheitsgrade des Skeletts eingegangen. Ausserdem werden die wichtigsten Rigging- Werkzeuge der Software Autodesk® 3ds Max® erlautert, um sie in einem praktischen Versuch sinnvoll anzuwenden. Dieser praktische Versuch die menschliche Anatomie auf das Skelettmodell zu...

ISBN: 978-3-6393-2603-1
Издательство: Книга по требованию
Дата выхода: июль 2011

High Quality Content by WIKIPEDIA articles! Ancient Greek cuisine was characterized by its frugality, reflecting agricultural hardship. It was founded on the "Mediterranean triad": wheat, olive oil, and wine.Our knowledge of ancient Greek cuisine and eating habits is derived from literary and artistic evidence. Our literary knowledge comes mostly from Aristophanes' comedies and quotes preserved by 2nd–3rd century CE grammarian Athenaeus; artistic information is provided by Black- and red-figure vase-painting and terracotta figurines. Данное издание не является оригинальным. Книга печатается по технологии принт-он-деманд после получения заказа.

ISBN: 978-6-1308-6611-2
Издательство: Книга по требованию
Дата выхода: июль 2011

High Quality Content by WIKIPEDIA articles! High Quality Content by WIKIPEDIA articles! The cuisine of ancient Egypt covers a span of over three thousand years, but still retained many consistent traits until well into Greco-Roman times. The staples of both poor and wealthy Egyptians were bread and beer, often accompanied by green-shooted onions, other vegetables, and to a lesser extent meat, game and fish. There are few precise accounts of how many meals were eaten, but it has been assumed that the wealthy would have two or three meals a day; a light morning meal, a larger lunch and dinner later in the evening. The general population would most likely eat a simple breakfast of bread, beer and onions and a main meal in the early...

ISBN: 978-6-1312-0413-5
Издательство: Книга по требованию
Дата выхода: июль 2011

High Quality Content by WIKIPEDIA articles! Andean cuisine is the cuisine that originated in ancient cultures in the Andes and is now widespread in the Andean states . Accounts of pre-Hispanic cuisine in the Andes dates back to the first horticulturists from the valley of Lauricocha[citation needed]; archaeologists have suggested that they domesticated tubers, like potatoes and yuccas, around 10,000 BCE. The Andean region stretched across many different landscapes, which meant that there was a great diversity of plants and animals used for cooking, many of which remain unknown outside Peru. The most important staples were various tubers, roots, and grains. Maize was of high prestige, but could not be grown as extensively as it was...

ISBN: 978-6-1308-6579-5
Издательство: Книга по требованию
Дата выхода: июль 2011

ISBN: 978-6-1306-4160-3
Издательство: Книга по требованию
Дата выхода: июль 2011

High Quality Content by WIKIPEDIA articles! Angel Wings are a traditional sweet crispy pastry made out of dough that has been shaped into thin twisted ribbons, deep-fried and sprinkled with powdered sugar. Angel wings are traditional in several European cuisines and have been incorporated into other regional cuisines (such as the United States) by immigrant populations. They are most commonly eaten in the period just before Lent, often during Carnival and on Fat Thursday, the last Thursday before Lent – not to be confused with "Fat Tuesday" (Mardi Gras), the day before Ash Wednesday. There is a tradition in some countries for husbands to give them to their wives on Friday the 13th in order to avoid bad luck. Данное...

ISBN: 978-6-1317-8850-5
Издательство: Книга по требованию
Дата выхода: июль 2011

High Quality Content by WIKIPEDIA articles! Angel food cake, or Angel cake, is a type of sponge cake originally from North America that first became popular in the U.S. in the late 19th century. It is named because of its airy lightness that was said to be the "food of the angels." Angel cake in the UK should not be confused with Angel food cake. Angel cake in the UK consists of three rectangular layers of sponge, coloured white, pink and yellow. The layers are generally separated by a thin layer of white cream. Данное издание не является оригинальным. Книга печатается по технологии принт-он-деманд после получения заказа.

ISBN: 978-6-1339-0394-4
Издательство: Книга по требованию
Дата выхода: июль 2011

High Quality Content by WIKIPEDIA articles! Anglo- Indian cuisine is the often distinct cuisine of the Anglo-Indian community in both Britain and India.Some Anglo-Indian dishes involve traditional British cuisine, such as roast beef, with cloves, red chillies, and other Indian spices. Fish or meat is often cooked in curry form with Indian vegetables. Anglo-Indian food often involves use of coconut, yogurt and almonds. Roasts and curries, rice dishes, and breads all have a distinctive flavour.Some well- known Anglo-Indian dishes are salted beef tongue, kedgeree, fish rissoles, and mulligatawny. The cuisine's sweetmeats include seasonal favourites like the "kul-kuls" and "rose-cookies" traditionally made at Christmas time. There is also a...

ISBN: 978-6-1308-4693-0
Издательство: Книга по требованию
Дата выхода: июль 2011

High Quality Content by WIKIPEDIA articles! The Angus burger is a burger sold by the international fast-food restaurant chain Burger King as an "indulgent product". It is one of their larger, adult-oriented products made with higher quality ingredients than their "standard" menu items. In North America the sandwich has been replaced with the Steakhouse XT burger, which uses a new, thicker round patty among several other changes. At Hungry Jacks in Australia it is called the Classic Angus, aimed at a different more middle class audience. Only variations of the sandwich that explicitly state "Angus" in the title are manufactured from meat from Angus cattle. Данное издание не является оригинальным....

ISBN: 978-6-1341-5638-7
Издательство: Книга по требованию
Дата выхода: июль 2011

Animal husbandry, also called animal science, stockbreeding or simple husbandry, is the agricultural practice of breeding and raising livestock. It has been practiced for thousands of years, since the first domestication of animals.The science of animal husbandry is taught in many universities and colleges around the world. Students of animal science may pursue degrees in veterinary medicine following graduation, or go on to pursue master's degrees or doctorates in disciplines such as nutrition, genetics and animal breeding, or reproductive physiology. Graduates of these programs may be found working in the veterinary and human pharmaceutical industries, the livestock and pet supply and feed industries, farming, ranching or in...

ISBN: 978-6-1306-2233-6
Издательство: Книга по требованию
Дата выхода: июль 2011

ISBN: 978-5-5096-3264-8

Slaughter is the term used to describe the killing and butchering of animals, usually for food. Commonly it refers to killing and butchering of domestic livestock. The animals most commonly slaughtered for food are cattle, water buffalo, sheep, goats, pigs, horses, and fowl, largely chickens, turkeys, and ducks. Laws for ritual slaughter Ritual slaughter of animals is also used for food production. Such slaughter is governed by various laws, most notably: Shechita - Jewish laws of slaughtering animals. Dhabihah - Islamic law of slaughtering animals. Jhatka - for those Sikh and Hindus who consume meat. Данное издание не является оригинальным. Книга печатается по технологии...

ISBN: 978-6-1307-8786-8
Издательство: Книга по требованию
Дата выхода: июль 2011

High Quality Content by WIKIPEDIA articles! There are seven major classes of nutrients: carbohydrates, fats, fiber, minerals, protein, vitamin, and water. These nutrient classes can be categorized as either macronutrients (needed in relatively large amounts) or micronutrients (needed in smaller quantities). The macronutrients are carbohydrates, fats, fiber, proteins, and water. The micronutrients are minerals and vitamins. Данное издание не является оригинальным. Книга печатается по технологии принт-он-деманд после получения заказа.

ISBN: 978-6-1340-7143-7
Издательство: Книга по требованию
Дата выхода: июль 2011

Animal crackers are crackers in the shapes of animals, some brands of which are sweetened. These are usually animals one would see at the zoo or circus, including lions, tigers, bears, and elephants. There is debate about whether or not animal crackers are actually crackers or cookies. They are like crackers due to the way they are made, with layered dough, however the use of sweetened dough gives them the cookie taste and consistency. Traditionally they come in a box with a handle on the top. The string handle was originally added so the box could be hung as a Christmas ornament and carried easily by young children.Nabisco makes Barnum's Animal Crackers, arguably the most famous commercially produced version of the snack, due to the...

ISBN: 978-6-1306-6606-4
Издательство: Книга по требованию
Дата выхода: июль 2011

High Quality Content by WIKIPEDIA articles! Anise (Pimpinella anisum, also anis (stressed on the second syllable) and aniseed) is a flowering plant in the family Apiaceae native to the eastern Mediterranean region and Southwest Asia. It is known for its flavor, which resembles liquorice, fennel and tarragon. Anise is a herbaceous annual plant growing to 3 ft (0.91 m) tall. The leaves at the base of the plant are simple, 0.5–2 in (1.3–5.1 cm) long and shallowly lobed, while leaves higher on the stems are feathery pinnate, divided into numerous leaves. The flowers are white, approximately 3 mm diameter, produced in dense umbels. The fruit is an oblong dry schizocarp, 3 – 5 mm long. It is these seed pods that are referred to as...

ISBN: 978-6-1327-4520-0
Издательство: Книга по требованию
Дата выхода: июль 2011

Anjou wine is produced in the Loire Valley wine region of France near the city of Angers. The wines of region are often grouped together with the wines of nearby Saumur as "Anjou-Saumur". Along with the wines produce further east in Touraine, Anjou-Saumur make what is collectively know as the "Middle Loire" (as opposed to the "Upper Loire" which includes the wine regions of Sancerre and Pouilly-Fume. Within the Anjou wine region are several Appellation d'origine controlee (AOC)s responsible for a broad spectrum of wines including still red, white and rose produced with varying levels of sweetness. Extending across the Deux-Sevres, Maine-et-Loire and Vienne departements, the generic Anjou AOC appellation and its various sub-appellations...

ISBN: 978-6-1306-3198-7
Издательство: Книга по требованию
Дата выхода: июль 2011

High Quality Content by WIKIPEDIA articles! Anjum Anand is a British Indian food writer and TV chef of Indian cuisine. She is considered one of the first food writers to create Indian recipes to cater for the health conscious cook. Anjum Anand grew up in London but has also lived and studied in Geneva, Paris and Madrid.She speaks French and Spanish, holds a degree in European business administration, and for a period ran a business importing flat-pack furniture from eastern Europe. She has worked in the kitchens of hotel restaurants including at Cafe Spice in New York, as a waitress in Park Royal Hotel in New Delhi, and for Tommy Tang at Mondrian Hotel in Los Angeles. Данное издание не является...

ISBN: 978-6-1308-4829-3
Издательство: Книга по требованию
Дата выхода: июль 2011

Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. An anticaking agent is an additive placed in powdered or granulated materials, such as table salt, to prevent the formation of lumps, making the product better for packaging, transport, and for the consumer. An anticaking agent in salt is denoted in the ingredients, for example, as "anti-caking agent (554)", which is sodium aluminosilicate, a man-made product. This product is present in many commercial table salts as well as dried milks, egg mixes, sugar products, and flours. In Europe, sodium ferrocyanide (535) and potassium ferrocyanide (536) are more common anticaking agents in table salt. Natural anticaking...

ISBN: 978-6-1306-9819-5
Издательство: Книга по требованию
Дата выхода: июль 2011

Nusse als Teil der Humanernahrung leisten einen wichtigen Beitrag zur Pravention und Therapie ernahrungsabhangiger Krankheiten wie Diabetes mellitus Typ 2, koronaren Herzerkrankungen und Krebs. Dies wurde auch in zahlreichen Studien bestatigt. Hauptsachlich werden diese Wirkungen auf das Fettsaureprofil der Nusse zuruckgefuhrt. Mogliche protektive Effekte konnen aber ebenso in weiteren Inhaltstoffen wie pflanzlichem Protein, Ballaststoffen, Vitamin E und Polyphenolen begrundet sein. Bei eben diesen Inhaltstoffen wird ein antimutagenes Potential vermutet bzw. in bereits vorangegangenen Studien bestatigt. Um die antimutagene Wirkung von Nussen festzustellen, wurden im Rahmen dieser Arbeit, Extrakte von Mandel, Pistazie und Walnuss, in...

ISBN: 978-3-6391-9751-8
Издательство: Книга по требованию
Дата выхода: июль 2011

ISBN: 978-5-5096-6653-7

High Quality Content by WIKIPEDIA articles! An aperitif (also spelled aperitif) is an alcoholic drink that is usually served to stimulate the appetite before a meal, contrasting with digestifs, which are served after meals. Aperitifs are commonly served with something small to eat, such as crackers, cheese, pate, olives, and various kinds of finger food. This French word is derived from the Latin verb aperire, which means “to open.” A digestif is an alcoholic beverage that is taken just after a meal, purportedly as an aid to digestion — hence the name, which is borrowed from French. If a digestif is a bitters, it will contain bitter or carminative herbs that some believe will aid digestion. In contrast to aperitifs, digestifs...

ISBN: 978-6-1327-4142-4
Издательство: Книга по требованию
Дата выхода: июль 2011

ISBN: 978-5-5094-8386-8

High Quality Content by WIKIPEDIA articles! L’ancienne theorie du yin (mets rafraichissants) et du yang (mets revigorants), etroitement liee aux croyances concernant la sante, est a la base de la cuisine chinoise. Pour les chinois, il est important de rechercher l’harmonie dans tous les aspects de la vie y compris dans la nourriture. Ceci exige un choix d’aliments equilibre, donnant une variete interessante premierement de couleurs (se, ), de formes (xing, ), puis d’aromes (xiang, ), et finalement de saveurs (wei, ) et de textures (li, ). La selection des ingredients et du mode de cuisson est dictee par ce principe. Il faut exciter les yeux, l’odorat, les papilles et, parfois, l’ouie ! Nous allons donner un apercu de la...

ISBN: 978-6-1341-4409-4
Издательство: Книга по требованию
Дата выхода: июль 2011

High Quality Content by WIKIPEDIA articles! The APG III system is a modern system of plant taxonomy for flowering plant classification. It was published in October 2009 by the Angiosperm Phylogeny Group (APG), in the Botanical Journal of the Linnean Society, 6 1/2 years after its predecessor, the APG II system was published in the same journal. Данное издание не является оригинальным. Книга печатается по технологии принт-он-деманд после получения заказа.

ISBN: 978-6-1341-0050-2
Издательство: Книга по требованию
Дата выхода: июль 2011