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Salt by Mark Kurlansky
From the award-winning and bestselling author of Cod comes the dramatic, human story of a simple substance, an element almost as vital as water, that has created fortunes, provoked revolutions, directed economies and enlivened our recipes. Salt is common, easy to obtain and inexpensive. It is the stuff of kitchens and cooking. Yet trade routes were established, alliances built and empires secured – all for something that filled the oceans, bubbled up from springs, formed crusts in lake beds, and thickly veined a large part of the Earth’s rock fairly close to the surface. From pre-history until just a century ago – when the mysteries of salt were revealed by modern chemistry and geology – no one knew that salt was virtually everywhere. Accordingly, it was one of the most sought-after commodities in human history. Even today, salt is a major industry. Canada, Kurlansky tells us, is the world’s sixth largest salt producer, with salt works in Ontario playing a major role in satisfying the Americans’ insatiable demand. As he did in his highly acclaimed Cod, Mark Kurlansky once again illuminates the big picture by focusing on one seemingly modest detail. In the process, the world is revealed as never before. From the Hardcover edition.
A Grain Of Salt by Dr. Joe Schwarcz
Bestselling popular science author Dr. Joe Schwarcz debunks the baloney and serves up the raw facts in this appetizing collection about the things we eat Eating has become a confusing experience. Should we follow a keto diet? Is sugar the next tobacco? Does fermented cabbage juice cure disease? Are lectins toxic? Is drinking poppy seed tea risky? What’s with probiotics? Can packaging contaminate food? Should our nuts be activated? What is cockroach milk? We all have questions, and Dr. Joe Schwarcz has the answers, some of which will astonish you. Guaranteed to satisfy your hunger for palatable and relevant scientific information, Dr. Joe separates fact from fiction in this collection of new and updated articles about what to eat, what not to eat, and how to recognize the scientific basis of food chemistry.
Salt Fat Acid Heat by Samin Nosrat
Whether you've never picked up a knife or you're an accomplished chef, there are only four basic factors that determine how good your food will taste. Salt, Fat, Acid, and Heat are the four cardinal directions of cooking, and they will guide you as you choose which ingredients to use and how to cook them, and they will tell you why last minute adjustments will ensure that food tastes exactly as it should. This book will change the way you think about cooking and eating, and help you find your bearings in any kitchen, with any ingredients, while cooking any meal. --
Salt by John Paul Zronik
Describes the origins of different types of salt and discusses salt mining, the role of salt in history, the uses of salt, its effects on the human body, and related topics.
Salt And Sediment Dynamics by Ian Lerche
Salt and Sediment Dynamics presents a thorough treatment of salt and sediment interactions and the implications of such interactions for sub-salt exploration. The book emphasizes and utilizes recent discoveries on many aspects of salt and sediment interactions, provides the theoretical framework for interpreting the increasing amount of available data on salt and sediments, and develops a self-consistent dynamical evolution model of salt structures and their interaction with surrounding sediments. The model developed in the text consists of an evolving salt structure that influences sediment motion with self-consistent evolution of sediments and salt shape. The resulting stress and strain in the sediments and the thermal focusing effects of the salt are evaluated. The salt and sediments in the model are consistent with observed geometries, a result of having freely adjustable, observation-controlled model parameters. In addition, the book describes case histories in a variety of geological settings, thus explaining aspects of the genesis and development of salt structures, of their impact on sedimentary structural evolution, and of the impact of sediments on salt masses. The techniques developed by the authors expand the current state of knowledge regarding the evolution and dynamics of salt structures and increase the potential for effective sub-salt hydrocarbon exploration.
Salt Glazing by Phil Rogers
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The Carey Salt Mine by Barbara C. Ulrich
In 1923, Kansas governor Johnathan Davis traveled to Hutchinson to dedicate Emerson Carey's new rock salt mine whose shaft provided access to an ancient salt bed 650 feet under the earth's surface. The Carey Salt Mine, advertised as "the most modern in the world," served as a companion to Carey's already-existing evaporation plants. Miners used the newest technology to blast and crush the mineral into gravel and haul it to the surface to provide rock salt for livestock, industries, and roads. Throughout the 20th century, thousands visited Carey's mining operations. Ever since the day Governor Davis presided over the opening ceremony, the Carey Salt Mine has served as a landmark for Hutchinson and helped shape its identity as "the Salt City."
British Salt Limited And New Cheshire Salt Works Limited by Great Britain. Competition Commission
The Commissions report examines the position of the two companies and the market for pure dried vacuum salt and compacted salt; the relevant merger situation; competition prior to the merger and the counterfactual situation had the merger not occurred. The report concludes that the acquisition by British Salt Ltd of New Cheshire Salt Works Ltd is not expected to result in a substantial lessening of competition within any market or markets in the UK.
Salt Glands In Birds And Reptiles by M. Peaker
The aim of the authors in writing this monograph has been to provide a comprehensive and critical, but personal account of salt glands. Papers on salt glands are scattered through a great many different journals. There is therefore a great need for a synthesis of what is known about salt glands. The means by which salt glands perform their vital function of forming and excreting a concentrated salt solution is of great biological importance in understanding salt and water relations in the cells of all living things. In addition to the basic physiology of salt glands there is consideration of their ecological importance, their interaction with other systems of the body, their role in non-marine birds and reptiles and their evolution. Salt glands have interested biologists from a wide range of disciplines. This book brings together the scattered literature and will be a convenient source of reference to those working in the field, as well as providing information for comparative studies and for teaching purposes.
Henry Salt by Deborah Manley
Henry Salt was one of the most important figures in early 19th century travel, archaeology and diplomacy. Celebrated for his expeditions to Abyssinia, Salt later became British Consul-General in Egypt, where he played an important diplomatic role. However, it is for his involvement in the re-discovery of ancient Egypt that he is best remembered. This study is an appreciation of this significant figure and brings to life a fascinating period in the history of Egypt and Abyssinia.