First multi-year cumulation covers six years: 1965-70.

This book, first published in 1990, illustrates the nature and use of sci-tech information in relation to the environment. Sci-tech librarians, government researchers, and compilers and editors of noted indexing/abstracting services describe the efforts of their organizations to compile, maintain, and disseminate the large body of sci-tech information devoted to environmental concerns. It includes informative chapters on: a description of the Environmental Protection Agency's network of 25 libraries throughout the country, including details of the services offered by the network and the collections of the ten regional libraries and 15 specialized or scientific libraries; a review of the growth of the non-profit, non-advocacy Center for Environmental Information, Inc., with a look at its library and its programs such as the Acid Rain Information Clearinghouse; an examination of the American Chemical Society's journals, books, newsletters, meeting abstracts, and other publications devoted to environmental matters; a look at the Adirondack Research Center and its contributions to furthering the efforts of researchers who study conservation topics as they relate to this important area; and an acknowledgement of the important role played by commercial bibliographies and databases in the quest to rapidly disseminate new information on environmental issues.

Although the true economic impact of genetic modifications is yet to be realized, the potential of this new technology to benefit the food processing industry and to improve food quality is enormous. Specific genetically modified whole foods and food ingredients that have recently become available or are about to become available are described and discussed in relation to their technical performance and consumer acceptance. The regulatory, ethical and communication issues in food biotechnology are also reviewed. As the products of gene technology come on stream, decisions need to be made as to whether or not to use them. Yet, many food industry professionals have little or no background in biotechnology and have a limited concept of possible applications in foods. Therefore, this book aims to foster a greater understanding of the benefits and potential pitfalls of this new technology.

You can do more with your science degree than you ever dreamed. In this book, readers will meet scientists who evolved into Wall Street analysts, science policy gurus, patent agents, journalists, and top-flight sales reps. Each chapter covers a different career track and shows why having a graduate degree in science gives you an edge.

With the encroachment of the Internet into nearly all aspects of work and life, it seems as though information is everywhere. However, there is information and then there is correct, appropriate, and timely information. While we might love being able to turn to Wikipedia for encyclopedia-like information or search Google for the thousands of links