"Mr. Tiger" Al Kaline was the most distinguished Detroit Tiger of them all, combining on-field excellence, acclaim and awards with off-field class, humility and generosity. Kaline made such an impact that his passing at 85 on April 6, 2020, saddened not just Tigers fans throughout the region but baseball fans everywhere, who watched with admiration and respect during Kaline's storybook 22-year Hall of Fame career. Mr. Tiger: The Legend of Al Kaline, Detroit's Own is a celebration of Kaline's distinguished and incomparable run as a Tiger, from his fresh-faced major-league debut at 18 years old and his historic American League batting title at only 20, to his memorable 3,000th hit in the stretch run of the final season of his epic career. Through memorable stories and striking photography from the Detroit Free Press, this commemorative book is the definitive account of Kaline's 18 All-Star selections, 10 Gold Gloves and, most memorably, his huge contribution to the Tigers' unforgettable 1968 World Series championship. Fans will celebrate Al Kaline's legacy for generations to come and Mr. Tiger is the perfect keepsake to preserve those memories and relive them one incredible moment at a time.

Explores the amazing life of a hall-of-famer who overcame a deformed foot to go directly from high school to the big leagues, at age 20 became the youngest batting champion in major league history and went on to play out a storied career with the Detroit Tigers.

There can be no doubt that alkaline phosphatase is one of the most extensively in vestigated of all enzymes. This has resulted from the ubiquity of its distribution, and from the ease and sensitivity with which its activity can be measured. Unfortunately, these wide-ranging but often superficial experimental studies have been followed up by intensive and systematic investigations in only a few limited areas of the biochemistry and chemical pathology of alkaline phosphatase. The result has been the accumulation of a scientific literature of intimidating proportions, and the inevitable rediscovery of already known facts about the enzyme. Scientists are taught early in their careers that, in the words of Sir John Herschel, "Hasty generalization is the bane of science. " Nevertheless, moments arrive in all spheres of scientific activity when generalization becomes essential, to codify and to select from the mass of data already accumulated, and to provide starting points for new developments and new lines of investigation. This is especially true in a field such as alkaline phosphatase research, in which very real dangers exist that the seeds of fundamental understanding will be lost amidst an unexamined harvest of empirical observations. The history of the study of alkaline phosphatase provides several instances when valuable generalizations have emerged. Occasionally, the conclusions drawn on the basis of available evidence were wrong; more frequently, they have stood the test of further experimentation, and always, they have provided new insights into the nature and proper ties of this enzyme.

This incredibly easy-to-follow diet allows you to eat five meals a day without restricting calories, and create the best health you've ever had! Written by ultra-marathoner and health coach Laura Wilson, who has used these principles to turn her own health around, this plant-based diet is grounded in solid science. Simple, satisfying, sustainable, super-healthy, and systematized, The Alkaline 5 Diet harnesses the healing power of alkaline foods, providing you with all the nutrients you need. It will give you: • consistent and easy fat loss – no more yo-yo dieting! • healing of health issues and reversal of disease • greatly increased energy throughout the day • better mental clarity • natural beauty – great skin, hair, eyes and nails • improved athletic performance and endurance A diet that you can follow for 21 days or 21 years, The Alkaline 5 Diet makes it possible to eat big, delicious meals and get into the best health and shape of your life. You really can have it all!

"Lose weight, gain energy and feel young"--Jacket.

Encyclopedia of the Alkaline Earth Compounds is a compilation describing the physical and chemical properties of all of the alkaline earth compounds that have been elucidated to date in the scientific literature. These compounds are used in applications such as LEDs and electronic devices such as smart phones and tablet computers. Preparation methods for each compound are presented to show which techniques have been successful. Structures and phase diagrams are presented where applicable to aid in understanding the complexities of the topics discussed. With concise descriptions presenting the chemical, physical and electrical properties of any given compound, this subject matter will serve as an introduction to the field. This compendium is vital for students and scientific researchers in all fields of scientific endeavors, including non-chemists. 2013 Honorable Mention in Chemistry & Physics from the Association of American Publishers' PROSE Awards Presents a systematic coverage of all known alkaline earth inorganic compounds and their properties Provides a clear, consistent presentation based on groups facilitatating easy comparisons Includes the structure of all the compounds in high quality full-color graphics Summarizes all currently known properties of the transition metals compounds Lists the uses and applications of these compounds in electronics, energy, and catalysis

​*** OVER 200,000 COPIES SOLD *** In the last few years, researchers around the world have increasingly reported the importance of acid-alkaline balance. The Acid-Alkaline Food Guide was designed as an easy-to-follow guide to the most common foods that influence your body’s pH level. Now in its Second Edition, this bestseller has been expanded to include many more domestic and international foods. Updated information also explores (and refutes) the myths about pH balance and diet, and guides the reader to supplements that can help the body achieve a healthy pH level. The Acid-Alkaline Food Guide begins by explaining how the acid-alkaline environment of the body is influenced by foods. It then presents a list of thousands of foods and their acid-alkaline effects. Included are not only single foods, such as fruits and vegetables, but also popular combination and even common fast foods. In each case, you’ll not only discover whether a food is acidifying or alkalizing, but also learn the degree to which that food affects the body. Informative insets guide you in choosing the food that’s right for you. The first book of its kind—now updated and expanded—The Acid-Alkaline Food Guide will quickly become the resource you turn to at home, in restaurants, and whenever you want to select a food that can help you reach your health and dietary goals.

I was like most people when finding out about alkalinity, I wanted to know, what could I eat and how do I prepare and cook it? Being a Chef and herbalist for over 25 years, made it a lot easier for me than most to prepare, alter and come up with new cooking ideas. Some are under the impression that once you cook something that's alkaline you can destroy its alkalinity. This is far from the truth. For an example, tomatoes contain lycopene, a form of antioxidant. Raw tomatoes have a total antioxidant potential of about 80, but if you cook the tomatoes the antioxidant potential increases six-fold. This is because the raw tomato has been transformed to trans-lycopene in the cooked version do to the heat infusion, and trans-lycopene is much more readily absorbed by the body. This is the same with most foods. Finally a book that gives you the alkaline food list and how to prepare and cook them, so you can n:main healthy, energized, and vitalized. Peace and Blessings. Slay Alkaline! Keith Exum, CEO Alkaline Foods LLC

This Brief will provide an overview of various types of noodles with special emphasis on yellow alkaline noodles. It includes detailed discussions about yellow alkaline noodles including their ingredients, processing technology, the factors affecting their nutritional value and quality. Recent developments and potential ways of improving ingredient quality and enhancing their shelf life are the hallmark of this Springer brief. Noodles are one of the oldest forms of processed foods and they comprise an important part of the diet of various Asian countries, and are popular world-wide. Yellow alkaline noodles specifically are the preferred noodle of Southeast Asia (e.g., China, Indonesia, Malaysia, and Thailand, Japan and Korea) and accounts for ~30% wheat flour consumption in some countries.