Fuel Property Estimation and Combustion Process Characterization is a thorough tool book, which provides readers with the most up-to-date, valuable methodologies to efficiently and cost-effectively attain useful properties of all types of fuels and achieve combustion process characterizations for more efficient design and better operation. Through extensive experience in fuels and combustion, Kiang has developed equations and methodologies that can readily obtain reasonable properties for all types of fuels (including wastes and biomass), which enable him to provide guidance for designers and operators in the combustion field, in order to ensure the design, operation, and diagnostics of all types of combustion systems are of the highest quality and run at optimum efficiency. Written for professionals and researchers in the renewable energy, combustion, chemical, and mechanical engineering fields, the information in this book will equip readers with detailed guidance on how to reliably obtain properties of fuels quickly for the design, operation and diagnostics of combustion systems to achieve highly efficient combustion processes. - Presents models for quick estimation of fuel properties without going through elaborate, costly and time consuming sampling and laboratory testing - Offers methodologies to determine combustion process characteristics for designing and deploying combustion systems - Examines the fundamentals of combustion applied to energy systems, including thermodynamics of traditional and alternative fuels combustion - Presents a fuel property database for over 1400 fuels - Includes descriptive application of big data technology, using dual properties analysis as an example - Provides specific technical solutions for combustion, fuels and waste processing

Bill Scott and James Hawkins describe in easy to understand terms how convenience store operators can double the profits in every store and turn their convenience stores into Cash Generating Monsters.

CCH's U.S. Master Depreciation Guide offers tax and accounting professionals who work with businesses a one-stop resource for guidance in understanding and applying the complex depreciation rules to their fixed assets. This area is especially challenging, because bits and pieces of applicable information must be gathered from a maze of Revenue Procedures, IRS Tables and IRS Regulations. These sources are frequently old and include some materials which may be non-applicable. CCH's U.S. Master Depreciation Guide pulls the pieces together, so practitioners can make sense of all the corresponding information and put the information into practice.

The SAGE Encyclopedia of Food Issues explores the topic of food across multiple disciplines within the social sciences and related areas including business, consumerism, marketing, and environmentalism. In contrast to the existing reference works on the topic of food that tend to fall into the categories of cultural perspectives, this carefully balanced academic encyclopedia focuses on social and policy aspects of food production, safety, regulation, labeling, marketing, distribution, and consumption. A sampling of general topic areas covered includes Agriculture, Labor, Food Processing, Marketing and Advertising, Trade and Distribution, Retail and Shopping, Consumption, Food Ideologies, Food in Popular Media, Food Safety, Environment, Health, Government Policy, and Hunger and Poverty. This encyclopedia introduces students to the fascinating, and at times contentious, and ever-so-vital field involving food issues. Key Features: Contains approximately 500 signed entries concluding with cross-references and suggestions for further readings Organized A-to-Z with a thematic "Reader’s Guide" in the front matter grouping related entries by general topic area Provides a Resource Guide and a detailed and comprehensive Index along with robust search-and-browse functionality in the electronic edition This three-volume reference work will serve as a general, non-technical resource for students and researchers who seek to better understand the topic of food and the issues surrounding it.

Offering a panoramic view of the history and culture of food and drink in America with fascinating entries on everything from the smell of asparagus to the history of White Castle, and the origin of Bloody Marys to jambalaya, the Oxford Companion to American Food and Drink provides a concise, authoritative, and exuberant look at this modern American obsession. Ideal for the food scholar and food enthusiast alike, it is equally appetizing for anyone fascinated by Americana, capturing our culture and history through what we love most--food! Building on the highly praised and deliciously browseable two-volume compendium the Oxford Encyclopedia of Food and Drink in America, this new work serves up everything you could ever want to know about American consumables and their impact on popular culture and the culinary world. Within its pages for example, we learn that Lifesavers candy owes its success to the canny marketing idea of placing the original flavor, mint, next to cash registers at bars. Patrons who bought them to mask the smell of alcohol on their breath before heading home soon found they were just as tasty sober and the company began producing other flavors. Edited by Andrew Smith, a writer and lecturer on culinary history, the Companion serves up more than just trivia however, including hundreds of entries on fast food, celebrity chefs, fish, sandwiches, regional and ethnic cuisine, food science, and historical food traditions. It also dispels a few commonly held myths. Veganism, isn't simply the practice of a few "hippies," but is in fact wide-spread among elite athletic circles. Many of the top competitors in the Ironman and Ultramarathon events go even further, avoiding all animal products by following a strictly vegan diet. Anyone hungering to know what our nation has been cooking and eating for the last three centuries should own the Oxford Companion to American Food and Drink.