This is the only authoritative textbook on metabolic measurement of animals, ranging in mass from fruit flies to whales. It integrates a rigorous theoretical background with detailed practical guidelines for making actual measurements in the field and laboratory.

Measuring metabolic rates is central to important questions in many areas of scientific research. Unfortunately these measurements are anything but straightforward, and numerous pitfalls await the novice and even the experienced investigator. Measuring Metabolic Rates de-mystifies the field, explaining every common variation of metabolic rate measurement, from century-old manometric methods through ingenious syringe-based techniques, direct calorimetry, aquatic respirometry, stable-isotope metabolic measurement and every type of flow-through respirometry. Each variation is described in enough detail to allow it to be applied in practice. Background information on different analyzer and equipment types allows users to choose the best instruments for their application. Respirometry equations - normally a topic of terror and confusion to researchers - are derived and described in enough detail to make their selection and use effortless. Vital topics such as manual and automated baselining, implementing multi-animal systems, and the correct analysis and presentation of metabolic data are covered in enough detail to turn a respirometry neophyte into a hardened metabolic warrior, ready to take on the task of publication in peer-reviewed journals.

A new volume in the Emerging Issues in Analytical Chemistry series, Exercise, Sport, and Bioanalytical Chemistry: Principles and Practice focuses on the basic and applied aspects of energy metabolism in humans. Concise and scientific, yet intelligible to the nonscientist, the book consists of two parts. Part I, Introduction: Basics and Background, provides the biochemistry necessary to understand the rest of the book and describes analytical processes and results as an aid to grasping the science. Part II, Applications: Knowledge into Practice, explores measurement techniques for metabolism, energy expenditure of various activities, techniques that enhance expenditure, metabolic adaptation, foods and drugs that enhance expenditure, and the role of bioanalytical chemistry in future research in exercise and sport. Discussion of the benefits of exercise and practices for improving the capacity to perform exercise is illustrated by many useful and entertaining examples. This volume allows readers to come away with a grasp of the scientific concepts, how they are manifested in research techniques, and how the results of research can be applied in the real world of public health and personal development. The Emerging Issues in Analytical Chemistry series is published in partnership with RTI International and edited by Brian F. Thomas. Please be sure to check out our other featured volumes: - Thomas, Brian F. and ElSohly, Mahmoud. The Analytical Chemistry of Cannabis: Quality Assessment, Assurance, and Regulation of Medicinal Marijuana and Cannabinoid Preparations, 9780128046463, December 2015. - Tanna, Sangeeta and Lawson, Graham. Analytical Chemistry for Assessing Medication Adherence, 9780128054635, April 2016. - Rao, Vikram, Knight, Rob, and Stoner, Brian. Sustainable Shale Oil and Gas: Analytical Chemistry, Biochemistry, and Geochemistry Methods, 9780128103890, forthcoming September 2016. - Farsalinos, Konstantinos, et al. Analytical Assessment of e-Cigarettes: From Contents to Chemical and Particle Exposure Profiles, 9780128112410, forthcoming November 2016. - Provides readers with the fundamental biochemistry and some elements of the physiology behind physical activity/exercise and describes the analytical techniques used to elucidate the science - Written in clear, concise, compelling prose that is neither simplistic to scientists nor too sophisticated for a large, diverse global audience - A one-page Close-Up in each chapter illustrates key topics to catch, engage, entertain, and create a novel synthesis of thought

Divided into three parts, Doubly Labelled Water presents a clear and accessible account of this technique. Part One presents a general introduction to the study of animal energetics: Part Two discusses the theory behind use of doubled labellled water and Part Three evaluates the practical aspects of its use and the methodlologies required for its application.

The first International Conference on the Biology of Deer Production was held at Dunedin, New Zealand in 1983. That meeting provided, for the first time, a forum for those with interests in either wild deer management or farmed deer production to come together. Scientists, wild deer managers, domestic deer farmers, veterinarians, venison and antler product producers, and others were able to discuss common problems and to share their knowledge and experience. The relationships formed at that meeting, and the information amassed in the resulting Proceedings, sparked new endeavors in cervid research, management, and production. A great deal has taken place in the world of deer biology since 1983. Wild deer populations, although ever increasing in many areas of the world, face new hazards of habitat loss, environmental contamination, and overexploitation. Some species are closer to extinction than ever. Game managers often face political as well as biological challenges. Many more deer are now on farms, leading to greater concerns about disease control and increased needs for husbandry information. Researchers have accumulated considerable new in formation, some of it in areas such as biochemical genetics, not discussed in 1983.

A study of the evolution of bioenergetics, this book examines total starvation and the physical aspects of metabolism, as well as the metabolism of the starving animal. It discusses food as fuel and looks at food and population.

The U.S. military's concerns about the individual combat service member's ability to avoid performance degradation, in conjunction with the need to maintain both mental and physical capabilities in highly stressful situations, have led to and interest in developing methods by which commanders can monitor the status of the combat service members in the field. This report examines appropriate biological markers, monitoring technologies currently available and in need of development, and appropriate algorithms to interpret the data obtained in order to provide information for command decisions relative to the physiological "readiness" of each combat service member. More specifically, this report also provides responses to questions posed by the military relative to monitoring the metabolic regulation during prolonged, exhaustive efforts, where nutrition/hydration and repair mechanisms may be mismatched to intakes and rest, or where specific metabolic derangements are present.

Culinary Nutrition: The Science and Practice of Healthy Cooking is the first textbook specifically written to bridge the relationship between food science, nutrition and culinology as well as consumer choices for diet, health and enjoyment. The book uses a comprehensive format with real-life applications, recipes and color photographs of finished dishes to emphasize the necessity of sustainably deliverable, health-beneficial and taste-desirable products. With pedagogical elements to enhance and reinforce learning opportunities, this book explores what foods involve the optimum nutritional value for dietary needs, including specific dietary requirements and how foods are produced. It also considers alternative production methods, along with the impact of preparation on both the nutritional value of a food and its consumer acceptability. Other discussions focus on the basics of proteins, carbohydrates, and lipids, issues of diet and disease such as weight management, and food production and preparation. Laboratory-type, in-class activities are presented using limited materials and applications of complex concepts in real-life situations. This book will be a valuable resource for undergraduate students in culinary nutrition, nutrition science, food science and nutrition, and culinary arts courses. It will also appeal to professional chefs and food scientists as well as research chefs in product development. - Gourmand World Cookbook Awards 2014: USA, Best Author or Chef for Professionals, Gourmand International - Global Food Industry Awards 2014: Special Mention in Communicating Science-Related Knowledge to Consumers Aimed at Improving their Lifestyle, International Union of Food Science and Technology (IUFoST) - Explores the connections among the technical sciences of nutrition, food science and the culinary arts as well as consumer choices for diet, health and enjoyment - Presents laboratory-type, in-class activities using limited materials and real-life applications of complex concepts - Includes photographs and recipes to enhance learning experience