"... presents teachers with a comprehensive coverage of the study of water, with the emphasis on fresh water... Set of 6 A2-sized laminated stimulus posters contains 60 focus questions, 10 for each poster (printed on reverse of poster 1 Lake George)" -- Back cover.

The purpose of this publication is to raise educators' awareness and understanding of water quality topics and issues by demonstrating the relationship of water quality to personal, public, and environmental health. This publication gives the user an opportunity to explore water quality topics in an interactive, easy-to-use, hands-on format.

A Financial Times Book of the Year An Economist Best Book of the Year “A triumph of investigative journalism.” —Tom Wright, New York Times bestselling coauthor of Billion Dollar Whale “A fascinating read. Highly recommended!”-John Carreyrou, bestselling author of Bad Blood "Truly one of the most nail-biting, page-turning, terrifying true-crime books I've ever read." —Nick Bilton, New York Times bestselling author of American Kingpin From award-winning journalists Matthew Campbell and Kit Chellel, the gripping, true-crime story of a notorious maritime hijacking at the heart of a massive conspiracy—and the unsolved murder that threatened to unravel it all. In July 2011, the oil tanker Brillante Virtuoso was drifting through the treacherous Gulf of Aden when a crew of pirates attacked and set her ablaze in a devastating explosion. But when David Mockett, a maritime surveyor working for Lloyd’s of London, inspected the damaged vessel, he was left with more questions than answers. How had the pirates gotten aboard so easily? And if they wanted to steal the ship and bargain for its return, then why did they destroy it? The questions didn’t add up—and Mockett would never answer them. Soon after his inspection, David Mockett was murdered. Dead in the Water is a shocking expose of the criminal inner workings of international shipping, told through the lens of the Brillante hijacking and its aftermath. Through first-hand accounts of those who lived it—from members of the ship’s crew and witnesses to the attacks, to the ex-London detectives turned private investigators seeking to solve Mockett’s murder and bring justice to his family—award-winning Bloomberg reporters Matthew Campbell and Kit Chellel piece together the astounding truth behind one of the most brazen financial frauds in history. The ambitious culmination of more than four years of reporting, Dead in the Water uncovers an intricate web of conspiracy amidst the lawless, old-world industry at the backbone of our new global economy.

Water is arguably the most critical and least understood of the foundation elements in brewing. For many brewers used to choosing from a wide selection of hops and grain, water seems like an ingredient for which they have little choice but to accept what comes out of their faucet. But brewers in fact have many opportunities to modify their source water or to obtain mineral-free water and build their own brewing water from scratch. Much of the relevant information can be found in texts on physical and inorganic chemistry or water treatment and analysis, but these resources seldom, if ever, speak to brewers. Water: A Comprehensive Guide for Brewers takes the mystery out of water's role in the brewing process. This book is not just about brewing liquor. Whether in a brewery or at home, water is needed for every part of the brewing process: chilling, diluting, cleaning, boiler operation, wastewater treatment, and even physically pushing wort or beer from one place to another. The authors lead the reader from an overview of the water cycle and water sources, to adjusting water for different beer styles and brewery processes, to wastewater treatment. It covers precipitation, groundwater, and surface water, and explains how municipal water is treated to make it safe to drink but not always suitable for brewing. The parameters measured in a water report are explained, along with their impact on the mash and the final beer. Understand ion concentrations, temporary and permanent hardness, and pH. The concept of residual alkalinity is covered in detail and the causes of alkalinity in water are explored, along with techniques to control alkalinity. Ultimately, residual alkalinity is the major effector on mash pH, and this book addresses how to predict and target a specific mash pH—a key skill for any brewer wishing to raise their beer to the next level. But minerals in brewing water also determine specific flavor attributes. Ionic species important to beer are discussed and concepts like the sulfate-to-chloride ratio are explained. Examples illustrate how to tailor your brewing water to suit any style of beer. To complete the subject, the authors focus on brewery operations relating to source water treatment, such as the removal of particulates, dissolved solids, gas and liquid contaminants, organic contaminants, chlorine and chloramine, and dissolved oxygen. This section considers the pros and cons of various technologies, including membrane technologies such as filtration, ion-exchange systems, and reverse osmosis.

V. 12 contains: The Archer...Christmas, 1877.