Fluid preservation refers to specimens and objects that are preserved in fluids, most commonly alcohol and formaldehyde, but also glycerin, mineral oil, acids, glycols, and a host of other chemicals that protect the specimen from deterioration. Some of the oldest natural history specimens in the world are preserved in fluid. Despite the fact that fluid preservation has been practiced for more than 350 years, this is the only handbook that summarize all that is known about this complex and often confusing topic. Fluid Preservation: A Comprehensive Reference covers the history and techniques of fluid preservation and how to care for fluid preserved specimens in collections. More than 900 references on fluid preservation were reviewed for this project. An historical survey of preservative recipes provides for guidance for museums with older collections (many fluid preservatives contain hazardous chemicals). Current standards and best practices for collection care and management are presented. Current and controversial topics (e.g., the preservation of DNA, alternatives to alcohol and formaldehyde) are discussed and fully referenced. Health and safety issues involved with caring for fluid preserved collections are discussed. The final chapter addresses fluid preserved specimens as cultural products and their use in art, literature, film, and song. Although most fluid-preserved specimens are found in natural history and medical museums, it is not at all uncommon to find them in art museums, history museums, and science centers. In addition to animals, plants, and anatomical specimens, fluid preserved collections include some minerals and fossils and many other objects. Fluid Preservation is an essential reference for: Natural history curators Natural history collections managers Conservators Medical and anatomical museum collections managers and curators Art and history museum staff who have fluid preserved specimens and objects in their care (e.g., works by Damien Hirst) Private collectors Researchers using museum collections as sources of DNA, isotopes, etc. Health and safety professionals Exhibit planners and designers Museum facilities planners and managers People interested in the history of science People interested in the history of natural history museums Museum studies students

This book covers the physical care of botanical and zoological collections for scientific teaching and display purposes with emphasis on preservation for scientific value. A manual for curators and collections managers containing practical guidance, recommendations and advice across the whole field of natural history curation (excluding palaeontology). A wide range of international experts with hands-on experience of collections have been chosen to contribute chapters on the care and conservation of both dried and fluid-preserved collections of plant material, vertebrates and invertebrates. The emphasis is on remedial conservation, ie the employment of best practice to prevent or arrest the long-term deterioration of specimens to preserve their scientific and cultural worth. Special chapters will cover the fields of genetic material, pest control, the museum environment - policies and procedures, with appendices on such topics as documentation and disaster planning. *Practical manual containing guidance, recommendations and advice for natural history curation and conservation *Clearly presented, well illustrated, including colour photographs and extensive references *Multi-contributor work by the best in their respective fields

Preservation and Shelf Life Extension focuses on the basic principles of ultraviolet light technology as applied in low-UV transmittance treatments of food fluids and solid foods. It describes the features of UV light absorption in food fluids and available commercial systems, and provides case studies for UV treatment of fresh juices, dairy products, wines, and beer. The book also includes information on various continuous and pulsed UV sources and processing systems, as well as examples of specific treatments for fruits, vegetables, meat and poultry products. - Addresses preservation and shelf-life extension of foods and food plant safety improvement - Explores non-thermal and non-chemical alternatives for preservation and shelf-life extension of fluid foods, drinks and beverages, and for solid foods - Written by an internationally recognized expert in ultraviolet light, high hydrostatic pressure processing, and microwave heating

Good storage is the foundation of effective collection care, advancing conservation while at the same time promoting accessibility and use. Preventive Conservation: Collection Storage covers the storage of all types of collections, including science, fine and decorative art, history, library, archive, and digital collections. It concentrates on preventive conservation and emphasizes a risk management approach. Reflecting the breadth of its scope, the new book is collaboration between The Society for the Preservation of Natural History Collections; the American Institute for Conservation of Historic & Artistic Works; the Smithsonian Institution; and the George Washington University Museum Studies Program.

Preservatives for the Beverage Industry, Volume Fifteen, a new release in The Science of Beverages series, is a valuable resource that discusses preservatives and their impact in the beverage industry, including potential health impacts. The book takes a broad, multidisciplinary approach to explore both conventional and novel approaches of the types and uses of preservatives. The latest applications and techniques to reduce the use of non-natural or health-threatening preservation elements are also covered. This is a must-have reference for anyone who needs to increase their technical-scientific knowledge in this field. - Includes information on the use of hurdle technology in the preservation of beverages - Provides the latest research and impact of antimicrobial use in the beverages industry - Presents the benefits and risks of preservatives to ensure safety in beverage products

Reducing the intake of sodium is an important public health goal for Americans. Since the 1970s, an array of public health interventions and national dietary guidelines has sought to reduce sodium intake. However, the U.S. population still consumes more sodium than is recommended, placing individuals at risk for diseases related to elevated blood pressure. Strategies to Reduce Sodium Intake in the United States evaluates and makes recommendations about strategies that could be implemented to reduce dietary sodium intake to levels recommended by the Dietary Guidelines for Americans. The book reviews past and ongoing efforts to reduce the sodium content of the food supply and to motivate consumers to change behavior. Based on past lessons learned, the book makes recommendations for future initiatives. It is an excellent resource for federal and state public health officials, the processed food and food service industries, health care professionals, consumer advocacy groups, and academic researchers.