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This book describes the feasibility and status of the use of alternative fuels in marine engineering, as well as the application of liquefied natural gas, biodiesel and their blends as marine fuels, and the combustion of synthetic coal-based fuels. Each chapter in the book ends with a summary, which gives the reader a quick and clear understanding of the main contents of the chapter. The book gives a lot of advice on the selection of equipment and parameters, fuel reserves and preparation for scholars related to alternative fuels in ships, and points them in the way. It contains lots of illustrations and tables and explains it in the form of chart comparison. The authors have developed mathematical models and methods for calculating the parameters of fuel systems for biodiesel fuels and liquefied natural gas. Recommendations for choosing the rational parameters of these systems are given, as are schematic solutions of the fuel systems, recommendations for selecting equipment, storing, and preparing the fuels. Application of the materials described in the book provides the SPP designers with a reliable tool for choosing rational characteristics of the fuel systems operating on alternative fuels and improving the efficiency of their application on ships.

Ships --- Fuel switching. --- Marine engineering. --- Fuel. --- Engineering, Marine --- Marine technology --- Naval engineering --- Engineering --- Naval architecture --- Alternate fuel --- Alternative fuel --- Fuel interchangeability --- Fuel substitution --- Interchangeability of fuels --- Substitution of fuels --- Switching of fuels --- Substitute products --- Energy transition --- Alternative fuels

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The authors provide a broad overview of economic aspects of commodity taxation, focussing in particular on theory and on policy applications in OECD countries. Some major papers in public economics have discussed whether these taxes should be levied at a uniform rate, or whether different commodities should be taxed differently, for reasons of either equity or efficiency. The authors begin with this question, and then discuss further issues, including the economic incidence of commodity taxes, the properties of the VAT, the taxation of financial services, the international aspects of commodity taxation, and environmental and health policy aspects.

Commercial products --- Taxation of articles of consumption. --- Fiscal policy. --- Taxation. --- Tax policy --- Taxation --- Economic policy --- Finance, Public --- Consumption (Economics) --- Excise --- Taxation of consumer goods --- Indirect taxation --- Octroi --- Commodities --- Economic goods --- Merchandise --- Products, Commercial --- Commodity exchanges --- Manufactures --- Substitute products --- Government policy --- Contracting out

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This book presents state-of-the-art coverage of synthesis of advanced functional materials. Unconventional synthetic routes play an important role in the synthesis of advanced materials as many new materials are metastable and cannot be synthesized by conventional methods. This book presents various synthesis methods such as conventional solid-state method, combustion method, a range of soft chemical methods, template synthesis, molecular precursor method, microwave synthesis, sono-chemical method and high-pressure synthesis. It provides a comprehensive overview of synthesis methods and covers a variety of materials, including ceramics, films, glass, carbon-based, and metallic materials. Many techniques for processing and surface functionalization are also discussed. Several engineering aspects of materials synthesis are also included. The contents of this book are useful for researchers and professionals working in the areas of materials and chemistry.

Materials science. --- Nanoscale science. --- Nanoscience. --- Nanostructures. --- Nanochemistry. --- Nanotechnology. --- Materials Science, general. --- Nanoscale Science and Technology. --- Nanotechnology and Microengineering. --- Molecular technology --- Nanoscale technology --- High technology --- Nanoscale chemistry --- Analytical chemistry --- Nanoscience --- Physics --- Nano science --- Nanoscale science --- Nanosciences --- Science --- Material science --- Physical sciences --- Synthetic products. --- Chemistry, Technical --- Commercial products --- Chemurgy --- Substitute products

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Burn injuries are still one of the most common and devastating injuries in human and the treatment of major burns remains a major challenge for physicians worldwide. Modern burn care involves many components from initial first aid, burn size and burn depth assessment, fluid resuscitation, wound care, excision and grafting/ coverage, infection control and nutritional support. Progress in each of these areas has contributed significantly to the overall enhanced survival of burn victims of the past decades. Most major advances in burn care occurred in the past 50 years, spurred on by wars and great fires. The use of systemic antibiotics and topical antiinfective agents greatly reduced sepsis related mortality. This along with the improvement of new surgical and skin grafting techniques allowed the earlier excision and coverage of deep burns which resulted in greatly improved survival rates and better functional and aesthetic outcome. In this book we look back at how the treatment of burns has evolved over the past decades and hundreds of years. The advancement of burn care has been closely associated with our deeper understanding of its pathophysiology; we have now come to understand the impact that burn injuries have in the multiple fields of current medical science i.e. in metabolism and circulation, electrolyte balance and nutrition, immunology and infection, inflammation, pulmonary function and wound healing.

Public health & preventive medicine --- burn --- care --- antiquity --- phytotherapy --- ancient medicine --- burn therapy --- enzymatic debridement --- bromelain --- NexoBrid™ --- hyperbaric oxygenation --- history --- review --- burn injury --- donor area --- wounds --- polylactide --- lactormone --- oxidative stress reduction --- analgesia --- stabilization --- reduced infection --- fluid management --- resuscitation volume --- transpulmonary thermodilution --- ultrasound --- burn resuscitation --- burn care --- allotransplantation --- skin transplantation --- skin graft --- skin substitute --- immuno-compatible skin grafts --- burn size assessment --- three-dimensional --- estimation accuracy --- medical documentation --- consequences of inaccurate assessment --- skin grafting --- skin substitutes --- burns --- autograft --- dermatome --- mesh --- split-thickness --- xenograft --- CEA --- CSS --- Spray-on-Skin --- ReCell --- burn history --- burn advancement --- burn research --- carbon monoxide --- CO intoxication --- COHb --- inhalation injury --- dressing changes --- epidermal skin substitute --- grafting --- healing time --- infection rate --- partial thickness burns --- porcine xenograft --- resorbable --- suprathel --- synthetic --- workload --- n/a

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The concept of cross-cultural perspectives in research in food is important in general and particularly so in relation to human perception in food and health. Food concepts are very different across different jurisdictions. Different markets and cultures have varying perspectives on what is considered a palatable, acceptable, or useful food or food product; in simple terms, one size does not at all in the majority of cases. Specific markets thus need targeted food design, to be successful from a myriad of perspectives. In this Special Issue anthology "Food, Health and Safety in Cross-Cultural Consumer Contexts", we bring together articles that show the wide range of studies from fundamental to market applicability currently in focus in sensory and consumer science in food, health, and safety cross-cultural contexts. From the included perspectives, it is abundantly clear that there is a need for much knowledge related to future food design linked to cross-cultural contexts and that this will continue to be critical to the success of food transfer in global food markets.

fruit chips --- hedonic based projective mapping --- hedonic transfer --- cross-culture --- consumer liking --- cross-cultural --- post-ingestive food pleasure --- food reward --- post-ingestive sensation --- satisfaction --- china --- Denmark --- coffee --- temperature --- risk --- food service industry --- Brazil --- Waterford Blaa --- cross-cultural consumer differences --- sensory attributes --- gender differences --- age differences --- PGI status --- oat products --- consumers --- liking --- Check-All-That-Apply --- China --- Finland --- individual differences --- taste mixtures --- model matrix --- taste primaries --- taste-taste interactions --- basic tastes --- hierarchical clustering --- consumer survey --- food safety --- food hygiene --- food handling --- consumer behavior --- risk perception --- healthy food consumption --- cultural consumer context --- microbiological risk --- health --- optimistic bias --- social trust --- information behavior --- certification mark --- purchase intention --- dairy --- diet --- butter preference --- sensory --- volatiles --- meat substitute --- meathybrid --- consumer preference --- plant-based proteins --- food quality --- Kosovar consumers --- Albanian consumers --- Western Balkan countries --- bootstrapping --- beef --- traceability system --- marketing --- consumer --- safety food --- cross cultural study --- questionnaire --- organic foods consumerism --- food innovation adoption --- food security --- circular economy --- health consciousness --- environmental concern --- n/a