Physical Water

Water, Agriculture and the Environment in Spain: can we square the circle?

Water, Agriculture and the Environment in Spain: can we square the circle? by Lucia De Stefano and M. Ramon Llamas
English | 2012 | ISBN: 0415631521 | 338 pages | PDF | 8,2 MB

"The world water problems are a due to bad governance, not to physical water scarcity."
This book is inspired by this statement and explores whether it holds in a specific country, Spain, where climatic conditions – Spain is one of the most arid countries of the European Union - would fully justify saying that water problems are due to physical water scarcity.
Policy and Strategic Behaviour in Water Resource Management [Repost]

Policy and Strategic Behaviour in Water Resource Management by Ariel Dinar
English | 26 Feb. 2009 | ISBN: 1844076695 | 368 Pages | PDF | 2 MB

Water resource management throughout the world is a very complicated issue, involving various aspects and dimensions and a well-coordinated set of policies. A well-designed water policy is a multi-faceted concerted intervention, which could be specific to just one set of political and physical socio-economic conditions.
UFOs and Water: Physical Effects of UFOs on Water Through Accounts by Eyewitnesses (repost)

Carl W Feindt, "UFOs and Water: Physical Effects of UFOs on Water Through Accounts by Eyewitnesses"
2010 | ISBN: 145009533X, 1450095348 | 508 pages | EPUB, MOBI | 3 MB
A Science of Impurity: Water Analysis in Nineteenth Century Britain

A Science of Impurity: Water Analysis in Nineteenth Century Britain by Christopher Hamlin
English | Sep. 14, 1990 | ISBN: 0520070887 | 368 Pages | PDF | 3 MB

A Science of Impurity is the first detailed history of the mobilization of chemistry (and later bacteriology) to meet the public demand for good water. It also offers a perspective on understanding how modern physical sciences are tapped to ensure public good.
Fundamentals of Water Treatment Unit Processes: Physical, Chemical, and Biological

David Hendricks, "Fundamentals of Water Treatment Unit Processes: Physical, Chemical, and Biological"
English | ISBN: 1420061917 | 2010 | 927 pages | PDF | 27 MB
Water and Sustainability in Arid Regions: Bridging the Gap Between Physical and Social Sciences

Graciela Schneier-Madanes, Marie-Francoise Courel - Water and Sustainability in Arid Regions: Bridging the Gap Between Physical and Social Sciences
Published: 2009-12-01 | ISBN: 9048127750, 9400791917 | PDF | 349 pages | 12.3 MB
Aspects of Physical Biology: Biological Water, Protein Solutions, Transport and Replication (Repost)

Giancarlo Franzese, Miguel Rubi, "Aspects of Physical Biology: Biological Water, Protein Solutions, Transport and Replication"
English | 2008 | ISBN: 354078764X | PDF | pages: 233 | 6,9 mb
Physical and Chemical Processes of Water and Solute Transport/Retention in Soils by H. M. Selim [Repost]

Physical and Chemical Processes of Water and Solute Transport/Retention in Soils by H. M. Selim
English | Jan 1, 2001 | ISBN: 0891188355 | 291 Pages | PDF | 11 MB

Transport and retention of water, nutrients, and inorganic and organic contaminants in the environment is greatly affected by physical and chemical processes in porous media such as soils. To definitively understand these processes, multiple scales–ranging from the landscape to the molecular–be investigated.
Physical-Chemical Treatment of Water and Wastewater by Gregoria A. Sincero [Repost]

Physical-Chemical Treatment of Water and Wastewater by Gregoria A. Sincero
English | July 29, 2002 | ISBN: 1587161249 | 815 Pages | PDF | 25 MB

The books currently available on this subject contain some elements of physical-chemical treatment of water and wastewater but fall short of giving comprehensive and authoritative coverage. They contain some equations that are not substantiated, offering empirical data based on assumptions that are therefore difficult to comprehend.

An Introduction to the Physical Chemistry of Food  

Posted by interes at Nov. 16, 2014
An Introduction to the Physical Chemistry of Food

An Introduction to the Physical Chemistry of Food (Food Science Text Series) by John Coupland
English | 2014 | ISBN: 1493907603 | 182 pages | PDF | 13,3 MB

Familiar combinations of ingredients and processing make the structures that give food its properties. For example in ice cream, the emulsifiers and proteins stabilize partly crystalline milk fat as an emulsion, freezing (crystallization) of some of the water gives the product its hardness and polysaccharide stabilizers keep it smooth. Why different recipes work as they do is largely governed by the rules of physical chemistry.