Traditionally, the discussion about the geometrical interpretation of inertial forces is reserved for General Relativity handbooks. In these notes an analysis of the effect of such forces in a classical (newtonian) context is made, as well as a study of the relation between the precession of the Foucault pendulum and the holonomy on a surface, including some critical remarks about the common st...

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Spend your few moment to read a book even only few pages. Reading book is not obligation and force for everybody. When you don't want to read, you can get punishment from the publisher. Read a book becomes a choice of your different characteristics. Many people with reading habit will always be enjoyable to read, or on the contrary. For some reasons, this programming with gnu software tools fro...

I would argue that it is knowledge of clinical epidemiology, not statistics, which makes medical literature accessible. If you are trying to improve your understanding of published medical literature, a book on statistics will probably not help. Instead, consult any of the widely available evidence based medicine handbooks or articles from the BMJ or JAMA. These will have enough detail to preve...

The latest publication in the International Agency for Research on Cancer’s (IARC) series of Handbooks of Cancer Prevention is focused on breast cancer screening. The monograph is the outcome of a weeklong meeting of the Working Group on the Evaluation of Cancer-Preventive Strategies that took place in Lyon, France, March 5–12, 2002. The decision to produce a handbook on breast cancer screening...

This chapter reviews research on social impression formation, focusing specifically on how social neuroscience has contributed to our understanding of this complex but fundamental social process. For convenience, this review organizes around three different ways that people form impressions of one another: secondhand information (being told about someone), direct behavioral experience (interact...

46 2.2.3.3 Use and application Canthaxanthin (ECI61g) is approved for use as a food additive in the European Community but only for the colouring of Strasbourg sausages to a level of 15 mg/kg (Klepsch & Baltas, 1994). The predominant uses of canthaxanthin are in feed for laying hens, in order to colour egg yolks, in broiler production and in salmon and trout farming. Canthaxanthin has been mark...

The abundance of information provided by the Internet is characteristic nowadays but knowledge transfer in high-tech issues/subjects is generally limited and only concentrating on users/utilization. The researcher/producer companies are not interested in deep knowledge sharing of equipment and thereby jeopardizing the revenue and profits from production. Thus, the author does not rely on variou...