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Polar Lipids

Polar Lipids Book
Author : Moghis U. Ahmad,Xuebing Xu
Publisher : Elsevier
Release : 2015-08-13
ISBN : 1630670456
Language : En, Es, Fr & De

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Book Description :

Polar Lipids is a valuable reference resource providing thorough and comprehensive coverage of different types of polar lipids known to lipid science and industry today. This book covers important applications and utilization of polar lipids, either in the area of food and nutrition, or health and disease. Each chapter covers chemistry and chemical synthesis, biosynthesis and biological effects, functional and nutritional properties, applications, processing technologies, and future trends of a variety of polar lipids—including glycolipids, ether lipids, phenol lipids, serine phospholipids, omega-3 phospholipids, rice lecithin, palm lecithin, sunflower lecithin, sugar- and protein-based lipids, lysophospholipids,and more. Presents new and relatively unexplored polar lipids for researchers to consider to use in food and health applications Includes details on the chemistry and chemical synthesis, biosynthesis and biological effects, functional and nutritional properties, applications, and future trends of a variety of polar lipids Presents the latest analytical techniques for use in polar lipids research, including NMR and Supercritical Fluid Chromatography/Mass Spectrometry

Lipids in Health and Disease

Lipids in Health and Disease Book
Author : Peter Quinn,Xiaoyuan Wang
Publisher : Springer Science & Business Media
Release : 2008-08-27
ISBN : 1402088310
Language : En, Es, Fr & De

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Book Description :

Lipids are functionally versatile molecules. They have evolved from relatively simple hydrocarbons that serve as depot storages of metabolites and barriers to the permeation of solutes into complex compounds that perform a variety of signalling functions in higher organisms. This volume is devoted to the polar lipids and their constituents. We have omitted the neutral lipids like fats and oils because their function is generally to act as deposits of metabolizable substrates. The sterols are also outside the scope of the present volume and the reader is referred to volume 28 of this series which is the subject of cholesterol. The polar lipids are comprised of fatty acids attached to either glycerol or sphingosine. The fatty acids themselves constitute an important reservoir of substrates for conversion into families of signalling and modulating molecules including the eicosanoids amongst which are the prostaglandins, thromboxanes and leucotrienes. The way fatty acid metabolism is regulated in the liver and how fatty acids are desaturated are subjects considered in the first part of this volume. This section also deals with the modulation of protein function and inflammation by unsaturated fatty acids and their derivatives. New insights into the role of fatty acid synthesis and eicosenoid function in tumour progression and metastasis are presented.

Food Lipids

Food Lipids Book
Author : David B. Min
Publisher : CRC Press
Release : 2008-03-17
ISBN : 1420046640
Language : En, Es, Fr & De

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Book Description :

Maintaining the high standards that made the previous editions such well-respected and widely used references, Food Lipids: Chemistry, Nutrition, and Biotechnology, Third Edition tightens its focus to emphasize lipids from the point of entry into the food supply and highlights recent findings regarding antioxidants and lipid oxidation. Always representative of the current state of lipid science, this edition provides four new chapters reflecting the latest advances in antioxidant research. New chapters include: Polyunsaturated Lipid Oxidation in Aqueous Systems, Tocopherol Stability and the Prooxidant Mechanisms of Oxidized Tocopherols in Lipids, Effects and Mechanisms of Minor Compounds in Oil on Lipid Oxidation, and Total Antioxidant Evaluation and Synergism. The most comprehensive and relevant treatment of food lipids available, this book highlights the role of dietary fats in foods, human health, and disease. Divided into five parts, it begins with the chemistry and properties of food lipids covering nomenclature and classification, extraction and analysis, and chemistry and function. Part II addresses processing techniques including recovery, refining, converting, and stabilizing, as well as chemical interesterification. The third Part has been renamed and expanded to honor the growing data on oxidation and antioxidants. Part IV explores the myriad interactions of lipids in nutrition and health with information on heart disease, obesity, and cancer, and Part V continues with contributions on biotechnology and biochemistry including a chapter on the genetic engineering of crops that produce vegetable oil. Revised and updated with new information and references throughout the text, this third edition of a bestselling industry standard once again draws on the contributions of leading international experts to establish the latest benchmark in the field and provide the platform from which to further advance lipid science.

Chemicals from Microalgae

Chemicals from Microalgae Book
Author : Zvi Cohen
Publisher : CRC Press
Release : 1999-05-27
ISBN : 9780748405152
Language : En, Es, Fr & De

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Book Description :

The production of chemicals from microalgae is becoming a significant area of biological research. Chemicals from Microalgae seeks to cover the various aspects that relate to the use of microalgae as a source of chemicals. The chapters discuss the occurrence and physiological role of these chemicals and concentrates on the methods aimed at enhancing their content, as well as large-scale algal biomass production and down-stream processing. This work, written by one of the true pioneers in the field describes the major algal chemicals of interest, namely pigments and lipids.

Wheat Polar Lipids

Wheat Polar Lipids Book
Author : Sean McIlwain Finnie
Publisher : Unknown
Release : 2009
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Starch granule surface components were studied as a function of puroindoline haplotype, starch isolation method, and processing fraction. Commonly grown cultivars and near-isogenic wheat lines that varied in their wheat endosperm hardness were collected. Wheat whole-meal, flour and starch were evaluated for their polar lipid composition. Water-washed starch was isolated using a modified batter method and a dough method. Direct infusion tandem mass spectrometry was used to identify the lipid species in the extracts. A total of 155 polar lipid species in wheat meal, flour and starch were quantitatively characterized. The predominant polar lipid classes were digalactosyldiglycerides, monogalactosyldiglycerides, phosphatidylcholine, and lysophosphatidylcholine. Wheat whole-meal, flour and surface-starch contained greater concentrations of total galactolipids while internal-starch lipids contained greater concentrations of monoacyl phospholipids. Wide ranges in starch surface polar lipid concentrations were observed between the two starch isolation methods. Starch isolation methods provided a greater source of variation than did wheat kernel hardness. When dough is optimally mixed the lipids originally on the surface of wheat starch become incorporated into the gluten phase of the dough, whereas in a batter system the starch-surface lipids stay associated with the starch granule surface. The greatest quantities of polar lipids on the starch surface occurred when both puroindoline proteins were present on starch in their wild-type form. Starch surface polar lipid content decreased dramatically when one of the puroindoline proteins was null, or if the puroindoline-b (pin-b) was in the mutated form (Tryptophan-44 to Arginine). Within the hard textured samples, more polar lipids were present on the starch surface when pin-b was in its wild-type form and puroindoline-a (pin-a) was null than when pin-a was in its wild-type form and pin-b was null. The lowest amount of polar lipids were present when pin-b was mutated (Tryptophan-44 to Arginine) and pin-a was in its wild-type form. This indicates the relative importance of pin-b0́9s presence and structure as it relates to lipid association with the starch granule surface.

Marine Biogenic Lipids Fats Oils

Marine Biogenic Lipids  Fats   Oils Book
Author : Robert George Ackman
Publisher : CRC Press
Release : 1989-04-30
ISBN : 9780849348891
Language : En, Es, Fr & De

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Book Description :

This monograph will put the biogenic marine lipids of many organisms in perspective. Volume 1 of 2.

Lipidomics and Bioactive Lipids Mass Spectrometry Based Lipid Analysis

Lipidomics and Bioactive Lipids  Mass Spectrometry Based Lipid Analysis Book
Author : Anonim
Publisher : Elsevier
Release : 2007-11-26
ISBN : 9780080554884
Language : En, Es, Fr & De

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Book Description :

This volume in the well-established Methods in Enzymology series features methods for the study of lipids using mass spectrometry techniques. Articles in this volume cover topics such as Qualitative Analysis and Quantitative Assessment of Changes in Neutral Glycerol Lipid Molecular Species within Cells; Glycerophospholipid identification and quantitation by electrospray ionization mass spectrometry; Detection and Quantitation of Eicosanoids via High Performance Liquid Chromatography/Electrospray Ionization Mass Spectrometry; Structure-specific, quantitative methods for "lipidomic" analysis of sphingolipids by tandem mass spectrometry; Analysis of Ubiquinones, Dolichols and Dolichol Diphosphate-Oligosaccharides by Liquid Chromatography Electrospray Ionization Mass Spectrometry; Extraction and Analysis of Sterols in Biological Matrices by High-Performance Liquid Chromatography Electrospray Ionization Mass Spectrometry; The Lipid Maps Initiative in Lipidomics; Basic analytical systems for lipidomics by mass spectrometry in Japan; The European Lipidomics Initiative Enabling technologies; Lipidomic analysis of Signaling Pathways; Bioinformatics for Lipidomics; Mediator Lipidomics: Search Algorithms for Eicosanoids, Resolvins and Protectins; A guide to biochemical systems modeling of sphingolipids for the biochemist; and Quantitation and Standardization of Lipid Internal Standards for Mass Spectroscopy.

Advanced Dairy Chemistry Volume 2

Advanced Dairy Chemistry  Volume 2 Book
Author : Paul L. H. McSweeney,Patrick F. Fox,James A. O'Mahony
Publisher : Springer Nature
Release : 2020-12-08
ISBN : 3030486869
Language : En, Es, Fr & De

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Book Description :

The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volumes in the 1990s and 2000s. The series is the leading reference on dairy chemistry, providing in-depth coverage of milk proteins, lipids, lactose, water and minor constituents. Advanced Dairy Chemistry Volume 2: Lipids, Fourth Edition, is unique in the literature on milk lipids, a broad field that encompasses a diverse range of topics, including synthesis of fatty acids and acylglycerols, compounds associated with the milk fat fraction, analytical aspects, behavior of lipids during processing and their effect on product characteristics, product defects arising from lipolysis and oxidation of lipids, as well as nutritional significance of milk lipids. In the years since the publication of the third edition there have been significant developments in milk lipids and these are reflected in changes to this volume. Most topics included in the third edition are retained in the current edition, which has been updated; in some cases, new authors have given their perspective on certain topics. Chapters on nutritional significance of dairy lipids have been considerably revised. This authoritative work summarizes current knowledge on milk lipids and suggests areas for further work. It will be very valuable to dairy scientists, chemists and others working in dairy research or in the dairy industry.

Food Lipids

Food Lipids Book
Author : Casimir C. Akoh,David B. Min
Publisher : CRC Press
Release : 2002-04-17
ISBN : 9780203908815
Language : En, Es, Fr & De

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Book Description :

Highlighting the role of dietary fats in foods, human health, and disease, this book offers comprehensive presentations of lipids in food. Furnishing a solid background in lipid nomenclature and classification, it contains over 3600 bibliographic citations for more in-depth exploration of specific topics and over 530 illustrations, tables, and equa

Food

Food Book
Author : Tom P. Coultate
Publisher : Royal Society of Chemistry
Release : 2009-01-01
ISBN : 0854041117
Language : En, Es, Fr & De

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Book Description :

As a source of detailed information on the chemistry of food this book is without equal. With a Foreword written by Heston Blumenthal the book investigates food components which are present in large amounts (carbohydrates, fats, proteins, minerals and water) and also those that occur in smaller amounts (colours, flavours, vitamins and preservatives). Food borne toxins, allergens, pesticide residues and other undesirables are also given detailed consideration. Attention is drawn to the nutritional and health significance of food components. This classic text has been extensively rewritten for its 5th edition to bring it right up to date and many new topics have been introduced. Features include: "Special Topics" section at the end of each chapter for specialist readers and advanced students An exhaustive index and the structural formulae of over 500 food components Comprehensive listings of recent, relevant review articles and recommended books for further reading Frequent references to wider issues e.g. the evolutionary significance of lactose intolerance, fava bean consumption in relation to malaria and the legislative status of food additives. Food: The Chemistry of its Components will be of particular interest to students and teachers of food science, nutrition and applied chemistry in universities, colleges and schools. Its accessible style ensures that that anyone with an interest in food issues will find it invaluable. Extracts from reviews of previous editions: "very detailed and readable ... the author is to be congratulated" The British Nutrition Foundation, 1985 "a superb book to have by your side when you read your daily newspaper" New Scientist, 1989 "mandatory reading for food scientists, medical students ... and anyone else who has an interest in the food we eat" The Analyst, 1990 "...filled me with delight, curiosity and wonder. All of the chemistry is very clear and thorough. I heartily recommend it." The Chemical Educator, 1997 "...an invaluable source of information on the chemistry of food. It is clearly written and I can heartily recommend it." Chemistry and Industry, 2004 New, greatly enlarged or totally revised topics include: Acrylamide Resistant starch Pectins Gellan gum Glycaemic Index (GI) The elimination of trans fatty acids Fractionation of fats and oils Cocoa butter and chocolate The casein micelle Tea, flavonoids and health Antioxidant vitamins Soya phytoestrogens Legume toxins Pesticide residues Cow's milk and peanut allergies

Lipids in Freshwater Ecosystems

Lipids in Freshwater Ecosystems Book
Author : Michael T. Arts,Bruce C. Wainmann
Publisher : Springer Science & Business Media
Release : 1999
ISBN : 9780387985053
Language : En, Es, Fr & De

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Book Description :

The fundamental purpose of this book is to synthesise the divergent literature on aquatic lipids into a co-ordinated, digestible form. A large part of the book addresses lipid composition and production in freshwater organisms, with chapters on phytoplankton, zooplankton and benthic invertebrates. A common theme throughout the book is the function of lipids in aquatic food webs, with a chapter devoted exclusively to lipids as indicators of health in fish populations. A complementary chapter highlights the role of lipids and essential fatty acids in mariculture. Methodologies to determine the lipid content of aquatic samples and suggestions as to the utility of fatty acids as trophic markers are included, as is one chapter on the role of lipids in the bioaccumulation and bioconcentration of toxicants and another on the relationships between lipids and surface films and foams. The final chapter highlights the similarities and differences between lipids of marine and freshwater origin. Students and researchers in ecology, phycology, aquatic toxicology, physiological ecology and limnology will find this an invaluable guide and reference.

Lipids and Edible Oils

Lipids and Edible Oils Book
Author : Charis M. Galanakis
Publisher : Academic Press
Release : 2019-10-05
ISBN : 0128173726
Language : En, Es, Fr & De

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Book Description :

Lipids and Edible Oils: Properties, Processing and Applications covers the most relevant topics of lipids and edible oils, especially their properties, processing and applications. Over the last years, researchers have investigated lipid bioavailability, authentication, stability and oxidation during processing and storage, hence the development of food and non-food applications of lipids and edible oils has attracted great interest. The book explores lipid oxidation in foods, the application of lipids as nano-carriers of food bioactive compounds, and their bioavailability, metabolism and nutritional genomics. Regarding edible oils, the book thoroughly explores their triacylglycerols content, biodiesel and energy production from vegetable oils, refining and lifecycle assessment. Written by a team of interdisciplinary experts that research lipids and edible oils, the book is intended for food scientists, technologists, engineers and chemists working in the whole food science field. Thoroughly explores the technological properties of lipids and edible oils Includes food processing by-products and microalgae as a source of lipids and edible oils Reviews novelties in edible oil products and processing, including refining techniques, biorefinery and value creation processing waste

Lipids in Cereal Technology

Lipids in Cereal Technology Book
Author : Gerard Meurant
Publisher : Elsevier
Release : 2012-12-02
ISBN : 008098438X
Language : En, Es, Fr & De

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Book Description :

Lipids in Cereal Technology provides a comprehensive review of cereal lipids and their role in cereal processing and products. Topics range from acyl lipids and non-saponifiable lipids in cereals, such as barley and maize, to lipid metabolism in germinating cereals, physical state of lipids and their technical effects in baking, the effect of storage on the lipids and breadmaking properties of wheat flour, and lipids in pasta and pasta processing. Organized into 19 chapters, this review brings together the knowledge and experience of an international group of experts. It begins with an overview of the fundamental aspects of cereal grain lipids and enzymes. It then discusses the specific cereals, processing, and cereal products. Moreover, the book explains the composition and distribution of lipids in the grain, the biochemical changes that occur when the grain germinates, and the biochemistry of the enzymes involved in lipid degradation. Some chapters focus on wheat and the significance of lipids in milling, flour storage, baking, and pasta manufacture. Other chapters consider individual cereals such as rice, oats, maize, malt, and barley along with corn oil, wheat germ oil, and other cereal products.

Functional Properties of Food Components

Functional Properties of Food Components Book
Author : Yeshajahu Pomeranz
Publisher : Elsevier
Release : 2012-12-02
ISBN : 0323146368
Language : En, Es, Fr & De

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Book Description :

Functional Properties of Food Components reviews the roles and functions of specific components in foods. It addresses three main questions: What in the biochemical make-up of food components makes them ""tick"" in the production of desirable and acceptable foods? Why do those components/entities perform the way they do and, often, why do they fail to perform as expected? Which functions continue to be elusive and require more searching and probing? The book is organized into three parts. Part I discusses specific food components such as water, carbohydrates, corn sweeteners and wheat carbohydrates, proteins, lipids, and enzymes. Part II deals with food additives and foods of the future; and reviews the role of components in four well-established foods: dairy, wheat flour, malt, and soybean products. Part III presents the available information and documentation on food components. This book is intended for the undergraduate with a background in the general biochemistry of natural materials, but is also interested in specific information on the function of those components in foods. It is also meant for the food scientist or technologist who is familiar with food formulation and production, and for any other interested reader with an appropriate background, whether managerial or scientific.

Lipids Structure and Function

Lipids  Structure and Function Book
Author : P. K. Stumpf
Publisher : Elsevier
Release : 2014-05-10
ISBN : 1483220346
Language : En, Es, Fr & De

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Book Description :

The Biochemistry of Plants: A Comprehensive Treatise, Volume 4: Lipids: Structure and Function provides information pertinent to the fundamental aspects of plant lipid biochemistry. This book covers a variety of topics, including oxidative enzymes, glyoxylate cycle, lipoxygenases, ethylene biosynthesis, phospholipids, and carotenoids. Organized into 19 chapters, this volume begins with an overview of the different techniques for use in the analysis of plant lipids. This text then outlines the concepts of membrane lipid structure and discusses the relationship between membrane lipid structure and function. Other chapters consider the role that lipid structure plays in regulating physiological function. This book discusses as well the biochemical mechanism by which the double bond is introduced in the biosynthesis of ethylene. The final chapter deals with the results of studies on the biosynthesis of cyclopropanoid, cyclopropenoid, and cyclopentenyl fatty acids in higher plants. This book is a valuable resource for plant biochemists, neurobiochemists, molecular biologists, senior graduate students, and research workers.

Advances in Planar Lipid Bilayers and Liposomes

Advances in Planar Lipid Bilayers and Liposomes Book
Author : A. Leitmannova Liu
Publisher : Academic Press
Release : 2009-08-07
ISBN : 9780080888651
Language : En, Es, Fr & De

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Book Description :

Advances in Planar Lipid Bilayers and Liposomes, Volume 9, continues to include invited chapters on a broad range of topics, covering both main arrangements of the reconstituted system, namely planar lipid bilayers and spherical liposomes. The invited authors present the latest results in this exciting multidisciplinary field of their own research group. Many of the contributors working in both fields over many decades were in close collaboration with the late Prof. H. Ti Tien, the founding editor of this book series. There are also chapters written by some of the younger generation of scientists included in this series. This volume keeps in mind the broader goal with both systems, planar lipid bilayers and spherical liposomes, which is the further development of this interdisciplinary field worldwide. * Incorporates contributions from newcomers and established and experienced researchers * Explores the planar lipid bilayer systems and spherical liposomes from both theoretical and experimental perspectives * Serves as an indispensable source of information for new scientists

Proceedings of ASPL2019 8th Asian Oceanian Symposium on Plant Lipids

Proceedings of ASPL2019   8th Asian Oceanian Symposium on Plant Lipids Book
Author : Xue-Rong Zhou,Ikuo Nishida,Mi Chung Suh,Thomas Vanhercke
Publisher : Frontiers Media SA
Release : 2021-02-03
ISBN : 2889664333
Language : En, Es, Fr & De

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Book Description :

Download Proceedings of ASPL2019 8th Asian Oceanian Symposium on Plant Lipids book written by Xue-Rong Zhou,Ikuo Nishida,Mi Chung Suh,Thomas Vanhercke, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Lipids of Pathogenic Fungi 1996

Lipids of Pathogenic Fungi  1996  Book
Author : Rajendra Prasad,Mahmoud A. Ghannoum
Publisher : CRC Press
Release : 2017-11-22
ISBN : 1351360965
Language : En, Es, Fr & De

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Book Description :

Increases in various fungal infections due to Candida, Aspergillus, Blastomyces, Histoplasma spp., and Dermatophytes have attracted interest in the biochemistry of the fungal pathogens responsible. This book discusses the importance of lipids in pathogenic fungi and how they are involved in infections that pose serious health problems. The role of lipids in dimorphism, adherence, and virulence of fungi is investigated as is their composition and metabolism. Several chapters are devoted to examinations of specific pathogenic fungi, which will be particularly useful to researchers studying the clinical manifestations of infections caused by these factors. Later chapters present possible antifungal agents and nonconventional agents that target the organisms discussed earlier. Collectively, the contributions to this volume provide an excellent overview of this field. This text is essential for practicing clinicians and for everyone involved in the important task of resolving the problems associated with fungal pathogenicity.

Lipids and Essential Oils as Antimicrobial Agents

Lipids and Essential Oils as Antimicrobial Agents Book
Author : Halldor Thormar
Publisher : John Wiley & Sons
Release : 2010-12-28
ISBN : 0470976675
Language : En, Es, Fr & De

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Book Description :

Lipids and essential oils have strong antimicrobial properties — they kill or inhibit the growth of microbes such as bacteria, fungi, or viruses. They are being studied for use in the prevention and treatment of infections, as potential disinfectants, and for their preservative and antimicrobial properties when formulated as pharmaceuticals, in food products, and in cosmetics. Lipids and Essential Oils as Antimicrobial Agents is a comprehensive review of the scientific knowledge in this field. International experts provide summaries on: the chemical and biological properties of lipids and essential oils use of lipids and essential oils in pharmaceuticals, cosmetics and health foods antimicrobial effects of lipids in vivo and in vitro antimicrobial lipids in milk antimicrobial lipids of the skin antibacterial lipids as sanitizers and disinfectants antibacterial, antifungal, and antiviral activities of essential oils antimicrobial lipids in milk antimicrobial lipids of the skin antibacterial lipids as sanitizers and disinfectants antibacterial, antifungal, and antiviral activities of essential oils Lipids and Essential Oils as Antimicrobial Agents is an essential guide to this important topic for researchers and advanced students in academia and research working in pharmaceutical, cosmetic and food sciences, biochemistry and natural products chemistry, microbiology; and for health care scientists and professionals working in the fields of public health and infectious diseases. It will also be of interest to anyone concerned about health issues and particularly to those who are conscious of the benefits of health food and natural products.

Biochemistry of Lipids Lipoproteins and Membranes

Biochemistry of Lipids  Lipoproteins and Membranes Book
Author : Neale Ridgway,Roger McLeod
Publisher : Elsevier
Release : 2015-07-24
ISBN : 0444634495
Language : En, Es, Fr & De

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Book Description :

Biochemistry of Lipids: Lipoproteins and Membranes, Volume Six, contains concise chapters that cover a wide spectrum of topics in the field of lipid biochemistry and cell biology. It provides an important bridge between broad-based biochemistry textbooks and more technical research publications, offering cohesive, foundational information. It is a valuable tool for advanced graduate students and researchers who are interested in exploring lipid biology in more detail, and includes overviews of lipid biology in both prokaryotes and eukaryotes, while also providing fundamental background on the subsequent descriptions of fatty acid synthesis, desaturation and elongation, and the pathways that lead the synthesis of complex phospholipids, sphingolipids, and their structural variants. Also covered are sections on how bioactive lipids are involved in cell signaling with an emphasis on disease implications and pathological consequences. Serves as a general reference book for scientists studying lipids, lipoproteins and membranes and as an advanced and up-to-date textbook for teachers and students who are familiar with the basic concepts of lipid biochemistry References from current literature will be included in each chapter to facilitate more in-depth study Key concepts are supported by figures and models to improve reader understanding Chapters provide historical perspective and current analysis of each topic