Hello Me, Where Am I?: The Brutally Honest and Raw Emotional Stories of an Addict on the Path of Recovery and Discovery, Kaminski Kevin

Автор: Vincent Kaminski
Название: Energy Markets
ISBN: 1906348790 ISBN-13(EAN): 9781906348793
Издательство: Risk books
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Цена: 178640.00 T
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Описание: This book by industry leader Vincent Kaminski provides description of the energy markets, covering both the fundamentals of the production, transportation, storage and distribution processes, market design and linkages between different markets, as well as describes the most important types of transactions and instruments used in these markets.

Автор: Kaminski Marion
Название: Masters: Titian (LCT)
ISBN: 3848005557 ISBN-13(EAN): 9783848005550
Издательство: Ullmann
Цена: 7660.00 T
Наличие на складе: Нет в наличии.
Описание: The volumes in this bibliophile series provide unique portraits of European art history. Readers gain fascinating insights into the artists biographies and their styles of working: Durer and his famous portraits and altarpieces, the vivid rural scenes of Pieter Bruegel, the great painters of the Italian Renaissance and the mysterious chiaroscuro paintings of Caravaggio.

Автор: Kaminski Johannes D.
Название: Erotic Literature in Adaptation and Translation
ISBN: 1781885214 ISBN-13(EAN): 9781781885215
Издательство: Неизвестно
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Цена: 151730.00 T
Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Transgressive by nature, erotic literature engages the reader in a dialogue informed by the social and aesthetic conventions that it playfully disregards or happily reproduces. But once this intimate dialogue transitions into another language, culture or medium, it must reposition itself within new conventions. How does this happen in practice?

Автор: Palmer John, Kaminski Colin
Название: Water: A Comprehensive Guide for Brewers
ISBN: 0937381993 ISBN-13(EAN): 9780937381991
Издательство: Неизвестно
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Цена: 15830.00 T
Наличие на складе: Невозможна поставка.
Описание: Water is arguably the most critical and least understood of the foundation elements in brewing. For many brewers used to choosing from a wide selection of hops and grain, water seems like an ingredient for which they have little choice but to accept what comes out of their faucet. But brewers in fact have many opportunities to modify their source water or to obtain mineral-free water and build their own brewing water from scratch. Much of the relevant information can be found in texts on physical and inorganic chemistry or water treatment and analysis, but these resources seldom, if ever, speak to brewers. Water: A Comprehensive Guide for Brewers takes the mystery out of water's role in the brewing process. This book is not just about brewing liquor. Whether in a brewery or at home, water is needed for every part of the brewing process: chilling, diluting, cleaning, boiler operation, wastewater treatment, and even physically pushing wort or beer from one place to another. The authors lead the reader from an overview of the water cycle and water sources, to adjusting water for different beer styles and brewery processes, to wastewater treatment. It covers precipitation, groundwater, and surface water, and explains how municipal water is treated to make it safe to drink but not always suitable for brewing. The parameters measured in a water report are explained, along with their impact on the mash and the final beer. Understand ion concentrations, temporary and permanent hardness, and pH. The concept of residual alkalinity is covered in detail and the causes of alkalinity in water are explored, along with techniques to control alkalinity. Ultimately, residual alkalinity is the major effector on mash pH, and this book addresses how to predict and target a specific mash pH--a key skill for any brewer wishing to raise their beer to the next level. But minerals in brewing water also determine specific flavor attributes. Ionic species important to beer are discussed and concepts like the sulfate-to-chloride ratio are explained. Examples illustrate how to tailor your brewing water to suit any style of beer. To complete the subject, the authors focus on brewery operations relating to source water treatment, such as the removal of particulates, dissolved solids, gas and liquid contaminants, organic contaminants, chlorine and chloramine, and dissolved oxygen. This section considers the pros and cons of various technologies, including membrane technologies such as filtration, ion-exchange systems, and reverse osmosis.