The book discusses the ways in which high hydrostatic pressure (i.e. water pressure) affects all grades of life which thrive at pressures much greater those in our normal environment. The deep sea is the best known high pressure environment, where pressures reach a thousand times greater than those at the surface, yet it is populated by a variety of animals and microorganisms. The earth’s crust supports microorganisms which live in water filled pores at high pressure. In addition, the load bearing joints of animals like ourselves experience pulses of hydrostatic pressure of a magnitude similar to the pressure at mid ocean depths. These pressures affect molecular structures and biochemical reactions. Basic cellular processes are drastically affected – the growth and division of cells, the way nerves conduct impulses and the chemical reactions which provide energy. Adaptation to high pressure also occurs in complex physiological systems such as those which provide buoyancy. Probably the greatest challenge to our understanding of adaptation to high pressure is the stabilisation of the nervous system of deep sea animals to avoid convulsions which pressure causes in shallow water animals. Additionally the book provides insight into the engineering required to study life at high pressure: equipment which can trap small deep sea animals and retrieve them at their high pressure, equivalent equipment for microorganisms, laboratory microscopes which can focus on living cells under high pressure, incubators for bacteria which require high pressure to grow, high pressure aquaria for marine animals and lastly and briefly, manned and unmanned submersible vessels, Landers and deep drill hole sampling. Rather like the organisms studied many laboratory instruments have been adapted to function at high pressure.

Modern methods and approaches, such as the analysis of molecular sequences to infer evolutionary relationships among organisms, have provided vast new sets of data to further our understanding ofliving organisms, but there remain enigmas in the biological world that will keep scientists working and thinking for decades. Microorganisms by virtue of their small size and almost unbounded diversity provide ample examples of intriguing mysteries that are being challenged with all of the techniques the modern scientific arsenal can provide. One whole arena of this battle to resolve puzzling mysteries about various microorganisms is the almost unbelievable ability of many micro-organisms to live in extreme environments. Whether the challenge is extreme heat, cold, pressure, hyper salinity, alkalinity or acidity, some micro-organisms live now where no life might seem possible. This fascinating state of affairs is the context for this present volume edited by Joseph Seckbach. This Volume is a compilation of many of the especially interesting questions and biological challenges that arise in the consideration of microorganisms in general and the extremophiles in particular.

Handbook of Vegetables and Vegetable Processing, Second Edition is the most comprehensive guide on vegetable technology for processors, producers, and users of vegetables in food manufacturing.This complete handbook contains 42 chapters across two volumes, contributed by field experts from across the world. It provides contemporary information that brings together current knowledge and practices in the value-chain of vegetables from production through consumption. The book is unique in the sense that it includes coverage of production and postharvest technologies, innovative processing technologies, packaging, and quality management. Handbook of Vegetables and Vegetable Processing, Second Edition covers recent developments in the areas of vegetable breeding and production, postharvest physiology and storage, packaging and shelf life extension, and traditional and novel processing technologies (high-pressure processing, pulse-electric field, membrane separation, and ohmic heating). It also offers in-depth coverage of processing, packaging, and the nutritional quality of vegetables as well as information on a broader spectrum of vegetable production and processing science and technology. Coverage includes biology and classification, physiology, biochemistry, flavor and sensory properties, microbial safety and HACCP principles, nutrient and bioactive properties In-depth descriptions of key processes including, minimal processing, freezing, pasteurization and aseptic processing, fermentation, drying, packaging, and application of new technologies Entire chapters devoted to important aspects of over 20 major commercial vegetables including avocado, table olives, and textured vegetable proteins This important book will appeal to anyone studying or involved in food technology, food science, food packaging, applied nutrition, biosystems and agricultural engineering, biotechnology, horticulture, food biochemistry, plant biology, and postharvest physiology.

Reflecting a rich technical and interdisciplinary exchange of ideas, Water and Life: The Unique Properties of H20 focuses on the properties of water and its interaction with life. The book develops a variety of approaches that help to illuminate ways in which to address deeper questions with respect to the nature of the universe and our place withi

This book, the proceedings of the Falk Syposium No. 139 on "Gallstones: Pathogenesis and Treatment", held in Freiburg, Germany, on January 15-16, 2004, reflects the tremendous advances in the field of biliary diseases both at the genetic and cellular as well as the clinical levels. In industrialized countries, gallstones are a frequent clinical entity with a prevalence of 10-15%. In clinical practice one can differentiate between cholesterol stones, black pigment stones and brown pigment stones. 80-90% of gallbladder stones are cholesterol stones, 10--20% are black pigment stones. The prevalence of cholesterol stones increases with age and in Europe in the 70+ age group reaches about 20% in males and about 30% in females. Gallstones and gallstone diseases, therefore, are a frequent and important clinical problem. The book addresses the basic aspects of gallstone pathogenesis as well as the non-surgical and surgical treatment of gallstone diseases. Of particular interest are the epidemiology and genetics of gallstone formation, with definition of risk factors, in particular of genetic predispositions. Other major aspects are the hepatocellular and bilary transport mechanisms that predispose to the formation of gallstones. Apart from cholesterol and lipid transport and absorption, gallbladder function plays a central role in gallstone formation. Another clinically very relevant topic is the treatment of gallstone diseases by drugs, endoscopic and other non-surgical interventions, and surgery, as well as the long-term outcome of therapeutic interventions. The volume concludes with a state-of-the-art chapter on "Gallstone Research in the Post-Genomic Era". Gallstones: Pathogenesis and Treatment is an excellent update on the pathogenesis of gallstones as well as on the treatment of gallstone diseases, written by an international faculty of outstanding clinicans and scientists. The book will, therefore, be of great interest to hepatologists and gastroenterologists in academic institutions as well as in clinical practice.

Dr. Rosenfeld spells out the details on how to prevent, treat, and/or slow down virtually every disorder and complication of aging, including Alzheimer's, cancer, heart disease, impotence, cataracts, osteoarthritis, osteoporosis, stroke, and loss of vision.