Slide 1PSE 476: Lecture #11 Pulping and Bleaching PSE 476 Lecture #1 Introduction Lecture #1 Introduction Slide 2 PSE 476: Lecture #12 Introduction to Pulping: History of…

Slide 1Food Preservation and Storage Re-Skilling Workshop Presentation by Eva Cates and Donna Wellman August 12, 2009 Sponsored by Slide 2 Why and What to Preserve and Store?…

Slide 1B OARD R EVIEW Dermatology Slide 2 Psoriasis SILVERY SCALES COMMONLY HAVE THICKEND SKIN Found on extensor surfaces, scalp, butt AUSPITZ SIGN: when remove scale small…

Slide 1Bacteria and fungi Slide 2 They can look like: Cocci (globes) Rod Vibrio Corkscrew Spirochete Hypha & Stalk Slide 3 Structure Slide 4 First observers of bacteria…

Slide 1 Rev 4/28/06 Slide 2 SPIFE 3000 11 analytes, with multiple gel sizes for every workload Typical throughput – up to 14 SPE and 12 IFE gels in 8 hours Used in hundreds…

Slide 1 Barley Malt - an overview Most common source of fermentable sugars in beer – Grass family Gramineae – Species Hordeolum vulgare – formed by sprouting barley…

Slide 1 Life in the Tidal Zone Survival and Diversity Slide 2 Tidal Habitats Great places to live : High levels of primary (food) production: driven by phytoplankton Nutrient…

Slide 1 Chapter 4 (page 102) Slide 2 Essential Question:  What role does energy play in chemical reactions, and how can they be identified? Slide 3 Vocabulary: 1  Chemical…

Slide 1 Quick intro to chemical processing Slide 2 Key to what follows Scope of this presentation: To provide basic knowledge and procedures to decently develop a bw film,…

Slide 1More Economy Craft Slide 2 Slide 3 Slide 4 Slide 5 Tomb of Eurysaces, Rome Slide 6 Slide 7 Pistor Slide 8 Slide 9 Slide 10 Slide 11 Slide 12 Flowers (Regions I and…