By Cathy N. Davidson
ISBN-10: 1101517727
ISBN-13: 9781101517727
"As scholarly as [it] is . . . this publication approximately schooling occurs to double as an positive, even exciting, summer season read." —The long island Times
A impressive mixture of technological know-how and its real-world software, Now you notice It sheds gentle on one of many maximum difficulties of our ancient second: our faculties and companies are designed for the final century, now not for a global during which know-how has reshaped the way in which we expect and examine. during this knowledgeable and positive paintings, Cathy N. Davidson takes us on a travel of the way forward for paintings and schooling, introducing us to visionaries whose groundbreaking principles will quickly impact each area of our lives, from colleges with curriculums equipped round games to offices that use digital environments to coach employees.
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Additional resources for Now You See It: How Technology and Brain Science Will Transform Schools and Business for the 21st Century
Sample text
In general, the protocol includes a nonselective pre-enrichment step, followed by enrichment in selective medium and a subsequent plating on selective agar plates. Detection of suspicious strains requires further isolation and confirmation by biochemical and serological tests [75]. Quantitative microbial techniques also have the advantage of being adaptable to meet the specific needs of each sample, as well as requirements of target microorganisms [76]. As an example, the use of culture media of different composition and the incubation at various temperatures was the strategy used by Uddin et al.
These rapid techniques may also assist in monitoring and quantifying bacteria that produce metabolites responsible for off-flavors and cause sensory rejection of fish and fishbased products. Off-flavours are the main indicators used by consumers to evaluate fish freshness [92]. Compounds that produce such characteristic odors, for example trimethylamine (TMA), various nitrogen and sulfur compounds, aldehydes, ketones and esters are produced by a variety of microorganisms during the process of deterioration of fish [93, 94].
53-1–53-20), Boca Raton: CRC Press. [73] Ge, B. and Meng, J. 2009. Advanced technologies for pathogen and toxin detection in foods: current applications and future directions. Journal of the Association for Laboratory Automation, 14, 235–241. [74] Lee, R. , Rangdale, R. , Hervio-Heath, D. and Lozach, S. 2008. Bacterial Pathogens in Seafood. In T. ). Improving Seafood Products for the Consumer, (pp. 247–291). CRC Press. Boca Raton. , Rajkovic, A. and Uyttendaele, M. 2010. Alternative microbial methods: an overview and selection criteria.
Now You See It: How Technology and Brain Science Will Transform Schools and Business for the 21st Century by Cathy N. Davidson
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