STATISTICAL QUALITY CONTROL Provides a basic understanding of statistical quality control (SQC) and demonstrates how to apply the techniques of SQC to improve the quality of products in various sectors This book introduces Statistical Quality Control and the elements of Six Sigma Methodology, illustrating the widespread applications that both hav...

Introduces basic concepts in probability and statistics to data science students, as well as engineers and scientists Aimed at undergraduate/graduate-level engineering and natural science students, this timely, fully updated edition of a popular book on statistics and probability shows how real-world problems can be solved using statistical conce...

Introduces basic concepts in probability and statistics to data science students, as well as engineers and scientists Aimed at undergraduate/graduate-level engineering and natural science students, this timely, fully updated edition of a popular book on statistics and probability shows how real-world problems can be solved using statistical concept...

The story revolves around a group of six friends who met in college and became friends for life. Soon enough, they meet Arhat and then the story takes their lives to another level where they all go through the ups and downs of life together. The story then centers around Arhat and Kartavya, who met each other incidentally and became best friends....

The competitiveness of food production is now more dependent on the reliability of the safety and quality of the food; and acceptability of the production procedures than on quantity and price. Quality control is the evaluation of a final product prior to its marketing....

The manifestations of life limiting phenomena in structural materials largely dictates the technological options which can be implemented in power plants. An understanding of these phenomena are therefore critical to set-up power plants based on sustainable technologies....

Foods are analyzed by scientists working in all of the major sectors of the food industry including food manufacturers, ingredient suppliers, analytical service laboratories, government laboratories, and University research laboratories. The food industry is subject to particularly strict regulations on the quality and safety of its products....

Plant diseases are major limiting factors in reducing agricultural production and creating hunger in ever increasing human population. Modern farming and agricultural practices heavily depend on the use of pesticides for plant disease and pest control that raise environmental and food safety concerns....

Egg is a rich source of all the essential amino acids, minerals and vitamins but it also contains about 200-250mg of cholesterol and is considered to be a major source of dietary cholesterol....

The increase of food borne infections has initiated considerable research interest towards the discovery of potent antimicrobial agents. However, the recent negative consumer perception against artificial preservatives, has shifted the research effort towards the development of alternatives that consumers perceive as naturals....

Fermentation is one of the oldest and most widespread methods of preserving foods, particularly milk. Acid production is not the only contributor to the antimicrobial activity, but bacteriocins play a major role in the inhibitory activity....

Bronchial asthma is an inflammatory disorder of the airways characterized by dyspnea, airway inflammation and bronchial hyper responsiveness and is a global health problem. The disease results from a complex interplay between genetic and environmental factors....