Collects six short illustrated volumes covering topics in mathematics, physics, chemistry, biology, evolution, and astronomy.

The Quadrivium consists of the four Liberal Arts of Number, Geometry, Music, and Cosmology, studied from antiquity to the Renaissance as a way of glimpsing the nature of reality. They synthesize number, space, and time. Geometry is number in space, music is number in time, and the cosmos expresses number in space and time. Number, music, and geometry are metaphysical truths, good and beautiful everywhere at all times. Life across the universe investigates them. They foreshadow the physical sciences. This is the first volume to bring together the Quadrivium for many hundreds of years

A short, illustrated introduction to the tiny building blocks of our universeincluding atoms, quarks, and the periodic table. Illustrations. 10,000print.

Q.E.D. presents some of the most famous mathematical proofs in a charming book that will appeal to nonmathematicians and math experts alike. Grasp in an instant why Pythagoras's theorem must be correct. Follow the ancient Chinese proof of the volume formula for the frustrating frustum, and Archimedes' method for finding the volume of a sphere. Discover the secrets of pi and why, contrary to popular belief, squaring the circle really is possible. Study the subtle art of mathematical domino tumbling, and find out how slicing cones helped save a city and put a man on the moon.

Lawrie’s Meat Science, Eighth Edition, provides a timely and thorough update to this key reference work, documenting significant advances in the meat industry, including storage and preservation of meat, the eating quality of meat, and meat safety. The book examines the growth and development of meat animals, from the conversion of muscle to meat and eventual point of consumption. This updated volume has been expanded to include chapters examining such areas as packaging and storage, meat tenderness, and meat safety. Furthermore, central issues such as the effects of meat on health and the nutritional value of meat are analyzed. Broadly split into four sections, the book opens with the fundamentals behind the growth of meat animals. The second section covers the storage and spoilage of meat products, with the third section exploring the eating quality of meat, from flavor to color. The final section reviews meat safety, authenticity, and the effect of meat on health. Encompasses the recognized gold- standard reference for the meat industry Brings together leading experts in each area, providing a complete overview of the meat sciences Includes all the latest advances, bringing this new edition completely up-to-date, including developments in meat quality, safety, and storage

Explores the cycles of the sun and moon and discusses early calendars and the work of ancient astronomers and mathematicians.