By Jason Merkoski
A groundbreaking imaginative and prescient at the way forward for studying, from an early innovator on Amazon's Kindle team.
•Is electronic the dying knell for print?
•Or will it reinvigorate the written word?
•What will occur to bookstores, ebook shopping, libraries, even autographs?
•Will they die out—or evolve into anything new?
In Burning the Page, electronic pioneer Jason Merkoski charts the booklet revolution's extraordinary influence at the ways that we create, realize, and proportion principles. From the graceful halls of Silicon Valley to the jungles of Southeast Asia, Merkoski explores how eBooks got here to be and predicts cutting edge and interactive methods electronic content material will form our lives. all through, you're invited to proceed the dialog on-line and support form this fascinating new global of "Reading 2.0."
For those that love books, gather books, personal an e-reader, vow never to possess one, or just need to know the place books are headed, this can be a an important consultant to either the way forward for studying and to our electronic tradition as an entire.
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Extra info for Burning the Page: The eBook Revolution and the Future of Reading
66(1), 6-10. Russell, P. (1985) The Master Bakers Book of Breadmaking. Vol 2. , pp. 431-440. , Dhaese, P. and Michiels, F. (1989) Integration and expression of alpha-amylase and endoglucanase genes in the Lactobacillus plantarum chromosome. Appl. Environ. Microbiol. 55(9), 2130-2137. M. A. (1985) Rheological and scanning electron microscopic examination of skim-milk gels obtained by fermentation with ropy and non-ropy strains of lactic acid bacteria. Food Microstruct. 4, 279-287. , Klein, J. and Halfmann, M.
The proteins myosin and actin are the major components and these saltsoluble fish proteins have the ability to form a strong, highly elastic gel at relatively low temperatures (c. 40°C) (Niwa, 1985). After preparation it is mixed with cryoprotectants and then frozen. , 1986). The removal of most of the water-soluble proteins from fish mince 32 TECHNOLOGY OF REDUCED-ADDmVE FOODS FISH MINCE I Wash and de-water - - - . Sarcoplasmic proteins Enzymes Glucose Fatty acids Blood CONCENTRATED Metal ions ACTIN/MYOSIN SOT 'ON Add cryoprotectants and freeze !
Blom, H. and Ml'lrtvedt, C. (1991) Antimicrobial substances produced by food-associated microorganisms. Biochem. Soc. Trans. 19, 694--698. , Vos, P. M. (1992) Proteinase overproduction in Lactococcus lactis strains: Regulation and effect on growth and acidification in milk. Appl. Environ. Microbiol. 58, 78-84. Cerning, J. (1990) Exocellular polysaccharides produced by lactic acid bacteria. FEMS Microbiol. Rev. 87, 113-130. , Landon, M. J. (1990) Comparison of exocellular polysaccharide production by thermophilic lactic acid bacteria.
Burning the Page: The eBook Revolution and the Future of Reading by Jason Merkoski