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The Cambridge Review
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Grow Healthier as You Grow Older by the Father of Aerobics
Grow Healthier as You Grow Older is a personal look at the history of the fitness revolution, a guide for preventive health and fitness to improve the quality and quantity of your life, and an inspirational account of Dr. Kenneth Cooper’s lifelong dedication to the mission of serving others. These days, workouts come in a wide variety, from hot yoga to HIIT (high intensity interval training) classes, pickleball to hip-hop dance. Exercise can be used in three ways: for rest and relaxation, for muscle-building and figure-contouring, and for cardiorespiratory fitness. All three have merit but only one can protect you from disease and prolong your life, and that is exercise for cardiorespirato...
The Cambridge Review
Vols. 1-26 include a supplement: The University pulpit, vols. [1]-26, no. 1-661, which has separate pagination but is indexed in the main vol.
The Nashua Directory
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Current Concepts of Digestion and Absorption in Pigs
Why do we do this work?; Observations on the objectives and methodology of research on digestion and absorption in pigs; Stomach and the small intestine of pigs; Protein digestion and absorption in the stomach and the small intestine of pigs; Ileal digestibility of protein: applied aspects; Digestion and absorption of carbohydrate and lipid in the stomach and the small intestine of the pig; Carbohydrases in pig small intestine mucosa; The use of intestinal cannulation to study the absorption of minerals from the digestive tract of the pig; Role of the large intestine in the processes of digestion and absorption in the pig; The effect of starch infusion into the distal end of the ileum on nitrogen digestibility and nitrogen balance in pigs; Endogenous secretions in the pig; Secretion of nitrogenous compounds into the small intestine of pigs; In vitro measurements of intestinal function; A new method for measuring the absorption of nutrients in the pig: critical examination.
The Nutrient requirements of farm livestock
Contents: no. 1, Poultry; no. 2, Ruminants; no. 3, Pigs; no. 4, British feedingstuffs.
