chapter 1 Brix — The Basics -- chapter 2 Taste Testing — Theory and Practice -- chapter 3 Food Laws — General Issues -- chapter 4 Emulsions — The Cloudy Drinks -- chapter 5 Why is Water Treatment Necessary? -- chapter 6 Brix — Sugar Inversion -- chapter 7 Fruit Juices — A Special Technology -- chapter 8 Overview -- chapter 9 The Syrup Proportioning System -- chapter 10 A Matter of Terminology -- chapter 11 What is Syrup Shrinkage? -- chapter 12 A Little Bit of History -- chapter 13 Unitization — A Unique Ingredients System -- chapter 14 Flavors and Soft Drinks -- chapter 15 Chapter Preview -- chapter 16 Microbiology — The Biofilm Concept -- chapter 17 Quality — The Key to Performance.