People around the world are fascinated about the preparation of food for eating. There are countless cooking books, TV shows, celebrity chefs and kitchen gadgets that make cooking an enjoyable activity for everyone. The chemistry of cooking course seeks to understand the science behind our most popular meals by studying the behavior of atoms and molecules present in food. This book is intended to give students a basic understanding of the chemistry involved in cooking such as caramelization, Maillard reaction, acid-base reactions, catalysis, and fermentation. Students will be able to use chemistry language to describe the process of cooking, apply chemistry knowledge to solve questions related to food, and ultimately create their own recipes.
As currently taught in the United States, introductory courses in analytical chemistry emphasize quantitative (and sometimes qualitative) methods of analysis along with a heavy dose of equilibrium chemistry. Analytical chemistry, however, is much more than a collection of analytical methods and an understanding of equilibrium chemistry; it is an approach to solving chemical problems. Although equilibrium chemistry and analytical methods are important, their coverage should not come at the expense of other equally important topics.
Publisher:
University of Rochester River Campus Libraries
License:
CC BY-NC-SA
Two dramatically different philosophical approaches to classical mechanics were proposed during the 17th – 18th centuries. Newton developed his vectorial formulation that uses time-dependent differential equations of motion to relate vector observables like force and rate of change of momentum. Euler, Lagrange, Hamilton, and Jacobi, developed powerful alternative variational formulations based on the assumption that nature follows the principle of least action. These variational formulations now play a pivotal role in science and engineering.
The exercises in this laboratory manual are designed to engage students in hand-on activities that reinforce their understanding of the microbial world. Topics covered include: staining and microscopy, metabolic testing, physical and chemical control of microorganisms, and immunology. The target audience is primarily students preparing for a career in the health sciences, however many of the topics would be appropriate for a general microbiology course as well.
Green chemistry, in addition to being a science, it is also a philosophy and nearly a religion. Attendance at American Chemical Society Green Chemistry & Engineering Conferences will instill such an ideal into any attendant because of the nearly universal appeal and possibilities in this novel approach to radicalizing the business of doing science and engineering.
To Catch the Rain is targeted at makers – DIYers looking for practical solutions to water problems for themselves or their communities. The book also provides an excellent overview of rainwater harvesting for students and teachers in environmental science, sustainable design, international development and engineering.
Authors:
Zehnder, Manoylov, Mutiti, Mutiti, VandeVoort, and Bennett
Publisher:
University System of Georgia
License:
CC BY-NC-SA
This course uses the basic principles of biology and earth science as a context for understanding environmental policies and resource management practices. Our planet is facing unprecedented environmental challenges, from oil spills to global climate change. In ENSC 1000, you will learn about the science behind these problems; preparing you to make an informed, invaluable contribution to Earth's future. I hope that each of you is engaged by the material presented and participates fully in the search for, acquisition of, and sharing of information within our class.
Authors:
Flynn, Jellum, Howard, Moser, Mathis, Collins, Henderson, and Watjen
Publisher:
University System of Georgia
License:
CC BY-NC-SA
This open textbook for Concepts of Fitness and Wellness at Georgia Highlands College was created through a Round Seven ALG Textbook Transformation Grant.
Microbiology for Allied Health Students is designed to cover the scope and sequence requirements for the single semester Microbiology course for non-majors and allied health students. The book presents the core concepts of microbiology with a focus on applications for careers in allied health. The pedagogical features of Microbiology for Allied Health Students make the material interesting and accessible to students while maintaining the career-application focus and scientific rigor inherent in the subject matter.
This textbook has been created with several goals in mind: accessibility, customization, and student engagement—all while encouraging students toward high levels of academic scholarship. Students will find that this textbook offers a strong introduction to human biology in an accessible format.
