Contributors: Ball and Key
The goal of this textbook is not to make you an expert. True expertise in any field is a years-long endeavor. Here I will survey some of the basic topics of chemistry. This survey should give you enough knowledge to appreciate the impact of chemistry in everyday life and, if necessary, prepare you for additional instruction in chemistry.
Contributors: Ahern, Rajagopal, and Tan
Publisher: Oregon State University
We are happy to welcome you to our second Open Educational Resource (OER) textbook, Biochemistry Free For All. Biochemistry is a relatively young science, but its rate of growth has been truly impressive. The rapid pace of discoveries, which shows no sign of slowing, is reflected in the steady increase in the size of biochemistry textbooks. Growing faster than the size of biochemistry books have been the skyrocketing costs of higher education and the even faster rising costs of college textbooks. These unfortunate realities have created a situation where the costs of going to college are beyond the means of increasing numbers of students.
Contributors: Mehl, van Zee, and Kean
Publisher: Oregon State University
Chemical Biology & Biochemistry Laboratory Using Genetic Code Expansion Manual
Contributors: Cooper and Klymkowsky
Publisher: Michael Klymkowsky, Melanie Cooper
This text is intended to provide an in-depth introduction to the key ideas in chemistry. We have designed the book to show how these ideas are developed from simple to complex systems and how they relate to each other. We consider three ideas central to an understanding of chemistry: the structure of matter, the properties of matter, and the energy changes involved in the reorganization of matter; all are connected by the interactions or forces that cause matter to interact. We aim to provide compelling reasons why you will find yourself wanting to learn chemistry and to illustrate what you will be able to do with this knowledge once you have learned it.
Contributors: Ramanathan, Aines, and Auffhammer
Climate change is an urgent problem. Because it is causing new weather extremes and fatal catastrophes, climate change is better termed climate disruption. Bending the curve to flatten the upward trajectory of pollution emissions responsible for climate disruption is essential in order to protect billions of people from this global threat. Education is a key part of the solution.
Contributors: Khatchatourian, Pleteneva, Uspenskaya, and Morozova
Le manuel est un résumé des principales activités du cours de conférences sur la chimie physique et colloïdale (en 2 parties) et constitue la base théorique des méthodes de contrôle de la qualité des médicaments et vise à acquérir les connaissances et les compétences nécessaires pour travailler dans ce domaine. Destiné aux étudiants francophones étrangers.
Publisher: Howard DeVoe
Thermodynamics and Chemistry is designed primarily as a textbook for a one-semester course in classical chemical thermodynamics at the graduate or undergraduate level. It can also serve as a supplementary text and thermodynamics reference source.
Process controls is a mixture between the statistics and engineering discipline that deals with the mechanism, architectures, and algorithms for controlling a process. Some examples of controlled processes are:
Publisher: North Carolina State University
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.
Publisher: Sorangel Rodriguez-Velazquez
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.