Search results for "chemistry"

Read more about Introductory Chemistry

Introductory Chemistry

Contributor: Ball

Publisher: Saylor Foundation

David W. Ball of Cleveland State University brings his new survey of general chemistry text, Introductory Chemistry, to the market with a fresh theme that will be sure to hold student interest: "Chemistry is Everywhere." Introductory Chemistry is intended for a one-semester introductory or preparatory chemistry course. Throughout the chapters, David presents two features that reinforce the theme of the textbook, that chemistry is everywhere.

(15 reviews)

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Read more about The Basics of General, Organic, and Biological Chemistry

The Basics of General, Organic, and Biological Chemistry

Contributors: Ball, Hill, and Scott

Publisher: Saylor Foundation

The Basics of General, Organic, and Biological Chemistry by David W. Ball, John W. Hill, and Rhonda J. Scott is for the one-semester General, Organic and Biological Chemistry course. The authors designed this textbook from the ground up to meet the needs of a one-semester course. It is 20 chapters in length and approximately 350-400 pages; just the right breadth and depth for instructors to teach and students to grasp.

(20 reviews)

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Read more about General Chemistry: Principles, Patterns, and Applications

General Chemistry: Principles, Patterns, and Applications

Contributors: Averill and Eldredge

Publisher: Saylor Foundation

The overall goal of the authors with General Chemistry: Principles, Patterns, and Applications was to produce a text that introduces the students to the relevance and excitement of chemistry.

(8 reviews)

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Read more about Chemistry 2e

Chemistry 2e

Contributors: Flowers, Theopold, and Langley

Publisher: OpenStax

Chemistry 2e is designed to meet the scope and sequence requirements of the two-semester general chemistry course. The textbook provides an important opportunity for students to learn the core concepts of chemistry and understand how those concepts apply to their lives and the world around them. The book also includes a number of innovative features, including interactive exercises and real-world applications, designed to enhance student learning. The second edition has been revised to incorporate clearer, more current, and more dynamic explanations, while maintaining the same organization as the first edition. Substantial improvements have been made in the figures, illustrations, and example exercises that support the text narrative.

(31 reviews)

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Read more about Chemistry: Atoms First 2e

Chemistry: Atoms First 2e

Contributors: Flowers, Neth, and Robinson

Publisher: OpenStax

Chemistry: Atoms First 2e is a peer-reviewed, openly licensed introductory textbook produced through a collaborative publishing partnership between OpenStax and the University of Connecticut and UConn Undergraduate Student Government Association.

(23 reviews)

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Read more about Concept Development Studies in Chemistry

Concept Development Studies in Chemistry

Contributor: Hutchinson

Publisher: OpenStax CNX

This collection of Concept Development Studies in Chemistry is presented to redirect the focus of learning. In each concept development study, a major chemical concept is developed and refined by analysis of experimental observations and careful reasoning. Each study begins with the definition of an initial Foundation of assumed knowledge, followed by a statement of questions which arise from the Foundation. Analysis of these questions is presented as a series of observations and logical deductions, followed by further questions. This detailed process is followed until the conceptual development of a model provides a reasonable answer to the stated questions.

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(0 reviews)

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Read more about Organic Chemistry Laboratory Techniques

Organic Chemistry Laboratory Techniques

Contributor: Nichols

Publisher: Lisa Nichols

This resource was created by Lisa Nichols (chemistry faculty at Butte Community College in Northern California) as a result of an academic sabbatical leave in the Fall-2015 to Spring 2016 term. The target audience are undergraduate students in organic chemistry.

(16 reviews)

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Read more about Organic Chemistry with a Biological Emphasis, Volume I

Organic Chemistry with a Biological Emphasis, Volume I

Contributor: Soderberg

Publisher: University of Minnesota Morris

The traditional approach to teaching Organic Chemistry, taken by most of the textbooks that are currently available, is to focus primarily on the reactions of laboratory synthesis, with much less discussion - in the central chapters, at least - of biological molecules and reactions. This is despite the fact that, in many classrooms, a majority of students are majoring in Biology or Health Sciences rather than in Chemistry, and are presumably taking the course in order to learn about the chemistry that takes place in living things.

(7 reviews)

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Read more about Organic Chemistry with a Biological Emphasis, Volume II

Organic Chemistry with a Biological Emphasis, Volume II

Contributor: Soderberg

Publisher: University of Minnesota Morris

The traditional approach to teaching Organic Chemistry, taken by most of the textbooks that are currently available, is to focus primarily on the reactions of laboratory synthesis, with much less discussion - in the central chapters, at least - of biological molecules and reactions. This is despite the fact that, in many classrooms, a majority of students are majoring in Biology or Health Sciences rather than in Chemistry, and are presumably taking the course in order to learn about the chemistry that takes place in living things.

No ratings

(0 reviews)

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Read more about Chemistry of Cooking

Chemistry of Cooking

Contributor: Rodriguez-Velazquez

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.

(9 reviews)

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