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Author: Seymour Rosen Publisher: ISBN: Category : Education Languages : en Pages : 260
Book Description
This program presents science concepts in areas of biology, earth science, chemistry, and physical science in a logical, easy-to-follow design that challenges without overwhelming. This flexible program consists of 12 student texts that can easily supplement an existing science curriculum or be used as a stand-alone course. Reading Level: 4-5 Interest Level: 6-12
Author: Seymour Rosen Publisher: ISBN: Category : Education Languages : en Pages : 260
Book Description
This program presents science concepts in areas of biology, earth science, chemistry, and physical science in a logical, easy-to-follow design that challenges without overwhelming. This flexible program consists of 12 student texts that can easily supplement an existing science curriculum or be used as a stand-alone course. Reading Level: 4-5 Interest Level: 6-12
Author: Seymour Rosen Publisher: ISBN: Category : Juvenile Nonfiction Languages : en Pages : 260
Book Description
This program presents science concepts in areas of biology, earth science, chemistry, and physical science in a logical, easy-to-follow design that challenges without overwhelming. This flexible program consists of 12 student texts that can easily supplement an existing science curriculum or be used as a stand-alone course. Reading Level: 4-5 Interest Level: 6-12
Author: Michael Brenner Publisher: W. W. Norton & Company ISBN: 0393634930 Category : Science Languages : en Pages : 376
Book Description
Based on the popular Harvard University and edX course, Science and Cooking explores the scientific basis of why recipes work. The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe. Why do we knead bread? What determines the temperature at which we cook a steak, or the amount of time our chocolate chip cookies spend in the oven? Science and Cooking answers these questions and more through hands-on experiments and recipes from renowned chefs such as Christina Tosi, Joanne Chang, and Wylie Dufresne, all beautifully illustrated in full color. With engaging introductions from revolutionary chefs and collaborators Ferran Adria and José Andrés, Science and Cooking will change the way you approach both subjects—in your kitchen and beyond.
Author: Theodore Gray Publisher: Black Dog & Leventhal ISBN: 0316508748 Category : Science Languages : en Pages : 690
Book Description
In Reactions, bestselling author Theodore Gray demonstrates, through stunning, never-before-seen images and illustrations, how molecules interact and change in ways that are essential to our existence. With Reactions, Theodore Gray completes the journey through the chemical world that began with the tour de force The Elements and continued with Molecules. In The Elements Gray showed us a never-before-seen photographic view of the 118 elements in the periodic table. In Molecules, he showed us how the elements combine to form the matter that makes up our world. At last, we've arrived at the final step in the chemical process. Reactions begins with a recap of elements and molecules and the goes on to explain the concepts that characterize a chemical reaction, including energy, entropy, and time. Gray introduces us to his favorite reactions, from those characterized by ignition and explosion, to photosynthesis, to "The Boring Chapter" in which he dives deep into reactions like paint drying, grass growing, and water boiling. Reactions is the spectacular finale of the three-act chemical drama that Gray has illustrated for us over the years in his engaging, entertaining, and inimitable way.
Author: Robert Henry Aders Plimmer Publisher: ISBN: Category : Enzymes Languages : en Pages : 240
Book Description
Covers changes in polysaccharides, trisaccharides and disaccharides, monosaccharides, glucosides, esters, urea and uric acid, blood, milk, muscle and in the liquid of the prostrate gland; changes occurring as the result of oxidation, reduction, fermentations and in albumins as the result of the action of pepsin or trypsin; proteolysis by ferments other than pepsin and tripsin; changes resulting in the formation of optically active products; nitrification and denitrification; and changes and products occurring as the result of putrefaction.
Author: Trevor D. Davies Publisher: Springer Science & Business Media ISBN: 3642751121 Category : Technology & Engineering Languages : en Pages : 474
Book Description
Seasonal Snowpacks examines the processes which control the chemistry of seasonal snowcover and provides detailed information on the biogeographical distribution of snow (e.g. urban, alpine snowpacks), snow composition (e.g. micropollutants, stable isotopes) or the physical and biological processes which influence the chemical changes in snow (e.g. wind, microbiological activity). The fluxes of chemicals at the snow-atmosphere and snow-soil interfaces are examined, as are processes which modify composition within the snowcover. It is the first book in which the reader will find a comprehensive overview of the theoretical concepts, latest measurement techniques, process-oriented research methods, and models of studies in snow chemistry. The linkages between snow chemistry, atmospheric chemistry and hydrology will make this book of use to both research workers and students in the physical and biological sciences and to natural resource management personnel.
Author: Stella Vosniadou Publisher: Routledge ISBN: 1136578218 Category : Education Languages : en Pages : 658
Book Description
Conceptual change research investigates the processes through which learners substantially revise prior knowledge and acquire new concepts. Tracing its heritage to paradigms and paradigm shifts made famous by Thomas Kuhn, conceptual change research focuses on understanding and explaining learning of the most the most difficult and counter-intuitive concepts. Now in its second edition, the International Handbook of Research on Conceptual Change provides a comprehensive review of the conceptual change movement and of the impressive research it has spawned on students’ difficulties in learning. In thirty-one new and updated chapters, organized thematically and introduced by Stella Vosniadou, this volume brings together detailed discussions of key theoretical and methodological issues, the roots of conceptual change research, and mechanisms of conceptual change and learner characteristics. Combined with chapters that describe conceptual change research in the fields of physics, astronomy, biology, medicine and health, and history, this handbook presents writings on interdisciplinary topics written for researchers and students across fields.
Author: Seymour Rosen
Author: Seymour Rosen
Author: Seymour Rosen
Author: Globe Fearon
Author: Michael Brenner
Author: Jennifer K. Clark
Author: Theodore Gray
Author: Robert Henry Aders Plimmer
Author: Trevor D. Davies
Author: Stella Vosniadou
Author: