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Author: Hans-Dieter Barke Publisher: Springer Science & Business Media ISBN: 3642217567 Category : Science Languages : en Pages : 343
Book Description
For everybody teaching chemistry or becoming a chemistry teacher, the authors provide a practice-oriented overview with numerous examples from current chemical education, including experiments, models and exercises as well as relevant results from research on learning and teaching. With their proven concept, the authors cover classical topics of chemical education as well as modern topics such as every-day-life chemistry, student’s misconceptions, the use of media or the challenges of motivation. This is the completely revised and updated English edition of a highly successful German title.
Author: Dennis D. Miller Publisher: John Wiley & Sons ISBN: 0470639318 Category : Technology & Engineering Languages : en Pages : 228
Book Description
FOOD CHEMISTRY A manual designed for Food Chemistry Laboratory courses that meet Institute of Food Technologists undergraduate education standards for degrees in Food Science In the newly revised second edition of Food Chemistry: A Laboratory Manual, two professors with a combined 50 years of experience teaching food chemistry and dairy chemistry laboratory courses deliver an in-depth exploration of the fundamental chemical principles that govern the relationships between the composition of foods and food ingredients and their functional, nutritional, and sensory properties. Readers will discover practical laboratory exercises, methods, and techniques that are commonly employed in food chemistry research and food product development. Every chapter offers introductory summaries of key methodological concepts and interpretations of the results obtained from food experiments. The book provides a supplementary online Instructor’s Guide useful for adopting professors that includes a Solutions Manual and Preparation Manual for laboratory sessions. The latest edition presents additional experiments, updated background material and references, expanded end-of-chapter problem sets, expanded use of chemical structures, and: A thorough emphasis on practical food chemistry problems encountered in food processing, storage, transportation, and preparation Comprehensive explorations of complex interactions between food components beyond simply measuring concentrations Additional experiments, references, and chemical structures Numerous laboratory exercises sufficient for a one-semester course Perfect for students of food science and technology, Food Chemistry: A Laboratory Manual will also earn a place in the libraries of food chemists, food product developers, analytical chemists, lab technicians, food safety and processing professionals, and food engineers.
Author: Hans-Dieter Barke Publisher: Springer Science & Business Media ISBN: 3642217567 Category : Science Languages : en Pages : 343
Book Description
For everybody teaching chemistry or becoming a chemistry teacher, the authors provide a practice-oriented overview with numerous examples from current chemical education, including experiments, models and exercises as well as relevant results from research on learning and teaching. With their proven concept, the authors cover classical topics of chemical education as well as modern topics such as every-day-life chemistry, student’s misconceptions, the use of media or the challenges of motivation. This is the completely revised and updated English edition of a highly successful German title.
Author: William G. O'Neal Publisher: ISBN: 9781640430440 Category : Languages : en Pages : 392
Book Description
This full-color, comprehensive, affordable manual is intended for a one-semester general, organic, and biochemistry course, preparatory/basic chemistry course, liberal arts chemistry course, or allied health chemistry course. The procedures are written with the goal of simplifying a complicated and often challenging subject for students by applying concepts to everyday life.The first half of the lab manual covers general topics such as chemical and physical properties, elements of the periodic table, types of bonds, empirical formulas, and reaction stoichiometry. These labs form the foundation for future labs, which cover the basics of organic and biological chemistry. Experiments include the classification of organic compounds and the determination of biomolecules. By the end of this course, students should have a solid understanding of the basic concepts of chemistry, which will give them confidence as they embark on various allied health careers.Features: ?Initiate the study of basic concepts in the general, organic, and biochemistry laboratory by reading through concise introductory material and answering pre-lab questions that familiarize students with the concepts presented in each exercise. The inclusion of color photography and high-quality art promotes engagement and comprehension of the more difficult concepts.?Investigate the mysteries of matter by following the clearly written procedures and recording data and observations on the provided data sheets. Common techniques are reviewed as needed in Technique Tips boxes to reinforce the development of basic laboratory skills. OSHA pictograms, and Lab Safety boxes are provided to help students understand any risks associated with specific chemicals and equipment.?Integrate knowledge of each laboratory topic by making sense of the data that has been collected. Reflective Exercises galvanize critical thinking and scientific analysis skills to take shape as students make connections between what has been learned and practiced in the hands-on lab and how this knowledge can be applied to a relevant, real-world context.
Author: Hans-Dieter Barke
Author: Dennis D. Miller
Author: Hans-Dieter Barke
Author: Jerry R. Mohrig
Author: William McPherson
Author: Samuel Elisha Woody
Author: 
Author: William G. O'Neal
Author: William McPherson
Author: Henry Pickering Bowditch
Author: