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Book
1 volume (various pagings) : color illustrations ; 29 cm
  • 1 Biochemistry and the Language of Chemistry 2 The Chemical Foundation of Life: Weak Interactions in an Aqueous Environment 3 The Energetics of Life 4 Nucleic Acids 5 Introduction to Proteins: The Primary Level of Protein Structure 6 The Three-Dimensional Structure of Proteins 7 Protein Function and Evolution 8 Enzymes: Biological Catalysts 9 Carbohydrates: Sugars, Saccharides, Glycans 10 Lipids, Membranes, and Cellular Transport 11 Chemical Logic of Metabolism 12 Carbohydrate Metabolism: Glycolysis, Gluconeogenesis, Glycogen Metabolism, and the Pentose Phosphate Pathway 13 The Citric Acid Cycle 14 Electron Transport, Oxidative Phosphorylation, and Oxygen Metabolism 15 Photosynthesis 16 Lipid Metabolism 17 Interorgan and Intracellular Coordination of Energy Metabolism in Vertebrates 18 Amino Acid and Nitrogen Metabolism 19 Nucleotide Metabolism 20 Mechanisms of Signal Transduction 21 Genes, Genomes, and Chromosomes 22 DNA Replication 23 DNA Repair, Recombination, and Rearrangement 24 Transcription and Post-transcriptional Processing 25 Information Decoding: Translation and Post-translational Protein Processing 26 Regulation of Gene Expression.
  • (source: Nielsen Book Data)
NOTE: Before purchasing, check with your instructor to ensure you select the correct ISBN. Several versions of Pearson's MyLab & Mastering products exist for each title, and registrations are not transferable. To register for and use Pearson's MyLab & Mastering products, you may also need a Course ID, which your instructor will provide. Used books, rentals, and purchases made outside of Pearson If purchasing or renting from companies other than Pearson, the access codes for Pearson's MyLab & Mastering products may not be included, may be incorrect, or may be previously redeemed. Check with the seller before completing your purchase. For one or two semester biochemistry courses (science majors). This package includes MasteringChemistry(R). A highly visual, precise and fresh approach to guide today's mixed-science majors to a deeper understanding of biochemistry Biochemistry: Concepts and Connections engages students in the rapidly evolving field of biochemistry, better preparing them for the challenges of 21st century science through quantitative reasoning skills and a rich, chemical perspective on biological processes. This concise first edition teaches mixed-science-majors the chemical logic underlying the mechanisms, pathways, and processes in living cells through groundbreaking biochemical art and a clear narrative that illustrates biochemistry's relation to all other life sciences. Integration of biochemistry's experimental underpinnings alongside the presentation of modern techniques encourages students to appreciate and consider how their understanding of biochemistry can and will contribute to solving problems in medicine, agricultural sciences, environmental sciences, and forensics. The text is fully integrated with MasteringChemistry to provide support for students before, during, and after class. Highlights include interactive animations and tutorials based on the textbook's biochemical art program and Foundation Figures to help students visualize complex processes, apply, and test conceptual understanding as well as quantitative reasoning. Superior support beyond the classroom with MasteringChemistry MasteringChemistry from Pearson is the leading online homework, tutorial, and assessment system, designed to improve results by engaging students before, during, and after class with powerful content. Instructors ensure students arrive prepared by assigning interaction with relevant biochemical concepts before class, and encourage critical thinking, visualization, and retention with in-class resources such as Learning CatalyticsTM. Students can further master concepts after class by interacting with biochemistry animations, problem sets, and tutorial assignments that provide hints and answer-specific feedback. The Mastering gradebook records scores for all automatically graded assignments in one place, while diagnostic tools give instructors access to rich data to assess student understanding and misconceptions. Mastering brings learning full circle by continuously adapting to each student and making learning more personal than ever-before, during, and after class. 0321839765 / 9780321839763 Biochemistry: Concepts and Connections Plus MasteringChemistry with eText -- Access Card Package Package consists of: 0133871975 / 9780133871975 MasteringChemistry with Pearson eText -- ValuePack Access -- for Biochemistry: Concepts and Connections 0321839927 / 9780321839923 Biochemistry: Concepts and Connections.
(source: Nielsen Book Data)
  • 1 Biochemistry and the Language of Chemistry 2 The Chemical Foundation of Life: Weak Interactions in an Aqueous Environment 3 The Energetics of Life 4 Nucleic Acids 5 Introduction to Proteins: The Primary Level of Protein Structure 6 The Three-Dimensional Structure of Proteins 7 Protein Function and Evolution 8 Enzymes: Biological Catalysts 9 Carbohydrates: Sugars, Saccharides, Glycans 10 Lipids, Membranes, and Cellular Transport 11 Chemical Logic of Metabolism 12 Carbohydrate Metabolism: Glycolysis, Gluconeogenesis, Glycogen Metabolism, and the Pentose Phosphate Pathway 13 The Citric Acid Cycle 14 Electron Transport, Oxidative Phosphorylation, and Oxygen Metabolism 15 Photosynthesis 16 Lipid Metabolism 17 Interorgan and Intracellular Coordination of Energy Metabolism in Vertebrates 18 Amino Acid and Nitrogen Metabolism 19 Nucleotide Metabolism 20 Mechanisms of Signal Transduction 21 Genes, Genomes, and Chromosomes 22 DNA Replication 23 DNA Repair, Recombination, and Rearrangement 24 Transcription and Post-transcriptional Processing 25 Information Decoding: Translation and Post-translational Protein Processing 26 Regulation of Gene Expression.
  • (source: Nielsen Book Data)
NOTE: Before purchasing, check with your instructor to ensure you select the correct ISBN. Several versions of Pearson's MyLab & Mastering products exist for each title, and registrations are not transferable. To register for and use Pearson's MyLab & Mastering products, you may also need a Course ID, which your instructor will provide. Used books, rentals, and purchases made outside of Pearson If purchasing or renting from companies other than Pearson, the access codes for Pearson's MyLab & Mastering products may not be included, may be incorrect, or may be previously redeemed. Check with the seller before completing your purchase. For one or two semester biochemistry courses (science majors). This package includes MasteringChemistry(R). A highly visual, precise and fresh approach to guide today's mixed-science majors to a deeper understanding of biochemistry Biochemistry: Concepts and Connections engages students in the rapidly evolving field of biochemistry, better preparing them for the challenges of 21st century science through quantitative reasoning skills and a rich, chemical perspective on biological processes. This concise first edition teaches mixed-science-majors the chemical logic underlying the mechanisms, pathways, and processes in living cells through groundbreaking biochemical art and a clear narrative that illustrates biochemistry's relation to all other life sciences. Integration of biochemistry's experimental underpinnings alongside the presentation of modern techniques encourages students to appreciate and consider how their understanding of biochemistry can and will contribute to solving problems in medicine, agricultural sciences, environmental sciences, and forensics. The text is fully integrated with MasteringChemistry to provide support for students before, during, and after class. Highlights include interactive animations and tutorials based on the textbook's biochemical art program and Foundation Figures to help students visualize complex processes, apply, and test conceptual understanding as well as quantitative reasoning. Superior support beyond the classroom with MasteringChemistry MasteringChemistry from Pearson is the leading online homework, tutorial, and assessment system, designed to improve results by engaging students before, during, and after class with powerful content. Instructors ensure students arrive prepared by assigning interaction with relevant biochemical concepts before class, and encourage critical thinking, visualization, and retention with in-class resources such as Learning CatalyticsTM. Students can further master concepts after class by interacting with biochemistry animations, problem sets, and tutorial assignments that provide hints and answer-specific feedback. The Mastering gradebook records scores for all automatically graded assignments in one place, while diagnostic tools give instructors access to rich data to assess student understanding and misconceptions. Mastering brings learning full circle by continuously adapting to each student and making learning more personal than ever-before, during, and after class. 0321839765 / 9780321839763 Biochemistry: Concepts and Connections Plus MasteringChemistry with eText -- Access Card Package Package consists of: 0133871975 / 9780133871975 MasteringChemistry with Pearson eText -- ValuePack Access -- for Biochemistry: Concepts and Connections 0321839927 / 9780321839923 Biochemistry: Concepts and Connections.
(source: Nielsen Book Data)
Chemistry & ChemEng Library (Swain)
Status of items at Chemistry & ChemEng Library (Swain)
Chemistry & ChemEng Library (Swain) Status
Request at circulation desk
RB112.5 .A664 2016 Unknown On Reserve 2-hour loan
CHEM-4-01, CHEM-4-01
Course
CHEM-4-01 -- Biochemistry: Chemistry of Life
Instructor(s)
Vollmer-Snarr, Heidi R
Course
CHEM-4-01 -- Biochemistry: Chemistry of Life
Instructor(s)
WOOD, STEVEN A
Book
xiv, 205 pages : illustrations ; 23 cm
  • Chapter 1: Data Defined Climbing the pyramid A brief history of the data world Data file formats Chapter 2: Clues for uncovering data Why agencies collect, analyze, publish data Clues from data entry Clues from reports Tricks to uncover forms and reports On your own Chapter 3: Online databases Destination: data portals Statistical stockpiles Agency sites Non-governmental resources Data search tricks Don't forget the road map On your own Chapter 4: Identifying and requesting offline data Other clues for offline data Find the data nerd Requesting the data Writing the data request FOIA in action Negotiating through obstacles Getting help On your own Chapter 5: Data dirt is everywhere All data are dirty Detecting dirt in agricultural data Changed rules = changed data On your own Chapter 6: Data integrity checks Big-picture checks Detailed checks On your own Chapter 7: Getting your data in shape Column carving Concatenate to paste Date tricks Power scrubbing with OpenRefine Extracting data from PDFs On your own Chapter 8: Number summaries and comparisons Simple summary statistics Compared to what? Benchmarking On your own Chapter 9: Calculating summary statistics and number comparisons Sum crimes by year Minimum and maximum numbers Amount change Stepping up to percent change Running rates Running ratios Percent of total More summarizing On your own Chapter 10: Spreadsheets as database managers Sorting Filtering records Grouping and summarizing On your own Chapter 11: Visualizing your data Data visualization defined Some best practices Chapter 12: Charting choices Visualizing data with charts On your own Chapter 13: Charting in Excel Pie chart Horizontal bar charts Column and line charts Scatterplot Stock chart Sparklines On your own Chapter 14: Charting with Web tools Online visualization options Evaluating web visualization platforms Creating Fusion Table charts On your own Chapter 15: Taking analysis to the next level Database managers Statistical programs.
  • (source: Nielsen Book Data)
We are swimming in a world of data, and this handy guide will keep students afloat while they learn to make sense of it all. David Herzog, a journalist with more than 15 years of experience using data analysis to transform information into captivating storytelling, introduces readers to the fundamentals of data literacy. Assuming the reader has no advanced knowledge of data analysis or statistics, the book shows how to create insight from publicly-available data. Extensively illustrated, step-by-step instructions within a concise, yet comprehensive, reference will help readers to master: * What data is and what it isn't, * How to develop a "database set of mind, " * How to gather data, How to evaluate data, * How to clean up "dirty data, " * How to visualize data, and * How to use tools for data analysis and visualization.
(source: Nielsen Book Data)
  • Chapter 1: Data Defined Climbing the pyramid A brief history of the data world Data file formats Chapter 2: Clues for uncovering data Why agencies collect, analyze, publish data Clues from data entry Clues from reports Tricks to uncover forms and reports On your own Chapter 3: Online databases Destination: data portals Statistical stockpiles Agency sites Non-governmental resources Data search tricks Don't forget the road map On your own Chapter 4: Identifying and requesting offline data Other clues for offline data Find the data nerd Requesting the data Writing the data request FOIA in action Negotiating through obstacles Getting help On your own Chapter 5: Data dirt is everywhere All data are dirty Detecting dirt in agricultural data Changed rules = changed data On your own Chapter 6: Data integrity checks Big-picture checks Detailed checks On your own Chapter 7: Getting your data in shape Column carving Concatenate to paste Date tricks Power scrubbing with OpenRefine Extracting data from PDFs On your own Chapter 8: Number summaries and comparisons Simple summary statistics Compared to what? Benchmarking On your own Chapter 9: Calculating summary statistics and number comparisons Sum crimes by year Minimum and maximum numbers Amount change Stepping up to percent change Running rates Running ratios Percent of total More summarizing On your own Chapter 10: Spreadsheets as database managers Sorting Filtering records Grouping and summarizing On your own Chapter 11: Visualizing your data Data visualization defined Some best practices Chapter 12: Charting choices Visualizing data with charts On your own Chapter 13: Charting in Excel Pie chart Horizontal bar charts Column and line charts Scatterplot Stock chart Sparklines On your own Chapter 14: Charting with Web tools Online visualization options Evaluating web visualization platforms Creating Fusion Table charts On your own Chapter 15: Taking analysis to the next level Database managers Statistical programs.
  • (source: Nielsen Book Data)
We are swimming in a world of data, and this handy guide will keep students afloat while they learn to make sense of it all. David Herzog, a journalist with more than 15 years of experience using data analysis to transform information into captivating storytelling, introduces readers to the fundamentals of data literacy. Assuming the reader has no advanced knowledge of data analysis or statistics, the book shows how to create insight from publicly-available data. Extensively illustrated, step-by-step instructions within a concise, yet comprehensive, reference will help readers to master: * What data is and what it isn't, * How to develop a "database set of mind, " * How to gather data, How to evaluate data, * How to clean up "dirty data, " * How to visualize data, and * How to use tools for data analysis and visualization.
(source: Nielsen Book Data)
Chemistry & ChemEng Library (Swain)
Status of items at Chemistry & ChemEng Library (Swain)
Chemistry & ChemEng Library (Swain) Status
Stacks
Q180.55 .E4 H47 2016 Unknown
Book
xxvii, 532 pages : color illustrations ; 28 cm
Visualizing Everyday Chemistry is for a one-semester course dedicated to introducing chemistry to non-science students. It shows what chemistry is and what it does, by integrating words with powerful and compelling visuals and learning aids. With this approach, students not only learn the basic principles of chemistry but see how chemistry impacts their lives and society. The goal of Visualizing Everyday Chemistry is to show students that chemistry is important and relevant, not because we say it is but because they see it is.
(source: Nielsen Book Data)
Visualizing Everyday Chemistry is for a one-semester course dedicated to introducing chemistry to non-science students. It shows what chemistry is and what it does, by integrating words with powerful and compelling visuals and learning aids. With this approach, students not only learn the basic principles of chemistry but see how chemistry impacts their lives and society. The goal of Visualizing Everyday Chemistry is to show students that chemistry is important and relevant, not because we say it is but because they see it is.
(source: Nielsen Book Data)
Chemistry & ChemEng Library (Swain)
Status of items at Chemistry & ChemEng Library (Swain)
Chemistry & ChemEng Library (Swain) Status
Stacks
QD33.2 .H453 2016 Unknown
Book
xxi, 336 pages : illustrations ; 24 cm.
  • Composite Hydrogel Materials-- S. Kudaibergenov, Zh. Ibrayeva, M. Yashkarova, S. Kabdrakhmanova, and G. Tatykhanova Cryogels for Affinity Chromatography-- Nilay Bereli, Deniz Turkmen, Handan Yavuz, Igor Yuri Galaev, and Adil Denizli Particulate/Cell Separations Using Macroporous Monolithic Matrices-- Akshay Srivastava, Akhilesh Kumar Shakya, and Ashok Kumar Polysaccharide-Based Composite Hydrogels for Removal of Pollutants from Water-- Junping Zhang and Aiqin Wang Iron Oxide Magnetic Composite Adsorbents for Heavy Metal Pollutant Removal-- Doina Hritcu, Gianina Dodi, and Marcel Ionel Popa Biopolymers-Zeolites Composites as Biosorbents for Separation Processes-- Maria Valentina Dinu, and Ecaterina Stela Dragan Metal-Impregnated Ion Exchanger for Selective Removal and Recovery of Trace Phosphate-- Sukalyan Sengupta and Arup K. SenGupta Molecularly Imprinted Polymers for Water Polishing-- Joanna Wolska and Marek Bryjak Biopolymer-Based Sorbents for Metal Sorption-- Eric Guibal, Thierry Vincent, and Ricardo Navarro Mixed-Mode Sorbents in Solid-Phase Extraction-- N. Fontanals, F. Borrull, and Rosa Maria Marce Interpenetrating Polymer Network Composite Hydrogels and Their Applications in Separation Processes-- Ecaterina Stela Dragan, and Maria Valentina Dinu Toward Adaptive Self-Informed Membranes-- Ioana Moleavin and Mihail Barboiu.
  • (source: Nielsen Book Data)
Advanced Separations by Specialized Sorbents opens a new window into sorbent materials, presenting fundamental principles for their syntheses and adsorption properties. The book presents advanced techniques used to create specialized sorbents with a wide range of functions that can be used to enhance the separation and/or purification of useful bioactive compounds, heavy metals, dyes, and other substances. It discusses the most recent developments in the field of separation processes, covering specialized sorbents such as monolith cryogels, composite hydrogels, metal-impregnated ion exchangers, and molecularly imprinted polymers. The book provides a comprehensive discussion of the selectivity in separation processes by composite materials based on synthetic polymers/biopolymers and inorganic particles. It is a comprehensive resource for academic and research scientists as well as students interested in the preparation, characterization, and application of specialized sorbents.
(source: Nielsen Book Data)
  • Composite Hydrogel Materials-- S. Kudaibergenov, Zh. Ibrayeva, M. Yashkarova, S. Kabdrakhmanova, and G. Tatykhanova Cryogels for Affinity Chromatography-- Nilay Bereli, Deniz Turkmen, Handan Yavuz, Igor Yuri Galaev, and Adil Denizli Particulate/Cell Separations Using Macroporous Monolithic Matrices-- Akshay Srivastava, Akhilesh Kumar Shakya, and Ashok Kumar Polysaccharide-Based Composite Hydrogels for Removal of Pollutants from Water-- Junping Zhang and Aiqin Wang Iron Oxide Magnetic Composite Adsorbents for Heavy Metal Pollutant Removal-- Doina Hritcu, Gianina Dodi, and Marcel Ionel Popa Biopolymers-Zeolites Composites as Biosorbents for Separation Processes-- Maria Valentina Dinu, and Ecaterina Stela Dragan Metal-Impregnated Ion Exchanger for Selective Removal and Recovery of Trace Phosphate-- Sukalyan Sengupta and Arup K. SenGupta Molecularly Imprinted Polymers for Water Polishing-- Joanna Wolska and Marek Bryjak Biopolymer-Based Sorbents for Metal Sorption-- Eric Guibal, Thierry Vincent, and Ricardo Navarro Mixed-Mode Sorbents in Solid-Phase Extraction-- N. Fontanals, F. Borrull, and Rosa Maria Marce Interpenetrating Polymer Network Composite Hydrogels and Their Applications in Separation Processes-- Ecaterina Stela Dragan, and Maria Valentina Dinu Toward Adaptive Self-Informed Membranes-- Ioana Moleavin and Mihail Barboiu.
  • (source: Nielsen Book Data)
Advanced Separations by Specialized Sorbents opens a new window into sorbent materials, presenting fundamental principles for their syntheses and adsorption properties. The book presents advanced techniques used to create specialized sorbents with a wide range of functions that can be used to enhance the separation and/or purification of useful bioactive compounds, heavy metals, dyes, and other substances. It discusses the most recent developments in the field of separation processes, covering specialized sorbents such as monolith cryogels, composite hydrogels, metal-impregnated ion exchangers, and molecularly imprinted polymers. The book provides a comprehensive discussion of the selectivity in separation processes by composite materials based on synthetic polymers/biopolymers and inorganic particles. It is a comprehensive resource for academic and research scientists as well as students interested in the preparation, characterization, and application of specialized sorbents.
(source: Nielsen Book Data)
Chemistry & ChemEng Library (Swain)
Status of items at Chemistry & ChemEng Library (Swain)
Chemistry & ChemEng Library (Swain) Status
Stacks
TP156 .S45 A365 2015 Unknown
Book
xiv, 213 pages : illustrations ; 26 cm
"Antineoplastic Drugs: Organic Syntheses is written to appeal to organic and medicinal chemists in industry and academia. It is beneficial to those composing grant proposals for NCI and related organizations"-- Provided by publisher.
"Antineoplastic Drugs: Organic Syntheses is written to appeal to organic and medicinal chemists in industry and academia. It is beneficial to those composing grant proposals for NCI and related organizations"-- Provided by publisher.
Chemistry & ChemEng Library (Swain)
Status of items at Chemistry & ChemEng Library (Swain)
Chemistry & ChemEng Library (Swain) Status
Stacks
RS431 .A64 L43 2015 Unknown
Book
248 pages : illustrations ; 24 cm
  • Resolving persistent questions, rumors, and weird phenomena. Does being cold make you sick? ; Are silent farts more deadly? ; Is cracking your joints bad for you? ; Is the 5-second rule legitimate? ; Which is worse : childbirth or getting kicked in the balls? ; Does shaving make your hair grow thicker? ; Can sneezing pop your eyeballs out? ; Could you spontaneously combust? ; Is binge TV watching bad for you? ; Which came first : the chicken or the egg?
  • Body talk. Brain farts ; The science of bad breath ; Can snot save us? ; Is there a hiccup cure? ; The scientific secret of muscle and strength ; Why are men so hairy? ; The science of aging ; The science of brain freeze
  • Hypotheticals. Could a zombie apocalypse happen? ; What if you stopped going outside?
  • Sensory perception. Why do we get pins and needles? ; Why do we itch? ; Selfie science : why do we hate photos of ourselves? ; Where does all the light go when you turn off the lights? ; Why does time feel faster as we age?
  • Hot sex and other amorous pursuits. The science of sexy ; The science of heartbreak ; The science of love ; The science of orgasms ; Will dancing get you laid?
  • Getting to the bottom of bad behavior. The science of swearing ; The science of lying ; The science of procrastination ; The scientific hangover cure
  • Dreaming, waking, napping, sleeping. The scientific power of naps ; The science of morning wood ; The science of lucid dreaming ; What are eye boogers? ; Should you use the snooze button? ; What if you stopped sleeping?
"In their first-ever book, Mitchell Moffit and Greg Brown, the [guys] behind the wildly popular YouTube channel AsapSCIENCE, answer your burning questions, explaining the true science of how things work."--P. 4 of cover.
  • Resolving persistent questions, rumors, and weird phenomena. Does being cold make you sick? ; Are silent farts more deadly? ; Is cracking your joints bad for you? ; Is the 5-second rule legitimate? ; Which is worse : childbirth or getting kicked in the balls? ; Does shaving make your hair grow thicker? ; Can sneezing pop your eyeballs out? ; Could you spontaneously combust? ; Is binge TV watching bad for you? ; Which came first : the chicken or the egg?
  • Body talk. Brain farts ; The science of bad breath ; Can snot save us? ; Is there a hiccup cure? ; The scientific secret of muscle and strength ; Why are men so hairy? ; The science of aging ; The science of brain freeze
  • Hypotheticals. Could a zombie apocalypse happen? ; What if you stopped going outside?
  • Sensory perception. Why do we get pins and needles? ; Why do we itch? ; Selfie science : why do we hate photos of ourselves? ; Where does all the light go when you turn off the lights? ; Why does time feel faster as we age?
  • Hot sex and other amorous pursuits. The science of sexy ; The science of heartbreak ; The science of love ; The science of orgasms ; Will dancing get you laid?
  • Getting to the bottom of bad behavior. The science of swearing ; The science of lying ; The science of procrastination ; The scientific hangover cure
  • Dreaming, waking, napping, sleeping. The scientific power of naps ; The science of morning wood ; The science of lucid dreaming ; What are eye boogers? ; Should you use the snooze button? ; What if you stopped sleeping?
"In their first-ever book, Mitchell Moffit and Greg Brown, the [guys] behind the wildly popular YouTube channel AsapSCIENCE, answer your burning questions, explaining the true science of how things work."--P. 4 of cover.
Chemistry & ChemEng Library (Swain)
Status of items at Chemistry & ChemEng Library (Swain)
Chemistry & ChemEng Library (Swain) Status
Stacks
Q173 .M76 2015 Unknown
Book
ix, 178 pages : illustrations ; 25 cm
Chemistry & ChemEng Library (Swain)
Status of items at Chemistry & ChemEng Library (Swain)
Chemistry & ChemEng Library (Swain) Status
Stacks
QD262 .V38 2015 Unknown
Book
336 pages : illustrations ; 22 cm.
The perfect way to enjoy science from the sofa, Atoms under the Floorboards introduces you to the incredible scientific explanations behind a variety of household phenomena, from gurgling drains and squeaky floorboards to rubbery custard and shiny shoes. * Is it better to build skyscrapers like wobbly jellies or stacks of biscuits? *Can you burn your house down with an electric drill? *How many atoms would you have to split to power a lightbulb? Atoms under the Floorboards answers all these questions, and hundreds more. You'll never look at your home the same way again ...
(source: Nielsen Book Data)
The perfect way to enjoy science from the sofa, Atoms under the Floorboards introduces you to the incredible scientific explanations behind a variety of household phenomena, from gurgling drains and squeaky floorboards to rubbery custard and shiny shoes. * Is it better to build skyscrapers like wobbly jellies or stacks of biscuits? *Can you burn your house down with an electric drill? *How many atoms would you have to split to power a lightbulb? Atoms under the Floorboards answers all these questions, and hundreds more. You'll never look at your home the same way again ...
(source: Nielsen Book Data)
Chemistry & ChemEng Library (Swain)
Status of items at Chemistry & ChemEng Library (Swain)
Chemistry & ChemEng Library (Swain) Status
Stacks
Q173 .W795 2015 Unknown
Book
3 volumes : illustrations ; 23 cm.
Chemistry & ChemEng Library (Swain)
Status of items at Chemistry & ChemEng Library (Swain)
Chemistry & ChemEng Library (Swain) Status
Reference (non-circulating)
QD262 .S354 2014/5 In-library use At bindery
QD262 .S354 2014/6 In-library use At bindery
QD262 .S354 2014/7 In-library use At bindery

10. Biochemistry [2015]

Book
xxxii, 1056, 48, 43, 43 pages : illustrations (some color) ; 29 cm
  • Biochemistry: an evolving science
  • Protein composition and structure
  • Exploring proteins and proteomes
  • DNA, RNA, and the flow of genetic information
  • Exploring genes and genomes
  • Exploring evolution and bioinformatics
  • Hemoglobin: portrait of a protein in action
  • Enzymes: basic concepts and kinetics
  • Catalytic strategies
  • Regulatory strategies
  • Carbohydrates
  • Lipids and cell membranes
  • Membrane channels and pumps
  • Signal-transduction pathways
  • Metabolism: basic concepts and design
  • Glycolysis and gluconeogenesis
  • The citric acid cycle
  • Oxidative phosphorylation
  • The light reactions of photosynthesis
  • The calvin cycle and the pentose phosphate pathway
  • Glycogen metabolism
  • Fatty acid metabolism
  • Protein turnover and amino acid catabolism
  • The biosynthesis of amino acids
  • Nucleotide biosynthesis
  • The biosynthesis of membrane lipids and steroids
  • The integration of metabolism
  • DNA replication, repair, and recombination
  • RNA synthesis and processing
  • Protein synthesis
  • The control of gene expression in prokaryotes
  • The control of gene expression in eukaryotes
  • Sensory systems
  • The immune system
  • Molecular motors
  • Drug development.
  • Biochemistry: an evolving science
  • Protein composition and structure
  • Exploring proteins and proteomes
  • DNA, RNA, and the flow of genetic information
  • Exploring genes and genomes
  • Exploring evolution and bioinformatics
  • Hemoglobin: portrait of a protein in action
  • Enzymes: basic concepts and kinetics
  • Catalytic strategies
  • Regulatory strategies
  • Carbohydrates
  • Lipids and cell membranes
  • Membrane channels and pumps
  • Signal-transduction pathways
  • Metabolism: basic concepts and design
  • Glycolysis and gluconeogenesis
  • The citric acid cycle
  • Oxidative phosphorylation
  • The light reactions of photosynthesis
  • The calvin cycle and the pentose phosphate pathway
  • Glycogen metabolism
  • Fatty acid metabolism
  • Protein turnover and amino acid catabolism
  • The biosynthesis of amino acids
  • Nucleotide biosynthesis
  • The biosynthesis of membrane lipids and steroids
  • The integration of metabolism
  • DNA replication, repair, and recombination
  • RNA synthesis and processing
  • Protein synthesis
  • The control of gene expression in prokaryotes
  • The control of gene expression in eukaryotes
  • Sensory systems
  • The immune system
  • Molecular motors
  • Drug development.
Chemistry & ChemEng Library (Swain)
Status of items at Chemistry & ChemEng Library (Swain)
Chemistry & ChemEng Library (Swain) Status
Stacks
QP514.2 .S66 2015 Unavailable In process Request
QP514.2 .S66 2015 Unavailable In process Request
QP514.2 .S66 2015 Unavailable In process Request

11. Biomass to biofuels [2015]

Book
242 pages : ill. ; 25 cm
  • Contents Energy recovery of grass biomass-- Bioethanol production from oilseed rape straw hydrolysate by free and immobilised cells of Saccharomyces cerevisiae-- Assessment of the potential of residuary microalgae from stabilization ponds for the production of biofuel-- Biomass pellet production with industrial and agro-industrial waste-- Bioenergy for regions: alternative cropping systems and optimisation of local heat supply-- The behavior of suspended particulate matter emitted from the combustion of agricultural residue biomass under different temperatures-- Biomass char production at low severity conditions under CO2 and N2 environments-- The heterogeneous reaction between tar and ash from waste biomass pyrolysis and gasification-- From biomass-rich residues into fuels and green chemicals via gasification and catalytic synthesis-- Thermal gasification of agro-industrial residues-- Process analysis of waste bamboo materials using solvent liquefaction-- Liquefaction processes and characterization of liquefied products from waste woody materials in different acidic catalysts-- The anaerobic digestion of cattle manure: the effect of phase-separation-- A comparative technology assessment of the anaerobic digestion of an organic fraction of municipal solid waste-- The development of EIA screening for the anaerobic digestion of biowaste projects in Latvia-- High yields of sugars via the non-enzymatic hydrolysis of cellulose-- Sunflower biodiesel: efficiency and emissions-- Biodiesel reforming with a NiAl2O4/Al2O3-YSZ catalyst for the production of renewable SOFC fuel-- On the future relevance of biofuels for transport in EU-15 countries-- Sustainability of combustion and incineration of renewable fuels: the example of Sweden-- An environmental balance study for the contribution of a biomass plant in a small town in Piedmont, Northern Italy.
  • (source: Nielsen Book Data)
Biomass is a continuously renewed source of energy formed from or by a wide variety of living organisms. Through biochemical and thermochemical processes, it is converted into gaseous, liquid or solid biofuels, which already meet a significant share of the current world energy needs. Because of their contribution to the sustainability of energy supply, reduction of green house gas emissions as well as local employment and energy self-reliance, research interest and activity in enhancing biofuel energy output, efficiency and performance remain strong. The first part of this volume comprises five articles mainly concerned with biomass resource potential and management. More specifically, the reported investigations assess grass and lawn substrates, rapeseed straw and microalgae from Upflow Anaerobic Sludge Blanket (UASB) reactor effluents as possible sources of biogas, bioethanol and biodiesel, respectively. The emphasis in the subsequent group of eleven articles is on biomass conversion processes, aiming at assessing performance as well as output quality and diversity. Biodiesel, a fluid biofuel produced from biomass with high lipids such as rapeseed oil, sunflowers and soy beans, is the focus of two articles: the first investigates the effect of biodiesel blending with diesel fuel on diesel engine performance and emissions; the second assesses the efficiency of catalytic reforming of biodiesel into a gaseous mixture, used directly as Solid Oxide Fuel Cell (SOFC) fuel. In the last three articles, the prospects of biofuels as viable sources of energy are examined within European contexts. This volume addresses a significant number of important themes and thus combines subject breadth and density with in-depth study of biomass resourcing and processing as well as the issue of biofuel and renewable energy sustainability.
(source: Nielsen Book Data)
  • Contents Energy recovery of grass biomass-- Bioethanol production from oilseed rape straw hydrolysate by free and immobilised cells of Saccharomyces cerevisiae-- Assessment of the potential of residuary microalgae from stabilization ponds for the production of biofuel-- Biomass pellet production with industrial and agro-industrial waste-- Bioenergy for regions: alternative cropping systems and optimisation of local heat supply-- The behavior of suspended particulate matter emitted from the combustion of agricultural residue biomass under different temperatures-- Biomass char production at low severity conditions under CO2 and N2 environments-- The heterogeneous reaction between tar and ash from waste biomass pyrolysis and gasification-- From biomass-rich residues into fuels and green chemicals via gasification and catalytic synthesis-- Thermal gasification of agro-industrial residues-- Process analysis of waste bamboo materials using solvent liquefaction-- Liquefaction processes and characterization of liquefied products from waste woody materials in different acidic catalysts-- The anaerobic digestion of cattle manure: the effect of phase-separation-- A comparative technology assessment of the anaerobic digestion of an organic fraction of municipal solid waste-- The development of EIA screening for the anaerobic digestion of biowaste projects in Latvia-- High yields of sugars via the non-enzymatic hydrolysis of cellulose-- Sunflower biodiesel: efficiency and emissions-- Biodiesel reforming with a NiAl2O4/Al2O3-YSZ catalyst for the production of renewable SOFC fuel-- On the future relevance of biofuels for transport in EU-15 countries-- Sustainability of combustion and incineration of renewable fuels: the example of Sweden-- An environmental balance study for the contribution of a biomass plant in a small town in Piedmont, Northern Italy.
  • (source: Nielsen Book Data)
Biomass is a continuously renewed source of energy formed from or by a wide variety of living organisms. Through biochemical and thermochemical processes, it is converted into gaseous, liquid or solid biofuels, which already meet a significant share of the current world energy needs. Because of their contribution to the sustainability of energy supply, reduction of green house gas emissions as well as local employment and energy self-reliance, research interest and activity in enhancing biofuel energy output, efficiency and performance remain strong. The first part of this volume comprises five articles mainly concerned with biomass resource potential and management. More specifically, the reported investigations assess grass and lawn substrates, rapeseed straw and microalgae from Upflow Anaerobic Sludge Blanket (UASB) reactor effluents as possible sources of biogas, bioethanol and biodiesel, respectively. The emphasis in the subsequent group of eleven articles is on biomass conversion processes, aiming at assessing performance as well as output quality and diversity. Biodiesel, a fluid biofuel produced from biomass with high lipids such as rapeseed oil, sunflowers and soy beans, is the focus of two articles: the first investigates the effect of biodiesel blending with diesel fuel on diesel engine performance and emissions; the second assesses the efficiency of catalytic reforming of biodiesel into a gaseous mixture, used directly as Solid Oxide Fuel Cell (SOFC) fuel. In the last three articles, the prospects of biofuels as viable sources of energy are examined within European contexts. This volume addresses a significant number of important themes and thus combines subject breadth and density with in-depth study of biomass resourcing and processing as well as the issue of biofuel and renewable energy sustainability.
(source: Nielsen Book Data)
Chemistry & ChemEng Library (Swain)
Status of items at Chemistry & ChemEng Library (Swain)
Chemistry & ChemEng Library (Swain) Status
Stacks
TP339 .B5763 2015 Unknown
Book
xxii, 547 pages : illustrations ; 26 cm.
  • Table of Contents -- Preface -- Chapter 1: Introduction to Bioproducts and Bioseparations -- Chapter 2: Analytical Methods and Bench-Scale Preparative Bioseparations -- Chapter 3: Cell Lysis and Flocculation -- Chapter 4: Filtration -- Chapter 5: Sedimentation -- Chapter 6: Extraction -- Chapter 7: Liquid Chromatography and Adsorption -- Chapter 8: Precipitation -- Chapter 9: Crystallization -- Chapter 10: Evaporation -- Chapter 11: Drying -- Chapter 12: Bioprocess Design and Economics.
  • (source: Nielsen Book Data)
Designed for undergraduates, graduate students, and industry practitioners, Bioseparations Science and Engineering fills a critical need in the field of bioseparations. Current, comprehensive, and concise, it covers bioseparations unit operations in unprecedented depth. In each of the chapters, the authors use a consistent method of explaining unit operations, starting with a qualitative description noting the significance and general application of the unit operation. They then illustrate the scientific application of the operation, develop the required mathematical theory, and finally, describe the applications of the theory in engineering practice, with an emphasis on design and scaleup. Unique to this text is a chapter dedicated to bioseparations process design and economics, in which a process simular, SuperPro Designer(R) is used to analyze and evaluate the production of three important biological products. New to this second edition are updated discussions of moment analysis, computer simulation, membrane chromatography, and evaporation, among others, as well as revised problem sets. Unique features include basic information about bioproducts and engineering analysis and a chapter with bioseparations laboratory exercises. Bioseparations Science and Engineering is ideal for students and professionals working in or studying bioseparations, and is the premier text in the field.
(source: Nielsen Book Data)
  • Table of Contents -- Preface -- Chapter 1: Introduction to Bioproducts and Bioseparations -- Chapter 2: Analytical Methods and Bench-Scale Preparative Bioseparations -- Chapter 3: Cell Lysis and Flocculation -- Chapter 4: Filtration -- Chapter 5: Sedimentation -- Chapter 6: Extraction -- Chapter 7: Liquid Chromatography and Adsorption -- Chapter 8: Precipitation -- Chapter 9: Crystallization -- Chapter 10: Evaporation -- Chapter 11: Drying -- Chapter 12: Bioprocess Design and Economics.
  • (source: Nielsen Book Data)
Designed for undergraduates, graduate students, and industry practitioners, Bioseparations Science and Engineering fills a critical need in the field of bioseparations. Current, comprehensive, and concise, it covers bioseparations unit operations in unprecedented depth. In each of the chapters, the authors use a consistent method of explaining unit operations, starting with a qualitative description noting the significance and general application of the unit operation. They then illustrate the scientific application of the operation, develop the required mathematical theory, and finally, describe the applications of the theory in engineering practice, with an emphasis on design and scaleup. Unique to this text is a chapter dedicated to bioseparations process design and economics, in which a process simular, SuperPro Designer(R) is used to analyze and evaluate the production of three important biological products. New to this second edition are updated discussions of moment analysis, computer simulation, membrane chromatography, and evaporation, among others, as well as revised problem sets. Unique features include basic information about bioproducts and engineering analysis and a chapter with bioseparations laboratory exercises. Bioseparations Science and Engineering is ideal for students and professionals working in or studying bioseparations, and is the premier text in the field.
(source: Nielsen Book Data)
Chemistry & ChemEng Library (Swain)
Status of items at Chemistry & ChemEng Library (Swain)
Chemistry & ChemEng Library (Swain) Status
Stacks
TP248.25 .S47 B55 2015 Unknown
Book
xv, 764 pages : illustrations ; 24 cm
Chemistry & ChemEng Library (Swain)
Status of items at Chemistry & ChemEng Library (Swain)
Chemistry & ChemEng Library (Swain) Status
Stacks
QD400.5 .S95 D53 2015 Unknown
Database topics
Chemistry and Chemical Engineering; Biology
Software/Multimedia
USB flash drives
webcsd.ccdc.cam.ac.uk Web version.
Chemistry & ChemEng Library (Swain)
Status of items at Chemistry & ChemEng Library (Swain)
Chemistry & ChemEng Library (Swain) Status
Permanent reserve
Library has latest year (or vol.)
Latest: version5.36 (2015)
QD921 .C36 2015 Unknown
Book
xviii, 339 pages : color illustrations ; 24 cm
  • How to Use This Guide Acknowledgments Prologue Research on Texturizing Agents Texturizers: Agents that Modify Texture Texture Selected Products Selection Methods Table of Selected Texturizing Agents Research Methodology Study Parameters for the Application of Texturizing Agents The Four Stages of Research Preparations and Techniques of Texturizing Agents Gelling Agents General Properties of Gelling Agents What Is a Gel? How Does a Gelling Agent Work? Principle Characteristics of Gelling Agents Properties of Gelling Agents About Gelling Agents How the Product Is Used as a Gelling Agent Instructions for Use Principle Culinary Preparations Prepared with Gelling Agents Gelatin General Information Characteristics of the Selected Product Gel Preparation About Gel Preparation Gelatin and Various Foods Handling and Manipulation of Gelatin Gels Synergies with Other Gelling Agents Mild Shellfish and Vegetable Escabeche Agar-Agar General Information Characteristics of the Selected Product Preparation of an Agar-Agar Gel About Gel Preparation Agar-Agar and Specific Foods Handling and Manipulation of Agar-Agar Gels Synergistic Effects with Other Gelling Agents Cod, Almond, and Wild Mushroom Soup Sodium Alginate General Information Characteristics of the Selected Product Instructions for Use About Gel Preparation About the Obtained Gel Behavior of Sodium Alginate with Various Foods Handling and Manipulation of Sodium Alginate Gels Synergistic Effects with Other Gelling Agents Spherical-I Green Olives (Catalog number 1095) Kappa Carrageenan General Information Characteristics of the Selected Product Instructions for Use About Gel Preparation About the Obtained Gel Behavior of Kappa Carrageenan with Various Foods Handling and Manipulation of Kappa Carrageenan Gels Synergistic Effects with Other Gelling Agents El Raor Iota Carrageenan General Information Characteristics of the Selected Product Instructions for Use About Gel Preparation About the Obtained Gel Behavior of Kappa Carrageenan with Various Foods Handling and Manipulation of Iota Carrageenan Gels Synergistic Effects with Other Gelling Agents Muxarra with Mamia Rota HM Pectin General Information Characteristics of the Selected Product Instructions for Use About Gel Preparation About the Obtained Gel Behavior of HM Pectin with Various Foods Handling and Manipulation of HM Pectin Gels Synergistic Effects with Other Gelling Agents Mango, Pistachio, and White Chocolate Orange Cake LM Pectin General Information Characteristics of the Selected Product Instructions for Use About Gel Preparation About the Obtained Gel Handling and Manipulation of LM Pectin Gels Synergistic Effects with Other Gelling Agents Chocolate Hazelnut Cream High Acyl (Elastic) Gellan Gum General Information Characteristics of the Selected Product Instructions for Use About Gel Preparation About the Obtained Gel Behavior of Elastic Gellan Gum with Various Foods Handling and Manipulation of Elastic (High Acyl) Gellan Gum Gels Synergistic Effects with Other Gelling Agents Hot Tea for People Who Have Difficulty Swallowing Rigid (Low Acyl) Gellan Gum General Information Characteristics of the Selected Product Instructions for Use About Gel Preparation About the Obtained Gel Behavior of Rigid (Low Acyl) Gellan Gum with Various Foods Handling and Manipulation of Rigid (Low Acyl) Gellan Gum Gels Synergistic Effects with Other Gelling Agents Banana Flambe Methylcellulose General Information Characteristics of the Selected Product Instructions for Use About Gel Preparation About the Obtained Gel Handling and Manipulation of Methylcellulose Gels Synergistic Effects with Other Gelling Agents Asparagus Viognier Thickening Agents General Properties of Thickening Agents What is a Thick Texture? How Does a Thickener Work? Thickening Agent Terms About Thickening Agents General Description of the Thickening Agent Instructions for Use Main Culinary Uses for Thickening Agents Cornstarch General Information Characteristics of the Selected Product Instructions for Use Working with Cornstarch About the Obtained Texture Handling and Manipulation of Foods Thickened with Cornstarch Synergistic Effects with Other Thickening Agents Hot Chocolate Kudzu Starch General Information Characteristics of the Selected Product Instructions for Use Working with Kudzu Starch About the Obtained Texture Handling and Manipulation of Foods Thickened with Kudzu Starch Synergistic Effects with Other Thickening Agents Potatoes in Their Sauce Xanthan Gum General Information Characteristics of the Selected Product Instructions for Use Working with Xanthan Gum About the Obtained Texture Handling and Manipulation of Foods Thickened with Xanthan Gum Synergistic Effects with Other Thickening Agents 64% Dark Coverture-Coffee-Vanilla-Cinnamon Locust Bean Gum General Information Characteristics of the Selected Product Instructions for Use Working with Locust Bean Gum About the Obtained Texture Handling and Manipulation of Foods Thickened with Locust Bean Gum Synergistic Effects with Other Thickening Agents Olive Oil Gummies Guar Gum General Information Characteristics of the Selected Product Instructions For Use Working with Guar Gum About the Obtained Texture Handling and Manipulation of Foods Thickened with Guar Gum Synergistic Effects with Other Thickening Agents Rice Macaroni with Vegetables and Bechamel for Hypocaloric Hospital Diets Tara Gum General Information Characteristics of the Selected Product Instructions For Use Working with Tara Gum About the Obtained Texture Handling and Manipulation of Foods Thickened with Guar Gum Synergistic Effects with Other Thickening Agents Catalan D.O.P. Olive Oil Meat Sauce Foaming Agents General Properties of Foaming Agents What Is Foam? How Do Foaming Agents Work? Principle Characteristics of Foaming Agents Properties of Foaming Agents About Foaming Agents Description of How the Product Is Used as a Foaming Agent Instructions for Use Principle Culinary Uses for Foaming Agents Egg White Powder General Information Characteristics of the Selected Product Instructions for Use Working with Powdered Egg Whites About the Obtained Foam Handling and Manipulation of Egg White Powder Foams Synergistic Effects with Other Thickening Agents Interpretation of Vanity: Chocolate Cake with Almond Cream and Cocoa Bubbles Gelatin General Information Characteristics of the Selected Product Instructions for Use Working with Gelatin About Obtained Foam Handling and Manipulation of Gelatin Foams Synergistic Effects with Other Foaming Agents Mimetic Banana with Mango and Nutmeg Methylcellulose General Information Characteristics of the Selected Product Instructions for Use Working with Methylcellulose About Obtained Foam Handling and Manipulation of Methylcellulose Foams Synergistic Effects with Other Foaming Agents Coulant/Souffle of Granadilla with Cardamom Toffee (Catalog number 1186) Lecithin General Information Characteristics of the Selected Product Instructions for Use Working with Lecithin About the Obtained Foam Handling and Manipulation of Lecithin Foams (Airs) Synergistic Effects with Other Foaming Agents Lightly Marinated Oysters with Sea Airs Sucrose Esters General Information Characteristics of the Selected Product Instructions for Use Working with Sucrose Esters About the Obtained Foam Handling and Manipulation of Sucrose Esters Foam Synergistic Effects with Other Foaming Agents Marine King Prawns Emulsifying Agents General Properties of Emulsifying Agents What Is an Emulsion? How Does an Emulsifying Agent Work? Principal Characteristics of Emulsifying Agents Properties of Emulsifying Agents About Emulsifiers Description of How the Product Is Used as an Emulsifier Instructions for Use Principal Dishes/Preparations Using Emulsifiers Monoglycerides and Diglycerides General Information Characteristics of the Selected Product Instructions for Use Preparing the Emulsifier About the Obtained Emulsion Handling and Manipulation of an Emulsion Synergistic Effects with Other Texturizing Agents Hoarfrost 2007 Nuts, Cold Frosted Tree, and Shrimp Annex Glossary References.
  • (source: Nielsen Book Data)
The use of food texturizing agents, such as gels, thickeners, and emulsifiers, has been steadily increasing in the culinary industry. Understanding how to use these texturizing agents is important for chefs of all levels, from professionals to culinary students and amateur cooks. This new work from Alicia Foundation, the culinary research center driven by famed chef Ferran Adria, provides a clear and practical guide for any chef who wants to work with these texturing agents. Collaboration between scientists, technicians, and chefs has resulted in unique and creative culinary uses for many commonly available food texturizing agents. The information in this book is a collection of years of culinary scientific research and the experiences of a diverse group of chefs who are eager to share their practical knowledge and recipes. The book discusses more than 20 carefully tested gelling, thickening, foaming, and emulsifying agents. This book presents each texturizing agent in a simple and practical format. For each agent, the book includes a description of its principal characteristics, easy-to-follow instructions for use, helpful handling tips, and a sample recipe. The Annex includes tables listing all of the texturizing agents, summarizing the relative effectiveness of their gelling, thickening, emulsifying, or foaming properties. These tables can be used to compare the agents by category and functionality.
(source: Nielsen Book Data)
  • How to Use This Guide Acknowledgments Prologue Research on Texturizing Agents Texturizers: Agents that Modify Texture Texture Selected Products Selection Methods Table of Selected Texturizing Agents Research Methodology Study Parameters for the Application of Texturizing Agents The Four Stages of Research Preparations and Techniques of Texturizing Agents Gelling Agents General Properties of Gelling Agents What Is a Gel? How Does a Gelling Agent Work? Principle Characteristics of Gelling Agents Properties of Gelling Agents About Gelling Agents How the Product Is Used as a Gelling Agent Instructions for Use Principle Culinary Preparations Prepared with Gelling Agents Gelatin General Information Characteristics of the Selected Product Gel Preparation About Gel Preparation Gelatin and Various Foods Handling and Manipulation of Gelatin Gels Synergies with Other Gelling Agents Mild Shellfish and Vegetable Escabeche Agar-Agar General Information Characteristics of the Selected Product Preparation of an Agar-Agar Gel About Gel Preparation Agar-Agar and Specific Foods Handling and Manipulation of Agar-Agar Gels Synergistic Effects with Other Gelling Agents Cod, Almond, and Wild Mushroom Soup Sodium Alginate General Information Characteristics of the Selected Product Instructions for Use About Gel Preparation About the Obtained Gel Behavior of Sodium Alginate with Various Foods Handling and Manipulation of Sodium Alginate Gels Synergistic Effects with Other Gelling Agents Spherical-I Green Olives (Catalog number 1095) Kappa Carrageenan General Information Characteristics of the Selected Product Instructions for Use About Gel Preparation About the Obtained Gel Behavior of Kappa Carrageenan with Various Foods Handling and Manipulation of Kappa Carrageenan Gels Synergistic Effects with Other Gelling Agents El Raor Iota Carrageenan General Information Characteristics of the Selected Product Instructions for Use About Gel Preparation About the Obtained Gel Behavior of Kappa Carrageenan with Various Foods Handling and Manipulation of Iota Carrageenan Gels Synergistic Effects with Other Gelling Agents Muxarra with Mamia Rota HM Pectin General Information Characteristics of the Selected Product Instructions for Use About Gel Preparation About the Obtained Gel Behavior of HM Pectin with Various Foods Handling and Manipulation of HM Pectin Gels Synergistic Effects with Other Gelling Agents Mango, Pistachio, and White Chocolate Orange Cake LM Pectin General Information Characteristics of the Selected Product Instructions for Use About Gel Preparation About the Obtained Gel Handling and Manipulation of LM Pectin Gels Synergistic Effects with Other Gelling Agents Chocolate Hazelnut Cream High Acyl (Elastic) Gellan Gum General Information Characteristics of the Selected Product Instructions for Use About Gel Preparation About the Obtained Gel Behavior of Elastic Gellan Gum with Various Foods Handling and Manipulation of Elastic (High Acyl) Gellan Gum Gels Synergistic Effects with Other Gelling Agents Hot Tea for People Who Have Difficulty Swallowing Rigid (Low Acyl) Gellan Gum General Information Characteristics of the Selected Product Instructions for Use About Gel Preparation About the Obtained Gel Behavior of Rigid (Low Acyl) Gellan Gum with Various Foods Handling and Manipulation of Rigid (Low Acyl) Gellan Gum Gels Synergistic Effects with Other Gelling Agents Banana Flambe Methylcellulose General Information Characteristics of the Selected Product Instructions for Use About Gel Preparation About the Obtained Gel Handling and Manipulation of Methylcellulose Gels Synergistic Effects with Other Gelling Agents Asparagus Viognier Thickening Agents General Properties of Thickening Agents What is a Thick Texture? How Does a Thickener Work? Thickening Agent Terms About Thickening Agents General Description of the Thickening Agent Instructions for Use Main Culinary Uses for Thickening Agents Cornstarch General Information Characteristics of the Selected Product Instructions for Use Working with Cornstarch About the Obtained Texture Handling and Manipulation of Foods Thickened with Cornstarch Synergistic Effects with Other Thickening Agents Hot Chocolate Kudzu Starch General Information Characteristics of the Selected Product Instructions for Use Working with Kudzu Starch About the Obtained Texture Handling and Manipulation of Foods Thickened with Kudzu Starch Synergistic Effects with Other Thickening Agents Potatoes in Their Sauce Xanthan Gum General Information Characteristics of the Selected Product Instructions for Use Working with Xanthan Gum About the Obtained Texture Handling and Manipulation of Foods Thickened with Xanthan Gum Synergistic Effects with Other Thickening Agents 64% Dark Coverture-Coffee-Vanilla-Cinnamon Locust Bean Gum General Information Characteristics of the Selected Product Instructions for Use Working with Locust Bean Gum About the Obtained Texture Handling and Manipulation of Foods Thickened with Locust Bean Gum Synergistic Effects with Other Thickening Agents Olive Oil Gummies Guar Gum General Information Characteristics of the Selected Product Instructions For Use Working with Guar Gum About the Obtained Texture Handling and Manipulation of Foods Thickened with Guar Gum Synergistic Effects with Other Thickening Agents Rice Macaroni with Vegetables and Bechamel for Hypocaloric Hospital Diets Tara Gum General Information Characteristics of the Selected Product Instructions For Use Working with Tara Gum About the Obtained Texture Handling and Manipulation of Foods Thickened with Guar Gum Synergistic Effects with Other Thickening Agents Catalan D.O.P. Olive Oil Meat Sauce Foaming Agents General Properties of Foaming Agents What Is Foam? How Do Foaming Agents Work? Principle Characteristics of Foaming Agents Properties of Foaming Agents About Foaming Agents Description of How the Product Is Used as a Foaming Agent Instructions for Use Principle Culinary Uses for Foaming Agents Egg White Powder General Information Characteristics of the Selected Product Instructions for Use Working with Powdered Egg Whites About the Obtained Foam Handling and Manipulation of Egg White Powder Foams Synergistic Effects with Other Thickening Agents Interpretation of Vanity: Chocolate Cake with Almond Cream and Cocoa Bubbles Gelatin General Information Characteristics of the Selected Product Instructions for Use Working with Gelatin About Obtained Foam Handling and Manipulation of Gelatin Foams Synergistic Effects with Other Foaming Agents Mimetic Banana with Mango and Nutmeg Methylcellulose General Information Characteristics of the Selected Product Instructions for Use Working with Methylcellulose About Obtained Foam Handling and Manipulation of Methylcellulose Foams Synergistic Effects with Other Foaming Agents Coulant/Souffle of Granadilla with Cardamom Toffee (Catalog number 1186) Lecithin General Information Characteristics of the Selected Product Instructions for Use Working with Lecithin About the Obtained Foam Handling and Manipulation of Lecithin Foams (Airs) Synergistic Effects with Other Foaming Agents Lightly Marinated Oysters with Sea Airs Sucrose Esters General Information Characteristics of the Selected Product Instructions for Use Working with Sucrose Esters About the Obtained Foam Handling and Manipulation of Sucrose Esters Foam Synergistic Effects with Other Foaming Agents Marine King Prawns Emulsifying Agents General Properties of Emulsifying Agents What Is an Emulsion? How Does an Emulsifying Agent Work? Principal Characteristics of Emulsifying Agents Properties of Emulsifying Agents About Emulsifiers Description of How the Product Is Used as an Emulsifier Instructions for Use Principal Dishes/Preparations Using Emulsifiers Monoglycerides and Diglycerides General Information Characteristics of the Selected Product Instructions for Use Preparing the Emulsifier About the Obtained Emulsion Handling and Manipulation of an Emulsion Synergistic Effects with Other Texturizing Agents Hoarfrost 2007 Nuts, Cold Frosted Tree, and Shrimp Annex Glossary References.
  • (source: Nielsen Book Data)
The use of food texturizing agents, such as gels, thickeners, and emulsifiers, has been steadily increasing in the culinary industry. Understanding how to use these texturizing agents is important for chefs of all levels, from professionals to culinary students and amateur cooks. This new work from Alicia Foundation, the culinary research center driven by famed chef Ferran Adria, provides a clear and practical guide for any chef who wants to work with these texturing agents. Collaboration between scientists, technicians, and chefs has resulted in unique and creative culinary uses for many commonly available food texturizing agents. The information in this book is a collection of years of culinary scientific research and the experiences of a diverse group of chefs who are eager to share their practical knowledge and recipes. The book discusses more than 20 carefully tested gelling, thickening, foaming, and emulsifying agents. This book presents each texturizing agent in a simple and practical format. For each agent, the book includes a description of its principal characteristics, easy-to-follow instructions for use, helpful handling tips, and a sample recipe. The Annex includes tables listing all of the texturizing agents, summarizing the relative effectiveness of their gelling, thickening, emulsifying, or foaming properties. These tables can be used to compare the agents by category and functionality.
(source: Nielsen Book Data)
Chemistry & ChemEng Library (Swain)
Status of items at Chemistry & ChemEng Library (Swain)
Chemistry & ChemEng Library (Swain) Status
Stacks
TX541 .F86 2015 Unknown
Book
xxiii, 800 p. : ill. (some col.) ; 25 cm
  • Introduction-- General Concepts in Sustainable Chemical Technologies-- Separations and Purifications-- Overview by Darrell Patterson-- Membrane Separation-- Gas Separations using Ionic Liquids-- Absorption and Adsorption Processes-- Liquid-Liquid Extractions and Stripping (including supercritical fluids)-- Ionic Liquids and their application to a more sustainable chemistry-- Crystallisation in Continuous Flow Processes-- Chemical Transformation and Reactors-- Overview by Janet Scott-- Homogeneous and Heterogeneous Catalysis and Catalytic Reactors-- The application of supercritical carbon dioxide extractions of functional compounds for more sustainable future-- Processes employing cavitation e.g. ultrasound, hydrodynamic cavitation-- Microwave Chemistry and Microwave Reactors-- Continuous Flow Processes-- Bioelectrochemical Systems for a Sustainable Future-- Nanoparticles and their application in sustainable chemistry-- Sustainable Processes in the Metal and Mining Industry-- Photochemical production of Fine Chemicals-- Biochemical Transformations and Reactors-- Overview, by Professor David Leak-- Enzyme Biotransformations and Reactors-- Algae and Bacterial Technologies for Biofuels-- Fermentations and Sustainable Technologies-- Process Integration-- Overview by Rafiqul Gani-- Process Control for Sustainable Processes-- Quantifying the Impact of New Materials and Processes Towards Environmentally Sustainable Technology-- Systematic Computer Aided Framework for Process Synthesis, Design and Intensification.
  • (source: Nielsen Book Data)
This comprehensive book approaches sustainability from two directions, the reduction of pollution and the maintaining of existing resources, both of which are addressed in a thorough examination of the main chemical processes and their impact. Divided into five sections, each introduced by a leading expert in the field, the book takes the reader through the various types of chemical processes, demonstrating how we must find ways to lower the environmental cost (of both pollution and contributions to climate change) of producing chemicals. Each section consists of several chapters, presenting the latest facts and opinion on the methodologies being adopted by the chemical industry to provide a more sustainable future. A follow-up to Materials for a Sustainable Future (Royal Society of Chemistry 2012), this book will appeal to the same broad readership - industrialists and investors; policy makers in local and central governments; students, teachers, scientists and engineers working in the field; and finally editors, journalists and the general public who need information on the increasingly popular concepts of sustainable living.
(source: Nielsen Book Data)
  • Introduction-- General Concepts in Sustainable Chemical Technologies-- Separations and Purifications-- Overview by Darrell Patterson-- Membrane Separation-- Gas Separations using Ionic Liquids-- Absorption and Adsorption Processes-- Liquid-Liquid Extractions and Stripping (including supercritical fluids)-- Ionic Liquids and their application to a more sustainable chemistry-- Crystallisation in Continuous Flow Processes-- Chemical Transformation and Reactors-- Overview by Janet Scott-- Homogeneous and Heterogeneous Catalysis and Catalytic Reactors-- The application of supercritical carbon dioxide extractions of functional compounds for more sustainable future-- Processes employing cavitation e.g. ultrasound, hydrodynamic cavitation-- Microwave Chemistry and Microwave Reactors-- Continuous Flow Processes-- Bioelectrochemical Systems for a Sustainable Future-- Nanoparticles and their application in sustainable chemistry-- Sustainable Processes in the Metal and Mining Industry-- Photochemical production of Fine Chemicals-- Biochemical Transformations and Reactors-- Overview, by Professor David Leak-- Enzyme Biotransformations and Reactors-- Algae and Bacterial Technologies for Biofuels-- Fermentations and Sustainable Technologies-- Process Integration-- Overview by Rafiqul Gani-- Process Control for Sustainable Processes-- Quantifying the Impact of New Materials and Processes Towards Environmentally Sustainable Technology-- Systematic Computer Aided Framework for Process Synthesis, Design and Intensification.
  • (source: Nielsen Book Data)
This comprehensive book approaches sustainability from two directions, the reduction of pollution and the maintaining of existing resources, both of which are addressed in a thorough examination of the main chemical processes and their impact. Divided into five sections, each introduced by a leading expert in the field, the book takes the reader through the various types of chemical processes, demonstrating how we must find ways to lower the environmental cost (of both pollution and contributions to climate change) of producing chemicals. Each section consists of several chapters, presenting the latest facts and opinion on the methodologies being adopted by the chemical industry to provide a more sustainable future. A follow-up to Materials for a Sustainable Future (Royal Society of Chemistry 2012), this book will appeal to the same broad readership - industrialists and investors; policy makers in local and central governments; students, teachers, scientists and engineers working in the field; and finally editors, journalists and the general public who need information on the increasingly popular concepts of sustainable living.
(source: Nielsen Book Data)
Chemistry & ChemEng Library (Swain)
Status of items at Chemistry & ChemEng Library (Swain)
Chemistry & ChemEng Library (Swain) Status
Stacks
TP155.7 .C446 2015 Unknown
Book
x, 453 pages : illustrations (some color) ; 17 cm
Chemistry & ChemEng Library (Swain)
Status of items at Chemistry & ChemEng Library (Swain)
Chemistry & ChemEng Library (Swain) Status
Safety Collection (non-circulating)
TP150 .S24 B29 2015 In-library use At bindery
Book
xii, 444 pages : illustrations ; 23 cm.
Chemistry & ChemEng Library (Swain)
Status of items at Chemistry & ChemEng Library (Swain)
Chemistry & ChemEng Library (Swain) Status
Stacks
TP155.2 .E58 G324 2015 Unavailable On order Request
Book
vi, 394 pages : illustrations ; 28 cm
  • To the Student 1 Atomic Structure 1 The Nuclear Atom 2 2 Atomic Number and Atomic Mass 8 3 Coulombic Potential Energy 16 4 The Shell Model (I) 22 5 The Shell Model (II) 30 6 Atomic Size 40 7 Electromagnetic Radiation 44 8 Photoelectron Spectroscopy 48 9 The Shell Model (III) 56 10 Electron Configurations 60 11 Electron Configurations and the Periodic Table 64 12 Electron Spin 68 Molecular Structure 13 Lewis Structures (I) 74 14 Bond Order and Bond Strength 82 15 Lewis Structures (II) 90 16 Lewis Structures (III) 96 17 Lewis Structures (IV) 102 18 Molecular Shapes 108 19 Hybrid Orbitals 118 20 Average Valence Electron Energies 122 21 Partial Charge 126 22 Polar, Nonpolar, and Ionic Bonds 132 23 Dipole Moment 136 Solids and Liquids 24 The Ionic Bond 142 25 Metals 150 26 The Bond-Type Triangle 154 27 Intermolecular Forces 159 Stoichiometry 28 The Mole Concept 166 29 Chemical Equations 170 30 Limiting Reagent 176 31 Empirical Formula 180 32 Molarity 184 Gases 33 The Ideal Gas Law 192 Thermochemistry 34 Enthalpy of Atom Combination 196 35 Enthalpy Changes in Chemical Reactions 202 Equilibrium 36 Rates of Chemical Reactions (I) 208 37 Equilibrium (I) 213 38 Equilibrium (II) 219 39 The Equilibrium Constant(I) 226 40 The Reaction Quotient 234 41 The Solubility Product 244 Acids and Bases 42 Acids and Bases 254 43 Acid Strength 258 44 Weak Acid/Base Dissociation 266 45 pH 274 46 Relative Acid Strength 279 47 Acid/Base Strength of Conjugate Pairs 286 Oxidation-Reduction 48 Redox Reactions 293 49 Oxidation Numbers 296 50 The Electrochemical Cell 300 51 The Cell Voltage 306 Thermodynamics 52 Entropy (I) 310 53 Entropy (II) 316 54 Entropy Changes in Chemical Reactions 320 55 The Equilibrium Constant (II) 328 56 The Equilibrium Constant (III) 333 Kinetics 57 Rates of Chemical Reactions (II) 338 58 Integrated Rate Laws 348 59 Reaction Mechanisms (I) 356 60 Reaction Mechanisms (II) 361 61 Reaction Mechanisms (III) 373 62 Activation Energy 378 Appendix TABLE A.1 Values of Selected Fundamental Constants 381 TABLE A.2 Selected Conversion Factors 381 TABLE A.3 Standard-State Enthalpies, Free Energies, and Entropies of Atom Combination 382 Index 391.
  • (source: Nielsen Book Data)
Chemistry: A Guided Approach 6th Edition follows the underlying principles developed by years of research on how readers learn and draws on testing by those using the POGIL methodology. This text follows inquiry based learning and correspondingly emphasizes the underlying concepts and the reasoning behind the concepts. This text offers an approach that follows modern cognitive learning principles by having readers learn how to create knowledge based on experimental data and how to test that knowledge.
(source: Nielsen Book Data)
  • To the Student 1 Atomic Structure 1 The Nuclear Atom 2 2 Atomic Number and Atomic Mass 8 3 Coulombic Potential Energy 16 4 The Shell Model (I) 22 5 The Shell Model (II) 30 6 Atomic Size 40 7 Electromagnetic Radiation 44 8 Photoelectron Spectroscopy 48 9 The Shell Model (III) 56 10 Electron Configurations 60 11 Electron Configurations and the Periodic Table 64 12 Electron Spin 68 Molecular Structure 13 Lewis Structures (I) 74 14 Bond Order and Bond Strength 82 15 Lewis Structures (II) 90 16 Lewis Structures (III) 96 17 Lewis Structures (IV) 102 18 Molecular Shapes 108 19 Hybrid Orbitals 118 20 Average Valence Electron Energies 122 21 Partial Charge 126 22 Polar, Nonpolar, and Ionic Bonds 132 23 Dipole Moment 136 Solids and Liquids 24 The Ionic Bond 142 25 Metals 150 26 The Bond-Type Triangle 154 27 Intermolecular Forces 159 Stoichiometry 28 The Mole Concept 166 29 Chemical Equations 170 30 Limiting Reagent 176 31 Empirical Formula 180 32 Molarity 184 Gases 33 The Ideal Gas Law 192 Thermochemistry 34 Enthalpy of Atom Combination 196 35 Enthalpy Changes in Chemical Reactions 202 Equilibrium 36 Rates of Chemical Reactions (I) 208 37 Equilibrium (I) 213 38 Equilibrium (II) 219 39 The Equilibrium Constant(I) 226 40 The Reaction Quotient 234 41 The Solubility Product 244 Acids and Bases 42 Acids and Bases 254 43 Acid Strength 258 44 Weak Acid/Base Dissociation 266 45 pH 274 46 Relative Acid Strength 279 47 Acid/Base Strength of Conjugate Pairs 286 Oxidation-Reduction 48 Redox Reactions 293 49 Oxidation Numbers 296 50 The Electrochemical Cell 300 51 The Cell Voltage 306 Thermodynamics 52 Entropy (I) 310 53 Entropy (II) 316 54 Entropy Changes in Chemical Reactions 320 55 The Equilibrium Constant (II) 328 56 The Equilibrium Constant (III) 333 Kinetics 57 Rates of Chemical Reactions (II) 338 58 Integrated Rate Laws 348 59 Reaction Mechanisms (I) 356 60 Reaction Mechanisms (II) 361 61 Reaction Mechanisms (III) 373 62 Activation Energy 378 Appendix TABLE A.1 Values of Selected Fundamental Constants 381 TABLE A.2 Selected Conversion Factors 381 TABLE A.3 Standard-State Enthalpies, Free Energies, and Entropies of Atom Combination 382 Index 391.
  • (source: Nielsen Book Data)
Chemistry: A Guided Approach 6th Edition follows the underlying principles developed by years of research on how readers learn and draws on testing by those using the POGIL methodology. This text follows inquiry based learning and correspondingly emphasizes the underlying concepts and the reasoning behind the concepts. This text offers an approach that follows modern cognitive learning principles by having readers learn how to create knowledge based on experimental data and how to test that knowledge.
(source: Nielsen Book Data)
Chemistry & ChemEng Library (Swain)
Status of items at Chemistry & ChemEng Library (Swain)
Chemistry & ChemEng Library (Swain) Status
Stacks
QD42 .M64 2015 Unknown
Book
1 volume (various pagings) : illustrations ; 29 cm
  • BRIEF TOC 1. Chemistry in Our Lives 2. Chemistry and Measurements 3. Matter and Energy 4. Atoms and Elements 5. Nuclear Chemistry 6. Ionic and Molecular Compounds 7. Chemical Quantities and Reactions 8. Gases 9. Solutions 10. Acids and Bases and Equilibrium 11. Introduction to Organic Chemistry: Hydrocarbons 12. Alcohols, Thiols, Ethers, Aldehydes, and Ketones 13. Carbohydrates 14. Carboxylic Acids, Esters, Amines, and Amides 15. Lipids 16. Amino Acids, Proteins, and Enzymes 17. Nucleic Acids and Protein Synthesis 18. Metabolic Pathways and Energy Production COMPREHENSIVE TOC 1. Chemistry in Our Lives 1.1 Chemistry and Chemicals 1.2 Scientific Method: Thinking Like a Scientist 1.3 Learning Chemistry: A Study Plan 1.4 Key Math Skills for Chemistry 2. Chemistry and Measurements 2.1 Units of Measurement 2.2 Measured Numbers and Significant Figures 2.3 Significant Figures in Calculations 2.4 Prefixes and Equalities 2.5 Writing Conversion Factors 2.6 Problem Solving Using Unit Conversion 2.7 Density 3. Matter and Energy 3.1 Classification of Matter 3.2 States and Properties of Matter 3.3 Temperature 3.4 Energy 3.5 Energy and Nutrition 3.6 Specific Heat 3.7 Changes of State 4. Atoms and Elements 4.1 Elements and Symbols 4.2 The Periodic Table 4.3 The Atom 4.4 Atomic Number and Mass Number 4.5 Isotopes and Atomic Mass 4.6 Electron Energy Levels 4.7 Trends in Periodic Properties 5. Nuclear Chemistry 5.1 Natural Radioactivity 5.2 Nuclear Reactions 5.3 Radiation Measurement 5.4 Half-Life of a Radioisotope 5.5 Medical Applications Using Radioactivity 5.6 Nuclear Fission and Fusion 6. Ionic and Molecular Compounds 6.1 Ions: Transfer of Electrons 6.2 Writing Formulas for Ionic Compounds 6.3 Naming Ionic Compounds 6.4 Polyatomic Ions 6.6 Electronegativity and Bond Polarity 6.7 Shapes and Polarity of Molecules 6.8 Attractive Forces in Compounds 7. Chemical Quantities and Reactions 7.1 The Mole 7.2 Molar Mass and Calculations 7.3 Equations for Chemical Reactions 7.4 Types of Reactions 7.5 Oxidation-Reduction Reactions 7.6 Mole Relationships in Chemical Equations 7.7 Mass Calculations for Reactions 7.8 Energy in Chemical Reactions 8. Gases 8.1 Properties of Gases 8.2 Pressure and Volume (Boyle's Law) 8.3 Temperature and Volume (Charles's Law) 8.4 Temperature and Pressure (Gay-Lussac's Law) 8.5 The Combined Gas Law 8.6 Volume and Moles (Avogadro's Law) 8.7 Partial Pressures (Dalton's Law) 9. Solutions 9.1 Solutions 9.2 Electrolytes and Nonelectrolytes 9.3 Solubility 9.4 Concentrations of Solutions 9.5 Dilution of Solutions 9.6 Properties of Solutions 10. Acids and Bases and Equilibrium 10.1 Acids and Bases 10.2 Strengths of Acids and Bases 10.3 Acid-Base Equilibrium 10.4 Ionization of Water 10.5 The pH Scale 10.6 Reactions of Acids and Bases 10.7 Buffers 11. Introduction to Organic Chemistry: Hydrocarbons 11.1 Organic Compounds 11.2 Alkanes 11.3 Alkanes with Substituents 11.4 Properties of Alkanes 11.5 Alkenes and Alkynes 11.6 Cis-Trans Isomers 11.7 Addition Reactions 12. Alcohols, Thiols, Ethers, Aldehydes, and Ketones 12.1 Alcohols, Phenols, Thiols, and Ethers 12.2 Properties of Alcohols 12.3 Aldehydes and Ketones 12.4 Reactions of Alcohols, Thiols, Aldehydes, and Ketones 13. Carbohydrates 13.1 Carbohydrates 13.2 Chiral Molecules 13.3 Fischer Projections of Monosaccharides 13.4 Haworth Structures of Monosaccharides 13.5 Chemical Properties of Monosaccharides 13.6 Disaccharides 13.7 Polysaccharides 14. Carboxylic Acids, Esters, Amines, and Amides 14.1 Carboxylic Acids 14.2 Properties of Carboxylic Acids 14.3 Esters 14.4 Hydrolysis of Esters 14.5 Amines 14.6 Amides 15. Lipids 15.1 Lipids 15.2 Fatty Acids 15.3 Waxes and Triacylglycerols 15.4 Chemical Properties of Triacylglycerols 15.5 Phospholipids 15.6 Steroids: Cholesterol, Bile Salts, and Steroid Hormones 15.7 Cell Membranes 16. Amino Acids, Proteins, and Enzymes 16.1 Proteins and Amino Acids 16.2 Amino Acids as Acids and Bases 16.3 Proteins: Primary Structure 16.4 Proteins: Secondary, Tertiary, and Quaternary Structures 16.5 Enzymes 16.6 Factors Affecting Enzyme Activity 17. Nucleic Acids and Protein Synthesis 17.1 Components of Nucleic Acids 17.2 Primary Structure of Nucleic Acids 17.3 DNA Double Helix 17.4 RNA and the Genetic Code 17.5 Protein Synthesis 17.6 Genetic Mutations 17.7 Viruses 18. Metabolic Pathways and Energy Production 18.1 Metabolism and ATP Energy 18.2 Digestion of Foods 18.3 Coenzymes in Metabolic Pathways 18.4 Glycolysis: Oxidation of Glucose 18.5 The Citric Acid Cycle 18.6 Electron Transport and Oxidative Phosphorylation 18.7 Oxidation of Fatty Acids 18.8 Degradation of Amino Acids.
  • (source: Nielsen Book Data)
For one-semester courses in General, Organic, and Biological Chemistry Show the importance of chemistry in the real world Chemistry: An Introduction to General, Organic, and Biological Chemistry, Twelfth Edition is the ideal resource for today's allied health students. Assuming no prior knowledge of chemistry, author Karen Timberlake engages students through her friendly presentation style and reveals connections between the structure and behavior of matter and its role in health and the environment. With a renewed focus on problem-solving skills, the Twelfth Edition encourages active learning through the new, interactive Pearson eText enhanced with media within MasteringChemistry. New Interactive Videos, Sample Calculations, 'Problem Solving in Allied Health' Tutorials, and Dynamic Study Modules bring chemistry to life and walk students through different approaches to problem solving, providing remediation where needed. This program provides a better teaching and learning experience-for you and your students. It will help you to: * Personalize learning with MasteringChemistry(R): This online homework, tutorial, and assessment program helps students master core concepts and problem-solving skills, thus freeing up time in the classroom for instructors to focus on complex topics. * Show the relevance of chemistry through real-world examples: Activities and applications throughout the program couple chemistry concepts with health and environmental career applications to help students understand why course content matters. * Foster development of problem-solving skills: The program introduces a variety of clear problem-solving strategies early in the text that are reinforced through Allied Health Tutorials in MasteringChemistry and revisited when needed. * Help students visualize and understand concepts: The text's engaging visual features, including macro-to-micro illustrations, a rich photographic program, and concept maps, help students understand chemistry by seeing chemistry. Note: You are purchasing a standalone product; MasteringChemistry does not come packaged with this content. If you would like to purchase both the physical text and MasteringChemistry search for ISBN-10: 0321907140 / ISBN-13: 9780321907141. That package includes ISBN-10: 0321908449 /ISBN-13: 9780321908445 and ISBN-10: 0321909240 / ISBN-13: 9780321909244. MasteringChemistry is not a self-paced technology and should only be purchased when required by an instructor.
(source: Nielsen Book Data)
  • BRIEF TOC 1. Chemistry in Our Lives 2. Chemistry and Measurements 3. Matter and Energy 4. Atoms and Elements 5. Nuclear Chemistry 6. Ionic and Molecular Compounds 7. Chemical Quantities and Reactions 8. Gases 9. Solutions 10. Acids and Bases and Equilibrium 11. Introduction to Organic Chemistry: Hydrocarbons 12. Alcohols, Thiols, Ethers, Aldehydes, and Ketones 13. Carbohydrates 14. Carboxylic Acids, Esters, Amines, and Amides 15. Lipids 16. Amino Acids, Proteins, and Enzymes 17. Nucleic Acids and Protein Synthesis 18. Metabolic Pathways and Energy Production COMPREHENSIVE TOC 1. Chemistry in Our Lives 1.1 Chemistry and Chemicals 1.2 Scientific Method: Thinking Like a Scientist 1.3 Learning Chemistry: A Study Plan 1.4 Key Math Skills for Chemistry 2. Chemistry and Measurements 2.1 Units of Measurement 2.2 Measured Numbers and Significant Figures 2.3 Significant Figures in Calculations 2.4 Prefixes and Equalities 2.5 Writing Conversion Factors 2.6 Problem Solving Using Unit Conversion 2.7 Density 3. Matter and Energy 3.1 Classification of Matter 3.2 States and Properties of Matter 3.3 Temperature 3.4 Energy 3.5 Energy and Nutrition 3.6 Specific Heat 3.7 Changes of State 4. Atoms and Elements 4.1 Elements and Symbols 4.2 The Periodic Table 4.3 The Atom 4.4 Atomic Number and Mass Number 4.5 Isotopes and Atomic Mass 4.6 Electron Energy Levels 4.7 Trends in Periodic Properties 5. Nuclear Chemistry 5.1 Natural Radioactivity 5.2 Nuclear Reactions 5.3 Radiation Measurement 5.4 Half-Life of a Radioisotope 5.5 Medical Applications Using Radioactivity 5.6 Nuclear Fission and Fusion 6. Ionic and Molecular Compounds 6.1 Ions: Transfer of Electrons 6.2 Writing Formulas for Ionic Compounds 6.3 Naming Ionic Compounds 6.4 Polyatomic Ions 6.6 Electronegativity and Bond Polarity 6.7 Shapes and Polarity of Molecules 6.8 Attractive Forces in Compounds 7. Chemical Quantities and Reactions 7.1 The Mole 7.2 Molar Mass and Calculations 7.3 Equations for Chemical Reactions 7.4 Types of Reactions 7.5 Oxidation-Reduction Reactions 7.6 Mole Relationships in Chemical Equations 7.7 Mass Calculations for Reactions 7.8 Energy in Chemical Reactions 8. Gases 8.1 Properties of Gases 8.2 Pressure and Volume (Boyle's Law) 8.3 Temperature and Volume (Charles's Law) 8.4 Temperature and Pressure (Gay-Lussac's Law) 8.5 The Combined Gas Law 8.6 Volume and Moles (Avogadro's Law) 8.7 Partial Pressures (Dalton's Law) 9. Solutions 9.1 Solutions 9.2 Electrolytes and Nonelectrolytes 9.3 Solubility 9.4 Concentrations of Solutions 9.5 Dilution of Solutions 9.6 Properties of Solutions 10. Acids and Bases and Equilibrium 10.1 Acids and Bases 10.2 Strengths of Acids and Bases 10.3 Acid-Base Equilibrium 10.4 Ionization of Water 10.5 The pH Scale 10.6 Reactions of Acids and Bases 10.7 Buffers 11. Introduction to Organic Chemistry: Hydrocarbons 11.1 Organic Compounds 11.2 Alkanes 11.3 Alkanes with Substituents 11.4 Properties of Alkanes 11.5 Alkenes and Alkynes 11.6 Cis-Trans Isomers 11.7 Addition Reactions 12. Alcohols, Thiols, Ethers, Aldehydes, and Ketones 12.1 Alcohols, Phenols, Thiols, and Ethers 12.2 Properties of Alcohols 12.3 Aldehydes and Ketones 12.4 Reactions of Alcohols, Thiols, Aldehydes, and Ketones 13. Carbohydrates 13.1 Carbohydrates 13.2 Chiral Molecules 13.3 Fischer Projections of Monosaccharides 13.4 Haworth Structures of Monosaccharides 13.5 Chemical Properties of Monosaccharides 13.6 Disaccharides 13.7 Polysaccharides 14. Carboxylic Acids, Esters, Amines, and Amides 14.1 Carboxylic Acids 14.2 Properties of Carboxylic Acids 14.3 Esters 14.4 Hydrolysis of Esters 14.5 Amines 14.6 Amides 15. Lipids 15.1 Lipids 15.2 Fatty Acids 15.3 Waxes and Triacylglycerols 15.4 Chemical Properties of Triacylglycerols 15.5 Phospholipids 15.6 Steroids: Cholesterol, Bile Salts, and Steroid Hormones 15.7 Cell Membranes 16. Amino Acids, Proteins, and Enzymes 16.1 Proteins and Amino Acids 16.2 Amino Acids as Acids and Bases 16.3 Proteins: Primary Structure 16.4 Proteins: Secondary, Tertiary, and Quaternary Structures 16.5 Enzymes 16.6 Factors Affecting Enzyme Activity 17. Nucleic Acids and Protein Synthesis 17.1 Components of Nucleic Acids 17.2 Primary Structure of Nucleic Acids 17.3 DNA Double Helix 17.4 RNA and the Genetic Code 17.5 Protein Synthesis 17.6 Genetic Mutations 17.7 Viruses 18. Metabolic Pathways and Energy Production 18.1 Metabolism and ATP Energy 18.2 Digestion of Foods 18.3 Coenzymes in Metabolic Pathways 18.4 Glycolysis: Oxidation of Glucose 18.5 The Citric Acid Cycle 18.6 Electron Transport and Oxidative Phosphorylation 18.7 Oxidation of Fatty Acids 18.8 Degradation of Amino Acids.
  • (source: Nielsen Book Data)
For one-semester courses in General, Organic, and Biological Chemistry Show the importance of chemistry in the real world Chemistry: An Introduction to General, Organic, and Biological Chemistry, Twelfth Edition is the ideal resource for today's allied health students. Assuming no prior knowledge of chemistry, author Karen Timberlake engages students through her friendly presentation style and reveals connections between the structure and behavior of matter and its role in health and the environment. With a renewed focus on problem-solving skills, the Twelfth Edition encourages active learning through the new, interactive Pearson eText enhanced with media within MasteringChemistry. New Interactive Videos, Sample Calculations, 'Problem Solving in Allied Health' Tutorials, and Dynamic Study Modules bring chemistry to life and walk students through different approaches to problem solving, providing remediation where needed. This program provides a better teaching and learning experience-for you and your students. It will help you to: * Personalize learning with MasteringChemistry(R): This online homework, tutorial, and assessment program helps students master core concepts and problem-solving skills, thus freeing up time in the classroom for instructors to focus on complex topics. * Show the relevance of chemistry through real-world examples: Activities and applications throughout the program couple chemistry concepts with health and environmental career applications to help students understand why course content matters. * Foster development of problem-solving skills: The program introduces a variety of clear problem-solving strategies early in the text that are reinforced through Allied Health Tutorials in MasteringChemistry and revisited when needed. * Help students visualize and understand concepts: The text's engaging visual features, including macro-to-micro illustrations, a rich photographic program, and concept maps, help students understand chemistry by seeing chemistry. Note: You are purchasing a standalone product; MasteringChemistry does not come packaged with this content. If you would like to purchase both the physical text and MasteringChemistry search for ISBN-10: 0321907140 / ISBN-13: 9780321907141. That package includes ISBN-10: 0321908449 /ISBN-13: 9780321908445 and ISBN-10: 0321909240 / ISBN-13: 9780321909244. MasteringChemistry is not a self-paced technology and should only be purchased when required by an instructor.
(source: Nielsen Book Data)
Chemistry & ChemEng Library (Swain)
Status of items at Chemistry & ChemEng Library (Swain)
Chemistry & ChemEng Library (Swain) Status
Stacks
QD31.3 .T55 2015 Unknown