Author: Charles Anderson
Publisher: John Wiley & Sons
ISBN: 1118424263
Category : Science
Languages : en
Pages : 371
Get Book Here
Book Description
This General, Organic and Biochemistry text has been written for students preparing for careers in health-related fields such as nursing, dental hygiene, nutrition, medical technology and occupational therapy. It is also suited for students majoring in other fields where it is important to have an understanding of the basics of chemistry. An integrated approach is employed in which related general chemistry, organic chemistry, and biochemistry topics are presented in adjacent chapters. This approach helps students see the strong connections that exist between these three branches of chemistry, and allows instructors to discuss these, interrelationships while the material is still fresh in students' minds.
Author: David B. Macaulay
Publisher: John Wiley & Sons
ISBN:
Category : Science
Languages : en
Pages : 356
Get Book Here
Book Description
Organic chemists looking to build their understanding through lab work can utilize this second edition. There are 21 experiments that are clearly described in the integrated table of contents. Each one highlights the relevance and application of chemical principles to biological systems. The experiments are designed to relate their personal experience to the key concepts, using common household and commercial products. Each one is also written in an accessible way that assumes no prior work in the chemistry laboratory. This makes it much easier for organic chemists to conduct each experiment and gain real world experience.
Author: Kenneth W. Raymond
Publisher: John Wiley & Sons
ISBN: 0470504765
Category : Science
Languages : en
Pages : 1257
Get Book Here
Book Description
This general, organic, and biochemistry text has been written for students preparing for careers in health-related fields such as nursing, dental hygiene, nutrition, medical technology, and occupational therapy. It is also suited for students majoring in other fields where it is important to have an understanding of the basics of chemistry. Students need have no previous background in chemistry, but should possess basic math skills. The text features numerous helpful problems and learning features.
Author: Karen Timberlake
Publisher: Pearson
ISBN: 9780321811851
Category : Chemistry
Languages : en
Pages : 0
Get Book Here
Book Description
The Laboratory Manual for General, Organic, and Biological Chemistry, third edition, by Karen C. Timberlake contains 35 experiments related to the content of general, organic, and biological chemistry courses, as well as basic/preparatory chemistry courses. The labs included give students an opportunity to go beyond the lectures and words in the textbook to experience the scientific process from which conclusions and theories are drawn.
Author: Dorothy M. Feigl
Publisher:
ISBN:
Category : Science
Languages : en
Pages : 408
Get Book Here
Book Description
Author: William (Beloit College) Brown
Publisher:
ISBN: 9780357671061
Category :
Languages : en
Pages :
Get Book Here
Book Description
Gain a comprehensive understanding of chemistry and see how it relates to health science with INTRODUCTION TO GENERAL, ORGANIC, AND BIOCHEMISTRY. This bestseller features dynamic art, interesting examples, coverage of the latest issues, and a wide variety of medical and biological applications. As you explore topics such as botulin toxin as a cosmetic agent, implications for the use of antibiotics, the Atkins diet, and ultraviolet sunscreen, you will see how useful the study of chemistry is to so many aspects of your life. The book's built-in integration with OWLv2 (Online Web-based Learning) turns your chemistry study time into active experiences that build your comprehension and bring concepts to life.
Author: National Library of Medicine (U.S.)
Publisher:
ISBN:
Category : Medicine
Languages : en
Pages : 892
Get Book Here
Book Description
Author: Rodney F. Boyer
Publisher: Pearson
ISBN: 9780136043027
Category : Biochemistry
Languages : en
Pages : 0
Get Book Here
Book Description
The biochemistry laboratory course is an essential component in training students for careers in biochemistry, molecular biology, chemistry, and related molecular life sciences such as cell biology, neurosciences, and genetics. Increasingly, many biochemistry lab instructors opt to either design their own experiments or select them from major educational journals. Biochemistry Laboratory: Modern Theory and Techniques addresses this issue by providing a flexible alternative without experimental protocols. Instead of requiring instructors to use specific experiments, the book focuses on detailed descriptions of modern techniques in experimental biochemistry and discusses the theory behind such techniques in detail. An extensive range of techniques discussed includes Internet databases, chromatography, spectroscopy, and recombinant DNA techniques such as molecular cloning and PCR. The Second Edition introduces cutting-edge topics such as membrane-based chromatography, adds new exercises and problems throughout, and offers a completely updated Companion Website.
Author: Steven Chung
Publisher:
ISBN: 9781465299147
Category :
Languages : en
Pages :
Get Book Here
Book Description
Author: Joseph J. Provost
Publisher: John Wiley & Sons
ISBN: 1119210321
Category : Science
Languages : en
Pages : 544
Get Book Here
Book Description
Written as a textbook with an online laboratory manual for students and adopting faculties, this work is intended for non-science majors / liberal studies science courses and will cover a range of scientific principles of food, cooking and the science of taste and smell. Chapters include: The Science of Food and Nutrition of Macromolecules; Science of Taste and Smell; Milk, Cream, and Ice Cream, Metabolism and Fermentation; Cheese, Yogurt, and Sour Cream; Browning; Fruits and Vegetables; Meat, Fish, and Eggs; Dough, Cakes, and Pastry; Chilies, Herbs, and Spices; Beer and Wine; and Chocolate, Candy and Other Treats. Each chapters begins with biological, chemical, and /or physical principles underlying food topics, and a discussion of what is happening at the molecular level. This unique approach is unique should be attractive to chemistry, biology or biochemistry departments looking for a new way to bring students into their classroom. There are no pre-requisites for the course and the work is appropriate for all college levels and majors.
