What is Chemistry? PDF Download
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Author: Peter Atkins
Publisher: Oxford University Press
ISBN: 0199683980
Category : Science
Languages : en
Pages : 133
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Book Description
Explores the world of chemistry, including its structure, core concepts, and contributions to human culture and material comforts.
Author: Peter Atkins
Publisher: Oxford University Press
ISBN: 0199683980
Category : Science
Languages : en
Pages : 133
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Book Description
Explores the world of chemistry, including its structure, core concepts, and contributions to human culture and material comforts.
Author: Alex Frith
Publisher: Usborne Publishing Ltd
ISBN: 1409585328
Category : Juvenile Nonfiction
Languages : en
Pages : 99
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Book Description
An approachable introduction to what chemistry is, how it works and why it is vital to everyday life. Topics include: the periodic table, atom structure, radiation and the scientific method, all illustrated with humorous illustrations and diagrams. Simple experiments are provided to aid learning and internet links to recommended websites are provided so readers can find out more. This is a highly illustrated ebook that can only be read on the Kindle Fire or other tablet.
Author: Philip Ball
Publisher: MIT Press
ISBN: 0262044412
Category : Science
Languages : en
Pages : 391
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Book Description
Images and text capture the astonishing beauty of the chemical processes that create snowflakes, bubbles, flames, and other wonders of nature. Chemistry is not just about microscopic atoms doing inscrutable things; it is the process that makes flowers and galaxies. We rely on it for bread-baking, vegetable-growing, and producing the materials of daily life. In stunning images and illuminating text, this book captures chemistry as it unfolds. Using such techniques as microphotography, time-lapse photography, and infrared thermal imaging, The Beauty of Chemistry shows us how chemistry underpins the formation of snowflakes, the science of champagne, the colors of flowers, and other wonders of nature and technology. We see the marvelous configurations of chemical gardens; the amazing transformations of evaporation, distillation, and precipitation; heat made visible; and more.
Author: Eric R. Scerri
Publisher:
ISBN: 019093378X
Category : Science
Languages : en
Pages : 313
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Book Description
This book offers a comprehensive overview of an important notion to the field of chemistry: the chemical element.
Author: Bernadette Bensaude-Vincent
Publisher: Harvard University Press
ISBN: 9780674396593
Category : Reference
Languages : en
Pages : 330
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Book Description
Presents chemistry as a science in search of an identity, or rather as a science whose identity has changed in response to its relation to society and other disciplines. This book discusses the conceptual, experimental, and technological challenges with wh
Author: Paul Flowers
Publisher:
ISBN: 9781947172623
Category : Chemistry
Languages : en
Pages : 0
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Book Description
Chemistry 2e is designed to meet the scope and sequence requirements of the two-semester general chemistry course. The textbook provides an important opportunity for students to learn the core concepts of chemistry and understand how those concepts apply to their lives and the world around them. The book also includes a number of innovative features, including interactive exercises and real-world applications, designed to enhance student learning. The second edition has been revised to incorporate clearer, more current, and more dynamic explanations, while maintaining the same organization as the first edition. Substantial improvements have been made in the figures, illustrations, and example exercises that support the text narrative. Changes made in Chemistry 2e are described in the preface to help instructors transition to the second edition.
Author: Keith S Taber
Publisher: Royal Society of Chemistry
ISBN: 1782624600
Category : Education
Languages : en
Pages : 402
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Book Description
This book offers a step-by-step analysis and discussion of just why some students find chemistry difficult, by examining the nature of chemistry concepts, and how they are communicated and learnt.
Author: National Research Council
Publisher: National Academies Press
ISBN: 0309168392
Category : Science
Languages : en
Pages : 238
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Book Description
Chemistry and chemical engineering have changed significantly in the last decade. They have broadened their scopeâ€"into biology, nanotechnology, materials science, computation, and advanced methods of process systems engineering and controlâ€"so much that the programs in most chemistry and chemical engineering departments now barely resemble the classical notion of chemistry. Beyond the Molecular Frontier brings together research, discovery, and invention across the entire spectrum of the chemical sciencesâ€"from fundamental, molecular-level chemistry to large-scale chemical processing technology. This reflects the way the field has evolved, the synergy at universities between research and education in chemistry and chemical engineering, and the way chemists and chemical engineers work together in industry. The astonishing developments in science and engineering during the 20th century have made it possible to dream of new goals that might previously have been considered unthinkable. This book identifies the key opportunities and challenges for the chemical sciences, from basic research to societal needs and from terrorism defense to environmental protection, and it looks at the ways in which chemists and chemical engineers can work together to contribute to an improved future.
Author: Robert Boyle
Publisher: BoD – Books on Demand
ISBN: 3752370815
Category : Fiction
Languages : en
Pages : 182
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Book Description
Reproduction of the original: The Sceptical Chymist by Robert Boyle
Author: Michael Zeece
Publisher: Academic Press
ISBN: 0128117265
Category : Technology & Engineering
Languages : en
Pages : 432
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Book Description
Introduction to the Chemistry of Food describes the molecular composition of food and the chemistry of its components. It provides students with an understanding of chemical and biochemical reactions that impact food quality and contribute to wellness. This innovative approach enables students in food science, nutrition and culinology to better understand the role of chemistry in food. Specifically, the text provides background in food composition, demonstrates how chemistry impacts quality, and highlights its role in creating novel foods. Each chapter contains a review section with suggested learning activities. Text and supplemental materials can be used in traditional face-to-face, distance, or blended learning formats. Describes the major and minor components of food Explains the functional properties contributed by proteins, carbohydrates and lipids in food Explores the chemical and enzymatic reactions affecting food attributes (color, flavor and nutritional quality) Describes the gut microbiome and influence of food components on its microbial population Reviews major food systems and novel sources of food protein
