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Biology
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CC BY
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Biology is designed for multi-semester biology courses for science majors. It is grounded on an evolutionary basis and includes exciting features that highlight careers in the biological sciences and everyday applications of the concepts at hand. To meet the needs of today’s instructors and students, some content has been strategically condensed while maintaining the overall scope and coverage of traditional texts for this course. Instructors can customize the book, adapting it to the approach that works best in their classroom. Biology also includes an innovative art program that incorporates critical thinking and clicker questions to help students understand—and apply—key concepts.

Subject:
Biology
Life Science
Material Type:
Full Course
Provider:
Rice University
Provider Set:
OpenStax College
Date Added:
08/12/2021
Biology, The Cell, Cellular Respiration, Metabolism without Oxygen
Conditional Remix & Share Permitted
CC BY-NC
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By the end of this section, you will be able to:Discuss the fundamental difference between anaerobic cellular respiration and fermentationDescribe the type of fermentation that readily occurs in animal cells and the conditions that initiate that fermentation

Subject:
Biology
Life Science
Material Type:
Module
Author:
OER Librarian
Date Added:
08/12/2021
Chemistry of Cooking
Conditional Remix & Share Permitted
CC BY-NC-SA
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People around the world are fascinated about the preparation of food for eating. There are countless cooking books, TV shows, celebrity chefs and kitchen gadgets that make cooking an enjoyable activity for everyone. The chemistry of cooking course seeks to understand the science behind our most popular meals by studying the behavior of atoms and molecules present in food. This book is intended to give students a basic understanding of the chemistry involved in cooking such as caramelization, Maillard reaction, acid-base reactions, catalysis, and fermentation. Students will be able to use chemistry language to describe the process of cooking, apply chemistry knowledge to solve questions related to food, and ultimately create their own recipes.

Subject:
Career and Technical Education
Chemistry
Culinary Arts
Physical Science
Material Type:
Textbook
Author:
Sorangel Rodriguez-Velazquez
Date Added:
01/01/2016