BIO 114: Biology I

Explains biological concepts and explores related fields as well as the history of biological science. Discusses critical issues such as embryogenesis and commercial applications of research in biology and addresses ethical issues. Provides information on careers in biology. Contains sidebars, bibliographies, timelines, charts, a glossary, and individual and cumulative indexes.

“Scientific Methods” is a part of the college-level Principles of Biology course series and the Neuropsychopharmacology course series textbooks. It is a tutorial written in questions and answers format to describe the methods for investigating and studying biological and natural science. It is a study guide with in-depth explanations. Each section is a modular unit that is self-contained for easy reading. The principles and concepts are introduced systematically so students can learn and retain the materials intuitively.

Informed by position papers on science from the American Association for the Advancement of Science, National Academy of Sciences and National Science Foundation, this book aligns with a distinctively mainstream vision of science. It is an ideal resource for anyone undertaking a systematic study of scientific method for the first time, from undergraduates to professionals in both the sciences and the humanities.

Develop an efficient compliance program with customizable policies, procedures and checklists

Description
Water: fascinating in all its phases, forms and states of aggregation. Without it, life as we know it would not exist on Earth, for as Paracelsus stated in the 16th century: “water is the matrix of the world and of all its creatures”. While it may appear to be a simple molecule, there is still much about it which is not fully understood. What is notably lacking is a microscopically-based understanding of the reasons for the many anomalous properties of water.

Building up from microscopic basics to observed complex functions, this insightful monograph explains and describes how the unique molecular properties of water give rise to its structural and dynamical behaviour which in turn translates into its role in biological and chemical processes.

This text tells the story of cells as the unit of life in a colorful and student-friendly manner, taking an' essentials only' approach.

Bacteria, yeast, fungi and microalgae can act as producers (or catalysts for the production) of food ingredients, enzymes and nutraceuticals. With the current trend towards the use of natural ingredients in foods, there is renewed interest in microbial flavours and colours, food bioprocessing using enzymes and food biopreservation using bacteriocins.