Download or read book Using Food to Stimulate Interest in the Chemistry Classroom written by Keith Symcox and published by . This book was released on 2013 with total page 176 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Using Food To Stimulate Interest in the Chemistry Classroom written by Keith Symcox and published by OUP USA. This book was released on 2014-01 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Discusses ways to increase student interest in chemistry courses, using food chemistry.
Download or read book Playing to Learn with Reacting to the Past written by C. Edward Watson and published by Springer. This book was released on 2017-10-03 with total page 229 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides classroom practice and research studies that verify Reacting to the Past (RTTP)—a student-centered, active learning pedagogy that provides college students and faculty unique teaching and learning opportunities—as a high impact practice for student learning and engagement. The overarching objective of this book is to collect practices and evidence from multiple disciplines and institution types regarding the efficacy of RTTP in higher education classroom settings. At its core, RTTP is a game-based pedagogy with published games on some of the most conflicted moments of human history. While RTTP is deeply grounded in theory and literature that suggests its approaches can be impactful, deep and broad examinations of RTTP pedagogies in a range of course settings have not been extensively performed until now. This book provides guidance and an evidence-base on which to build RTTP practices.
Download or read book Transforming Academic Culture and Curriculum written by Mitchell R. Malachowski and published by Taylor & Francis. This book was released on 2024-02-23 with total page 252 pages. Available in PDF, EPUB and Kindle. Book excerpt: Institutions across the higher education landscape vary, and each navigates change in its own way. This volume describes how institutions and departments influence the success of structural and cultural transformations to advance curricular reform. A product of the Council on Undergraduate Research Transformations project, a six-year, longitudinal research study funded by the United States National Science Foundation, this text features the goals, strategies, and outcomes that evolved from the experiences at 12 diverse colleges and universities in creating innovative undergraduate curricula and campus cultures that maximize student success. With the goal of achieving departmental transformations in both student learning and academic culture – by backward-designing and scaffolding research into and across undergraduate curricula – editors include scholarly findings, step-by-step guides, and a toolkit section, with plentiful online resources, to help readers develop and execute personalized change processes on their own campuses. Designed to span both theory and practice for departments and institutions to transform undergraduate education to increase student success, this book is vital for all higher education scholars, practitioners, faculty, staff, and leaders interested in creating research-rich curricula and change more broadly. Visit the Council on Undergraduate Research website here: https://www.cur.org/.
Download or read book Handbook of Molecular Gastronomy written by Christophe Lavelle and published by CRC Press. This book was released on 2021-06-08 with total page 1857 pages. Available in PDF, EPUB and Kindle. Book excerpt: Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications presents a unique overview of molecular gastronomy, the scientific discipline dedicated to the study of phenomena that occur during the preparation and consumption of dishes. It deals with the chemistry, biology and physics of food preparation, along with the physiology of food consumption. As such, it represents the first attempt at a comprehensive reference in molecular gastronomy, along with a practical guide, through selected examples, to molecular cuisine and the more recent applications named note by note cuisine. While several books already exist for a general audience, either addressing food science in general in a "light" way and/or dealing with modern cooking techniques and recipes, no book exists so far that encompasses the whole molecular gastronomy field, providing a strong interdisciplinary background in the physics, biology and chemistry of food and food preparation, along with good discussions on creativity and the art of cooking. Features: Gives A–Z coverage to the underlying science (physics, chemistry and biology) and technology, as well as all the key cooking issues (ingredients, tools and methods). Encompasses the science and practice of molecular gastronomy in the most accessible and up-to-date reference available. Contains a final section with unique recipes by famous chefs. The book is organized in three parts. The first and main part is about the scientific discipline of molecular and physical gastronomy; it is organized as an encyclopedia, with entries in alphabetical order, gathering the contributions of more than 100 authors, all leading scientists in food sciences, providing a broad overview of the most recent research in molecular gastronomy. The second part addresses educational applications of molecular gastronomy, from primary schools to universities. The third part provides some innovative recipes by chefs from various parts of the world. The authors have made a particular pedagogical effort in proposing several educational levels, from elementary introduction to deep scientific formalism, in order to satisfy the broadest possible audience (scientists and non-scientists). This new resource should be very useful to food scientists and chefs, as well as food and culinary science students and all lay people interested in gastronomy.
Download or read book The Role of Agency and Memory in Historical Understanding written by Gordon P. Andrews and published by Cambridge Scholars Publishing. This book was released on 2017-05-11 with total page 410 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book, the first in a series entitled Historical and Pedagogical Issues: Insights from the Great Lakes History Conference, addresses historical and pedagogical issues. It explores the agency of historical actors tied to larger movements, demonstrating the efficacy and power of individuals to act with historical impact. It also describes the nuanced role of memory, often neglected in larger national or global social movements. This volume explores these powerful themes through a broad range of topics, including the research and pedagogy of revolution, reform, and rebellion as they are applied to race, ethnicity, political movements, labour, reconciliation, memory, and moral responsibility. The book will interest researchers that have an interest in both, or either, history and pedagogy.
Download or read book Engaging Learners with Chemistry written by Ilka Parchmann and published by Royal Society of Chemistry. This book was released on 2020-07-27 with total page 299 pages. Available in PDF, EPUB and Kindle. Book excerpt: Many projects in recent years have applied context-based learning and engagement tools to the fostering of long-term student engagement with chemistry. While empirical evidence shows the positive effects of context-based learning approaches on students’ interest, the long-term effects on student engagement have not been sufficiently highlighted up to now. Edited by respected chemistry education researchers, and with contributions from practitioners across the world, Engaging Learners with Chemistry sets out the approaches that have been successfully tested and implemented according to different criteria, including informative, interactive, and participatory engagement, while also considering citizenship and career perspectives. Bringing together the latest research in one volume, this book will be useful for chemistry teachers, researchers in chemistry education and professionals in the chemical industry seeking to attract students to careers in the chemical sector.
Download or read book Chemists in the Classroom written by and published by . This book was released on 1993 with total page 28 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Saanjhi Saanjh Vol 3 3 written by JV Manisha / ?? ?? ????? and published by Notion Press. This book was released on 2023-03-09 with total page 54 pages. Available in PDF, EPUB and Kindle. Book excerpt: Saanjhi Saanjh - Vol 3 is a collection of 12 short stories. The book talks about everyday emotions and relations that are a part of our lives. The stories center around the elders of our society. The collection of short stories is an attempt to showcase the thoughts and feelings from our elders' point of view. The book is an attempt for all to understand what goes on in the mind and hearts of our parents. Things that seem mundane to us can be the focal point for the elderly. When we understand the depth and point of view of how our elders think, we relate to them better and help bridge the inter-generational gap.
Download or read book Food Chemistry written by National Science Resources Center (U.S.) and published by . This book was released on 1994 with total page 196 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Students investigate basic nutrients found in the foods they eat. Through a series of physical and chemical tests, students discover which nutrients--starches, glucose, fats, and proteins--are found in common foods."--Page 3
Download or read book Food written by Tom P. Coultate and published by Royal Society of Chemistry. This book was released on 2002 with total page 454 pages. Available in PDF, EPUB and Kindle. Book excerpt: As a source of detailed information on the chemistry of food, this book is without equal. It investigates components which are present in large amounts (carbohydrates, fats, proteins, minerals and water) and also those that occur in smaller quantities (pigments, flavours, vitamins and preservatives). The fourth edition has been extensively rewritten to bring it right up to date, with many of the figures also having been redrawn. A number of new topics, many of which will be of particular interest to nutritionists, have been introduced, including modified starches, naturally occurring antioxidants, the health benefits of broccoli, and the production of glucose syrup. Topics of special interest to more advanced students are presented separately, and the structural formulae of around 600 food components are given. This book will be of particular interest to students and teachers of food science and nutrition courses in universities, colleges of further education and schools. Its accessible style also ensures that anyone with an interest in food issues will find it invaluable. Extracts from reviews of 3rd Edition: "_ filled me with delight, curiosity and wonder. All of the chemistry is very clear and thorough. I heartily recommend it." The Chemical Educator, October 1997 "Chemistry comes alive when an expert like Tom Coultate links it to food science..." Education in Chemistry, November 1997
Download or read book Food Chemistry written by Dennis D. Miller and published by John Wiley & Sons. This book was released on 2022-02-18 with total page 228 pages. Available in PDF, EPUB and Kindle. Book excerpt: FOOD CHEMISTRY A manual designed for Food Chemistry Laboratory courses that meet Institute of Food Technologists undergraduate education standards for degrees in Food Science In the newly revised second edition of Food Chemistry: A Laboratory Manual, two professors with a combined 50 years of experience teaching food chemistry and dairy chemistry laboratory courses deliver an in-depth exploration of the fundamental chemical principles that govern the relationships between the composition of foods and food ingredients and their functional, nutritional, and sensory properties. Readers will discover practical laboratory exercises, methods, and techniques that are commonly employed in food chemistry research and food product development. Every chapter offers introductory summaries of key methodological concepts and interpretations of the results obtained from food experiments. The book provides a supplementary online Instructor’s Guide useful for adopting professors that includes a Solutions Manual and Preparation Manual for laboratory sessions. The latest edition presents additional experiments, updated background material and references, expanded end-of-chapter problem sets, expanded use of chemical structures, and: A thorough emphasis on practical food chemistry problems encountered in food processing, storage, transportation, and preparation Comprehensive explorations of complex interactions between food components beyond simply measuring concentrations Additional experiments, references, and chemical structures Numerous laboratory exercises sufficient for a one-semester course Perfect for students of food science and technology, Food Chemistry: A Laboratory Manual will also earn a place in the libraries of food chemists, food product developers, analytical chemists, lab technicians, food safety and processing professionals, and food engineers.
Download or read book Essentials of Chemical Education written by Hans-Dieter Barke and published by Springer Science & Business Media. This book was released on 2011-10-28 with total page 343 pages. Available in PDF, EPUB and Kindle. Book excerpt: For everybody teaching chemistry or becoming a chemistry teacher, the authors provide a practice-oriented overview with numerous examples from current chemical education, including experiments, models and exercises as well as relevant results from research on learning and teaching. With their proven concept, the authors cover classical topics of chemical education as well as modern topics such as every-day-life chemistry, student’s misconceptions, the use of media or the challenges of motivation. This is the completely revised and updated English edition of a highly successful German title.
Download or read book Take Home Chemistry written by Michael Horton and published by NSTA Press. This book was released on 2011 with total page 276 pages. Available in PDF, EPUB and Kindle. Book excerpt: For high school science teachers, homeschoolers, science coordinators, and informal science educators, this collection of 50 inquiry-based labs provides hands-on ways for students to learn science at home safely. Author Michael Horton promises that students who conduct the labs in Take-Home Chemistry as supplements to classroom instruction will enhance higher-level thinking, improve process skills, and raise high-stakes test scores."
Download or read book Journal of the Society of Chemical Industry written by Society of Chemical Industry (Great Britain) and published by . This book was released on 1928 with total page 1918 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Chemistry and Industry Review written by and published by . This book was released on 1928 with total page 1516 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Chemical Demonstrations written by Lee R. Summerlin and published by . This book was released on 1988 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
