Sandra c greer (26 résultats)

Etat : Very Good. Item in very good condition! Textbooks may not include supplemental items i.e. CDs, access codes etc.

hardcover. Etat : Good. Bruise/tear to cover.

hardcover. Etat : Very Good. Very Good Condition - May show some limited signs of wear and may have a remainder mark. Pages and dust cover are intact and not marred by notes or highlighting.

Hardback. Etat : Very Good. A guide to the everyday decisions about right and wrong faced by physical scientists and research engineers.This book offers the first comprehensive guide to ethics for physical scientists and engineers who conduct research. Written by a distinguished professor of chemistry and chemical engineering, the book focuses on the everyday decisions about right and wrong faced by scientists as they do research, interact with other people, and work within society. The goal is to nurture readers' ethical intelligence so that they know an ethical issue when they see one, and to give them a way to think about ethical problems. After introductions to the philosophy of ethics and the philosophy of science, the book discusses research integrity, with a unique emphasis on how scientists make mistakes and how they can avoid them. It goes on to cover personal interactions among scientists, including authorship, collaborators, predecessors, reviewers, grantees, mentors, and whistle-blowers. It considers underrepresented groups in science as an ethical issue that matters not only to those groups but also to the development of science, and it examines human participants and animal subjects. Finally, the book examines scientifically relevant social issues, including public policy, weapons research, conflicts of interest, and intellectual property. Each chapter ends with discussion questions and case studies to encourage debate and further exploration of topics. The book can be used in classes and seminars in research ethics and will be an essential reference for scientists in academia, government, and industry.…

Hardcover. Etat : Very Good. Book in Very Good condition.

paperback. Etat : Very Good. Very Good Condition - May show some limited signs of wear and may have a remainder mark. Pages and dust cover are intact and not marred by notes or highlighting.

paperback. Etat : Fine. LIKE NEW!!! Has a red or black remainder mark on bottom/exterior edge of pages.

Paperback. Etat : new. Paperback. A fun approach to teaching science that uses cooking to demonstrate principles of chemistry for undergraduate students who are not science majors, high school students, culinary students, and home cooks.A fun approach to teaching science that uses cooking to demonstrate principles of chemistry for undergraduate students who are not science majors, high school students, culinary students, and home cooks.How does an armload of groceries turn into a culinary masterpiece? In this highly accessible and informative text, Sandra C. Greer takes students into the kitchen to show how chemistry-with a dash of biology and physics-explains what happens when we cook.Chemistry for Cooks provides all the background material necessary for nonscientists to understand essential chemical processes and to see cooking as an enjoyable application of science. Greer uses a variety of practical examples, including recipes, to instruct readers on the molecular structure of food, the chemical reactions used in cooking to change the nature of food, and the essentials of nutrition and taste. She also offers kitchen hints and exercises based on the material in each chapter, plus do-it-yourself projects to encourage exploration of the chemistry that takes place when we cook food.FeaturesPerfect for science courses aimed at non-science majors: does not require prior knowledge of chemistry, physics, or biologyEqually useful for general readers, home and professional cooks, and culinary studentsTopics include what matter is made of, how the structure of matter is altered by heat, how we treat food in order to change its microscopic structure, why particular procedures or methods are used in the kitchen, and how to think critically about various cooking methodsA reference section at the end of each chapter points readers to resources for further studyAdditional online resources include a solutions manual, a sample syllabus, and PowerPoint slides of all tables and figures "Chemistry for Cooks is a science for nonmajors textbook that addresses the science of cooking. No background knowledge in science is needed"-- Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

Etat : New.

Etat : New.

Etat : New.

Paperback. Etat : New.

Etat : New.

Etat : As New. Unread book in perfect condition.

Hardcover. Etat : Brand New. 239 pages. 9.00x6.00x0.75 inches. In Stock.

Etat : New. 2023. Paperback. . . . . .

Etat : New.

Paperback. Etat : Brand New. 304 pages. 9.00x6.00x0.75 inches. In Stock.

Etat : New. 2023. Paperback. . . . . . Books ship from the US and Ireland.

Paperback. Etat : New.

Etat : New. Sandra C. Greer is a retired chemistry professor who taught at the University of Maryland College Park and at Mills College in Oakland, California. She is a past winner of the American Chemical Society Francis P. Garvan&ndashJohn M. Olin Medal and is the a.

Paperback. Etat : new. Paperback. A fun approach to teaching science that uses cooking to demonstrate principles of chemistry for undergraduate students who are not science majors, high school students, culinary students, and home cooks.A fun approach to teaching science that uses cooking to demonstrate principles of chemistry for undergraduate students who are not science majors, high school students, culinary students, and home cooks.How does an armload of groceries turn into a culinary masterpiece? In this highly accessible and informative text, Sandra C. Greer takes students into the kitchen to show how chemistry-with a dash of biology and physics-explains what happens when we cook.Chemistry for Cooks provides all the background material necessary for nonscientists to understand essential chemical processes and to see cooking as an enjoyable application of science. Greer uses a variety of practical examples, including recipes, to instruct readers on the molecular structure of food, the chemical reactions used in cooking to change the nature of food, and the essentials of nutrition and taste. She also offers kitchen hints and exercises based on the material in each chapter, plus do-it-yourself projects to encourage exploration of the chemistry that takes place when we cook food.FeaturesPerfect for science courses aimed at non-science majors: does not require prior knowledge of chemistry, physics, or biologyEqually useful for general readers, home and professional cooks, and culinary studentsTopics include what matter is made of, how the structure of matter is altered by heat, how we treat food in order to change its microscopic structure, why particular procedures or methods are used in the kitchen, and how to think critically about various cooking methodsA reference section at the end of each chapter points readers to resources for further studyAdditional online resources include a solutions manual, a sample syllabus, and PowerPoint slides of all tables and figures "Chemistry for Cooks is a science for nonmajors textbook that addresses the science of cooking. No background knowledge in science is needed"-- Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.…

Hardback. Etat : New.

Taschenbuch. Etat : Neu. Neuware - A fun approach to teaching science that uses cooking to demonstrate principles of chemistry for undergraduate students who are not science majors, high school students, culinary students, and home cooks.How does an armload of groceries turn into a culinary masterpiece In this highly accessible and informative text, Sandra C. Greer takes students into the kitchen to show how chemistrywith a dash of biology and physicsexplains what happens when we cook. Chemistry for Cooks provides all the background material necessary for nonscientists to understand essential chemical processes and to see cooking as an enjoyable application of science. Greer uses a variety of practical examples, including recipes, to instruct readers on the molecular structure of food, the chemical reactions used in cooking to change the nature of food, and the essentials of nutrition and taste. She also offers kitchen hints and exercises based on the material in each chapter, plus do-it-yourself projects to encourage exploration of the chemistry that takes place when we cook food. Features- Perfect for science courses aimed at nonscience majors: does not require prior knowledge of chemistry, physics, or biology- Equally useful for general readers, home and professional cooks, and culinary students- Topics include what matter is made of, how the structure of matter is altered by heat, how we treat food in order to change its microscopic structure, why particular procedures or methods are used in the kitchen, and how to think critically about various cooking methods- A reference section at the end of each chapter points readers to resources for further study- Additional online resources include a solutions manual, a sample syllabus, and PowerPoint slides of all tables and figures.…

Paperback. Etat : New.

Etat : New.