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Alternative Fuels from Biomass Sources
Conditional Remix & Share Permitted
CC BY-NC-SA
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Is climate change real? Yes, it is! And technologies to reduce Greenhouse Gas (GHG) emissions are being developed. One type of technology that is imperative in the short run is biofuels; however, biofuels must meet specifications for gasoline, diesel, and jet fuel, or catastrophic damage could occur. This course will examine the chemistry of technologies of bio-based sources for power generation and transportation fuels. We'll consider various biomasses that can be utilized for fuel generation, understand the processes necessary for biomass processing, explore biorefining, and analyze how biofuels can be used in current fuel infrastructure.

Subject:
Chemistry
Material Type:
Full Course
Provider:
Penn State University
Provider Set:
Penn State's College of Earth and Mineral Sciences (http:// e-education.psu.edu/oer/)
Author:
Caroline Clifford
Date Added:
04/25/2019
Biology 2e
Unrestricted Use
CC BY
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Biology 2e is designed to cover the scope and sequence requirements of a typical two-semester biology course for science majors. The text provides comprehensive coverage of foundational research and core biology concepts through an evolutionary lens. Biology includes rich features that engage students in scientific inquiry, highlight careers in the biological sciences, and offer everyday applications. The book also includes various types of practice and homework questions that help students understand—and apply—key concepts. The 2nd edition has been revised to incorporate clearer, more current, and more dynamic explanations, while maintaining the same organization as the first edition. Art and illustrations have been substantially improved, and the textbook features additional assessments and related resources.

Subject:
Biology
Material Type:
Full Course
Provider:
Rice University
Provider Set:
OpenStax College
Date Added:
03/07/2018
Biology 2e, The Cell, Cellular Respiration, Metabolism without Oxygen
Unrestricted Use
CC BY
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By the end of this section, you will be able to do the following:

Discuss the fundamental difference between anaerobic cellular respiration and fermentation
Describe the type of fermentation that readily occurs in animal cells and the conditions that initiate that fermentation

Subject:
Applied Science
Material Type:
Module
Date Added:
09/20/2018
Biology, The Cell
Unrestricted Use
CC BY
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Biology, The Cell is an unit of study no. 3 of the Biology full course. It is grounded on studying cells, including cell structure, structure and function of plasma membranes, metabolism, cellular respiration, photosynthesis, cell communication, and cell reproduction.

Subject:
Natural Science
Biology
Histology
Material Type:
Diagram/Illustration
Module
Unit of Study
Date Added:
03/26/2019
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:
Health, Medicine and Nursing
Material Type:
Textbook
Date Added:
04/15/2019
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.

Reviews available here: https://open.umn.edu/opentextbooks/textbooks/chemistry-of-cooking

Subject:
Culinary Arts
Chemistry
Material Type:
Textbook
Author:
Sorangel Rodriguez-Velazquez
Date Added:
01/01/2016