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Introduction to Soil Science Laboratory Manual (Schwyter and Vaughan)

Anna R. Schwyter and Karen L. Vaughan · University of Wyoming

This text explores the fundamental principles of soil science and soils as a natural resource. Students will be introduced to the physics, chemistry, microbiology, morphology, fertility and management of soils, and to the processes driving soil formation. The major soil types of the world and their classification will be discussed, and the relation of major soil characteristics to soil productivity, conservation and sustainability will be addressed.

CC BYSoil ScienceGeosciences 0 views

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Science of Food

Trisha Russell · Whitworth University

Food Science is a multi-disciplinary field involving chemistry, biochemistry, nutrition, microbiology and engineering to give one the scientific knowledge to solve real problems associated with the many facets of the food system. The basis of the discipline lies in an understanding of the chemistry of food components, such as proteins, carbohydrates, fats and water and the reactions they undergo during processing and storage.

CC BYChemistry 0 views

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Introductory Bacteriology Lab Manual

Amy Turnbull · Fanshawe College

In the contents: 1.01: Microbiology Lab Safety and General Procedures

CC BY-NC-SAMicrobiologyBiology 0 views

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Biotechnology Foundations

Jack O'Grady · OpenStax CNX · 2013

Given the broad definition of biotechnology applications and products, it is easy to see how there is enormous overlap within the fields of cellular biology, microbiology, chemistry, and biomedical engineering. It is the goal of this textbook to provide foundational knowledge to begin building your biotechnology toolkit and enter an exciting career of making a difference through biotechnology. This textbook first explores the fundamentals of laboratory science and biotechnology. Unit 1 begins with a dive into the foundation of biology and chemistry by asking what is life and what are the molecules of life? The end of the unit offers a primer into laboratory science; preparing solutions and operating basic lab equipment. Unit 2 brings readers through a vital tool of biomanufacturing, understanding the growth and control of microbes. Many biotechnology products are made by harnessing the work of microbes, and this unit explores this invisible and intriguing world of microorganisms. The final unit, molecular biotechnology, offers a more in-depth look at how biological molecules such as DNA and protein are manipulated into creating useful products.

CC BYBiologyNatural Sciences 0 views

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Bacterial Genomes

Aswin Seshasayee · Open Book Publishers · 2025

Microbes form the “unseen majority” of life on Earth, with bacteria at the forefront as both the architects of life’s chemical foundations and agents of disease. But their story is far more complex. Bacteria thrive in diverse and extreme environments, driven by the dynamic evolution of their genomes. These tiny organisms wield an extraordinary ability to adapt, balancing genetic changes across generations with rapid physiological responses to environmental shifts. In Bacterial Genomes, the evolutionary and regulatory processes that shape bacterial life are brought to life. This textbook offers a conceptual exploration of how bacterial genomes are organized, how they evolve, and how their genetic information is interpreted through intricate molecular networks. Drawing on both cutting-edge research and the historical milestones that shaped microbiology, it illuminates how bacteria navigate the intersection of genetic adaptation and ecological resilience. Designed for college students, interdisciplinary researchers, and even the determined amateur, Aswin Seshasayee moves beyond technical jargon to provide a thought-provoking synthesis of bacterial evolution and adaptation. Unlike traditional genomics texts, this book blends historical insights with contemporary discoveries, offering a fresh perspective on the role of bacteria in shaping the living world.

CC BY-NCBiologyNatural Sciences 0 views

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Biology II Laboratory Manual

Lynette Hauser · Tidewater Community College

In the contents: 02: Microbiology · 2.01: Microbiology and Protista Lab · 2.02: Microbiology and Protista Lab (Instructor Materials Preparation)

CC BYIntroductory and General BiologyBiology 0 views

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Ground Water and Distribution (NWTC)

Erin Hansel · Northeast Wisconsin Technical College

In the contents: 10.01: Microbiology Regulations

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Water 135: Water Quality

Don Kendall and Stephanie Anagnoson · College of the Canyons

In the contents: 06: Basic Microbiology Principles · 07: Microbiology Regulations

Water Systems TechnologyWorkforce 0 views

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NUTRI 300: Nutrition

Jessica Coppola · Sacramento City College

This course offers an introduction to the science of nutrition, drawing on concepts and research from biology, biochemistry, microbiology, physiology, and psychology to explore how nutrients interact with the human body. It examines the biological foundations of nutrient standards and investigates how nutrition, behavior, and physical activity influence health.

CC BY-NC-SAMedicine 0 views