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CHEM 1020 Introductory Chemistry

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CHEM 1020 Introductory Chemistry

Betsy Longley · Normandale Community College

This is a curated set of textbook readings for Betsy Longley's CHEM 1020 "Introductory Chemistry" at Normandale Community College. It was remixed/adapted from "Chemistry for Changing Times" by Hill and McCreary.

CC BY-NC-SAChemistry 0 views
CHEM 113: Human Chemistry I

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CHEM 113: Human Chemistry I

Pedro Muíño · Saint Francis University

This text provides a general background on the factual basis and principles of chemistry. These first year chemistry courses explore chemical phenomena and principles with emphasis on developing an understanding of chemistry and an appreciation of what chemists do. You must commit yourself to learning the basic vocabulary of chemistry. You will acquire skills in dealing with chemical phenomena and principles and in manipulating mathematical expressions that describe chemical behavior.

Chemistry 0 views
Support Course for Elementary Statistics

External

Support Course for Elementary Statistics

Larry Green · Lake Tahoe Community College

LibreTexts

CC BYMathematics 0 views
Writing for Strategic Communication Industries

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Writing for Strategic Communication Industries

Jasmine Roberts · The Ohio State University

Good writing skills are important in today’s competitive work environment. This is especially the case for communication-related professions such as public relations, brand communication, journalism, and marketing.

CC BY-NCCommunicationSocial Sciences 0 views
Flavors of the Saucier: Stocks, Sauces, and Soups

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Flavors of the Saucier: Stocks, Sauces, and Soups

Amelie Zeringue and William R. Thibodeaux · Nicholls State University

With a fundamental knowledge of the variety of sauce making methods available, the chef can make his or her own decisions based on the needs of the clientele, the budget, and style of the restaurant. It is important for a chef to know how liquids, flavorings, and thickeners work and to explain traditional approaches and combinations that will provide the chef with technical guidelines and underlying aesthetic principles.

CC BY-NC-SAFood Production Service and Culinary ArtsWorkforce 0 views
Introductory Sociology 3e

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Introductory Sociology 3e

OpenStax · LibreTexts

This text aligns to the topics and objectives of many introductory sociology courses. It is arranged in a manner that provides foundational sociological theories and contexts, then progresses through various aspects of human and societal interactions. The new edition is focused on driving meaningful and memorable learning experiences related to critical thinking about society and culture and includes coverage of core concepts, discussions and data relevant to a diverse audience.

CC BYSociologySocial Sciences 0 views
Art History - Renaissance through Post Modern

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Art History - Renaissance through Post Modern

Michael Leonard · University of the Pacific

This publication examines painting, sculpture, architecture and the artistic directions in world art from 1400 to the present. Areas covered include Renaissance, Baroque, Neoclassicism, Impressionism, Abstract Expressionism, Pop Art and Conceptual Art.

CC BYHumanities 0 views
Foundations for Moral Relativism

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Foundations for Moral Relativism

J. David Velleman · New York University

In this new edition of Foundations for Moral Relativism, J. David Velleman shows that different communities can indeed be subject to incompatible moralities, because their local mores are rationally binding. At the same time, he explains why the mores of different communities, even when incompatible, are still variations on the same moral themes. The book thus maps out a universe of many moral worlds without, as Velleman puts it, "moral black holes”.

CC BY-NC-NDPhilosophyHumanities 0 views
AUCHE 212 General Chemistry II Part 1

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AUCHE 212 General Chemistry II Part 1

Tajbir Minhas · University of Alberta, Augustana Campus

LibreTexts

Chemistry 0 views
Chem 2444: (Second Semester Organic Chemistry) UConn

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Chem 2444: (Second Semester Organic Chemistry) UConn

LibreTexts

LibreTexts

Chemistry 0 views
Introduction to Botany

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Introduction to Botany

Alexey Shipunov · Minot State University

This text is a re-structuring the “classical” course into a more logical sequence of themes with two main ideas: (1) put as much plant-related information as possible into an evolutionary context and (2) explain complicated problems with simple words and metaphors.

CC0 / Public domainBotanyBiology 0 views
Microwave and RF Design IV: Modules

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Microwave and RF Design IV: Modules

Michael Steer · North Carolina State University

LibreTexts

CC BY-NCElectrical EngineeringEngineering 0 views
The OER Guide to Media Writing

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The OER Guide to Media Writing

Mark Poepsel · Southern Illinois University

LibreTexts

CC BYHumanities 0 views
Math 3B: Calculus 2

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Math 3B: Calculus 2

Max Sklar · Mission College

LibreTexts

Mathematics 0 views
Plant Anatomy and Physiology

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Plant Anatomy and Physiology

Sean Bellairs · Charles Darwin University

This text was created to support teaching of an introductory unit on plant environmental physiology at Charles Darwin University. It makes use of various images of cells and tissues to introduce and illustrate the range of plant organelles, cells, tissues and organs.

CC BY-SABotanyBiology 0 views
COM 1010: Foundations of Communication

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COM 1010: Foundations of Communication

LibreTexts

LibreTexts

Social Sciences 0 views
Telecommunications

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Telecommunications

Chris C.J. Lee · Fontys University of Applied Sciences

LibreTexts

CC BY-NCEngineering 0 views
Basic Reading and Writing

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Basic Reading and Writing

Lumen Learning · Lumen Learning

LibreTexts

Humanities 0 views
31

External

3.11.5: Oscar Wilde's "The Nightingale and the Rose" (1888)

Heather Ringo and Athena Kashyap · City College of San Francisco

LibreTexts

CC BY-NCHumanities 0 views
82

External

8.2: Elements of Drama

Heather Ringo and Athena Kashyap · City College of San Francisco

LibreTexts

CC BY-SALiterature and LiteracyHumanities 0 views