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CLUE: Chemistry, Life, the Universe and Everything

Contributors: Cooper and Klymkowsky

Publisher: Michael Klymkowsky, Melanie Cooper

License: CC BY-NC-SA

This text is intended to provide an in-depth introduction to the key ideas in chemistry. We have designed the book to show how these ideas are developed from simple to complex systems and how they relate to each other. We consider three ideas central to an understanding of chemistry: the structure of matter, the properties of matter, and the energy changes involved in the reorganization of matter; all are connected by the interactions or forces that cause matter to interact. We aim to provide compelling reasons why you will find yourself wanting to learn chemistry and to illustrate what you will be able to do with this knowledge once you have learned it.

(2 reviews)

Bending the Curve: Climate Change Solutions

Contributors: Ramanathan, Aines, and Auffhammer

Publisher: eScholarship

License: CC BY-NC-SA

Climate change is an urgent problem. Because it is causing new weather extremes and fatal catastrophes, climate change is better termed climate disruption. Bending the curve to flatten the upward trajectory of pollution emissions responsible for climate disruption is essential in order to protect billions of people from this global threat. Education is a key part of the solution.

(4 reviews)

Des Bases Physiques Et Chimiques Du Contrôle De La Qualité Des Médicaments

Contributors: Khatchatourian, Pleteneva, Uspenskaya, and Morozova

Publisher: РУДН

License: CC BY-SA

Le manuel est un résumé des principales activités du cours de conférences sur la chimie physique et colloïdale (en 2 parties) et constitue la base théorique des méthodes de contrôle de la qualité des médicaments et vise à acquérir les connaissances et les compétences nécessaires pour travailler dans ce domaine. Destiné aux étudiants francophones étrangers.

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(0 reviews)

Thermodynamics and Chemistry - Second Edition

Contributor: DeVoe

Publisher: Howard DeVoe

License: CC BY

Thermodynamics and Chemistry is designed primarily as a textbook for a one-semester course in classical chemical thermodynamics at the graduate or undergraduate level. It can also serve as a supplementary text and thermodynamics reference source.

(3 reviews)

Chemical Process Dynamics and Controls

Contributor: Woolf

Publisher: openmichigan

License: CC BY

Process controls is a mixture between the statistics and engineering discipline that deals with the mechanism, architectures, and algorithms for controlling a process. Some examples of controlled processes are:

(1 review)

Key Elements of Green Chemistry

Contributor: Lucia

Publisher: North Carolina State University

License: CC BY

Green chemistry, in addition to being a science, it is also a philosophy and nearly a religion. Attendance at American Chemical Society Green Chemistry & Engineering Conferences will instill such an ideal into any attendant because of the nearly universal appeal and possibilities in this novel approach to radicalizing the business of doing science and engineering.

(1 review)

Analytical Chemistry 2.1

Contributor: Harvey

Publisher: David T. Harvey

License: CC BY-NC-SA

As currently taught in the United States, introductory courses in analytical chemistry emphasize quantitative (and sometimes qualitative) methods of analysis along with a heavy dose of equilibrium chemistry. Analytical chemistry, however, is much more than a collection of analytical methods and an understanding of equilibrium chemistry; it is an approach to solving chemical problems. Although equilibrium chemistry and analytical methods are important, their coverage should not come at the expense of other equally important topics.

(12 reviews)

Chemistry of Cooking

Contributor: Rodriguez-Velazquez

Publisher: Sorangel Rodriguez-Velazquez

License: CC BY-NC-SA

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.

(16 reviews)

Organic Chemistry with a Biological Emphasis Volume II

Contributor: Soderberg

Publisher: University of Minnesota Morris

License: CC BY-NC-SA

The traditional approach to teaching Organic Chemistry, taken by most of the textbooks that are currently available, is to focus primarily on the reactions of laboratory synthesis, with much less discussion - in the central chapters, at least - of biological molecules and reactions. This is despite the fact that, in many classrooms, a majority of students are majoring in Biology or Health Sciences rather than in Chemistry, and are presumably taking the course in order to learn about the chemistry that takes place in living things.

(3 reviews)

Organic Chemistry with a Biological Emphasis Volume I

Contributor: Soderberg

Publisher: University of Minnesota Morris

License: CC BY-NC-SA

(9 reviews)