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McCance and Widdowson's The Composition of Foods - Susan Church - Bog - Royal Society of Chemistry - Plusbog.dk

McCance and Widdowson's The Composition of Foods - Susan Church - Bog - Royal Society of Chemistry - Plusbog.dk

McCance and Widdowsons''s The Composition of Foods, Seventh Summary Edition provides a timely, authoritative and comprehensive update of the nutrient data for the most commonly consumed foods in the UK. Foods that are less commonly consumed but are important in the diets of sub-groups of the population are also included. This Seventh Summary Edition contains data which has been reviewed and updated since the last edition was published in 2002 and incorporates data from previously published supplements plus new analytical data and additional data from manufacturers. New data includes updates on key foods in the UK diet including flours and grains, bread, pasta, breakfast cereals, biscuits, cakes, eggs, fat spreads, fruits, vegetables, fish and fish products. Values for a wide range of nutrients (e.g. proximates, inorganics, vitamins, fibre and fatty acids) are provided and additional tables provide data for carotenoid fractions, vitamin E fractions and vitamin K for selected foods. Values for specific nutrients, including sodium, sugars, saturated and trans fatty acids in processed foods have been updated to reflect changes resulting from health policy and recent industry initiatives on reformulations. AOAC fibre values have been included for a wide range of foods to enable energy calculations, including fibre for food labelling purposes. Aimed at students and professionals in all food and health disciplines, this essential handbook should be on the bookshelf of everyone who needs to know the nutritional value of foods consumed in the UK.

DKK 602.00
1

Vegetable Dishes - David Buss - Bog - Royal Society of Chemistry - Plusbog.dk

Vegetable Dishes - David Buss - Bog - Royal Society of Chemistry - Plusbog.dk

Vegetable Dishes creates a new food group containing over 340 vegetable-based dishes and provides information on 53 nutrients per food. Vegetable Dishes is unique in being the only comprehensive source of compositional data on this food group available in the UK. Of the 347 foods covered only 10 have appeared before, in either The Composition of Foods 5th Edition or previous supplements. The extensive selection of foods covered include popular vegetable dishes, vegetarian and vegan foods such as pulse and nut-based dishes, manufactured ready meals and dishes consumed by ethnic populations in the UK. Recipes have been collected from a wide variety of sources for dishes as consumed in the home. Supplementary sections detail recipe ingredients and cooking methods, alternative dish names and an alphabetical index of ingredients.

DKK 382.00
1

Securing the Safe Performance of Graphite Reactor Cores - - Bog - Royal Society of Chemistry - Plusbog.dk

Securing the Safe Performance of Graphite Reactor Cores - - Bog - Royal Society of Chemistry - Plusbog.dk

Nuclear power currently contributes some 20% of the electricity needs of the UK and is rising rapidly on the political agenda due to environmental and economic factors, and yet all but one of the UK''s existing nuclear reactors is expected to close by 2023. The increasing emphasis towards nuclear power rests on security of supply and reducing carbon emissions. This comprehensive book provides an account of the recent advances in securing safe performance of graphite-moderated nuclear reactors both within the UK and abroad which underpin life extension whilst maintaining high levels of plant performance. These reactors rely on graphite as a moderator in the form of layers of interlocked graphite bricks which undergo complex changes when exposed over long periods to the effects of neutron irradiation and radiolytic oxidation. The objective of this book is to outline the current approaches in terms of assessment methodologies, surveillance and test methods, performance prediction, graphite reactor decommissioning, regulatory requirements and the relevance to future reactor designs. The book is a sequel to the successful RSC publication "Managing of Ageing Processes in Graphite Reactor Cores", but with the emphasis on the challenges for the future safe performance. It is hoped that the contributed papers will also help in the design, construction, operation and eventual decommissioning of the new generation of graphite-moderated reactors. Papers presented in the book represent contributions from the most eminent specialists in the field and reflect the UK''s contribution over the past 50 years to graphite reactor technology that will remain significant for years to come, especially in the development of Generation IV designs. This seminal book is written in a way that takes the reader from fundamental knowledge to reactor operation in a straight forward and understandable manner - ideal for non-specialist as well as a unique reference for the specialist. It is fully illustrated to aid understanding and is relevant to a wide range of readers from policy makers to reactor operators.

DKK 1024.00
1

Wheat Gluten - - Bog - Royal Society of Chemistry - Plusbog.dk

Wheat Gluten - - Bog - Royal Society of Chemistry - Plusbog.dk

Bread, pasta, noodles ... some of the many ways in which humans consume wheat after processing has taken place. The gluten proteins of wheat grain, which determine the processing properties of wheat flour, have been the subject of intensive study for many years. The structures, genetics and functional properties of this unique group of proteins are the focus of this book. Providing a unique "snapshot" of the most exciting current research in the area, this wide-ranging book encompasses topics such as biotechnology; analysis, purification and characterization; quality testing; and environmental impacts. Contributions come from academia, government laboratories and industry throughout the world, and will be welcomed by practitioners in a variety of fields including the food, biological and agricultural sciences.

DKK 970.00
1

Fatty Acids - R Mcclance - Bog - Royal Society of Chemistry - Plusbog.dk

Fatty Acids - R Mcclance - Bog - Royal Society of Chemistry - Plusbog.dk

Fatty Acids is the latest supplement to McCance and Widdowson''s The Composition of Foods and provides authoritative and evaluated data on 37 individual fatty acids for 522 foods consumed in the UK which are important sources of fat. The foods covered include cereals and cereal products, milk products and eggs, fats, oils, meat, poultry and meat products, fish and fish products, vegetables, herbs and spices, vegetable dishes, fruit, nuts, confectionery, preserves, snacks, beverages, soups and sauces. The fatty acid composition data are expressed in g per 100g of food in easy-to-read tables. The nutrient coverage includes total fat, total saturates, total cis and total trans mono- and polyunsaturates, with 13 individual saturated fatty acids, 14 monounsaturated fatty acids, 10 cis-polyunsaturated fatty acids, phytosterols and cholesterol. The data in Fatty Acids are compiled by the Ministry of Agriculture, Fisheries and Food, primarily from analyses commissioned as part of their Nutrient Surveillance Programme. Fatty Acids provides an important addition to the official UK food tables and essential data for professionals in food science and nutrition.

DKK 448.00
1

Food Macromolecules and Colloids - - Bog - Royal Society of Chemistry - Plusbog.dk

Food Macromolecules and Colloids - - Bog - Royal Society of Chemistry - Plusbog.dk

Food macromolecules play a crucial role in the formulation of a wide range of food products such as beverages, bread, cheese, dressings, desserts, ice-cream, and spreads. This book presents the very latest research in the area and is unique in covering both proteins and polysaccharides in the same volume. Specifically it describes recent experimental and theoretical macromolecules in solutions, suspensions, gels, glasses, emulsions and foams. Food Macromolecules and Colloids takes a fundamental approach to complex systems, providing an understanding of the physico-chemical role of macromolecular interactions in controlling the behaviour of real and model food colloids. It gives special attention to adsorbed protein layers, the stability of emulsions and foams, and the viscoelasticity and phase behaviour of mixed polysaccharide systems, as well as to the rheology and microstructure of biopolymer gels, and the interaction of proteins with lipids and aroma compounds. This attractive, typeset publication gives exceptionally broad international coverage of the subject and will make interesting reading for postgraduates, lecturers and researchers with interests in food science, surface and colloid science and polymer science.

DKK 1024.00
1

Industrial Chemistry Case Studies - - Bog - Royal Society of Chemistry - Plusbog.dk

Industrial Chemistry Case Studies - - Bog - Royal Society of Chemistry - Plusbog.dk

Industrial Chemistry Case Studies presents material on a variety of aspects of the UK chemical and pharmaceutical industries in the late 1990s. It covers the economic dimension of the industries, some environmental concerns and constraints, and the issue of scaling up processes from the laboratory bench to full-scale production. Using a case study approach, with questions and answers included, there are real-life examples drawn from a number of different industrial areas including the nuclear industry, pharmaceuticals and steel making. Industrial Chemistry Case Studies is intended primarily for post-16 students and their teachers, but will also be of interest to a wider audience who may wish to be more informed about today''s chemical industry.

DKK 287.00
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In Search of More Solutions - - Bog - Royal Society of Chemistry - Plusbog.dk

In Search of More Solutions - - Bog - Royal Society of Chemistry - Plusbog.dk

In Search of More Solutions provides material for chemical "egg race" competitions that help to put the fun back into chemistry, and gives students that "little bit extra" to motivate them to follow a scientific or technical career. Aimed at those following post-16 chemistry courses, the book encourages students to design their own experiments in relation to the tasks set, and as they overcome the obstacles within the tasks, their inventiveness and enthusiasm flourishes. Fifty activities are described, providing students with opportunities to develop their problem-solving skills and teachers with ideas for assignments and investigations. The tasks set in this book have been trialled in schools and colleges around the UK.

DKK 240.00
1

Fish and Fish Products - - Bog - Royal Society of Chemistry - Plusbog.dk

Fish and Fish Products - - Bog - Royal Society of Chemistry - Plusbog.dk

This supplement to McCance and Widdowson''s The Composition of Foods 5th Edition presents in-depth information on the nutrient content of fish, crustacea, molluscs, fish products and fish dishes available in the UK. All previously published data have been updated and revised, and Fish and Fish Products now provides composition values for 308 foods, over 200 of which have not been covered before. The new nutrient composition information includes extensive individual fatty acid data. The foods covered in Fish and Fish Products take account of increasingly popular varieties now eaten, such as fresh sardines, red mullet and monkfish; fish prepared by different cooking methods including grilling and steaming; fish eaten by ethnic communities; fish available from fish and chip shops; and the wide variety of fish products now available such as seafood cocktail and taramasalata. The data provided covers both raw and cooked fish, and the main tables cover 42 nutrients per food. Included are inorganics and trace elements, vitamins, total fatty acids and cholesterol. Supplementary tables cover individual fatty acids per 100 grams of food, individual sugars, vitamin E fractions, retinol fractions, taxonomic and alternative names. Fish and Fish Products is the authoritative reference source for nutritionists, dietitians and others interested in the nutritional composition of this food group. It is the only source of complete and up-to-date compositional data appropriate to the UK, much of which has never been published before. This supplement will also be of interest to those in other countries whose diet includes fish.

DKK 306.00
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Assessment and Reclamation of Contaminated Land - - Bog - Royal Society of Chemistry - Plusbog.dk

Assessment and Reclamation of Contaminated Land - - Bog - Royal Society of Chemistry - Plusbog.dk

Contaminated land and the methods and legal controls governing its reclamation for subsequent development and use are of great current interest and concern. This volume covers aspects of this subject, ranging from the origins and extent of contaminated land problems, including effects on human health, through investigative measures, to specific techniques of remediation. It is written in the context of the new UK contaminated land regime and includes human and ecological risk assessment methodology, and the legal liabilities and insurance aspects of contaminated land. This authoritative review will be welcomed by those involved in the areas of land use planning and development, consultants and engineers in contaminated site investigation and remediation, and environmental regulators. Students of land management and environmental science will also find it essential reading.

DKK 382.00
1

Progressive Development of Practical Skills in Chemistry - - Bog - Royal Society of Chemistry - Plusbog.dk

Progressive Development of Practical Skills in Chemistry - - Bog - Royal Society of Chemistry - Plusbog.dk

It is widely recognised that students on present-day chemistry courses need to develop a portfolio of practical skills. Progressive Development of Practical Skills in Chemistry is the second in a series of publications from the Royal Society of Chemistry which are directed towards the early part of an undergraduate chemistry programme. This book features a variety of practical activities, spanning a wide range of chemistry. Activities are arranged in order of increasing skills development and demand, and each is accompanied by a guide for demonstrators. A technical guide is also included detailing all reagent and equipment requirements. Trialled in universities across the UK pre-publication, students and lecturers will welcome this book as an aid to the development of skills in degree courses.

DKK 193.00
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Chemistry at the Races - - Bog - Royal Society of Chemistry - Plusbog.dk

Chemistry at the Races - - Bog - Royal Society of Chemistry - Plusbog.dk

This resource demonstrates how a combination of modern techniques is used to ensure that horseracing is both fair and prevents abuse of the horses involved. Based on the work of the Horseracing Forensic Laboratory (HFL) located near Newmarket in the UK, the book comprises five sections of student material. First, an overview of the work of HFL is presented, followed by sections on immunoassay, metabolism and chromatography. Teachers'' notes are also included. Following the explanatory text are questions, which assist with understanding and also illustrate real-life applications of the chemical techniques encountered at school. Chemistry at the Races is designed mostly for ages 16+, but some material is also included for younger students. It is an invaluable resource for teachers, enabling them to demonstrate an up-to-date and interesting context for their work.

DKK 240.00
1

Particle Science and Engineering - - Bog - Royal Society of Chemistry - Plusbog.dk

Particle Science and Engineering - - Bog - Royal Society of Chemistry - Plusbog.dk

Discussing the state of the art research in particle science and technology and their roles in the environment, this book will contain a selection of high quality papers from the UK-China International Particle Technology Forum IV held in Shanghai. Coverage includes a wide range of topics - synthesis and crystallisation, characterisation and measurement across length scales, multi-scale modelling and simulation, processing and handling of particulate system, nanoparticle technology and particle mechanics - making this a valuable reference for the recent advances and future research directions in the field and related fields. With applications in emerging areas, it will integrate different perspectives of particle science and technology to help the understanding of the fundamentals of particle systems for scientists and engineers in the fields of environmental science, energy and modelling.

DKK 1024.00
1

Microscale Chemistry - - Bog - Royal Society of Chemistry - Plusbog.dk

Microscale Chemistry - - Bog - Royal Society of Chemistry - Plusbog.dk

Developing microscale chemistry experiments, using small quantities of chemicals and simple equipment, has been a recent initiative in the UK. Microscale chemistry experiments have several advantages over conventional experiments: They use small quantities of chemicals and simple equipment which reduces costs; The disposal of chemicals is easier due to the small quantities; Safety hazards are often reduced and many experiments can be done quickly; Using plastic apparatus means glassware breakages are minimised; Practical work is possible outside a laboratory. Microscale Chemistry is a book of such experiments designed for use in schools and colleges, and the ideas behind the experiments in it come from many sources, including chemistry teachers from all around the world. Current trends indicate that with the likelihood of further environmental legislation, the need for microscale chemistry teaching techniques and experiments is likely to grow. This book should serve as a guide in this process.

DKK 240.00
1

Essential Guide to Food Additives - - Bog - Royal Society of Chemistry - Plusbog.dk

Essential Guide to Food Additives - - Bog - Royal Society of Chemistry - Plusbog.dk

Food additives have played and still play an essential role in the food industry. Additives span a great range from simple materials like sodium bicarbonate, essential in the kitchen for making cakes, to mono- and diglycerides of fatty acids, an essential emulsifier in low fat spreads and in bread. It has been popular to criticise food additives, and in so doing, to lump them all together, but this approach ignores their diversity of history, source and use. This book includes food additives and why they are used, safety of food additives in Europe, additive legislation within the EU and outside Europe and the complete listing of all additives permitted in the EU. The law covering food additives in the EU which was first harmonised in 1989 has been amended frequently since then, but has now been consolidated with the publication of Regulations 1331/2008 and 1129/2011. This 4th edition of the Guide brings it up to date with the changes introduced by this legislation and by the ongoing review of additives by EFSA. Providing an invaluable resource for food and drink manufacturers, this book is the only work covering in detail every additive, its sources and uses. Those working in and around the food industry, students of food science and indeed anyone with an interest in what is added to their food will find this a practical book full of fascinating details.

DKK 712.00
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From Classical To Modern Chemistry - - Bog - Royal Society of Chemistry - Plusbog.dk

From Classical To Modern Chemistry - - Bog - Royal Society of Chemistry - Plusbog.dk

Most chemists today have either taken part in, or been affected by, the chemical revolution that has taken place over the course of the last century. Developments in instrumentation have changed not just what chemists do, but also how they think about chemistry. New and exciting areas of previously inaccessible research have been opened up as a direct result of this revolution. This is the first book to examine this instrumental revolution and goes on to assess the impact on chemical practice in areas ranging from organic chemistry and biochemistry to environmental analysis and process control, thus demonstrating how fundamental and extensive are the changes that have occurred. With contributions from internationally recognised specialists, this lavishly illustrated book provides a focal point for any historian of chemistry or chemist with an interest in this fascinating topic. This book is published in association with the Science Museum, London, UK and the Chemical Heritage Foundation, Philadelphia.

DKK 797.00
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Water Contamination Emergencies - - Bog - Royal Society of Chemistry - Plusbog.dk

Water Contamination Emergencies - - Bog - Royal Society of Chemistry - Plusbog.dk

Contamination of water supplies, whether by chemical, biological or radioactive agents, requires a rapid and effective response in order to reduce or avoid impact on the environment or consumers. Using seven major incident case studies (including the Milwaukee Cryptosporidium incident, Chernobyl and the UK Foot and Mouth outbreak), Water Contamination Emergencies: Can We Cope? looks at the complete handling of emergency incidents relating to water contamination emergencies. With contributions from experts involved in real life international incidents, the book also looks at: monitoring requirements; trying to prove the absence of contamination; novel approaches to screening analysis; health risks; the importance of efficient communication; the perception of the public; and the international height of alert situation with respect to potential terrorist acts. Anyone involved in water contamination emergencies, whether researchers and professionals in the water or health industries, or government agencies, should welcome this title as a review of lessons learnt in the past and as an identification of ways in which to improve response in the future.

DKK 1024.00
1

Miscellaneous Foods - - Bog - Royal Society of Chemistry - Plusbog.dk

Miscellaneous Foods - - Bog - Royal Society of Chemistry - Plusbog.dk

This supplement to McCance and Widdowson''s The Composition of Foods 5th Edition provides the only authoritative, up-to-date and extensive compilation of nutrient composition data for a wide range of miscellaneous foods available in the UK. Miscellaneous Foods provides data on up to 80 nutrients for 418 foods, over half of which have not been reported before. The coverage includes fats, oils, sugars, preserves, confectionery, savoury snacks, alcoholic beverages, soft drinks, soups, sauces, pickles and baby foods. The composition data are expressed in the main tables per 100g or 100ml of food for 45 nutrients, which include proximates, individual sugars, fibre, total fatty acids, cholesterol, inorganic constituents, vitamins, and alcohol for the alcoholic drinks. Supplementary tables provide data for vitamin E fractions, individual fatty acids and % alcohol by volume for selected beers and wines. The book also includes new recipes for a significant number of soups, sauces and confectionery items, and a comprehensive index.

DKK 334.00
1

Trace Analysis - Peter Bedson - Bog - Royal Society of Chemistry - Plusbog.dk

Trace Analysis - Peter Bedson - Bog - Royal Society of Chemistry - Plusbog.dk

Trace Analysis is a highly practical book which deals with the science rather than the paperwork of quality assurance systems. Produced as part of the UK Valid Analytical Measurement (VAM) initiative, it provides the analyst with a systematic approach across the broad spectrum of trace analysis, offering practical advice and guidance on methodology and techniques. The book is structured to take the analyst step-by-step through the stages of any trace analysis. The approach is general, being broken down only into types of analyte. Additional chapters explain the application of groups of techniques to each analyte type. Each section contains references to published material which will allow the analyst to obtain further information on specific topics. Throughout the book, the analyst is reminded of pitfalls which lead to unreliable results. This new book therefore offers invaluable advice to analysts in all areas and at all levels, providing practical ''expert'' advice on methodology. It will prove indispensable as a single, comprehensive bench guide for analysts in university, college and industrial laboratories.

DKK 811.00
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Chemicals in the Environment - - Bog - Royal Society of Chemistry - Plusbog.dk

Chemicals in the Environment - - Bog - Royal Society of Chemistry - Plusbog.dk

Rising concern in recent years over the possible adverse environmental consequences of the use of chemicals has led to a steady increase in national activity towards greater regulation, as well as voluntary agreements with manufacturers for risk management of certain products. This book begins by reviewing the current framework of legislation for the regulation of chemicals in the UK and then reports expert views on both the current situation and possible future developments. Subsequent chapters consider some of the scientific and technical issues, including the evaluation of the risks which chemicals can pose to human life and the environment, and the problems relating to evaluating the risks associated with metals in the environment. Finally, the predictive methods used to model the behaviour of organic chemicals within the environment are described. Highly topical, and with authoritative contributions from international experts, this book covers both the scientific underpinning and the legislative and practical issues of this emotive subject. The detailed coverage of a topic that affects many sectors of industry and society will make it popular with a wide audience of individuals from government organisations, industry or academic research, particularly those in environmental chemistry sectors.

DKK 617.00
1

Significance of Faecal Indicators in Water - - Bog - Royal Society of Chemistry - Plusbog.dk

Significance of Faecal Indicators in Water - - Bog - Royal Society of Chemistry - Plusbog.dk

This book is the proceedings of the conference Faecal Indicators: problem or solution? Has technical progress reduced the need for faecal indicators? held on 6th to 8th June 2011 at Edinburgh Conference Centre, Heriot Watt University, UK. It addresses existing and emerging issues in environmental microbiology which in turn offer exciting new challenges in microbiology, public health and environmental science. The ultimate aim being to assist the monitoring and modelling of environmental systems to protect human health, animal welfare and environmental quality. With contributions from leading scientists and experts in academia and industry, it offers a truly international perspective on both current research and our ability to respond with useful and sustainable solutions to many of the emerging challenges of today''s modern communities. The conference featured two combative, provocative and engaging debates examining the moral issues behind the statements "What is a coliform and are coliforms relevant to public health?" and "Do regulations help or hinder the innovation in testing methods?". The reports of these questions are captured in the book. The book appeals across the board from those working in universities and research institutes to local governments, the water and food industries, and health professionals.

DKK 1024.00
1

Air Quality Management - - Bog - Royal Society of Chemistry - Plusbog.dk

Air Quality Management - - Bog - Royal Society of Chemistry - Plusbog.dk

The management of air quality is currently at the forefront of international debate. With authors drawn from international experts in their respective fields, Air Quality Management provides comprehensive coverage of the air quality management issue. There are chapters on improving air quality in the UK, the construction of emissions inventories and the design and operation of air monitoring networks. Validation of air pollution models, requiring source receptor modelling, is described, as is the use of geochemical or biological tolerances known as critical loads to determine the maximum allowable inputs of pollutants to the terrestrial environment. The first European Auto-Oil Study, which was sponsored by the European Commission in order to identify the most cost-effective means of meeting air quality targets, is included as a case study. There is also reference to the successes and problems of air pollution control in California, the US state which has pioneered the promotion of vigorous air pollution control measures. Air Quality Management provides a vital source of material for all those involved in the field, whether as a student, industrialist, consultant, or government agency with responsibility in this area.

DKK 334.00
1

Basic Water Treatment - Chris Binnie - Bog - Royal Society of Chemistry - Plusbog.dk

Basic Water Treatment - Chris Binnie - Bog - Royal Society of Chemistry - Plusbog.dk

Revised, updated and expanded Basic Water Treatment remains an essential reference on all aspects of water quality and treatment systems. A bestselling text, this book has been written by two of the world’s leading experts in the field and remains the definitive reference for all those involved in water treatment systems. This widely-accepted introduction and practical guide to water treatment focuses on the issues of most interest to practising engineers, summarising the key issues and criteria in short and accessible sections with additional theory to explain and support the treatment processes considered. The book also presents up-to-date information on UK, European and American water-quality standards, including the 2007 amendments to the English and Welsh drinking water regulations. Expanding further on topics such as membrane processes and water demands, the fourth edition includes a new section on water re-use, and two new chapters on water safety plans and private water supplies. Basic Water Treatment is an essential resource for water engineers at all levels. Ideal as a textbook for students, a handbook for young engineers or chemists, and an indispensable guide full of practical information for the established practitioner.

DKK 429.00
1

Chemistry, Society and Environment - S A H Wilmot - Bog - Royal Society of Chemistry - Plusbog.dk

Chemistry, Society and Environment - S A H Wilmot - Bog - Royal Society of Chemistry - Plusbog.dk

There have been several attempts to write the history of Britain''s chemical industry as a whole, and countless others concentrating on individual companies. Some have looked at the technical aspects of the industry, whilst others have addressed economic issues. Few have, however, attempted to analyse the effects of the chemical industry on society in general. The current environmental crisis can only be fully understood in the light of its history. This is the first such book to look critically at the whole development of industrial chemistry in the UK in the context of its effects on the environment. No one from industry, government or academia can afford to be unaware of the historical roots of our present dilemma. Industrial chemists can take heart from the realization that their predecessors were remarkably aware of the problems and often found satisfactory solutions. Industrial chemistry has traditionally been seen as the great ''polluter''. Without any attempts at ''whitewash'' this book puts the record straight. From academic chemist to industrialist to politician, Chemistry, Society and Environment: A New History of the British Chemical Industry will be of relevance to all those concerned with the social and environmental impact of the chemical industry.

DKK 712.00
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Chemical Misconceptions - Keith Taber - Bog - Royal Society of Chemistry - Plusbog.dk

Chemical Misconceptions - Keith Taber - Bog - Royal Society of Chemistry - Plusbog.dk

Chemistry is a conceptual subject and, in order to explain many of the concepts, teachers use models to describe the microscopic world and relate it to the macroscopic properties of matter. This can lead to problems, as a student''s every-day experiences of the world and use of language can contradict the ideas put forward in chemical science. These titles have been designed to help tackle this issue of misconceptions. Part 1 deals with the theory, by including information on some of the key alternative conceptions that have been uncovered by research; ideas about a variety of teaching approaches that may prevent students acquiring some common alternative conceptions; and general ideas for assisting students with the development of appropriate scientific conceptions. Part 2 provides strategies for dealing with some of the misconceptions that students have, by including ready to use classroom resources including copies of probes that can be used to identify ideas held by students; some specific exercises aimed at challenging some of the alternative ideas; and classroom activities that will help students to construct the chemical concepts required by the curriculum. Used together, these two books will provide a good theoretical underpinning of the fundamentals of chemistry. Trialled in schools throughout the UK, they are suitable for teaching ages 11-18.

DKK 240.00
1