Biology is designed for multi-semester biology courses for science majors. It is grounded on an evolutionary basis and includes exciting features that highlight careers in the biological sciences and everyday applications of the concepts at hand. To meet the needs of today’s instructors and students, some content has been strategically condensed while maintaining the overall scope and coverage of traditional texts for this course. Instructors can customize the book, adapting it to the approach that works best in their classroom. Biology also includes an innovative art program that incorporates critical thinking and clicker questions to help students understand—and apply—key concepts.

By the end of this section, you will be able to:Describe the role of different glands in the endocrine systemExplain how the different glands work together to maintain homeostasis

Students experience firsthand one of the most common water treatment types in the industry today, flocculants. They learn how the amount of suspended solids in water is measured using the basic properties of matter and light. In addition, they learn about the types of solids that can be found in water and the reasons that some are easier to remove than others. Encompassing the concepts of force and motion, attraction and repulsion of charged particles, and properties of matter, during the associated activity students see scientific concepts they already understand through the eyes of engineers who apply them to the removal of solids from water via chemical flocculants.

This seminar is designed to be an experimental and hands-on approach to applied chemistry (as seen in cooking). Cooking may be the oldest and most widespread application of chemistry and recipes may be the oldest practical result of chemical research. We shall do some cooking experiments to illustrate some chemical principles, including extraction, denaturation, and phase changes.