Catalogue

The goal of this textbook is not to make you an expert. True expertise in any field is a years-long endeavor. Here I will survey some of the basic topics of chemistry. This survey should give you enough knowledge to appreciate the impact of chemistry in everyday life and, if necessary, prepare you for additional instruction in chemistry. Throughout each chapter, I present two features that reinforce the theme of the textbook—that chemistry is all around you. The first is a feature titled, appropriately, “Chemistry Is Everywhere.” Chemistry Is Everywhere” focuses on the personal hygiene products that you may use every morning: toothpaste, soap, and shampoo, among others. These products are chemicals, aren’t they? Ever wonder about the chemical reactions that they undergo to give you clean and healthy teeth or shiny hair? I will explore some of these chemical reactions in future chapters. But this feature makes it clear that chemistry is, indeed, everywhere. The other feature focuses on chemistry that you likely indulge in every day: eating and drinking. In the “Food and Drink App,” I discuss how the chemistry of the chapter applies to things that you eat and drink every day. Carbonated beverages depend on the behavior of gases, foods contain acids and bases, and we actually eat certain rocks. (Can you guess which rocks without looking ahead?) Cooking, eating, drinking, and metabolism—we are involved with all these chemical processes all the time. These two features allow us to see the things we interact with every day in a new light—as chemistry.

 

This textbook provides an innovative, internationally oriented approach to the teaching of corporate social responsibility (CSR) and business ethics. Drawing on case studies involving companies and countries around the world, the textbook explores the social, ethical, and business dynamics underlying CSR in such areas as global warming, genetically modified organisms (GMO) in food production, free trade and fair trade, anti-sweatshop and living-wage movements, organic foods and textiles, ethical marketing practices and codes, corporate speech and lobbying, and social enterprise. The book is designed to encourage students and instructors to challenge their own assumptions and prejudices by stimulating a class debate based on each case study.

This reader contains 11 original stories written specifically for adults, and is designed to accompany the BC Reads: Adult Literacy Fundamental English – Course Pack 6. This level 6 reader, one of a series of six readers, is roughly equivalent to grades 7.5 to 9 in the K-12 system.

Each instructional essay relates to one or two chapters in the accompanying course pack. New vocabulary are set in bold throughout each story, and then summarized and defined in a Glossary found in the appendix. Font size and line spacing can be adjusted in the online view, and have been enhanced for the print and PDF versions for easier reading. This reader has been reviewed by subject experts from colleges and universities.

Blueprint for Success in College and Career is a remix of four previously existing OER (Open Educational Resources): A Different Road To College: A Guide For Transitioning To College For Non-traditional Students by Alise Lamoreaux, How to Learn Like a Pro! by Phyllis Nissila, Foundations of Academic Success: Words of Wisdom, edited by Thomas Priester, College Success, provided by Lumen Learning, and one previously copyrighted textbook with content that is now openly licensed: Blueprint for Success in College: Indispensable Study Skills and Time Management Strategies by Dave Dillon. A free OER, (Open Educational Resource), Blueprint for Success in College and Career is a students’ guide for classroom and career success. This text, designed to show how to be successful in college and in career preparation focuses on study skills, time management, career exploration, health, and financial literacy.

Modern Pastry and Plated Dessert Techniques is one of a series of Culinary Arts books developed to support the training of students and apprentices in British Columbia’s food service and hospitality industry. Although created with the Professional Cook and Baker programs in mind, these have been designed as a modular series, and there for can be used to support a wide variety of programs that offer training in food service skills.

Other books in the series include:

• Food Safety, Sanitation, and Personal Hygiene
• Working in the Food Service Industry
• Workplace Safety in the Food Service Industry
• Meat Cutting and Processing
• Human Resources in the Food Service and Hospitality Industry
• Nutrition and Labelling for the Canadian Baker
• Understanding Ingredients for the Canadian Baker
• Basic Kitchen and Food Service Management

The series has been developed collaboratively with participation from public and private post-secondary institutions.

In this survey text, directed at those not majoring in biology, we dispel the assumption that a little learning is a dangerous thing. We hope that by skimming the surface of a very deep subject, biology, we may inspire you to drink more deeply and make more informed choices relating to your health, the environment, politics, and the greatest subject that are all of us are entwined in, life itself.

In the adapted textbook, Concepts of Biology — 1st Canadian Edition, you will find the following units:

• Unit 1: The Cellular Foundation of Life
• Unit 2: Cell Division and Genetics
• Unit 3: Molecular Biology and Biotechnology
• Unit 4: Animal Structure and Function