Is climate change real? Yes, it is! And technologies to reduce Greenhouse Gas (GHG) emissions are being developed. One type of technology that is imperative in the short run is biofuels; however, biofuels must meet specifications for gasoline, diesel, and jet fuel, or catastrophic damage could occur. This course will examine the chemistry of technologies of bio-based sources for power generation and transportation fuels. We'll consider various biomasses that can be utilized for fuel generation, understand the processes necessary for biomass processing, explore biorefining, and analyze how biofuels can be used in current fuel infrastructure.

Biology 2e is designed to cover the scope and sequence requirements of a typical two-semester biology course for science majors. The text provides comprehensive coverage of foundational research and core biology concepts through an evolutionary lens. Biology includes rich features that engage students in scientific inquiry, highlight careers in the biological sciences, and offer everyday applications. The book also includes various types of practice and homework questions that help students understand—and apply—key concepts. The 2nd edition has been revised to incorporate clearer, more current, and more dynamic explanations, while maintaining the same organization as the first edition. Art and illustrations have been substantially improved, and the textbook features additional assessments and related resources.

By the end of this section, you will be able to do the following:

Discuss the fundamental difference between anaerobic cellular respiration and fermentation
Describe the type of fermentation that readily occurs in animal cells and the conditions that initiate that fermentation

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.