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"(A) lively book . . . on how biologists study living things. . . . Its range is enormous. . . . This is an old-fashioned book, to be read slowly, more than once, and to be thought about afterward".--Ann Finkbeiner, "The New York Times Book Review". Chart.

Designed for a one or two semester non-majors course in introductory biology taught at most two and four-year colleges. This course typically fulfills a general education requirement, and rather than emphasizing mastery of technical topics, it focuses on the understanding of biological ideas and concepts, how they relate to real life, and appreciating the scientific methods and thought processes. Given the authors' work in and dedication to science education, this text's writing style, pedagogy, and integrated support package are all based on classroom-tested teaching strategies and learning theory. The result is a learning program that enhances the effectiveness & efficiency of the teaching and learning experience in the introductory biology course like no other before it.

Today Chinese cuisine is enjoyed in many parts of the world, yet little is known in the West about the technologies involved in making its characteristic ingredients. H. T. Huang's book is the first history of Chinese food technology in a Western language. It describes the conversion of agricultural commodities into food and drink, and explores the origins, development and scientific basis of traditional Chinese technology as applied to the processing of four food categories: the fermentation of alcoholic drinks from grains; the conversion of soybeans into soyfoods and condiments; the preservation of foods and the production of vegetable oils, malt sugar, starch, etc; and, lastly, the processing and utilization of tea. Where possible the Chinese experience is compared with equivalent systems in the West and elsewhere. The book ends with reflections on how nature, technology and human intervention have shaped the discovery and innovation of processed foods in traditional China.

This is the sixth volume of a ten-volume series on The Natural History of the Crustacea. The volume synthesizes in nineteen chapters our current understanding of diverse topics in crustacean reproductive biology. In the first part of this book, the chapters address allocation strategies to reproduction, gamete production, brooding behavior, and other components of parental care in crustaceans. The second part of the volume centers on sexual systems in crustaceans. The third section of the volume covers crustacean mating systems and sexual selection. Reproductive Biology ends with three chapters covering diverse topics including reproductive rhythms, crustacean personality research, and record breaking crustaceans with respect to reproductive characters.

Oxygen uptake for metabolic energy demand and the elimination of the resulting carbon dioxide is one of the essential processes in all higher life forms; in the case of animals, everything from protozoans to insects and vertebrates including humans. Respiratory Biology of Animals provides a contemporary and truly integrative approach to the topic, adopting a strong evolutionary theme. It covers aerobic metabolism at all levels, from gas exchange organs such as skin, gills, and lungs to mitochondria - the site of cellular respiration. The book also describes the functional morphology and physiology of the circulatory system, which often contains gas-carrying pigments and is important for pH regulation in the organism. A final section describes the evolution of animal respiratory systems. Throughout the book, examples are selected from the entire breadth of the animal kingdom, identifying common themes that transcend taxonomy.

These volumes differ from the current conventional texts on bone cell biology. Biology itself is advancing at breakneck speed and many presentations completely fail to present the field in a truly modern context. This text does not attempt to present detailed clinical descriptions. Rather, after discussion of basic concepts, there is a concentration on recently developed findings equally relevant to basic research and a modern understanding of metabolic bone disease. The book will afford productive new insights into the intimate inter-relation of experimental findings and clinical understanding. Modern medicine is founded in the laboratory and demands of its practitioners a broad scientific understanding: these volumes are written to exemplify this approach. This book is likely to become essential reading equally for laboratory and clinical scientists.

Fully revised and updated for the seventh edition, this market-leading dictionary is the perfect guide for anyone studying biology, either at school or university. With more than 5,500 clear and concise entries, it provides comprehensive coverage of biology, biophysics, and biochemistry. Over 250 new entries include terms such as Broca's area, comparative genomic hybridization, mirror neuron, and Pandoravirus. Appendices include classifications of the animal and plant kingdoms, the geological time scale, major mass extinctions of species, model organisms and their genomes, Nobel prizewinners, and a new appendix on evolution. Entry-level web links to online resources can be accessed via a companion website.

Biology for grades 6 to 12 is designed to aid in the review and practice of biology topics such as matter and atoms, cells, classifying animals, genetics, plant and animal structures, human body systems, and ecological relationships. The book includes realistic diagrams and engaging activities to support practice in all areas of biology. The 100+ Series science books span grades 5 to 12. The activities in each book reinforce essential science skill practice in the areas of life science, physical science, and earth science. The books include engaging, grade-appropriate activities and clear thumbnail answer keys. Each book has 128 pages and 100 pages (or more) of reproducible content to help students review and reinforce essential skills in individual science topics. The series is aligned to current science standards.