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 properties of water that are critical to maintaining lifeExplain why water is an excellent solventProvide examples of water’s cohesive and adhesive propertiesDiscuss the role of acids, bases, and buffers in homeostasis

By the end of this section, you will be able to:Describe the properties of water that are critical to maintaining lifeExplain why water is an excellent solventProvide examples of water’s cohesive and adhesive propertiesDiscuss the role of acids, bases, and buffers in homeostasis

Marie Hartford's class of 5th grade scientists learn about the importance of water quality and its benefits to wildlife and the environment. Within the narrow confines of pH necessary for their tank of red-legged frogs, students use a combination of pond and tap water to keep the tank healthy, using their collected data to make the decision on the proportion between the two.

Students will investigate the pH level of household substances by testing a variety of common compounds. Substances are tested with pH paper and placed on the continuum of the pH scale range of 1 to 14. After testing a solution, the student compares the strip color to the scale provided on the container and gives the solution a rating from 1-14. Using the determined number, the name of the solution is placed on the continuum. Students will find that household substances have a specific pH property which is a characteristic needed for the substance's use. 

Testing the pH of a substance (how acidic or basic it is) is a basic lab test and provides a important piece of information for natural science investigations. In food science, the pH of a substance – how acidic or basic it is – is key to how it functions in food recipes. This module introduces users to the pH scale and its uses in food science. Then, users learn how to use the pH meter, and calibrate it by measuring solutions of standard value. Virtual Labs – the pH Scale & Meter Calibration familiarizes the user with food science lab equipment and teaches standard techniques for this specific procedure. The interactive animation guides the user through theory and practice of using the pH scale and pH measurement, so they will have familiarity with the equipment and procedures when encountered in a real lab.