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

Students explore heat transfer and energy efficiency using the context of energy efficient houses. They gain a solid understanding of the three types of heat transfer: radiation, convection and conduction, which are explained in detail and related to the real world. They learn about the many ways solar energy is used as a renewable energy source to reduce the emission of greenhouse gasses and operating costs. Students also explore ways in which a device can capitalize on the methods of heat transfer to produce a beneficial result. They are given the tools to calculate the heat transferred between a system and its surroundings.

The aim of this lesson is to introduce the concepts of heat and temperature, which many students find confusing. During the lesson, students will be asked to explore and discuss situations where even though the same amount of heat is absorbed by several substances, the increase in temperature of the substances is different. This video lesson presents a series of stories relating to heat and temperature, beginning with a visit to a factory where gamat oil is produced. In the video, a man dips his finger into boiling gamat oil yet feels no pain. The scene will draw students’ attention and raise their curiosity about how this is possible. Students will also carry out several experiments to compare and relate the situations where the same amount of heat absorbed by substances will result in different temperatures. By the end of this lesson, students will understand the term “specific heat capacity” and will recognize the difference between a high or low specific heat capacity. They will also understand the term “thermal diffusivity” and how this relates to the topic of the lesson. This lesson offers some authentic learning experiences where students will have the opportunity to relate the concept of heat and temperature to everyday situations. It will take about 50 minutes to complete - however, you may want to divide the lesson into two classes if the activities require more time.

Students learn the importance of heat transfer and heat conductance. Using hot plates, student groups measure the temperature change of a liquid over a set time period and use the gathered data to calculate the heat transfer that occurs. Then, as if they were engineers, students pool their results to discuss and determine the best fluid to use in a car radiator.

Students act as food science engineers as they explore and apply their understanding of cooling rate and specific heat capacity by completing two separate, but interconnected, tasks. In Part 1, student groups conduct an experiment to explore the cooling rate of a cup of hot chocolate. They collect and graph data to create a mathematical model that represents the cooling rate, and use an exponential decay regression to determine how long a person should wait to drink the cup of hot chocolate at an optimal temperature. In Part 2, students investigate the specific heat capacity of the hot chocolate. They determine how much energy is needed to heat the hot chocolate to an optimal temperature after it has cooled to room temperature. Two activity-guiding worksheets are included.