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Free Download Organic Chemistry II Crash Course – Canadian Curriculum
Published 1/2024
Created by Jeremy Jerasi
MP4 | Video: h264, 1280x720 | Audio: AAC, 44.1 KHz, 2 Ch
Genre: eLearning | Language: English | Duration: 82 Lectures ( 15h 1m ) | Size: 3.69 GB

Free Download Introductory High School Chemistry – Semester 1
Published 1/2024
MP4 | Video: h264, 1920x1080 | Audio: AAC, 44.1 KHz
Language: English | Size: 7.45 GB | Duration: 12h 20m
A chemistry class you will want to take!

Free Download Chemistry, 2nd Edition - Frank Cardulla, The Great Courses
English | January 1, 2009 | ISBN: B0120SBIC8 | Format: M4B / Bitrate: 64 Kbps | 486 Mb
Chemistry, 2nd Edition provides a foundation for success by giving students a thorough grasp of the problem-solving skills needed to study chemistry. Veteran science teacher and professor Frank Cardulla's 36 episodes are valuable tools for struggling students, students looking to perform better, home-schooled students, or anyone interested in finally understanding this important science
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Free Download A Cultural History of Chemistry in the Middle Ages
by Burnett, Charles;Moureau, Sébastien;
English | 2023 | ISBN: 1474294545 | 241 pages | True PDF | 9.76 MB

Free Download Materials Chemistry, Third Edition by Bradley D. Fahlman
English | EPUB | 2018 | 817 Pages | ISBN : 9402412530 | 212.2 MB
The 3rd edition of this successful textbook continues to build on the strengths that were recognized by a 2008 Textbook Excellence Award from the Text and Academic Authors Association (TAA). Materials Chemistry addresses inorganic-, organic-, and nano-based materials from a structure vs. property treatment, providing a suitable breadth and depth coverage of the rapidly evolving materials field - in a concise format.

Free Download Fundamentals of Physics and Chemistry of the Atmosphere by Guido Visconti
English | PDF | 2001 | 591 Pages | ISBN : 3540674209 | 46.5 MB
This book originates from the translation of an Italian textbook on the physics and chemistry of the atmosphere. The idea for this earlier effort came to me after I published, in 1989, "L' Atmosfera", a popular science book. A few years later I discovered, to my great surprise, that it was adopted as a textbook by a few univer sities or university courses. The publication of the book coincided with the intro duction in Italy of a university curriculum on Environmental Science and a partial reform of the physics curriculum that allows the teaching of courses like Atmos pheric Physics, Meteorology and Environmental Physics. This convinced me to adapt the popular book to a full textbook although the effort turned out to be a much harder job than I thought. The content of the present book is not simply the translation from the Italian be cause it has been largely rewritten. Still, it contains basically what I have been teaching in my courses of Atmospheric Physics and Geophysics in the last twenty years. In doing that I have looted many "sacred texts". These may be divided into two categories: there are those like the book by J. M. Wall ace and P. V. Hobbs (see references) wh ich deal mostly with thermodynamics, radiation and dynamics at an elementary level and those like the book by 1. Holton, J. Pedlosky, A. Gill, K. Liu, etc. which are mostly professional texts and in some cases very specific.

Free Download Fundamentals of Dairy Chemistry by Noble P. Wong, Robert Jenness, Mark Keeney, Elmer H. Marth
English | PDF | 1988 | 784 Pages | ISBN : 0442204892 | 85 MB
Fundamentals of Dairy Chemistry has always been a reference text which has attempted to provide a complete treatise on the chemistry of milk and the relevant research. The third edition carries on in that format which has proved successful over four previous editions (Fun damentals of Dairy Science 1928, 1935 and Fundamentals of Dairy Chemistry 1965, 1974). Not only is the material brought up-to-date, indeed several chapters have been completely re-written, but attempts have been made to streamline this edition. In view of the plethora of research related to dairy chemistry, authors were asked to reduce the number of references by eliminating the early, less significant ones. In addition, two chapters have been replaced with subjects which we felt deserved attention: "Nutritive Value of Dairy Foods" and "Chemistry of Processing. " Since our society is now more attuned to the quality of the food it consumes and the processes necessary to preserve that quality, the addition of these topics seemed justified. This does not minimize the importance of the information in the deleted chapters, "Vitamins of Milk" and "Frozen Dairy Products. " Some of the mate rial in these previous chapters has been incorporated into the new chapters; furthermore, the information in these chapters is available in the second edition, as a reprint from ADSA (Vitamins in Milk and Milk Products, November 1965) or in the many texts on ice cream manufac ture.