Search Results - "the Crystals"
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1401
Vitalism and Its Legacy in Twentieth Century Life Sciences and Philosophy
Published 2023Table of Contents: “…Christopher Donohue (NIH): "Concerning the Tenacious Adherence of Animal Spirit to Matter" -- 4. Crystal Hall (Bowdoin College) and Erik L. Peterson (University of Alabama): Who were the vitalists and where did they go? …”
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When Music Takes Over in Film
Published 2023Table of Contents: “…The Musical Moment, Counter-Memory, Oblivion -- 3. The Crystal Song in four American Films from 2016 to 2018 -- 4. …”
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1403
The Centrality of Style
Published 2013Table of Contents: “…Paul's Grammar School and Today's Stylistic Classroom, Tom Pace -- The Research Paper As Stylistic Exercise, Mike Duncan -- Part Two: Applying Style -- Introduction to Part Two: Applying Style, Mike Duncan & Star Medzerian Vanguri -- Style in Academic Writing, Nora Bacon -- Tracking Interpersonal Style: The Use of Functional Language Analysis in College Writing Instruction, Zak Lancaster -- Multimodal Style and the Evolution of Digital Writing Pedagogy, Moe Folk -- Voice, Transformed: The Potentialities of Style Pedagogy in the Teaching of Creative Nonfiction, Crystal Fodrey -- Fighting Styles: The Pedagogical Implications of Applying Contemporary Rhetorical Theory to the Persuasive Prose of Mary Wollstonecraft and Mary Hays, Luke Redington -- Style and the Professional Writing Curriculum: Teaching Stylistic Fluency through Science Writing, Jonathan Buehl -- Toward a Pedagogy of Psychic Distance, Erik Ellis -- What Scoring Rubrics Teach Students (and Teachers) about Style, Star Medzerian Vanguri…”
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1405
Chemistry of Cooking
Published 2016Table of Contents: “…IntroductionEssential Ideas -- Essential Ideas Introduction -- Phases and Classification of Matter -- Physical and Chemical Properties -- Measurements -- Measurement Uncertainty, Accuracy, and Precision -- Mathematical Treatment of Measurement Results -- Energy Basics -- Calorimetry -- Atoms, Molecules, and Ions -- The Periodic Table -- Atoms, Molecules, and Ions -- Atomic Structure and Symbolism -- Chemical Formulas -- Molecular and Ionic Compounds -- Cooking Techniques: Thickening and Concentrating Flavors -- Viscosity -- Thickening Agents -- Types of Thickening Agents -- Coagulation -- Gelatinization -- Crystallization -- Non-traditional thickeners -- Sauces -- Low-temperature and sous-vide -- Understanding Ingredients: Flour -- Introduction -- Understanding Ingredients -- The History of Wheat Flour -- Milling of Wheat -- Flour Streams and Types of Wheat Flour -- Flour Terms and Treatments -- Flour Additives -- Whole Grain and Artisan Milling -- Flour in Baking -- Rye Flour -- Other Grains and Flours -- Understanding Ingredients: Fat -- Understanding Fats and Oils -- Sources of Bakery Fats and Oils -- Major Fats and Oils Used in Bakeries -- Functions of Fat in Baking -- Understanding Ingredients: Sugar -- Sugar Chemistry (ADD US) -- Sugar Refining -- The Application of Sugar -- Agave -- Glucose/Dextrose -- Honey -- Malt -- Maple Syrup (ADD US) -- Sugar Substitutes (ADD US) -- Understanding Ingredients: Leavening Agents -- Catalysis -- Introduction to Leavening Agents -- Yeast -- The Functions of Yeast -- Using Yeast in Baking -- Introduction to Acid- bases -- Brønsted-Lowry Acids and Bases -- pH and pOH -- Baking Powder -- Sodium Bicarbonate -- Ammonium Bicarbonate -- Water Hardness and pH -- Understanding Ingredients: Dairy Products -- Introduction to Dairy Products -- Milk -- Milk Products ADD US -- Milk in bread baking -- Yogurt -- Lactose -- Cheese -- Understanding Ingredients: Eggs -- Eggs Grade (ADD US) -- Composition and Nutrition -- Egg Products -- The Function of Eggs -- Storing Eggs -- Chocolate -- From the Cocoa Bean to the Finished Chocolate -- Chocolate Produced for the Baking Industry -- Couverture -- Definitions and Regulations (ADD US) -- Understanding Ingredients: Spices -- Elements of Taste -- Introduction to Salt -- Types of Salt -- Functions of Salt in Baking -- Using Salt in Fermented Doughs -- Storing Salt -- Introduction to Spices and Other Flavorings -- Seasoning and Flavoring -- Herbs -- Spices -- Flavorings in Baking -- Appendix…”
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