Practical Skills in Biology

Practical Skills in Biology

3.55 (18 ratings by Goodreads)
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"Practical Skills in Biology" is an indispensable book for undergraduate students in the life sciences. The book provides useful support at all stages of a degree course and underpins any practical course in biology. It is also a valuable resource for teachers of biology in colleges and secondary schools.Laboratory and field studies are essential components of undergraduate training in biology. Practical work must be fully understood and effectively presented, but many students under-perform because they lack basic laboratory skills. This book, now in its third edition, continues to provide students with easy-to-use guidance for laboratory and field studies, but in addition it now covers broader transferable skills. As a result the new edition provides guidance and support over the entire range of a typical undergraduate course in biology.show more

Product details

  • Paperback | 488 pages
  • 218 x 272 x 26mm | 1,102.24g
  • Pearson Education (US)
  • Prentice Hall
  • Upper Saddle River, United States
  • English
  • 3rd edition
  • illustrations, references, index
  • 013045141X
  • 9780130451415
  • 1,307,339

Review quote

"This excellent book is a must for all biology departments...tells you all you ever wanted to know about practical techniques but didn't like to ask" Journal of Biological Education "There is something here for everyone, including advanced level students and teachers" The Biologistshow more

Table of contents

I. STUDY AND EXAMINATION SKILLS. 1. The importance of transferable skills. 2. Managing your time. 3. Working with others. 4. Taking notes. 5. Revising. 6. Assessments and exams. 7. Preparing a CV. II. INFORMATION TECHNOLOGY AND LIBRARY RESOURCES. 8. Finding and citing published information. 9. Evaluating information. 10. The Internet and World Wide Web. 11. Using spreadsheets. 12. Word processors, databases and other packages. III. COMMUNICATION INFORMATION. 13. Organizing a poster display. 14. Giving a spoken presentation. 15. General aspects of scientific writing. 16. Writing essays. 17. Reporting practical and project work. 18. Writing literature surveys and reviews. IV. FUNDAMENTAL LABORATORY TECHNIQUES. 19. Basic principles. 20. Health and safety. 21. Working with liquids. 22. Basic laboratory procedures. 23. Principles of solution chemistry. 24. pH and buffer solutions. V. THE INVESTIGATIVE APPROACH. 25. The principles of measurement. 26. SI units and their use. 27. Making observations. 28. Drawing and diagrams. 29. Fieldwork. 30. Samples and sampling. 31. Scientific method and design of experiments. 32. Making notes of practical work. 33. Project work. VI. OBTAINING AND IDENTIFYING SPECIMENS. 34. Collecting animals and plants. 35. Fixing and preserving animals and plants. 36. Collecting and isolating microbes. 37. Naming and classifying organisms. 38. Identifying plants and animals. 39. Identifying microbes. VII. MANIPULATING AND OBSERVING SPECIMENS. 40. The purpose and practice of dissection. 41. Introduction to microscopy. 42. Preparing specimens for light microscopy. 43. Setting up and using a light microscope. 44. Interpreting microscope images. 45. Sterile technique. 46. Cell culture. 47. Working with animal and plant tissues and cells. 48. Photography and imaging. 49. Measuring growth and responses. VIII. ADVANCED LABORATORY TECHNIQUES. 50. Principles of calibration and measurement. 51. Immunological methods. 52. Enzyme studies. 53. Mendelian genetics. 54. Genetic engineering techniques. 55. Light measurement. 56. Radioactive isotopes and their uses. 57. Measuring oxygen content. 58. Centrifugation. 59. Spectroscopy techniques. 60. Chromatography. IX. ANALYSIS AND PRESENTATION OF DATA. 61. Manipulating and transforming raw data. 62. Using graphs. 63. Presenting data in tables. 64. Hints for solving numerical problems. 65. Descriptive statistics. 66. Choosing and using statistical tests. References. Answers to problems. Index.show more

Rating details

18 ratings
3.55 out of 5 stars
5 17% (3)
4 33% (6)
3 39% (7)
2 11% (2)
1 0% (0)
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