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- Startseite
Bücher Englische Bücher Wissen & Bildung Naturwissenschaft, Medizin, Informatik, Technik Technik Chemische Technik Chemical and Bioprocess Engineering
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Beschreibung
The goal of this textbook is to provide first-year engineering students with a firm grounding in the fundamentals of chemical and bioprocess engineering. However, instead of being a general overview of the two topics, Fundamentals of Chemical and Bioprocess Engineering will identify and focus on specific areas in which attaining a solid competency is desired. This strategy is the direct result of… studies showing that broad-based courses at the freshman level often leave students grappling with a lot of material, which results in a low rate of retention. Specifically, strong emphasis will be placed on the topic of material balances, with the intent that students exiting a course based upon this textbook will be significantly higher on Bloom’s Taxonomy (knowledge, comprehension, application, analysis and synthesis, evaluation, creation) relating to material balances. In addition, this book also provides students with a highly developed ability toanalyze problems from the material balances perspective, which leaves them with important skills for the future. The textbook consists of numerous exercises and their solutions. Problems are classified by their level of difficulty. Each chapter has references and selected web pages to vividly illustrate each example. In addition, to engage students and increase their comprehension and rate of retention, many examples involve real-world situations. Dieses Produkt haben wir gerade leider nicht auf Lager.
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Technische Daten
Erscheinungsdatum
06.12.2013
Sprache
Englisch
EAN
9781461491255
Herausgeber
Springer US
Sonderedition
Nein
Autor
Ricardo Simpson, Sudhir K. Sastry
Seitenanzahl
352
Einbandart
Gebundene Ausgabe
Buch Untertitel
Fundamental Concepts for First-Year Students
Schlagwörter
bioprocess engineering, chemical engineering, food engineering, biochemical engineering
Thema-Inhalt
TCB - Biotechnologie
TDCT - Lebensmittel- und Getränketechnologie
TGMB - Technische Thermodynamik
PBWH - Mathematische Modellierung
TBJ - Mathematik für Ingenieure
Höhe
254 mm
Breite
17.8 cm
Transparenz & Sicherheit
Hersteller: Springer, Europaplatz 3, Heidelberg, Deutschland, 69115, ProductSafety@springernature.com, Springer Nature Customer Service Center GmbH
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