Searching for poison : 28 results found | RSS Feed for this search
Description
This seminar provides a historical overview of the interactions between people and their environments. Focusing primarily on the experience of Europeans in the period after Columbus, the subject explores the influence of nature (climate, topography, plants, animals, and microorganisms) on human history and the reciprocal influence of people on nature. Topics include the biological consequences of the European encounter with the Americas, the environmental impact of technology, and the roots of the current environmental crisis. This seminar provides a historical overview of the interactions between people and their environments. Focusing primarily on the experience of Europeans in the period after Columbus, the subject explores the influence of nature (climate, topography, plants, animals, and microorganisms) on human history and the reciprocal influence of people on nature. Topics include the biological consequences of the European encounter with the Americas, the environmental impact of technology, and the roots of the current environmental crisis.Subjects
environmental history | environmental history | europe | europe | columbus | columbus | climate | climate | topography | topography | nature | nature | plants | plants | animals | animals | microorganisms | microorganisms | human history | human history | americas | americas | technology impact | technology impact | crisis | crisis | wilderness | wilderness | garden | garden | science | science | landscape | landscape | agriculture | agriculture | poison | poison | conservation | conservation | preservation | preservation | demography | demography | industry | industryLicense
Content within individual OCW courses is (c) by the individual authors unless otherwise noted. MIT OpenCourseWare materials are licensed by the Massachusetts Institute of Technology under a Creative Commons License (Attribution-NonCommercial-ShareAlike). For further information see http://ocw.mit.edu/terms/index.htmSite sourced from
http://ocw.mit.edu/rss/all/mit-allarchivedcourses.xmlAttribution
Click to get HTML | Click to get attribution | Click to get URLAll metadata
See all metadataDescription
The lethal poison Ricin (best known as a weapon of bioterrorism), Diphtheria toxin (the causative agent of a highly contagious bacterial disease), and the widely used antibiotic tetracycline have one thing in common: They specifically target the cell's translational apparatus and disrupt protein synthesis. In this course, we will explore the mechanisms of action of toxins and antibiotics, their roles in everyday medicine, and the emergence and spread of drug resistance. We will also discuss the identification of new drug targets and how we can manipulate the protein synthesis machinery to provide powerful tools for protein engineering and potential new treatments for patients with devastating diseases, such as cystic fibrosis and muscular dystrophy. This course is one of many Advanced Und The lethal poison Ricin (best known as a weapon of bioterrorism), Diphtheria toxin (the causative agent of a highly contagious bacterial disease), and the widely used antibiotic tetracycline have one thing in common: They specifically target the cell's translational apparatus and disrupt protein synthesis. In this course, we will explore the mechanisms of action of toxins and antibiotics, their roles in everyday medicine, and the emergence and spread of drug resistance. We will also discuss the identification of new drug targets and how we can manipulate the protein synthesis machinery to provide powerful tools for protein engineering and potential new treatments for patients with devastating diseases, such as cystic fibrosis and muscular dystrophy. This course is one of many Advanced UndSubjects
lethal poison | lethal poison | Ricin | Ricin | Diphtheria | Diphtheria | contagious bacterial disease | contagious bacterial disease | tetracycline | tetracycline | protein synthesis | protein synthesis | drug resistance | drug resistance | protein engineering | protein engineering | cystic fibrosis | cystic fibrosis | muscular dystrophy | muscular dystrophy | ribosome | ribosome | ribosomal proteins | ribosomal proteins | rRNA | rRNA | mRNA | mRNA | tRNA | tRNA | translation factors | translation factors | genetic code | genetic code | E. coli ribosome | E. coli ribosome | prokaryotes | prokaryotes | eukaryotes | eukaryotes | Shiga | Shiga | Diphtheria toxin | Diphtheria toxin | Pseudomonas exotoxin A | Pseudomonas exotoxin A | Chloramphenicol | Chloramphenicol | Aminoglycoside | AminoglycosideLicense
Content within individual OCW courses is (c) by the individual authors unless otherwise noted. MIT OpenCourseWare materials are licensed by the Massachusetts Institute of Technology under a Creative Commons License (Attribution-NonCommercial-ShareAlike). For further information see http://ocw.mit.edu/terms/index.htmSite sourced from
http://ocw.mit.edu/rss/all/mit-allcourses-7.xmlAttribution
Click to get HTML | Click to get attribution | Click to get URLAll metadata
See all metadataLaw, Regulation, Health and Safety in Pharmacy (Unit 252)
Description
This unit is a SCORM package and will need to run on an LMS platform. This unit provides the learner with the necessary knowledge and understanding to be able to carry out their job role lawfully and safely. It covers the main laws relating to Pharmacy, the requirements of a pharmacy workplace health and safety, the hazards and risks associated with a pharmacy workplace and how to respond to those hazards and risks. It is designed as a blended learning unit for study with the support of a tutor or workplace mentorSubjects
pharmacy | science industries | ILRforSkills | drugs | medicines | law | pharmacy law | prescriptions | classes of medicines | responsible pharmacist | vetinary medicines | misuse of drugs | poisons | sale of poisons | controlled drugs | HEALTH CARE / MEDICINE / HEALTH and SAFETY | PLicense
Attribution-NonCommercial-ShareAlike 4.0 International Attribution-NonCommercial-ShareAlike 4.0 International http://creativecommons.org/licenses/by-nc-sa/4.0/ http://creativecommons.org/licenses/by-nc-sa/4.0/Site sourced from
http://dspace.jorum.ac.uk/oai/request?verb=ListRecords&metadataPrefix=oai_dcAttribution
Click to get HTML | Click to get attribution | Click to get URLAll metadata
See all metadataLaw, Regulation, Health and Safety in Pharmacy (Unit 252) Articulate file
Description
This is the unit source file and has been created in Articulate Storyline2. If you have experience with Storyline2 and have a licence you will be able to customise the unit for your own purposes. Please note under the Creative Commons licence if you republish the unit it should be made freely available to others. This unit provides the learner with the necessary knowledge and understanding to be able to carry out their job role lawfully and safely. It covers the main laws relating to Pharmacy, the requirements of a pharmacy workplace health and safety, the hazards and risks associated with a pharmacy workplace and how to respond to those hazards and risks. It is designed as a blended learning unit for study with the support of a tutor or workplace mentorSubjects
ILRforSkills | Articulate | Storyline2 | science industries | pharmacy | pharmacy law | law | responsible pharmacist | classes of medicines | medicines | drugs | controlled drugs | misuse of drugs | vetinary medicines | sale of poisons | poisons | prescriptions | HEALTH CARE / MEDICINE / HEALTH and SAFETY | PLicense
Attribution-NonCommercial-ShareAlike 4.0 International Attribution-NonCommercial-ShareAlike 4.0 International http://creativecommons.org/licenses/by-nc-sa/4.0/ http://creativecommons.org/licenses/by-nc-sa/4.0/Site sourced from
http://dspace.jorum.ac.uk/oai/request?verb=ListRecords&metadataPrefix=oai_dcAttribution
Click to get HTML | Click to get attribution | Click to get URLAll metadata
See all metadataLaw, Regulation, Health and Safety in Pharmacy (Unit 252)
Description
This unit is a SCORM package and will need to run on an LMS platform. This unit provides the learner with the necessary knowledge and understanding to be able to carry out their job role lawfully and safely. It covers the main laws relating to Pharmacy, the requirements of a pharmacy workplace health and safety, the hazards and risks associated with a pharmacy workplace and how to respond to those hazards and risks. It is designed as a blended learning unit for study with the support of a tutor or workplace mentorSubjects
pharmacy | science industries | ILRforSkills | drugs | medicines | law | pharmacy law | prescriptions | classes of medicines | responsible pharmacist | vetinary medicines | misuse of drugs | poisons | sale of poisons | controlled drugs | HEALTH CARE / MEDICINE / HEALTH and SAFETY | PLicense
Attribution-NonCommercial-ShareAlike 4.0 International Attribution-NonCommercial-ShareAlike 4.0 International http://creativecommons.org/licenses/by-nc-sa/4.0/ http://creativecommons.org/licenses/by-nc-sa/4.0/Site sourced from
http://dspace.jorum.ac.uk/oai/request?verb=ListRecords&metadataPrefix=oai_dcAttribution
Click to get HTML | Click to get attribution | Click to get URLAll metadata
See all metadataEarly development Early development
Description
This free course, Early development, looks at the human being in the context of an individual life cycle, examining some of the processes that contribute to the formation of a new person. After a brief discussion of historical ideas about human conception, and about contraception to the present day, we look at the cells involved in the conception and development of a new individual. Gamete production (that is, production of mature cells able to unite with another in sexual reproduction) in both men and women is introduced and the role gametes in fertility and, when things go wrong, infertility is explained. We then discuss the early development of a new individual, along with some thoughts on women's experience of pregnancy. First published on Thu, 24 Mar 2016 as Early development. To fi This free course, Early development, looks at the human being in the context of an individual life cycle, examining some of the processes that contribute to the formation of a new person. After a brief discussion of historical ideas about human conception, and about contraception to the present day, we look at the cells involved in the conception and development of a new individual. Gamete production (that is, production of mature cells able to unite with another in sexual reproduction) in both men and women is introduced and the role gametes in fertility and, when things go wrong, infertility is explained. We then discuss the early development of a new individual, along with some thoughts on women's experience of pregnancy. First published on Thu, 24 Mar 2016 as Early development. To fi First published on Thu, 24 Mar 2016 as Early development. To find out more visit The Open University's Openlearn website. Creative-Commons 2016 First published on Thu, 24 Mar 2016 as Early development. To find out more visit The Open University's Openlearn website. Creative-Commons 2016Subjects
Biology | Biology | family | family | contraception | contraception | pregnancies | pregnancies | child development | child development | conception | conception | reproduction | reproduction | poison | poison | Paul Gilroy | Paul Gilroy | news cloud | news cloud | chromosomes | chromosomes | The Sound and the Fury | The Sound and the Fury | hormones | hormones | embryo | embryo | Living with poverty | Living with poverty | development | development | Pussy Riot | Pussy Riot | SK220_1 | SK220_1License
Except for third party materials and otherwise stated (see http://www.open.ac.uk/conditions terms and conditions), this content is made available under a http://creativecommons.org/licenses/by-nc-sa/2.0/uk/ Creative Commons Attribution-NonCommercial-ShareAlike 2.0 Licence Licensed under a Creative Commons Attribution - NonCommercial-ShareAlike 2.0 Licence - see http://creativecommons.org/licenses/by-nc-sa/2.0/uk/ - Original copyright The Open UniversitySite sourced from
http://www.open.edu/openlearn/rss/try-contentAttribution
Click to get HTML | Click to get attribution | Click to get URLAll metadata
See all metadataDescription
Identifying the potential causes of food poisoning and how to prevent contamination of food is addressed by this resource.Subjects
Causes of food poisoning | bacteria | viruses | mould | symptoms | carriers | prevention | Staphylococcus Aureus | Staph | Campylobacter | Shingella | Salmonella | Escheria Coli | E-coli | Clostridium Perfringens | Listeria | Bacillus Cereus | Hepatitis A | Norwalk | legal requirements | reputable suppliers | catering | HACCP | basic food hygiene | NVQ Level 2 | oxb:200811:005PJ | sport | leisure | tourism | hospitality | cc-by | creative commons | UKOER | HLST | ENGSCOER | OER | LL2012 | London 2012 | Olympics | Olympic Games | Paralympics | Paralympic Games | Learning Legacies | JISC | HEA | Oxford Brookes University | HLSTOER.License
This work is licensed under a Creative Commons Attribution 2.0 UK: England and Wales License,except where otherwise noted within the resource. This work is licensed under a Creative Commons Attribution 2.0 UK: England and Wales License,except where otherwise noted within the resource.Site sourced from
https://radar.brookes.ac.uk/radar/oai?verb=ListRecords&metadataPrefix=oai_dcAttribution
Click to get HTML | Click to get attribution | Click to get URLAll metadata
See all metadataFood Safety resources: an introduction
Description
This resources provides an overview of the content contained with the 10 resources that make up this course.Subjects
Why practice food hygiene | food hygiene law | food poison | risks | legislation | caterer's responsibilities | benefits | catering | HACCP | basic food hygiene | NVQ Level 2 | oxb:200811:000PJ | sport | leisure | tourism | hospitality | cc-by | creative commons | UKOER | HLST | ENGSCOER | OER | LL2012 | London 2012 | Olympics | Olympic Games | Paralympics | Paralympic Games | Learning Legacies | JISC | HEA | Oxford Brookes University | HLSTOER.License
This work is licensed under a Creative Commons Attribution 2.0 UK: England and Wales License,except where otherwise noted within the resource. This work is licensed under a Creative Commons Attribution 2.0 UK: England and Wales License,except where otherwise noted within the resource.Site sourced from
https://radar.brookes.ac.uk/radar/oai?verb=ListRecords&metadataPrefix=oai_dcAttribution
Click to get HTML | Click to get attribution | Click to get URLAll metadata
See all metadataDescription
This resource looks at how to prevent the contamination of food stuff in kitchens and food preparation areas.Subjects
Contamination | raw meat | food storage | raw hazard | bacteria | food poisoning | ready to eat food | contamination vehicles | uniforms | protective clothing | preparation zones | delivery zones | chemical | chemical contamination | safe food handling practices | food handling | daily routine | catering | HACCP | basic food hygiene | NVQ Level 2 | oxb:200811:004PJ | sport | leisure | tourism | hospitality | cc-by | creative commons | UKOER | HLST | ENGSCOER | OER | LL2012 | London 2012 | Olympics | Olympic Games | Paralympics | Paralympic Games | Learning Legacies | JISC | HEA | Oxford Brookes University | HLSTOER.License
This work is licensed under a Creative Commons Attribution 2.0 UK: England and Wales License,except where otherwise noted within the resource. This work is licensed under a Creative Commons Attribution 2.0 UK: England and Wales License,except where otherwise noted within the resource.Site sourced from
https://radar.brookes.ac.uk/radar/oai?verb=ListRecords&metadataPrefix=oai_dcAttribution
Click to get HTML | Click to get attribution | Click to get URLAll metadata
See all metadataDescription
A unit containing a series of case studies in which clinical presentations of a variety of gastrointestinal infections are described. The reader is required to diagnose the infection and the treatment required. A full explanation of the correct answers is provided. This is a Questionmark Perception file. The QTIXML file needs to be opened in QP Authoring Manager, converted to an assessment and exported into your own VLE.Subjects
microbiology | gastrointestinal infection | food poisoning | bacteria | viruses | ukoer | bioukoer | campylobacter | streptococcus | salmonella | bacillus | Biological sciences | C000License
Attribution-Noncommercial-Share Alike 2.0 UK: England & Wales Attribution-Noncommercial-Share Alike 2.0 UK: England & Wales http://creativecommons.org/licenses/by-nc-sa/2.0/uk/ http://creativecommons.org/licenses/by-nc-sa/2.0/uk/Site sourced from
http://dspace.jorum.ac.uk/oai/request?verb=ListRecords&metadataPrefix=oai_dcAttribution
Click to get HTML | Click to get attribution | Click to get URLAll metadata
See all metadataDescription
A unit containing a series of case studies which explore some complex clinical cases (involving infection). A scenario is provided and the reader is required to identify the cause of infection, prevent its spread through a community (where appropriate) and offer a diagnosis and treatment. A full explanation of the correct answers is provided. This is a Questionmark Perception file. The QTIXML file needs to be opened in QP Authoring Manager, converted to an assessment and exported into your own VLE.Subjects
osteomyelitis | food poisoning | ukoer | bioukoer | microbiology | epidemiology | salmonella | pneumonia | staphylococcus aureus | clostridium | escherichia coli | Biological sciences | C000License
Attribution-Noncommercial-Share Alike 2.0 UK: England & Wales Attribution-Noncommercial-Share Alike 2.0 UK: England & Wales http://creativecommons.org/licenses/by-nc-sa/2.0/uk/ http://creativecommons.org/licenses/by-nc-sa/2.0/uk/Site sourced from
http://dspace.jorum.ac.uk/oai/request?verb=ListRecords&metadataPrefix=oai_dcAttribution
Click to get HTML | Click to get attribution | Click to get URLAll metadata
See all metadataDescription
A scenario-based tutorial which guides the reader through a csae of food poisoning in an old peoples home. The reader is shown how to diagnose the causative agent of infection, trace where the infection started and how to deal with the consequences. This is a word document and is accompanied by an answer sheet.Subjects
epidemiology | salmonella | food poisoning | microbiology | healthcare | bioukoer | ukoer | Biological sciences | C000License
Attribution-Noncommercial-Share Alike 2.0 UK: England & Wales Attribution-Noncommercial-Share Alike 2.0 UK: England & Wales http://creativecommons.org/licenses/by-nc-sa/2.0/uk/ http://creativecommons.org/licenses/by-nc-sa/2.0/uk/Site sourced from
http://dspace.jorum.ac.uk/oai/request?verb=ListRecords&metadataPrefix=oai_dcAttribution
Click to get HTML | Click to get attribution | Click to get URLAll metadata
See all metadataDescription
Subjects
woman | model | actress | movies | libraryofcongress | poison | silentfilm | pickford | ziegfeldfollies | xmlns:dc=httppurlorgdcelements11 | dc:identifier=httphdllocgovlocpnpggbain21425License
No known copyright restrictionsSite sourced from
http://api.flickr.com/services/feeds/photos_public.gne?id=8623220@N02&lang=en-us&format=rss_200Attribution
Click to get HTML | Click to get attribution | Click to get URLAll metadata
See all metadataIntroductory Chemistry for Forensic Science
Description
Teaching and Learning resources for the 1st Year Introductory Chemistry course (Forensic Science). 30 credits. These are Open Educational Resources (OER), made available for re-use under a Creative Commons license.Subjects
chemistry | ukoer | forensic science | toxicology | poison | crime | dna | Physical sciences | F000License
Attribution-Noncommercial-Share Alike 2.0 UK: England & Wales Attribution-Noncommercial-Share Alike 2.0 UK: England & Wales http://creativecommons.org/licenses/by-nc-sa/2.0/uk/ http://creativecommons.org/licenses/by-nc-sa/2.0/uk/Site sourced from
http://dspace.jorum.ac.uk/oai/request?verb=ListRecords&metadataPrefix=oai_dcAttribution
Click to get HTML | Click to get attribution | Click to get URLAll metadata
See all metadataDescription
Reading - Food hygiene. Zipped. Study and test yourself on new vocabulary about food and food poisoning, read an online presentation about food-hygiene, check you have understood the things you've read, decide how easy you have found studying this unit, look at other websites giving you more information about food hygiene.Subjects
food hygiene | reading | food poisoning | zip | CATERING / FOOD / LEISURE SERVICES / TOURISM | NLicense
Attribution-Noncommercial 2.0 UK: England & Wales Attribution-Noncommercial 2.0 UK: England & Wales http://creativecommons.org/licenses/by-nc/2.0/uk/ http://creativecommons.org/licenses/by-nc/2.0/uk/Site sourced from
http://dspace.jorum.ac.uk/oai/request?verb=ListRecords&metadataPrefix=oai_dcAttribution
Click to get HTML | Click to get attribution | Click to get URLAll metadata
See all metadataDescription
Identifying the potential causes of food poisoning and how to prevent contamination of food is addressed by this resourceSubjects
bacteria | viruses | mould | symptoms | carriers | prevention | legal requirements | reputable suppliers | catering | basic food hygiene | sport | leisure | tourism | hospitality | cc-by | creative commons | causes of food poisoning | staphylococcus aureus | staph | campylobacter | shingella | salmonella | escheria coli | e-coli | clostridium perfringens | listeria | bacillus cereus | hepatitis a | norwalk | haccp | nvq level 2 | oxb:200811:005pj | ukoer | hlst | engscoer | oer | ll2012 | london 2012 | olympics | olympic games | paralympics | paralympic games | learning legacies | jisc | hea | oxford brookes university | hlstoer | CATERING / FOOD / LEISURE SERVICES / TOURISM | NLicense
Attribution 2.0 UK: England & Wales Attribution 2.0 UK: England & Wales http://creativecommons.org/licenses/by/2.0/uk/ http://creativecommons.org/licenses/by/2.0/uk/Site sourced from
http://dspace.jorum.ac.uk/oai/request?verb=ListRecords&metadataPrefix=oai_dcAttribution
Click to get HTML | Click to get attribution | Click to get URLAll metadata
See all metadataFood safety resources: an introduction
Description
This resources provides an overview of the content contained with the 10 resources that make up this courseSubjects
food hygiene law | food poison | risks | legislation | caterer's responsibilities | benefits | catering | basic food hygiene | sport | leisure | tourism | hospitality | cc-by | creative commons | why practice food hygiene | haccp | nvq level 2 | oxb:200811:000pj | ukoer | hlst | engscoer | oer | ll2012 | london 2012 | olympics | olympic games | paralympics | paralympic games | learning legacies | jisc | hea | oxford brookes university | hlstoer | CATERING / FOOD / LEISURE SERVICES / TOURISM | NLicense
Attribution 2.0 UK: England & Wales Attribution 2.0 UK: England & Wales http://creativecommons.org/licenses/by/2.0/uk/ http://creativecommons.org/licenses/by/2.0/uk/Site sourced from
http://dspace.jorum.ac.uk/oai/request?verb=ListRecords&metadataPrefix=oai_dcAttribution
Click to get HTML | Click to get attribution | Click to get URLAll metadata
See all metadataDescription
This resource looks at how to prevent the contamination of food stuff in kitchens and food preparation areasSubjects
raw meat | food storage | raw hazard | bacteria | food poisoning | ready to eat food | contamination vehicles | uniforms | protective clothing | preparation zones | delivery zones | chemical | chemical contamination | safe food handling practices | food handling | daily routine | catering | basic food hygiene | sport | leisure | tourism | hospitality | cc-by | creative commons | contamination | haccp | nvq level 2 | oxb:200811:004pj | ukoer | hlst | engscoer | oer | ll2012 | london 2012 | olympics | olympic games | paralympics | paralympic games | learning legacies | jisc | hea | oxford brookes university | hlstoer | CATERING / FOOD / LEISURE SERVICES / TOURISM | NLicense
Attribution 2.0 UK: England & Wales Attribution 2.0 UK: England & Wales http://creativecommons.org/licenses/by/2.0/uk/ http://creativecommons.org/licenses/by/2.0/uk/Site sourced from
http://dspace.jorum.ac.uk/oai/request?verb=ListRecords&metadataPrefix=oai_dcAttribution
Click to get HTML | Click to get attribution | Click to get URLAll metadata
See all metadataF792 10 Food Hygiene for the Hospitality Industry
Description
This Unit enables students to develop a basic understanding and competence in hygienic food handling practice.Subjects
TranSETT | F79210 | food handling | food hygiene practices | safety hazards | food poisoning bacteria | foodborne infections | NH : Food Science / Technology | SCQF Level 4License
Attribution-NonCommercial-ShareAlike 3.0 Unported Attribution-NonCommercial-ShareAlike 3.0 Unported http://creativecommons.org/licenses/by-nc-sa/3.0/ http://creativecommons.org/licenses/by-nc-sa/3.0/ Scotland's Colleges / SQA Scotland's Colleges / SQASite sourced from
http://dspace.jorum.ac.uk/oai/request?verb=ListRecords&metadataPrefix=oai_dcAttribution
Click to get HTML | Click to get attribution | Click to get URLAll metadata
See all metadataThe three-way catalytic converter
Description
This free course is concerned primarily with the chemistry that underpins the operation of the three-way catalytic converter that is placed in the exhaust systems of motor vehicles in order to reduce the emissions of primary pollutants: carbon monoxide oxides of nitrogen and volatile organic compounds including hydrocarbons. Discussion of the various effects of these pollutants and the consequent introduction and refinement of 'automotive emission regulations' has not been includedSubjects
Chemistry | Mafia | organised crime | emissions | Stan Cohen | event horizons | pus and poison | s day | alternative | financeLicense
Except for third party materials and otherwise stated in the acknowledgement section (see our terms and conditions http://www.open.ac.uk/conditions) this content is made available under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 Licence. - http://creativecommons.org/licenses/by-nc-sa/4.0 Except for third party materials and otherwise stated in the acknowledgement section (see our terms and conditions http://www.open.ac.uk/conditions) this content is made available under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 Licence. - http://creativecommons.org/licenses/by-nc-sa/4.0Site sourced from
http://www.open.edu/openlearn/feeds/oai?verb=ListRecords&metadataPrefix=oai_dcAttribution
Click to get HTML | Click to get attribution | Click to get URLAll metadata
See all metadataDescription
This free course looks at the human being in the context of an individual life cycle examining some of the processes that contribute to the formation of a new person. After a brief discussion of historical ideas about human conception and about contraception to the present day we look at the cells involved in the conception and development of a new individual. Gamete production (that is production of mature cells able to unite with another in sexual reproduction) in both men and women is introduced and the role gametes in fertility and when things go wrong infertility is explained. We then discuss the early development of a new individualSubjects
Biology | family | contraception | pregnancies | child development | conception | reproduction | poison | Paul Gilroy | news cloud | chromosomes | The Sound and the Fury | hormones | embryo | Living with poverty | development | Pussy Riot | SK220_1License
Except for third party materials and otherwise stated in the acknowledgement section (see our terms and conditions http://www.open.ac.uk/conditions) this content is made available under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 Licence. - http://creativecommons.org/licenses/by-nc-sa/4.0 Except for third party materials and otherwise stated in the acknowledgement section (see our terms and conditions http://www.open.ac.uk/conditions) this content is made available under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 Licence. - http://creativecommons.org/licenses/by-nc-sa/4.0Site sourced from
http://www.open.edu/openlearn/feeds/oai?verb=ListRecords&metadataPrefix=oai_dcAttribution
Click to get HTML | Click to get attribution | Click to get URLAll metadata
See all metadataFood Safety resources: an introduction
Description
This resources provides an overview of the content contained with the 10 resources that make up this course.Subjects
Why practice food hygiene | food hygiene law | food poison | risks | legislation | caterer's responsibilities | benefits | catering | HACCP | basic food hygiene | NVQ Level 2 | oxb:200811:000PJ | sport | leisure | tourism | hospitality | cc-by | creative commons | UKOER | HLST | ENGSCOER | OER | LL2012 | London 2012 | Olympics | Olympic Games | Paralympics | Paralympic Games | Learning Legacies | JISC | HEA | Oxford Brookes University | HLSTOER.License
Site sourced from
https://radar.brookes.ac.uk/radar/oai?verb=ListRecords&metadataPrefix=oai_dcAttribution
Click to get HTML | Click to get attribution | Click to get URLAll metadata
See all metadataDescription
Identifying the potential causes of food poisoning and how to prevent contamination of food is addressed by this resource.Subjects
Causes of food poisoning | bacteria | viruses | mould | symptoms | carriers | prevention | Staphylococcus Aureus | Staph | Campylobacter | Shingella | Salmonella | Escheria Coli | E-coli | Clostridium Perfringens | Listeria | Bacillus Cereus | Hepatitis A | Norwalk | legal requirements | reputable suppliers | catering | HACCP | basic food hygiene | NVQ Level 2 | oxb:200811:005PJ | sport | leisure | tourism | hospitality | cc-by | creative commons | UKOER | HLST | ENGSCOER | OER | LL2012 | London 2012 | Olympics | Olympic Games | Paralympics | Paralympic Games | Learning Legacies | JISC | HEA | Oxford Brookes University | HLSTOER.License
Site sourced from
https://radar.brookes.ac.uk/radar/oai?verb=ListRecords&metadataPrefix=oai_dcAttribution
Click to get HTML | Click to get attribution | Click to get URLAll metadata
See all metadataDescription
This resource looks at how to prevent the contamination of food stuff in kitchens and food preparation areas.Subjects
Contamination | raw meat | food storage | raw hazard | bacteria | food poisoning | ready to eat food | contamination vehicles | uniforms | protective clothing | preparation zones | delivery zones | chemical | chemical contamination | safe food handling practices | food handling | daily routine | catering | HACCP | basic food hygiene | NVQ Level 2 | oxb:200811:004PJ | sport | leisure | tourism | hospitality | cc-by | creative commons | UKOER | HLST | ENGSCOER | OER | LL2012 | London 2012 | Olympics | Olympic Games | Paralympics | Paralympic Games | Learning Legacies | JISC | HEA | Oxford Brookes University | HLSTOER.License
Site sourced from
https://radar.brookes.ac.uk/radar/oai?verb=ListRecords&metadataPrefix=oai_dcAttribution
Click to get HTML | Click to get attribution | Click to get URLAll metadata
See all metadata21H.421 Introduction to Environmental History (MIT)
Description
This seminar provides a historical overview of the interactions between people and their environments. Focusing primarily on the experience of Europeans in the period after Columbus, the subject explores the influence of nature (climate, topography, plants, animals, and microorganisms) on human history and the reciprocal influence of people on nature. Topics include the biological consequences of the European encounter with the Americas, the environmental impact of technology, and the roots of the current environmental crisis.Subjects
environmental history | europe | columbus | climate | topography | nature | plants | animals | microorganisms | human history | americas | technology impact | crisis | wilderness | garden | science | landscape | agriculture | poison | conservation | preservation | demography | industryLicense
Content within individual OCW courses is (c) by the individual authors unless otherwise noted. MIT OpenCourseWare materials are licensed by the Massachusetts Institute of Technology under a Creative Commons License (Attribution-NonCommercial-ShareAlike). For further information see https://ocw.mit.edu/terms/index.htmSite sourced from
https://ocw.mit.edu/rss/all/mit-allarchivedcourses.xmlAttribution
Click to get HTML | Click to get attribution | Click to get URLAll metadata
See all metadata