Chemistry of Nature and Culture: Food, Fitness, and Drugs

 "Introductory Chemistry" by David W. Ball, The Saylor Foundation, Cleveland State University, is licensed under CC BY-NC-SA 4.0 and is available at  https://open.umn.edu/opentextbooks/textbooks/introductory-chemistry ; 

"Chemistry of Cooking" by Sorangel Rodriguez-Velazquez, American University, is licensed under CC BY-NC-SA ; 4.0 and is available at  https://open.umn.edu/opentextbooks/textbooks/chemistry-of-cooking 

"Linear Regression and Calibration Curves" from Analytical Chemistry 2.0 by David Harvey, LibreTexts, DePauw University, is licensed under CC BY-NC-SA 4.0 and is available at  https://chem.libretexts.org/Bookshelves/Analytical_-Chemistry/Book%3A_Analytical_Chemistry_2.0_(Harvey)/05_Standardizing_Analytical_Methods/5.4%3A_Linear_Regression_and_Calibration_Curves ; 

"Valence Electrons and Bonding" by Elizabeth Gordon is licensed under CC BY-NC-SA 3.0 and is available at https:// chem.libretexts.org/Courses/Furman_University/CHM101%3A_Chemistry_and_Global_Awareness_(Gordon)/ 04%3A_Valence_Electrons_and_Bonding/4.02%3A_Understanding_Atomic_Spectra ; 

" Cancer Cure or Conservation: A Question of Health for Humans and the Ecosystem" by Pauline A. Lizotte and Gretchen E. Knapp, National Center for Case Study Teaching in Science, University at Buffalo, State University of New York is licensed under CC BY-NC-ND 3.0 and is available at  http://sciencecases.lib.buffalo.edu/cs/collection/detail.asp?case_id=198&id=198

License : https://creativecommons.org/licenses/by-nc-sa/4.0/

DOI : https://doi.org/10.21985/n2-b3jb-sz08