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Record Nr. |
UNINA9910789391403321 |
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Autore |
Muschla Judith A |
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Titolo |
Teaching the common core math standards with hands-on activities, grades 3-5 / / Judith A. Muschla, Gary Robert Muschla, Erin Muschla-Berry |
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Pubbl/distr/stampa |
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Somerset, NJ : , : Jossey-Bass, , [2014] |
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©2014 |
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ISBN |
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1-118-83552-2 |
1-118-71044-4 |
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Edizione |
[First edition.] |
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Descrizione fisica |
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1 online resource (301 p.) |
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Collana |
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Altri autori (Persone) |
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MuschlaGary Robert |
Muschla-BerryErin |
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Disciplina |
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Soggetti |
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Mathematics - Study and teaching (Elementary) - United States |
Mathematics - Study and teaching (Elementary) - Activity programs - United States |
Mathematics - Study and teaching (Elementary) - Standards - United States |
Education, Elementary - Curricula - Standards - United States |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Note generali |
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Nota di contenuto |
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section 1. Standards and activities for grade 3 -- section 2. Standards and activities for grade 4 -- section 3. Standards and activities for grade 5. |
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Sommario/riassunto |
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Helping teachers prepare elementary students to master the common core math standards With the common core math curriculum being adopted by forty-three states, it is imperative that students learn to master those key math standards. Teaching the Common Core Math Standards with Hands-On Activities, Grades 3-5 is the only book currently available that provides activities directly correlated to the new core curriculum for math. This text assists teachers with instructing the material and allows students to practice the concepts through use of the grade-appropriate activities inclu |
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2. |
Record Nr. |
UNINA9910261136603321 |
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Autore |
Lorena Ruiz |
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Titolo |
Industrial and Host Associated Stress Responses in Food Microbes. Implications for Food Technology and Food Safety |
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Pubbl/distr/stampa |
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Descrizione fisica |
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1 online resource (295 p.) |
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Collana |
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Frontiers Research Topics |
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Soggetti |
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Microbiology (non-medical) |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Sommario/riassunto |
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Throughout the food processing chain and after ingestion by the host, food associated bacteria have to cope with a range of stress factors such as thermal and/or non-thermal inactivation treatments, refrigeration temperatures, freeze-drying, high osmolarity, acid pH in the stomach or presence of bile salts in the intestine, that threaten bacterial survival. The accompanying plethora of microbial response and adaptation phenomena elicited by these stresses has important implications for food technology and safety. Indeed, while resistance development of pathogenic and spoilage microorganisms may impose health risks for the consumer and impart great economic losses to food industries, reduced survival of probiotic bacteria may strongly compromise their claimed health benefit attributes. As a result, substantial research efforts have been devoted in the last decades to unravel the mechanisms underlying stress response and resistance development in food associated microorganisms in order to better predict and improve (i) the inactivation of foodborne pathogens and spoilage microorganisms on the one hand and (ii) the robustness and performance of beneficial microorganisms on the other. Moreover, the recent implementation of system-wide omics and (single-)cell biology approaches is greatly boosting our insights into the modes of action underlying microbial inactivation and survival. This Research Topic aims to provide an avenue for dissemination of recent advances within the field of microbial stress response and adaptation, with a particular |
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focus not only on food spoilage and pathogenic microorganisms but also on beneficial microbes in foods. |
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