Generating Evidence to Improve Practice

23 Jun 2011 | Contributor(s): Brenda Capobianco, James Daniel Lehman

PowerPoint slides for mini-workshop on Generating Evidence to Improve Practice.

Model Eliciting Activity (MEA): Windmill

23 Jun 2011 | Contributor(s): James Daniel Lehman

PowerPoint used by Heidi Diefes-Dux in presenting her mini-workshop on the windmill MEA activity.

Lipids: Chemistry, Biology, Food, and Health

15 Jun 2011 | Teaching Materials | Contributor(s): Bruce Watkins

Created by Dr. Bruce A. Watkins, Jessica Oesterling, and Yong Li; Lipid Chemistry & Molecular Biology Laboratory;International Omega-3 Learning and Education Consortium for Health and Medicine; Purdue University

Development of an Old Reagent for the Reduction of Solid-Supported Alkenes

15 Jun 2011 | Teaching Materials | Contributor(s): Duncan Wardrop

Created by Dr. Duncan J. Wardrop and David Dickson; Department of Chemistry; University of Illinois at Chicago

A Sensor for Ion Detection Using Ligand Surface Attachment

15 Jun 2011 | Teaching Materials | Contributor(s): Albena Ivanisevic

Created by Dr. Albena Ivanisevic; Weldon School of Biomedical Engineering and Department of Chemistry; Purdue University

The Plasmin Enzyme System and its Impact on Dairy Foods

15 Jun 2011 | Teaching Materials | Contributor(s): Gabriela Weaver

Created by Dr. Kirby Hayes, Devon Durkee, and Dr. Baraem Ismail; Department of Food Science; Purdue University

Band Gap Tuning of Zinc Oxide Films for Solar Energy Conversion

15 Jun 2011 | Teaching Materials | Contributor(s): Kyoung-Shin Choi

Created by Dr. Kyoung-Shin Choi; Department of Chemistry; Purdue University

Small Molecule Anti-Viral Drug Development

15 Jun 2011 | Teaching Materials | Contributor(s): Donald Bergstrom

Created by Dr. Donald E. Bergstrom; Department of Medicinal Chemistry and Molecular Pharmacology; Purdue University

Phytochemical Antioxidants with Potential Health Benefits in Foods

09 Jun 2011 | Teaching Materials | Contributor(s): Jay Burgess

This module investigates the level of antioxidants in foods and examines how these levels are affected by treatments including heating, drying, and digestion. In this module students will first learn different techniques of measuring antioxidant content that are currently used in practicing...

Stage 2 GRASPS Task Design Prompts

25 May 2011 | Teaching Materials | Contributor(s): Juan Diego Velasquez, Christopher Mong

Stage 2 Self-Test of Assessment

25 May 2011 | Teaching Materials | Contributor(s): Juan Diego Velasquez

Stage 2 Self-assessment

25 May 2011 | Teaching Materials | Contributor(s): Juan Diego Velasquez

Stage 3 FLC Handout 1

25 May 2011 | Teaching Materials | Contributor(s): Gabriela Weaver

Stage 2 FLC Handout 2

25 May 2011 | Teaching Materials | Contributor(s): Gabriela Weaver

Improved Learning in a Large-Enrollment Physics Class

23 May 2011 | Teaching Materials

Authors: Louis Deslauriers, Ellen Schelew, Carl WiemanWe compared the amounts of learning achieved using two different instructional approaches under controlled conditions. We measured the learning of a specific set of topics and objectives when taught by 3 hours of traditional lecture given by...