Science education is experiencing a revitalisation, as it is recognised that science should be accessible to everyone, not just society's future scientists. One way to make the study of science more substantive to the non-major is to require a laboratory component for all science courses. The subject of applied botany with its emphasis on the practical aspects of plant science, the authors believe, will be appealing to the non-major as it exemplifies how a basic science can be applied to problem solving. Laboratory Manual for Applied Botany will make students realise that the study of plants is relevant to their lives and that they can participate in the discovery process of science. Although the manual includes much of the basic plant anatomy found in standard botany manuals, it differs in taking a practical approach, examining those plants and plant products that have sustained or affected human society.
Estelle Levetin is a professor at University of Tulsa. Karen McMahon is a professor at University of Tulsa. Dr. Reinsvold has taught biology and botany for 14 years at University of Northern Colorado, Purdue University, Kalamazoo College, and Colorado State University. He's past Chair of the Teaching Section of the Botanical Society of America, and has led national efforts to use plants to teach general biological concepts.
1. Cells of Crystal and Color. 2. Cell Division and Cloning. 3. Plant Tissues-The Fabrics of Our Lives. 4. Plant Architecture. 5. Plants Do It All-Photosynthesis, Respiration and Transpiration. 6. Say It With Flowers. 7. Fleshy Fruits and Flying Seeds. 8. Genetic Diversity of Our Food. 9. Algae-From Diversity to Dessert. 10. Your Piece of the Sun. 11. Leaves of Grass. 12. The Lowdown on Legumes. 13. Food from Underground and Far Away. 14. The Spice of Life. 15. The Beauty of Wood. 16. Bioprospecting for Medicinal Plants. 17. Bioactive Drugs in Action. 18. The Fungus Among Us. Appendix A. Science as a Process. Appendix B. Field Trip to a Health Food Store. Appendix C. A Taster's Sampler of Caffeine Beverages and Foods. Appendix D. Notes to Instructors.