Medical Laboratory Science Review and Davis Edge work together to create an immersive, multimedia experience for students and an invaluable assessment and remediation tool for instructors.

Review laboratory terminology and the procedures you'll need to perform to become an effective member of a physician's office team. Coverage of the advanced procedures performed outside of the physician's office explains what happens to the samples you send out.

A best seller since 1966, Purification of Laboratory Chemicals keeps engineers, scientists, chemists, biochemists and students up to date with the purification of the chemical reagents with which they work, the processes for their purification, and guides readerd on critical safety and hazards for the safe handling of chemicals and processes.

Conquer the math skills essential for the laboratory... and reduce the anxieties math often induces! Step by step, skill by skill... you’ll progress from simple to complex calculations, building your proficiencies and testing them along the way. Perfect for classroom, clinical, and professional success! Begin by reviewing the basics—algebra, scientific notation, and units of measure.

A complete study guide!Use these handy cards for course review now...and exam prep later. More than 500 cards deliver concise, but complete coverage of the major disciplines on the Board of Certification’s content outline—general lab practice; hematology; immunology/serology; immunohematology; clinical chemistry; body fluids; clinical microbiology; and management and education.

Hands-on, inquiry-based, and relevant to every students life, Gourmet Lab serves up a full menu of activities for science teachers of grades 6OCo12. This collection of 15 hands-on experiments each of which includes a full set of both student and teacher pages challenges students to take on the role of scientist and chef, as they boil, bake, and toast their way to better understanding of science concepts from chemistry, biology, and physics.

Food and dairy powders are created by dehydrating perishable produce, such as milk, eggs, fruit and meat, in order to extend their shelf life and stabilise them for storage or transport. These powders are in high demand for use as ingredients and as food products in their own right, and are of great economic importance to the food and dairy industry worldwide. Today, the ability to control food and dairy powder quality is a source of key competitive advantage.