'Provide structure' presentation slideshows

Biotech Basics: Fundamental Principles of the Biotechnology Industry

Biotech Basics: Fundamental Principles of the Biotechnology Industry. Module 1: Basic Biotech Principles. Select Next to continue. Course Author.

1.07k views • 76 slides

Team Building Skills

Team Building Skills. Paper Toss. Please take out a piece of paper. Write down everything that you hate about working on teams. Throw it up here. If you hit me, you fail this class. Overview. What is team? Personality types Resolving conflicts Stages of teams. Definition of a Team.

1.34k views • 46 slides

Managing Across Generations

Managing Across Generations. What is a Generation?.

869 views • 36 slides

Generational Theory- Insights to Better Understand Each Other

Generational Theory- Insights to Better Understand Each Other. Linlea Armstrong, Medical Geneticist, and Faculty Developer Acknowledgements to Dr Hardwick, Dr Stogryn, Becky Hartley. Outline. The generational types Formative changes and events Social Knowledge Technology

454 views • 33 slides

How To Make Biological Molecules (Ch. 5)

How To Make Biological Molecules (Ch. 5). Macromolecules. Smaller organic molecules join together to form larger molecules macromolecules 4 major classes of macromolecules: carbohydrates lipids proteins nucleic acids. H 2 O. HO. H. HO. H. HO. H . Polymers.

470 views • 30 slides

How To Make Biological Molecules (Ch. 5)

How To Make Biological Molecules (Ch. 5). Macromolecules. Smaller organic molecules join together to form larger molecules macromolecules 4 major classes of macromolecules: carbohydrates lipids proteins nucleic acids. H 2 O. HO. H. HO. H. HO. H . Polymers.

521 views • 30 slides

Transactional Analysis for Organizations

711 views • 28 slides

BREAD & YEAST PRODUCTS

BREAD & YEAST PRODUCTS. BRR. SCALING/MEASURING. In the foods lab we measure our ingredients mostly by volume (i.e. ml, l) However, in a bakery or other large scale kitchen operations, ingredients are weighed or scaled . This is a much more accurate way of determining ingredients.

805 views • 24 slides

BREAD & YEAST PRODUCTS

BREAD & YEAST PRODUCTS. BRR. SCALING/MEASURING. In the foods lab we measure our ingredients mostly by volume (i.e. ml, l) However, in a bakery or other large scale kitchen operations, ingredients are weighed or scaled . This is a much more accurate way of determining ingredients.

389 views • 24 slides

Enhancing Educator Training and Support

375 views • 21 slides

Cortical Visual Impairment

763 views • 19 slides

Topics

292 views • 19 slides

Medical Data Analysis/Record Broker Project Team

Medical Data Analysis/Record Broker Project Team. Team Members: Leader: Tracy Giglio: giglio4@hotmail.com Data Analysis Kai Unewisse: ku967@umkc.edu Galina Walters: wgalina@hotmail.com Record Broker Leader: Gundamaraju Lavanya: lavanya_gr@yahoo.com

332 views • 17 slides

Memory

Memory. Ann Morrison, Ph.D. Memory Experiment. Look at the image I have just given you When I say time is up, hand the image back to me Copy the image onto the blank page Put your name on the blank page and hand it in. Learning. Learning is a change in knowledge and/or skills

246 views • 11 slides

ASCE COMMITTEE ON CRITICAL INFRASTRUCTURE (CCI)

ASCE COMMITTEE ON CRITICAL INFRASTRUCTURE (CCI). Committee on Critical Infrastructure (CCI). Created in January 2005 Provide vision, guidance, and direction on activities related to multi-hazard protection of critical infrastructure Ensure ASCE proactive leadership role

205 views • 8 slides

ASCE COMMITTEE ON CRITICAL INFRASTRUCTURE (CCI)

ASCE COMMITTEE ON CRITICAL INFRASTRUCTURE (CCI). Committee on Critical Infrastructure (CCI). Created in January 2005 Provide vision, guidance, and direction on activities related to multi-hazard protection of critical infrastructure Ensure ASCE proactive leadership role

80 views • 8 slides

COMPLEX CARBOHYDRATES

COMPLEX CARBOHYDRATES. 3 FUNCTIONS of Complex Carbohydrates. Provide Structure Bind Thicken. PROVIDE STRUCTURE. 1. Starch is main ingredient in wheat flour. Flour is primary ingredient in baked food products. Flour provides the bulk and structure of baked food products. 2. 3. BIND.

165 views • 7 slides

ACERT Lunchtime Series September 27, 2012

ACERT Lunchtime Series September 27, 2012. Group Work and Interaction in Hybrid Courses. Lynn Roberts. Urban Public Health. Overview. Examples of Group Work/Interaction in a hybrid course: PH 755 Urban Health & Society

165 views • 6 slides