Biology 2e is designed to cover the scope and sequence requirements of a typical two-semester biology course for science majors. The text provides comprehensive coverage of foundational research and core biology concepts through an evolutionary lens. Biology includes rich features that engage students in scientific inquiry, highlight careers in the biological sciences, and offer everyday applications. The book also includes various types of practice and homework questions that help students understand—and apply—key concepts. The 2nd edition has been revised to incorporate clearer, more current, and more dynamic explanations, while maintaining the same organization as the first edition. Art and illustrations have been substantially improved, and the textbook features additional assessments and related resources.

By the end of this section, you will be able to do the following:

Describe the properties of water that are critical to maintaining life
Explain why water is an excellent solvent
Provide examples of water’s cohesive and adhesive properties
Discuss the role of acids, bases, and buffers in homeostasis

Using a variety of science topics, these projects link your class with classes around the world in data collection and analysis. There are projects recommended for all grade levels. Begin dates and end dates are listed to help in planning for the school year.

Students investigate the property dependence between concentrations and boiling point. In section 1, students first investigate the boiling point of various liquid solutions. In section 2, they analyze data collected by the entire class to generate two boiling point curves, one for salt solutions and one for sugar solutions. Finally, in section 3, students use the data they have analyzed to determine how to create a solution that has a particular boiling point and is a cost-effective design.

This concept-building module contains a variety of simulations for exploring factors that cause molecules to attract each other. It was developed to help secondary students understand both polar and non-polar covalent bonding. Users can manipulate models to see how the strength of attraction is affected by distance from one molecule to another, by heating the substance, and by mixing polar and non-polar substances. Part II of the activity is devoted to hydrogen bonds, and explores why water is one of the most important molecules for life's existence. This item is part of the Concord Consortium, a nonprofit research and development organization dedicated to transforming education through technology.

Students will create their own barometer in this activity and use it to discover atmospheric pressure and its relationship to the boiling points of liquids.

This lesson focuses on how food packages are designed and made. Students will learn three of the main functions of a food package. They will learn what is necessary of the design and materials of a package to keep food clean, protect or aid in the physical and chemical changes that can take place in a food, and identify a food appealingly. Then, in the associated activity, the students will have the opportunity to become packaging engineers by designing and building their own food package for a particular type of food.

Freezing temperature, the temperature at which a substance turns from liquid to solid, and melting temperature, the temperature at which a substance turns from a solid to a liquid, are characteristic physical properties. In this experiment, the cooling and warming behavior of a familiar substance, water, will be investigated. By examining graphs of the data, the freezing and melting temperatures of water will be determined and compared.

Zander is on a camping trip. Join him, and help him learn about boiling and melting points.

Observe the motion and temperature of water molecules in this simulation as heat is applied to a beaker containing an ice cube.

Student groups are challenged to create food packages for specific foods. They focus on three components in the design of their food packages; the packages must keep the food clean, protect or aid in the physical and chemical changes that can take place in the food, and present the food appealingly. They design their packaging to meet these requirements.