This volume provides clear explanations of scientific ideas, often using everyday concepts to help understanding. There are extension sections to provide enrichment opportunities, questions to test students' understanding and suggestions for practical activities which support teaching and learning.

 

This book is part of a book series called Nelson Standard Grade .

There are 1 pages in this book. This book was published 1997 by Oxford University Press .

John Campbell is Director of Cuisine and Food and Beverage at Coworth Park, part of the Dorchester Collection. In his previous role as Executive Chef at the Vineyard at Stockcross, he received many accolades including two Michelin stars, and the Chef Award and Education and Training Award at the 2008 Cateys. Neil Rippington is Dean of the College of Food at University College Birmingham. Ken Dobson is a National Director of the Suffolk Science Project and Honorary Editor of Physics Education