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Course Criteria
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4.00 Credits
Beginning algebra including integer operations, solving linear equations, graphing linear functions, solving linear inequalities, systems of linear equations, polynomials, rational expressions and equations, and exponents and radicals. May not be taken for credit toward a bachelor's degree. 4 cr.
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3.00 Credits
Review of elementary algebra, exponents, polynomials, factoring, rational exponents, and absolute value. Solving linear and quadratic equations and inequalities; systems of equations; radical equations. Linear functions and related notions; quadratic functions. May not be taken for credit toward a bachelor's degree. Prereq: MATH 301 or the equivalent. 4 cr.
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3.00 Credits
Topics selected from probability, systems of linear equations, matrix algebra, linear programming, mathematics of fi nance. Not a preparation for calculus. Prereq: MATH 302 or the equivalent. Not off ered for credit to mathematics majors. Group 2. 0/4 cr.
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3.00 Credits
Real-valued functions and their graphs; derivatives and their applications; antiderivatives and areas; exponentials and logarithms; introduction to multivariable calculus and partial derivatives. Primarily intended for majors in College of Life Sciences and Agriculture. Prereq: MATH 418 or equivalent. (Not off ered for credit to CEPS majors; not off ered for credit if credit is received for MATH 425.) Students enrolling in MATH 424 are required to take a competency evaluation on algebra during the fi rst week of the semester. Th ose doing unsatisfactory work will be required to take MATH 418 before enrolling in MATH 424B or to complete review assignments in the Mathematics Center (MaC) concurrently with MATH 424. Students who desire a two-semester calculus course are strongly advised to take MATH 425. Th ose students who successfully complete MATH 424B and subsequently wish to continue their study of mathematics with MATH 426 are required to complete successfully a supplementary module and examination on trigonometric content. Group 2. 0/4 cr.
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3.00 Credits
Fundamental methods of solving fi rst-order equations, essentials of matrix algebra; higher-order linear equations, and linear systems; series solutions; Laplace transforms; selected applications. Prereq: MATH 426. 0/4 cr.
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3.00 Credits
Introduces scientifi c data collection and analysis with an emphasis on industrial and service provider applications. Topics include: descriptive and graphical statistical methods; confi dence intervals and hypothesis testing; regression; ANOVA; statistical process control (SPC); failure modes and eff ects analysis (FMEA); Six-Sigma concepts and methods; introduction to Reliability; quality tools, MSA, and process capability studies; introduction to Lean methodology, such as 5S, Kaizen, and VSM. Use of a software package is an integral part of the course. Prereq: MATH 644. 4 cr.
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3.00 Credits
Course in design of experiments with applications to quality improvement in industrial manufacturing, engineering research and development, or research in physical and biological sciences. Experimental factor identifi cation, statistical analysis and modeling of experimental results, randomization and blocking, full factorial designs, random and mixed eff ects models, replication and subsampling strategies, fractional factorial designs, response surface methods, mixture designs, and screening designs. Focuses on various treatment structures for designed experimentation and the associated statistical analyses. Use of statistical software. Prereq: MATH 539 (or 644); or permission. 4 cr.
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3.00 Credits
Principles of microbiology; morphology, physiology, genetics, culture, and classifi cation of bacteria and other microorganisms; and their relationships to agriculture, environment, industry, sanitation, and infectious diseases. Prereq: BIOL 411-412 or equivalent; CHEM 403-404 or equivalent. Special fee. Lab. 0/5 cr.
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3.00 Credits
Morphologic, cultural, biochemical, serologic, epidemiologic, and pathogenic characteristics of microorganisms causing human and animal diseases. Discussion of clinical presentation in host and laboratory diagnosis and treatment measures. Prereq: MICR 503. Lab. Special fee. 5 cr.
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3.00 Credits
Lectures and laboratories will address modern technical concepts of the microbiology, physiology, and biochemistry related to food sanitation. Th eoretical and practical approach serves as an integrative experience. Food sanitation is a serious public health issue in the meat, dairy, fi sh, and water industries. Benefi ts students seeking employment in public health or sanitary microbiology fi elds. Topics include food as a substrate for microorganisms, causes of food spoilage, food borne disease outbreaks, public health complications, isolation and identifi cation of food spoiling microorganisms, and essentials for food safety and sanitation. Prereq: MICR 503 or equivalent. (Not off ered every year.) Special fee. 5 cr.
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