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ok yeh i knew there were some options available like you could brnach out in to different areas like pharmacy etc. but lets just say u dont get first in class honours is there still a hope for u if ur only a middle of the class biomedical science graduate?

Thanks for that i really appreciate it. were u able to find employment fairly easily after ur degree? because i have heard conflicting reoprts about job oppurtunities in the biomedical industry.

ok thanks guys, im lookin forward to the transition into uni life

Hey guys im moving up from sydney with my family to newcastle early next year and have put Biomedical Science at newcastle as my first preference. firstly i was wondering does anybody that posts here currently studying that course? and if so could they tell me how exciting or boring it is...

Hi i have done my information technology course at tafe all year and my tafe teacher told me that i have to do my hsc exam at school. does anyone know that for those students doin IT at tafe, do they need to book in a position at their skool or let their skool know that they re doing the...

THanks guys, much appreciated. It's all coming back to me now after reading this, thanks.

Hey guys i was just wondering what the factor and remainder theorum state and exactly how they work, i remember roughly what they do but can't seem to find the notes i worte in class ages ago. ANy help would be much apprecaited? thanks guys

Thanks guys, much appreciated!

Hi everyone Im having a problem with the dot point that states: Identify data, gather and process information from secondary sources to identify examples of naturally occuring acids and bases and their chemical composition. ANy help would be much appreciated. THanks guys.

Okay thanks for that. Ive tried to do some research into it and i found that it was 35'C but when i l placed the dough on the oven door it sitll rised and the temperature was much higher then this. SO maybe it might be 40-45'. Ok thanks again. Does anyone know what they would use as a...

I was wondering if anyone could help with this at all? I have been asked to investigate the effect different temperatures have on the rising of bread and was wondering if anyone knows: 1. At what temperature yeast is killed and will no longer cause dough to rise?