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Textbook Notes for Communication at Boston College (BC)

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BCCOMM3372Bruce MorrisonSpring

COMM3372 Chapter Notes - Chapter 2: Behaviorism, Roger Scruton, Disinformation

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Assumptions of mass society theory: elites saw mass media as everything wrong with society, assumption 1, media subvert essential norms and values and
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BCCOMM1010Brett IngramFall

COMM 1010 Chapter 15: Nulled

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BCCOMM1040Bruce MorrisonFall

COMM1040 Chapter Notes - Chapter 1: Interpersonal Communication, Jargon, Negative Feedback

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Chapter 1: communication: a process involving both deliberate and accidental transfer of meaning, communication is also accidental or unintentional. In
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BCCOMM1020Carol Chaia HalpernFall

COMM1020 Chapter Notes - Chapter 3: Nicotinamide Adenine Dinucleotide, Glycolysis

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Atp: used to phosphorylate molecules and thereby change their chemical reactivity and thus functionality in. Phosphorylation of one group (breakdown),
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BCCOMM1040Bruce MorrisonFall

COMM1040 Chapter Notes - Chapter 3: Selective Perception, Ethnocentrism, Controllability

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Perception: differences in perception occur regularly, we do not always agree on what is before our eyes. Stereotyping leads us to oversimplify, genera
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BCCOMM1040Bruce MorrisonFall

COMM1040 Chapter Notes - Chapter 2: Collectivism, Game Players, Impression Management

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And your interactions shape your view of your self. Ideal self: the self one would like to be. Ingratiation- we employ techniques of agreement to make
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BCCOMM3372Bruce MorrisonSpring

COMM3372 Chapter Notes - Chapter 1: Dialectic, Ideal Standard, Yellow Journalism

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Understanding and evaluating mass communication theory: grand theory designed to explain entire media systems and their role in society does not only a
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BCCOMM 3335AllSpring

COMM 3335 Chapter Notes - Chapter 12: Analysis Of Variance, Parametric Statistics, Null Hypothesis

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BCCOMM1020Carol Chaia HalpernFall

COMM1020 Chapter Notes -Disulfide, Beta Sheet, Sickle-Cell Disease

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Categorized as icosanoids which are mostly derived from either omega-3 or omega-6,20c essential fatty acids o. Depending on the origin (omega-3 or omeg
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