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Basel (/ ˈ b ɑː z əl /, BAH-zəl; German: ⓘ), also known as Basle, [note 1] is a city in northwestern Switzerland on the River Rhine (at the transition from the High to the Upper Rhine). [4] Basel is Switzerland's third-most-populous city (after Zurich and Geneva), with 177,595 inhabitants within the city municipality limits. [5]
[6] [7] [8] Quizlet's blog, written mostly by Andrew in the earlier days of the company, claims it had reached 50,000 registered users in 252 days online. [9] In the following two years, Quizlet reached its 1,000,000th registered user. [10] Until 2011, Quizlet shared staff and financial resources with the Collectors Weekly website. [11]
Basler Zeitung (Basel's main newspaper) publishes about weekly news of the zoo and has part of its webpage dedicated to Zoo Basel as: Dossier: Der Basler Zolli. [73] Zoo Basel sponsors annually a Zolli Apero, which is an open house for the media. The Travelblog of Rates to Go ranked Zoo Basel as 9th best zoo in the world. [74]
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The following is a timeline of the history of the city of Basel (or Basle, in the once-preferred English spelling).. Established in the 4th century, the city rose to importance in the medieval period as a bishop's seat.
The prerequisite for admission to the master's degree in Molecular Biology [37] is a "Bachelor of Science in Biology" with a "Major in Molecular Biology", in some cases a "Major in Integrative Biology", or a "Bachelor of Science in Computational Sciences" with a "Major in Computational Biology". In general, the program takes three semesters to ...
Agassiz was a well-known natural scientist of his generation in America. [68] In addition to being a natural scientist, Agassiz wrote prolifically in the field of scientific polygenism after he came to the United States. Upon arriving in Boston in 1846, Agassiz spent a few months acquainting himself with the northeast region of the United ...
Basler Brot (German pronunciation: [ˈbaːzlɐ bʁoːt], Bread of Basel), in Basel also Basler Laibli, is a bread traditionally made in the Swiss cantons of Basel-Stadt and Basel-Landschaft, but now popular in all of Switzerland. It is distinguished from other Swiss breads by a very soft, porous dough and a mealy, crunchy crust.