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Kitchen Chemistry [With CDROM]: Rsc

De (autor) ,
Notă GoodReads:
en Limba Engleză Mixed media product – June 2005
The chemistry of food and cooking is just one example of the many roles chemistry plays in our everyday lives. Although not directly part of most school curricula, this topic provides an exciting context for some familiar chemistry and a way to engage students with the subject. "Kitchen Chemistry" contains a wide variety of activities, from class practicals and demonstrations to reading comprehension and paper-based exercises. Each activity deals with an aspect of the chemistry of food and/or cooking. The material is suitable for a wide range of ages, from primary to post-16, and helps reinforce the idea that everything is made of chemicals and that there is no difference between 'man-made' and 'natural' chemicals. TOC:Introduction by Heston Blumenthal.- How to use this material.- The use of salt in cooking.- The use of salt in cooking 2.- By how much does salt increase the boiling point of water?.- Is all salt the same?- "Low sodium" salt substitutes.- What affects the colour and texture of cooked vegetables.- Should beans be cooked with the lid on or off?- The chemistry of baking powder.- The structure of ice and water.- Why do pans stick?- Enzymes and jellies.- The chemistry of flavour.- Chemical changes during cooking.- The science of ice cream.- 'Asparagus pee'.- How hot are chilli peppers?
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Specificații

ISBN-13: 9780854043897
ISBN-10: 0854043896
Pagini: 125
Ilustrații: black & white illustrations
Dimensiuni: 208 x 295 x 13 mm
Greutate: 0.77 kg
Ediția: PAP/COM
Editura: Royal Society Of Chemistry
Locul publicării: United Kingdom

Cuprins

Introduction by Heston Blumenthal; How to use this material; The use of salt in cooking; The use of salt in cooking 2; By how much does salt increase the boiling point of water?; Is all salt the same?; "Low sodium" salt substitutes; What affects the colour and texture of cooked vegetables; Should beans be cooked with the lid on or off?; The chemistry of baking powder; The structure of ice and water; Why do pans stick?; Enzymes and jellies; The chemistry of flavour; Chemical changes during cooking; The science of ice cream; 'Asparagus pee'; How hot are chilli peppers?

Recenzii

Synopsis: The chemistry of food and cooking is just one example of the many roles chemistry plays in our everyday lives. This topic provides an exciting context for some familiar chemistry and a way to engage students with the subject. Kitchen Chemistry contains a wide variety of activities, from class practicals and demonstrations to reading comprehension and paper-based exercises. Each activity deals with an aspect of the chemistry of food and/or cooking. The material is suitable for a wide range of ages, from primary to post-16, and helps reinforce the idea that everything is made of chemicals and that there is no difference between 'man-made' and 'natural' chemicals.

Useful resource for school teachers, undergraduate chemistry lecturers and food enthusiasts. -- International Food Information Service, 2007-01-Ac0263 International Food Information Service Synopsis: The chemistry of food and cooking is just one example of the many roles chemistry plays in our everyday lives. This topic provides an exciting context for some familiar chemistry and a way to engage students with the subject. Kitchen Chemistry contains a wide variety of activities, from class practicals and demonstrations to reading comprehension and paper-based exercises. Each activity deals with an aspect of the chemistry of food and/or cooking. The material is suitable for a wide range of ages, from primary to post-16, and helps reinforce the idea that everything is made of chemicals and that there is no difference between 'man-made' and 'natural' chemicals. -- Chemical Information Sources Discussion List, 06 November 2007 (Dana L Roth) Chemical Information Source Discussion List