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9780854043897

Kitchen Chemistry

by ; ;
  • ISBN13:

    9780854043897

  • ISBN10:

    0854043896

  • Edition: 1st
  • Format: Paperback
  • Copyright: 2005-09-30
  • Publisher: Royal Society of Chemistry

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Supplemental Materials

What is included with this book?

Summary

"The resource 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 for 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 'synthetic' and 'natural' chemicals."--BOOK JACKET.

Table of Contents

The use of salt in cooking (1)p. 1
The use of salt in cooking (2)p. 7
By how much does salt increase the boiling point of water?p. 17
Is all salt the same?p. 23
"Low sodium" salt substitutesp. 29
What affects the colour and texture of cooked vegetables?p. 35
Should beans be cooked with the lid on or off?p. 43
The chemistry of baking powderp. 49
The structure of ice and waterp. 55
Why do pans stick?p. 65
Enzymes and jelliesp. 71
The chemistry of flavourp. 77
Chemical changes during cookingp. 87
The science of ice creamp. 97
'Asparagus pee'p. 109
How hot are chilli peppers?p. 115
Table of Contents provided by Blackwell. All Rights Reserved.

Supplemental Materials

What is included with this book?

The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.

The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.

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