Kitchen chemistry / written by Ted Lister in collaboration with Heston Blumenthal.
Material type: TextPublisher: London, UK : Royal Society of Chemistry, [2005]Copyright date: ©2005Description: xvii, 125 pages : illustrations ; 30 cm + 1 computer disc (12 cm)Content type:- text
- computer dataset
- unmediated
- computer
- volume
- computer disc
- 0854043896
- 9780854043897
- 540 22
- QD43 .L57 2005
Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|---|
Book | City Campus City Campus Main Collection | 540 LIS (Browse shelf(Opens below)) | 1 | Available | A397856B |
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540 LAN Lange's handbook of chemistry / | 540 LEC Napoleon's buttons : 17 molecules that changed history / | 540 LEW Chemistry / | 540 LIS Kitchen chemistry / | 540 MAN Fundamentals of environmental chemistry / | 540 MCM Chemistry / | 540 MCQ General chemistry / |
Accompanied by: 1 computer disc (CD-ROM)
Includes bibliographical references.
The use of salt in cooking (1) -- 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?
This resource for schools and colleges demonstrates the role of chemistry in the kitchen and highlights the wide applicability of chemical principles.
"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.
Machine converted from AACR2 source record.
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