TY  - BOOK
AU  - Lister,Ted
AU  - Blumenthal,Heston
TI  - Kitchen chemistry
SN  - 0854043896
AV  - QD43 .L57 2005
U1  - 540 22
PY  - 2005///]
CY  - London, UK
PB  - Royal Society of Chemistry
KW  - Science
KW  - Experiments
KW  - Chemical reactions
KW  - Interdisciplinary approach in education
KW  - Cooking
N1  - 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?
N2  - 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
ER  -