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Author :
Publisher : Benchmark Education Company
ISBN 13 : 145092851X
Total Pages : 40 pages
Book Rating : 4.4/5 (59 download)
Download or read book Bridges: Chemistry in the Kitchen written by and published by Benchmark Education Company. This book was released on with total page 40 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Glen Phelan
Publisher : Benchmark Education Company
ISBN 13 : 1450907377
Total Pages : 36 pages
Book Rating : 4.4/5 (59 download)
Download or read book Chemistry in the Kitchen written by Glen Phelan and published by Benchmark Education Company. This book was released on 2010 with total page 36 pages. Available in PDF, EPUB and Kindle. Book excerpt: Find out about how cooking, cleaning, and storing are examples of chemistry in action.
Author : Benchmark Education Co. Staff
Publisher :
ISBN 13 : 9781410899194
Total Pages : pages
Book Rating : 4.8/5 (991 download)
Download or read book Chemistry in the Kitchen Teacher Guide written by Benchmark Education Co. Staff and published by . This book was released on 2008-01-01 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Teacher Guide for corresponding Leveled Text
Author : Benchmark Education Co., LLC Staff
Publisher :
ISBN 13 : 9781502164247
Total Pages : pages
Book Rating : 4.1/5 (642 download)
Download or read book Chemistry in the Kitchen Teacher's Guide written by Benchmark Education Co., LLC Staff and published by . This book was released on 2015-01-01 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Common Core Edition of Teacher's Guide for corresponding title. Not for individual sale. Sold as part of larger package only.
Author :
Publisher :
ISBN 13 : 9781512568325
Total Pages : pages
Book Rating : 4.5/5 (683 download)
Download or read book Chemistry in the Kitchen Teacher's Guide Without Common Core Indicators written by and published by . This book was released on with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Teacher's Guide for Bridges title Chemistry in the Kitchen (Does Not Contains Common Core Indicators)
Author : Karolyn Kendrick
Publisher : Benchmark Education Company
ISBN 13 : 1450928528
Total Pages : 40 pages
Book Rating : 4.4/5 (59 download)
Download or read book Bridges: Chemistry in Medicine written by Karolyn Kendrick and published by Benchmark Education Company. This book was released on 2010 with total page 40 pages. Available in PDF, EPUB and Kindle. Book excerpt: Readers learn about medical discoveries such as the tree from which aspirin is produced, life-saving plants found in the rain forest, and how a drug derived from kitchen mold changed history.
Author : Simon Quellen Field
Publisher : Chicago Review Press
ISBN 13 : 1569769605
Total Pages : 258 pages
Book Rating : 4.5/5 (697 download)
Download or read book Culinary Reactions written by Simon Quellen Field and published by Chicago Review Press. This book was released on 2011-11-01 with total page 258 pages. Available in PDF, EPUB and Kindle. Book excerpt: When you're cooking, you're a chemist! Every time you follow or modify a recipe, you are experimenting with acids and bases, emulsions and suspensions, gels and foams. In your kitchen you denature proteins, crystallize compounds, react enzymes with substrates, and nurture desired microbial life while suppressing harmful bacteria and fungi. And unlike in a laboratory, you can eat your experiments to verify your hypotheses. In Culinary Reactions, author Simon Quellen Field turns measuring cups, stovetop burners, and mixing bowls into graduated cylinders, Bunsen burners, and beakers. How does altering the ratio of flour, sugar, yeast, salt, butter, and water affect how high bread rises? Why is whipped cream made with nitrous oxide rather than the more common carbon dioxide? And why does Hollandaise sauce call for “clarified” butter? This easy-to-follow primer even includes recipes to demonstrate the concepts being discussed, including: &· Whipped Creamsicle Topping—a foam &· Cherry Dream Cheese—a protein gel &· Lemonade with Chameleon Eggs—an acid indicator
Author : Matthew Hartings
Publisher : Royal Society of Chemistry
ISBN 13 : 1839162937
Total Pages : 330 pages
Book Rating : 4.8/5 (391 download)
Download or read book Chemistry in Your Kitchen written by Matthew Hartings and published by Royal Society of Chemistry. This book was released on 2020-08-28 with total page 330 pages. Available in PDF, EPUB and Kindle. Book excerpt: Whether you know it or not, you become a chemist any time you step into a kitchen. As you cook, you oversee intricate chemical transformations that would test even the most hardened of professional chemists. Focussing on how and why we cook different dishes the way we do, this book introduces basic chemistry through everyday foods and meal preparations. Through its unique meal-by-meal organisation, the book playfully explores the chemistry that turns our food into meals. Topics covered range from roasting coffee beans to scrambling eggs and gluten development in breads. The book features many experiments that you can try in your own kitchen, such as exploring the melting properties of cheese, retaining flavour when cooking and pairing wines with foods. Through molecular chemistry, biology, neuroscience, physics and agriculture, the author discusses various aspects of cooking and food preparation. This is a fascinating read for anyone interested in the science behind cooking.
Author : W. Mattieu Williams
Publisher : DigiCat
ISBN 13 :
Total Pages : 186 pages
Book Rating : 4.8/5 (596 download)
Download or read book The Chemistry of Cookery written by W. Mattieu Williams and published by DigiCat. This book was released on 2022-09-16 with total page 186 pages. Available in PDF, EPUB and Kindle. Book excerpt: DigiCat Publishing presents to you this special edition of "The Chemistry of Cookery" by W. Mattieu Williams. DigiCat Publishing considers every written word to be a legacy of humankind. Every DigiCat book has been carefully reproduced for republishing in a new modern format. The books are available in print, as well as ebooks. DigiCat hopes you will treat this work with the acknowledgment and passion it deserves as a classic of world literature.
Author : Cynthia Light Brown
Publisher : Nomad Press
ISBN 13 : 1619301210
Total Pages : 130 pages
Book Rating : 4.6/5 (193 download)
Download or read book Amazing KITCHEN CHEMISTRY Projects written by Cynthia Light Brown and published by Nomad Press. This book was released on 2008-05-01 with total page 130 pages. Available in PDF, EPUB and Kindle. Book excerpt: In Amazing Kitchen Chemistry Projects You Can Build Yourself, kids ages 9 and up will experiment with kitchen materials to discover chemistry. Readers will learn about atoms, molecules, solids, liquids, gases, polymers, the periodic table, the important history of science, and much more. Along the way, they'll make goop, cause chemical reactions, and create delicious treats, and all of it will illustrate important chemistry concepts. Amazing Kitchen Chemistry Projects is a fun and exciting way for young readers to learn all about chemistry and become scientists right in the kitchen.
Author : Vassilis Kontogiorgos
Publisher : Springer Nature
ISBN 13 : 3031535588
Total Pages : 175 pages
Book Rating : 4.0/5 (315 download)
Download or read book Introduction to Food Chemistry written by Vassilis Kontogiorgos and published by Springer Nature. This book was released on with total page 175 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Cesar Vega
Publisher : Columbia University Press
ISBN 13 : 0231153457
Total Pages : 338 pages
Book Rating : 4.2/5 (311 download)
Download or read book The Kitchen as Laboratory written by Cesar Vega and published by Columbia University Press. This book was released on 2013-08-13 with total page 338 pages. Available in PDF, EPUB and Kindle. Book excerpt: In this global collaboration of essays, chefs and scientists test various hypotheses and theories concerning? the physical and chemical properties of food. Using traditional and cutting-edge tools, ingredients, and techniques, these pioneers create--and sometimes revamp--dishes that respond to specific desires, serving up an original encounter with gastronomic practice. From grilled cheese sandwiches, pizzas, and soft-boiled eggs to Turkish ice cream, sugar glasses, and jellified beads, the essays in The Kitchen as Laboratory cover a range of culinary creations and their history and culture. They consider the significance of an eater's background and dining atmosphere and the importance of a chef's methods, as well as strategies used to create a great diversity of foods and dishes. Contributors end each essay with their personal thoughts on food, cooking, and science, thus offering rare insight into a professional's passion for experimenting with food.
Author : Liz Lee Heinecke
Publisher : Quarry Books
ISBN 13 : 1631598309
Total Pages : 131 pages
Book Rating : 4.6/5 (315 download)
Download or read book The Kitchen Pantry Scientist: Chemistry for Kids written by Liz Lee Heinecke and published by Quarry Books. This book was released on 2020-05-05 with total page 131 pages. Available in PDF, EPUB and Kindle. Book excerpt: Replicate a chemical reaction similar to one Marie Curie used to purify radioactive elements! Distill perfume using a method created in ancient Mesopotamia by a woman named Tapputi! Aspiring chemists will discover these and more amazing role models and memorable experiments in Chemistry for Kids. This engaging guide offers a series of snapshots of 25 scientists famous for their work with chemistry, from ancient history through today. Each lab tells the story of a scientist along with some background about the importance of their work, and a description of where it is still being used or reflected in today’s world. A step-by-step illustrated experiment paired with each story offers kids a hands-on opportunity for exploring concepts the scientists pursued, or are working on today. Experiments range from very simple projects using materials you probably already have on hand, to more complicated ones that may require a few inexpensive items you can purchase online. Just a few of the incredible people and scientific concepts you'll explore: Galan b. 129 AD Make soap from soap base, oil and citrus peels. Modern application: medical disinfectants Joseph Priestly b. 1733 Carbonate a beverage using CO2 from yeast or baking soda and vinegar mixture. Modern application: soda fountains Alessandra Volta b. 1745 Make a battery using a series of lemons and use it to light a LED. Modern application: car battery Tu Youyou b. 1930 Extract compounds from plants. Modern application: pharmaceuticals and cosmetics People have been tinkering with chemistry for thousands of years. Whether out of curiosity or by necessity, Homo sapiens have long loved to play with fire: mixing and boiling concoctions to see what interesting, beautiful, and useful amalgamations they could create. Early humans ground pigments to create durable paint for cave walls, and over the next 70 thousand years or so as civilizations took hold around the globe, people learned to make better medicines and discovered how to extract, mix, and smelt metals for cooking vessels, weapons, and jewelry. Early chemists distilled perfume, made soap, and perfected natural inks and dyes. Modern chemistry was born around 250 years ago, when measurement, mathematics, and the scientific method were officially applied to experimentation. In 1896, after the first draft of the periodic table was published, scientists rushed to fill in the blanks. The elemental discoveries that followed gave scientists the tools to visualize the building blocks of matter for the first time in history, and they proceeded to deconstruct the atom. Since then, discovery has accelerated at an unprecedented rate. At times, modern chemistry and its creations have caused heartbreaking, unthinkable harm, but more often than not, it makes our lives better. With this fascinating, hands-on exploration of the history of chemistry, inspire the next generation of great scientists.
Author : Joseph J. Provost
Publisher : John Wiley & Sons
ISBN 13 : 1119210321
Total Pages : 544 pages
Book Rating : 4.1/5 (192 download)
Download or read book The Science of Cooking written by Joseph J. Provost and published by John Wiley & Sons. This book was released on 2016-04-29 with total page 544 pages. Available in PDF, EPUB and Kindle. Book excerpt: Written as a textbook with an online laboratory manual for students and adopting faculties, this work is intended for non-science majors / liberal studies science courses and will cover a range of scientific principles of food, cooking and the science of taste and smell. Chapters include: The Science of Food and Nutrition of Macromolecules; Science of Taste and Smell; Milk, Cream, and Ice Cream, Metabolism and Fermentation; Cheese, Yogurt, and Sour Cream; Browning; Fruits and Vegetables; Meat, Fish, and Eggs; Dough, Cakes, and Pastry; Chilies, Herbs, and Spices; Beer and Wine; and Chocolate, Candy and Other Treats. Each chapters begins with biological, chemical, and /or physical principles underlying food topics, and a discussion of what is happening at the molecular level. This unique approach is unique should be attractive to chemistry, biology or biochemistry departments looking for a new way to bring students into their classroom. There are no pre-requisites for the course and the work is appropriate for all college levels and majors.
Author : Z. Sibel Ozilgen
Publisher : CRC Press
ISBN 13 : 0429944918
Total Pages : 392 pages
Book Rating : 4.4/5 (299 download)
Download or read book Cooking as a Chemical Reaction written by Z. Sibel Ozilgen and published by CRC Press. This book was released on 2019-06-18 with total page 392 pages. Available in PDF, EPUB and Kindle. Book excerpt: With this book, students are able to perform experiments and then make observations that they will frequently see in the kitchen and other food preparation and processing areas and learn the science behind these phenomena. The second edition of Cooking as a Chemical Reaction: Culinary Science with Experiments features new chapters on food hygiene and safety, kitchen terminology, and taste pairing, as well as an expanded chapter on the role of food additives in culinary transformations. The text uses experiments and experiences from the kitchen, and other food preparation areas, rather than theory, as the basic means of explaining the scientific facts and principles behind food preparation and food processing. It engages students in their own learning process. This textbook is designed so that students can first perform certain experiments and record their observations in tables provided in the book. The book then explains the science behind their observations. Features: Experiments and recipes form the basic means of teaching culinary chemistry Features new chapters on food hygiene and safety, kitchen terminology, and taste pairing Employs real kitchen practices to explain the subjects Covers traditional food chemistry including water in culinary transformations, protein, carbohydrates, fats, sensorial properties Many concepts throughout the book are marked with a symbol that indicates the concept is one that they will come across frequently not just in this text, but in the kitchen and other food preparation and processing areas. A second symbol precedes the scientific explanation of the observation made during the experiments in the chapter. At the end of each chapter, students are presented with important points to remember, more ideas to try, and study questions to reinforce concepts that were presented in the chapter. The book is designed for each chapter to be read and studied in chronological order, as the concepts of each chapter will reoccur in subsequent chapters. Written at the undergraduate level, this book is designed for students in culinary arts, nutrition, dietetics, food science and technology, and gastronomy programs. It is intended for students with limited scientific background who are studying different aspects of food preparation and processing.
Author : César Vega
Publisher : Columbia University Press
ISBN 13 : 023152692X
Total Pages : 337 pages
Book Rating : 4.2/5 (315 download)
Download or read book The Kitchen as Laboratory written by César Vega and published by Columbia University Press. This book was released on 2012-01-31 with total page 337 pages. Available in PDF, EPUB and Kindle. Book excerpt: “Provides good perspective on the scientific approach to cooking while reflecting the interests and passions of each essay’s author.”—Peter Barham, author of The Science of Cooking In this global collaboration of essays, chefs and scientists advance culinary knowledge by testing hypotheses rooted in the physical and chemical properties of food. Using traditional and cutting-edge tools, ingredients, and techniques, these pioneers create, and sometimes revamp, dishes that respond to specific desires and serve up an original encounter with gastronomic practice. From the seemingly mundane to the food fantastic—from grilled cheese sandwiches, pizzas, and soft-boiled eggs to Turkish ice cream, sugar glasses, and jellified beads—the essays in The Kitchen as Laboratory cover a range of creations and their history and culture. This collection will delight experts and amateurs alike, especially as restaurants rely more on science-based cooking and recreational cooks increasingly explore the physics and chemistry behind their art. Contributors end each essay with their personal thoughts on food, cooking, and science, offering rare insight into a professional’s passion for playing with food. “Where else can one have fun pondering the acoustics of crunchy foods or the texture of an ice cream that stretches like a rubber band?”—Robert Wolke, author of What Einstein Told His Cook: Kitchen Science Explained “Not only an in-depth study of many areas of food science, but also an entertaining read. For someone like me, who relishes understanding more about cooking from the inside out, it’s heartening to see this area of literature expanded.”—Chef Wylie Dufresne, wd~50
Author : Barbara Radcliffe
Publisher :
ISBN 13 : 9781875501205
Total Pages : 72 pages
Book Rating : 4.5/5 (12 download)
Download or read book Chemistry in the Kitchen written by Barbara Radcliffe and published by . This book was released on 1992 with total page 72 pages. Available in PDF, EPUB and Kindle. Book excerpt:
