Experiments In Introductory Chemistry For Home Economic Students

Author : Bernard Wendell Hartman
Publisher :
ISBN 13 :
Total Pages : 386 pages
Book Rating : 4.:/5 (328 download)

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Download or read book The Development of a Laboratory Manual of Selected Experiments in Food Chemistry written by Bernard Wendell Hartman and published by . This book was released on 1957 with total page 386 pages. Available in PDF, EPUB and Kindle. Book excerpt: The urgent necessity for an additional chemistry course with special emphasis upon food, for the revised curriculum of the Home Economics Department at the University of Kansas City led to the development of this laboratory manual as a central core of the course entitled, Food Chemistry. The selection and development of experiments emphasizing the principles of inorganic, organic and biological chemistry as related to the field of food and food products, for students with a possible minimum background of general chemistry, involved an entirely new approach to laboratory food chemistry. All revisions made on the individual experiments have been based upon the observations of the two groups of home economic students, who have taken the course during the last two years. These observations, coupled with the lack of an effective textbook, brought about the decision to preface each experiment with a rather detailed discussion of the subject at hand. Each of the twenty-three selected experiments has been designed to give stimulating experiences with foods. The laboratory manual covers the following topics: review of fundamental chemical principles, organic chemistry introduction, coposition and properties of food, colloidal aspects of food chemistry, and food preparation and processing. Foods include: fats, carbohydrates, proteins, vitamins, and minerals when classified nutritionally and all classes except the minerals are more or less complex organic chemicals. Any profitable study of their chemistry necessitates a background in organic chemistry, which the specific sequential order of experiments has been designed to accomplish. Any new subject is given a comprehensive discussion preceding the experimental procedure and each experiment carries a generous listing of references to accompany the supplementary questions. This laboratory manual of "Selected Experiments in Food Chemistry" is designed to serve as a central core of a food chemistry course for undergraduate students. Its content has been selected so as to lend itself to the use of visual aids, demonstration, anda the inclusion of additional material based upon the needs of the students enrolled in the course.