Kitchen Chemistry Ted Lister

Name: Kitchen Chemistry von Ted Lister
SKU: 9780854043897
Price: 7.50 CHF
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Kitchen Chemistry Ted Lister

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Zusammenfassung

Suitable for a wide range of ages, this book provides an exciting context for some familiar chemistry and a way to engage students with the subject.

Kitchen Chemistry Zusammenfassung

Kitchen Chemistry Ted Lister

The chemistry of food and cooking is just one example of the many roles chemistry plays in our everyday lives. This topic provides an exciting context for some familiar chemistry and a way to engage students with the subject. Kitchen Chemistry 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/or 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 'man-made' and 'natural' chemicals.

Kitchen Chemistry Bewertungen

Synopsis: The chemistry of food and cooking is just one example of the many roles chemistry plays in our everyday lives. This topic provides an exciting context for some familiar chemistry and a way to engage students with the subject. Kitchen Chemistry 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/or 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 'man-made' and 'natural' chemicals. * Chemical Information Sources Discussion List, 06 November 2007 (Dana L Roth) *
Useful resource for school teachers, undergraduate chemistry lecturers and food enthusiasts. * International Food Information Service, 2007-01-Ac0263 *

Inhaltsverzeichnis

Introduction by Heston Blumenthal; How to use this material; The use of salt in cooking; 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?

Zusätzliche Informationen

Sku

GOR001393466

ISBN 13

9780854043897

ISBN 10

0854043896

Titel

Kitchen Chemistry Ted Lister

Autor

Ted Lister

Zustand

Gebraucht - Sehr Gut

Bindung

Broschiert

Verlag

Royal Society of Chemistry

Datum

20050701

Anzahl der Seiten

142

Preise

N/A

Begleitschreiben

Die Abbildung des Buches dient nur Illustrationszwecken, die tatsächliche Bindung, das Cover und die Auflage können sich davon unterscheiden.

Hinweis

Dies ist ein gebrauchtes Buch. Es wurde schon einmal gelesen und weist von der früheren Nutzung Gebrauchsspuren auf. Wir gehen davon aus, dass es im Großen und Ganzen in einem sehr guten Zustand ist. Sollten Sie jedoch nicht vollständig zufrieden sein, setzen Sie sich bitte mit uns in Verbindung.