Overview

  New material in this edition includes: An expanded discussion of elements, mixtures, and compounds, including a discussion of heterogeneous and homogeneous mixtures. A new Activity and a new Making Connections exercise on Elements, Mixtures and Compounds A new version of the Making Connections exercise on the Classification of Matter. The Activity and the accompanying Making Connections exercise on the Electrolysis of Water have been extensively overhauled.

Full Product Details

Author:   Roger Nanes
Publisher:   Kendall/Hunt Publishing Co ,U.S.
Imprint:   Kendall/Hunt Publishing Co ,U.S.
Edition:   2nd New edition
Dimensions:   Width: 21.60cm , Height: 1.90cm , Length: 27.90cm
ISBN:  

9780757587344

ISBN 10:   0757587348
Pages:   302
Publication Date:   29 November 2010
Audience:   College/higher education ,  Tertiary & Higher Education
Format:   Paperback
Publisher's Status:   Active
Availability:   Temporarily unavailable  
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Table of Contents

Kitchen Science Leading Question: Will Science Be a Guest at Your Next Dinner? Chapter 1 Know Your Ingredients Preface--A Message to the Student 1.1 Introduction 1.2 Classification of Matter 1.2.1 Element, Mixture, or Compound 1.2.2 Separation of a Mixture Making Connections: Element, Mixture, Compound 1.2.3 Is It Physical or Chemical? Making Connections: Classification of Matter 1.3 Atomic Theory 1.3.1 The Mystery Box 1.4 The Modern View of the Atom 1.4.1 Static Electricity 1.4.2 The Atomic Staircase Making Connections: Atomic Spectra 1.5 The Periodic Table--The Chemist's Spice Rack 1.5.1 Patterns in Nature 1.5.2 The Periodic Table 1.5.3 Valence, The Combining Power of Atoms Making Connections: The Periodic Table Enlarged Version of Periodic Table Appendix Chapter 2 How Much Does the Recipe Call For? 2.1 Introduction 2.2 Mass--A Weighty Subject 2.2.1 The Law of Definite Proportions 2.3 Relative Mass 2.3.1 Relative Mass 2.3.2 Electrolysis of Water Making Connections: Electrolysis of Water 2.4 The Mole Concept 2.4.1 What is a Passel? 2.4.2 The Mole Concept 2.4.3 The Reaction of Iron with Copper Chloride Making Connections: The Mole Concept Chapter 3 Cooking Our Foods 3.1 Introduction 3.2 Heat Transfer Revisited Electromagnetic Radiation Conduction Interactive Demonstration--A Student Model for Conduction Interactive Demonstrations--Conduction Convection Interactive Demonstrations--Convection Making Connections: Conduction, Convection and Radiation 3.3 The Chemical Bond--Nature's Glue Metallic Bonding Pots and Pans--The Utensils That We Cook With Ironic Bonding 3.3.1 Ionic Bonding Covalent Bonding 3.3.2 Covalent Bonding 3.3.3 The Shape of Molecules Hydrogen Bonding Making Connections: Chemical Bonding 3.4 How Do We Cook Our Foods? Moist-Heat Cooking Dry-Heat Cooking Broiling, Toasting, Barbequing Roasting, Baking Frying Microwave Cooking Chapter 4 The Foods We Eat 4.1 Introduction 4.2 Water Boiling and Freezing 4.2.1 Solid, Liquid, Gas--How Do They Differ? 4.2.2 Heating Water: A Temperature History 4.2.3 Latent Heat of Fusion: Is It Melting or Freezing? 4.2.4 Is the Boiling and Melting of Water Abnormal? Making Connections: Latent Heat of Fusion and Vaporization Specific Heat 4.2.5(I) Heat Capacity and Specific Heat/Part 1 4.2.5(II) Heat Capacity and Specific Heat/Part 2 Making connections: Heat Capacity and Specific Heat Is Water an Acid or a Base? 4.2.6 Household Items--Acid or Base? 4.2.7 Household Items--What is the PH? 4.3 Energy in Food 4.3.1 Measuring the Energy content of Food 4.3.2 Exercise--Why Bother? 4.4 Carbohydrates 4.4.1 Which Carbs are Present? 4.4.2 Sugar in Soft Drinks and Fruit Juices 4.5 Fats 4.5.1 Why Is Fat Such a Good Fuel? 4.5.2 Fatty Acids 4.5.3 Tests for Fats and Oils 4.6 Proteins 4.6.1 Test for Protein Making Connections: Carbohydrates, Fats, Proteins Appendix Fold-Up Chemistry Foldable cut-outs to illustrate condensation reactions of carbohydrates and fats. Appendix 1: Underpinnings (from Chapter 1, Volume 1) 1.1 Fundamental vs. Derived Properties 1.2 Units 1.3 Area 1.4 Volume 1.4.1 Measuring Volume Making Connections: Area and Volume 1.5 Ratios 1.6 Density 1.6.1 Understanding Density 1.7 Exponential Notation Making Connections: The Arithmetic of Exponential Numbers 1.8 Straight Line Graphs 1.8.1 Graph i cal Anal y sis of Mass vs. Vol ume 1.9 Curved Graphs 1.9.1 Height of Liq uid in a Con tain er vs. Vol ume Making Connections: Density and Graphical Analysis 1.10 Let's Keep Things in Proportion 1.10.1 Understanding Proportions Appendix 2: Energy (Excerpted from Chapter 2, Volume 1) 2.1 The Money of Nature 2.2 Storage, Transfer, and Transformation of Energy

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