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OverviewThe 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. Full Product DetailsAuthor: Ted Lister (The Royal Society of Chemistry) , Heston BlumenthalPublisher: Royal Society of Chemistry Imprint: Royal Society of Chemistry Dimensions: Width: 21.00cm , Height: 0.80cm , Length: 29.70cm Weight: 0.490kg ISBN: 9780854043897ISBN 10: 0854043896 Pages: 142 Publication Date: 01 July 2005 Audience: Primary & secondary/elementary & high school , Primary , Secondary Format: Paperback Publisher's Status: Active Availability: In Print  This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us. Table of ContentsIntroduction 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?ReviewsUseful resource for school teachers, undergraduate chemistry lecturers and food enthusiasts. -- International Food Information Service, 2007-01-Ac0263 International Food Information Service 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) Chemical Information Source Discussion List 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 Author InformationTab Content 6Author Website:Countries AvailableAll regions |
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