Kitchen Chemistry

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.

ISBN 0854043896   Pages 142 ISBN13 9780854043897 (What's this?)   Volumes 1 Publisher Royal Society of Chemistry   Weight (grammes) 490 Imprint Royal Society of Chemistry   Published in Cambridge Format Paperback   Height (mm) 297 Publication date 01 Jun 2005   Width (mm) 210 DEWEY 664.0015   Spine width (mm) 8 DEWEY edition DC22   Academic level Primary education, Secondary education

		The use of salt in cooking (1)		1
		The use of salt in cooking (2)		7
		By how much does salt increase the boiling point of water?		17
		Is all salt the same?		23
		"Low sodium" salt substitutes		29
		What affects the colour and texture of cooked vegetables?		35
		Should beans be cooked with the lid on or off?		43
		The chemistry of baking powder		49
		The structure of ice and water		55
		Why do pans stick?		65
		Enzymes and jellies		71
		The chemistry of flavour		77
		Chemical changes during cooking		87
		The science of ice cream		97
		'Asparagus pee'		109
		How hot are chilli peppers?		115

Useful 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

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