Warenkorb
€ 0,00 0 Buch dabei,
portofrei
Kitchen Chemistry als Buch
PORTO-
FREI

Kitchen Chemistry

No. Sprache: Englisch.
Buch (kartoniert)
The chemistry of food and cooking is just one example of the many roles chemistry plays in our everyday lives. Although not directly part of most school curricula, this topic provides an exciting context for some familiar chemistry and a way to engag … weiterlesen
Buch

27,49*

inkl. MwSt.
Portofrei
Lieferbar innerhalb von zwei Wochen
Kitchen Chemistry als Buch

Produktdetails

Titel: Kitchen Chemistry
Autor/en: Ted (The Royal Society of Chemistry) Lister, Heston Blumenthal

ISBN: 0854043896
EAN: 9780854043897
No.
Sprache: Englisch.
Royal Society of Chemistry

1. Juli 2005 - kartoniert - 142 Seiten

Beschreibung

The chemistry of food and cooking is just one example of the many roles chemistry plays in our everyday lives. Although not directly part of most school curricula, 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. TOC: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?

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?

Pressestimmen

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
Servicehotline
089 - 70 80 99 47

Mo. - Fr. 8.00 - 20.00 Uhr
Sa. 10.00 - 20.00 Uhr
Filialhotline
089 - 30 75 75 75

Mo. - Sa. 9.00 - 20.00 Uhr
Bleiben Sie in Kontakt:
Sicher & bequem bezahlen:
akzeptierte Zahlungsarten: Überweisung, offene Rechnung,
Visa, Master Card, American Express, Paypal
Zustellung durch:
* Alle Preise verstehen sich inkl. der gesetzlichen MwSt. Informationen über den Versand und anfallende Versandkosten finden Sie hier.
** Deutschsprachige eBooks und Bücher dürfen aufgrund der in Deutschland geltenden Buchpreisbindung und/oder Vorgaben von Verlagen nicht rabattiert werden. Soweit von uns deutschsprachige eBooks und Bücher günstiger angezeigt werden, wurde bei diesen kürzlich von den Verlagen der Preis gesenkt oder die Buchpreisbindung wurde für diese Titel inzwischen aufgehoben. Angaben zu Preisnachlässen beziehen sich auf den dargestellten Vergleichspreis.