Spectrum Science Topic Book - Kitchen Chemistry PDF Download
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Author: Curriculum Concepts (NZ) Ltd
Publisher:
ISBN: 9781877287947
Category : Air
Languages : en
Pages : 32
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Book Description
Author: Curriculum Concepts (NZ) Ltd
Publisher:
ISBN: 9781877287947
Category : Air
Languages : en
Pages : 32
Get Book Here
Book Description
Author: Curriculum Concepts (NZ) Ltd
Publisher:
ISBN: 9781877287718
Category : Archimedes' principle
Languages : en
Pages : 28
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Book Description
Author: Cynthia Light Brown
Publisher: Build It Yourself
ISBN: 9781619308848
Category : Juvenile Nonfiction
Languages : en
Pages : 0
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Book Description
Provides step-by-step instructions for using common kitchen items to perform basic chemistry experiments involving atoms and molecules, states of matter, and reactions.
Author: Libby Romero
Publisher: Benchmark Education Company
ISBN: 1410865010
Category : Chemistry
Languages : en
Pages : 28
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Book Description
Read about chemical reactions that happen in the kitchen.
Author: Andrea Debbink
Publisher: Simon and Schuster
ISBN: 1683371291
Category : Juvenile Nonfiction
Languages : en
Pages : 112
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Book Description
Do you dream of being an artist, chef, or scientist? Did you know that in the kitchen, you can be all three at once? The kitchen is a place where art meets science. Most food science uses chemistry -- so once you understand a little chemistry, you'll be a better cook! This book features more than 30 delicious recipes; a fill-in-the-blank logbook to rate and review the recipes; and stories about chefs, inventors, and more.
Author: Libby Romero
Publisher: Benchmark Education Company
ISBN: 1410864987
Category : Chemistry
Languages : en
Pages : 28
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Book Description
Read about chemical reactions that happen in the kitchen.
Author: Robert Gardner
Publisher: Silver Burdett Press
ISBN:
Category : Juvenile Nonfiction
Languages : en
Pages : 136
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Book Description
Simple gadgets and materials found in the kitchen are used in a series of entertaining and instructive experiments.
Author: Baby Professor
Publisher: Speedy Publishing LLC
ISBN: 1541908570
Category : Juvenile Nonfiction
Languages : en
Pages : 64
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Book Description
Food chemistry is not taboo. There are many kids these days who really do well in the kitchen because they understand tastes, acids and bases. By adding science to cooking, the results become phenomenal. Use this book to introduce food chemistry to your children. Go ahead and secure a copy today!
Author: Jon Eben Field
Publisher: Chemtastrophe!
ISBN: 9780778752868
Category : Juvenile Nonfiction
Languages : en
Pages : 0
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Book Description
Kitchen Chemistry takes you inside the scientific world of your own kitchen. Easy and safe experiments introduce readers to the simple science that every cook and baker should know.
Author: Joseph J. Provost
Publisher: John Wiley & Sons
ISBN: 111921033X
Category : Science
Languages : en
Pages : 544
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Book Description
The Science of Cooking The first textbook that teaches biology and chemistry through the enjoyable and rewarding means of cooking The Science of Cooking is a textbook designed for nonscience majors or liberal studies science courses, that covers a range of scientific principles of food, cooking, and the science of taste and smell. It is accompanied by a companion website for students and adopting faculty. It details over 30 guided inquiry activities covering science basics and food-focused topics, and also includes a series of laboratory experiments that can be conducted in a traditional laboratory format, experiments that can be conducted in a large class format, and take-home experiments that can be completed with minimal equipment at the student’s home. Examples of these engaging and applicable experiments include fermentation, cheese and ice cream making, baking the best cookies, how to brown food faster, and analyzing food components. They are especially useful as a tool for teaching hypothesis design and the scientific process. The early chapters of the text serve as an introduction to necessary biology and chemistry fundamentals, such as molecular structure, chemical bonding, and cell theory, while food-based chapters cover: Dairy products (milk, ice cream, foams, and cheeses) Fruits and vegetables Meat and fish Bread Spices and herbs Beer and wine Chocolate and candies The Science of Cooking presents chemistry and biology concepts in an easy-to-understand way that demystifies many basic scientific principles. For those interested in learning more science behind cooking, this book delves into curious scientific applications and topics. This unique approach offers an excellent way for chemistry, biology, or biochemistry departments to bring new students of all levels and majors into their classrooms.
