Search results for "cooking"

Chemistry of Cooking

Contributor: Rodriguez-Velazquez

Publisher: Sorangel Rodriguez-Velazquez

License: CC BY-NC-SA

People around the world are fascinated about the preparation of food for eating. There are countless cooking books, TV shows, celebrity chefs and kitchen gadgets that make cooking an enjoyable activity for everyone. The chemistry of cooking course seeks to understand the science behind our most popular meals by studying the behavior of atoms and molecules present in food. This book is intended to give students a basic understanding of the chemistry involved in cooking such as caramelization, Maillard reaction, acid-base reactions, catalysis, and fermentation. Students will be able to use chemistry language to describe the process of cooking, apply chemistry knowledge to solve questions related to food, and ultimately create their own recipes.

(16 reviews)

Introduction to Philosophy: Ethics

Contributors: Matthews and Hendricks

Publisher: Rebus Community

License: CC BY

We often make judgments about good and bad, right and wrong. Philosophical ethics is the critical examination of these and other concepts central to how we evaluate our own and each others’ behavior and choices.

(3 reviews)

Introductory Chemistry

Contributor: Ball

Publisher: Saylor Foundation

License: CC BY-NC-SA

David W. Ball of Cleveland State University brings his new survey of general chemistry text, Introductory Chemistry, to the market with a fresh theme that will be sure to hold student interest: "Chemistry is Everywhere." Introductory Chemistry is intended for a one-semester introductory or preparatory chemistry course. Throughout the chapters, David presents two features that reinforce the theme of the textbook, that chemistry is everywhere.

(15 reviews)