01445cam a22002417a 4500020001500000082001500015100001700030245002400047260005400071300006200125505055400187520015500741650001200896650002400908650004500932650001300977650001200990650002001002650002101022700002401043856006801067856006801135  a085404389600a664.04 LIS1 aLister, Ted.10aKitchen chemistry /  aLondon, UK :bRoyal Society of Chemistry,cc2005.  axvii, 125 p. :bill., (some col.) ;e1 CD-ROM (4 3/4 in.)0 aThe use of salt in cooking (1) -- The use of salt in cooking (2) -- By how much does salt increase the boiling point of water? -- It 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?  aThis resource for schools and colleges demonstrates the role of chemistry in the kitchen and highlights the wide applicability of chemical principles. 0aScience 0aChemical reactions. 0aInterdisciplinary approach in education. 0aCooking.17aChemie.17aLevensmiddelen.17aDagelijks leven.1 aBlumenthal, Heston.42uhttp://www.loc.gov/catdir/enhancements/fy0625/2006298065-d.html41uhttp://www.loc.gov/catdir/enhancements/fy1109/2006298065-t.html