3 edition of Chemistry found in the catalog.
James E. Brady
January 24, 2008
by John Wiley & Sons Inc
Written in English
|The Physical Object|
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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. FHSST Authors The Free High School Science Texts: Textbooks for High School Students Studying the Sciences Chemistry Grades 10 - 12 Version 0 November 9,
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Summary Chemistry 2e is designed to meet the scope and sequence requirements of the two-semester general chemistry course. The textbook provides an important opportunity for students to learn the core concepts of chemistry and understand how those concepts apply.
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