Author: Phil ParratorePublisher: Kendall Hunt
ISBN: 9780787227418
Category : Science
Languages : en
Pages : 150
Book Description
What Einstein Didn't Know
Author: Robert L. WolkePublisher: Courier Corporation
ISBN: 0486492893
Category : Science
Languages : en
Pages : 244
Book Description
Presents scientific answers to a series of miscellaneous questions, covering such topics as "Why are bubbles round," "Why are the Earth, Sun, and Moon all spinning," and "How you can tell the temperature by listening to a cricket."
The Chemistry of Food
Author: Jan VelisekPublisher: John Wiley & Sons
ISBN: 1119537657
Category : Technology & Engineering
Languages : en
Pages : 1200
Book Description
Wiley's landmark food chemistry textbook that provides an all-in-one reference book, revised and updated The revised second edition of The Chemistry of Food provides a comprehensive overview of important compounds constituting of food and raw materials for food production. The authors highlight food’s structural features, chemical reactions, organoleptic properties, nutritional, and toxicological importance. The updated second edition reflects the thousands of new scientific papers concerning food chemistry and related disciplines that have been published since 2012. Recent discoveries deal with existing as well as new food constituents, their origin, reactivity, degradation, reactions with other compounds, organoleptic, biological, and other important properties. The second edition extends and supplements the current knowledge and presents new facts about chemistry, legislation, nutrition, and food safety. The main chapters of the book explore the chemical structure of substances and subchapters examine the properties or uses. This important resource: • Offers in a single volume an updated text dealing with food chemistry • Contains complete and fully up-to-date information on food chemistry, from structural features to applications • Features several visual aids including reaction schemes, diagrams and tables, and nearly 2,000 chemical structures • Written by internationally recognized authors on food chemistry Written for upper-level students, lecturers, researchers and the food industry, the revised second edition of The Chemistry of Food is a quick reference for almost anything food-related as pertains to its chemical properties and applications.
Chemistry 2e
Author: Paul FlowersPublisher:
ISBN: 9781947172623
Category : Chemistry
Languages : en
Pages : 0
Book Description
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 to their lives and the world around them. The book also includes a number of innovative features, including interactive exercises and real-world applications, designed to enhance student learning. The second edition has been revised to incorporate clearer, more current, and more dynamic explanations, while maintaining the same organization as the first edition. Substantial improvements have been made in the figures, illustrations, and example exercises that support the text narrative. Changes made in Chemistry 2e are described in the preface to help instructors transition to the second edition.
Chemistry II For Dummies
Author: John T. MoorePublisher: John Wiley & Sons
ISBN: 1118239466
Category : Science
Languages : en
Pages : 384
Book Description
The tools you need to ace your Chemisty II course College success for virtually all science, computing, engineering, and premedical majors depends in part on passing chemistry. The skills learned in chemistry courses are applicable to a number of fields, and chemistry courses are essential to students who are studying to become nurses, doctors, pharmacists, clinical technicians, engineers, and many more among the fastest-growing professions. But if you're like a lot of students who are confused by chemistry, it can seem like a daunting task to tackle the subject. That's where Chemistry II For Dummies can help! Here, you'll get plain-English, easy-to-understand explanations of everything you'll encounter in your Chemistry II class. Whether chemistry is your chosen area of study, a degree requirement, or an elective, you'll get the skills and confidence to score high and enhance your understanding of this often-intimidating subject. So what are you waiting for? Presents straightforward information on complex concepts Tracks to a typical Chemistry II course Serves as an excellent supplement to classroom learning Helps you understand difficult subject matter with confidence and ease Packed with approachable information and plenty of practice opportunities, Chemistry II For Dummies is just what you need to make the grade.
Chemistry in Your Kitchen
Author: Matthew HartingsPublisher: Royal Society of Chemistry
ISBN: 1782623132
Category : Cooking
Languages : en
Pages : 330
Book Description
Introducing basic chemistry through everyday foods and meal preparations, this book is a fascinating read for anyone interested in the science behind cooking.
Author: Deon T MilesCooking for Geeks
Author: Jeff PotterPublisher: "O'Reilly Media, Inc."
ISBN: 1449396038
Category : Cooking
Languages : en
Pages : 433
Book Description
Presents recipes ranging in difficulty with the science and technology-minded cook in mind, providing the science behind cooking, the physiology of taste, and the techniques of molecular gastronomy.
What's Cooking in Chemistry?
Author: Hubertus P. BellPublisher: John Wiley & Sons
ISBN: 3527326219
Category : Cooking
Languages : de
Pages : 261
Book Description
Looking for future employment as a postdoc? Or desperately looking for the perfect present for a chemist friend? Maybe you simply enjoy cooking and reading about current developments in chemistry research? The first Who's Who in organic chemistry to show what top scientists like to cook - on the bench and on the stove - and how they have made their way. Use K. C. Nicolaou's recipe for fish and chips and read about his scientific work while preparing the meal that helped him finance his studies back in England. Containing more than 50 personal recipes and anecdotes from leading organic chemists, such as Lonely soup (Evans), Wild boar - Tuscan way (Waldmann), and Dulce de Leche (Vollhardt), accompanied by biographies and sketches of their current work, this is an exquisite delicacy for anybody who likes cooking, eating and chemistry.
Author: Provost