Using food to stimulate interest in the chemistry classroom /

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Bibliographic Details
Imprint:Washington, DC : American Chemical Society, 2013.
Description:1 online resource (186 pages) : illustrations (some color).
Language:English
Series:ACS symposium series, 1947-5918 ; 1130
ACS symposium series ; 1130.
Subject:Chemistry -- Study and teaching.
Food -- Analysis -- Study and teaching.
Food -- Composition -- Study and teaching.
Local foods -- Analysis -- Study and teaching.
Cooking -- Chemistry -- Study and teaching (Higher)
Beer -- Chemistry.
Food -- Analysis -- Study and teaching -- Influence.
Molecular gastronomy -- Study and teaching (Higher)
Minerals in human nutrition -- Study and teaching -- India.
Spectrophotometry -- Study and teaching (Higher)
Nutrition -- Analysis -- Study and teaching.
Science teachers -- Training of.
Chemistry -- education.
Food Analysis.
Education.
Cooking.
Chemical Phenomena.
Beer.
Minerals.
Nutritive Value.
Spectrophotometry.
Nutritional Physiological Phenomena.
Science.
Teacher Training.
TECHNOLOGY & ENGINEERING / Food Science / Chemistry & Biotechnology.
SCIENCE / Study & Teaching.
India.
Format: E-Resource Book
Local Note:American Chemical Society, ACS Symposium Series eBooks - 2013 Front Files.
URL for this record:http://pi.lib.uchicago.edu/1001/cat/bib/12570463
Hidden Bibliographic Details
Other authors / contributors:Symcox, Keith, editor. University of Tulsa, Tulsa, Oklahoma.
American Chemical Society, issuing body.
ISBN:9780841228191
Notes:Distributed in print by Oxford University Press.
Includes bibliographical references and index.
Description based on publisher-supplied information and home-page.
Other form:Original 9780841228184 (alk. paper)
Online version
Standard no.:bk-2013-1130