Using food to stimulate interest in the chemistry classroom /

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.
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
Table of Contents:
  • The Chemistry of Food: A First-Year Three-Week Seminar Course / Haile, January D. / http://dx.doi.org/10.1021/bk-2013-1130.ch001
  • Better Eating through Chemistry: Using Chemistry To Explore and Improve Local Cuisine / Daus, K. A. / http://dx.doi.org/10.1021/bk-2013-1130.ch002
  • Chemistry of Cooking: A Course for Non-Science Majors / Vohs, Jason K. / http://dx.doi.org/10.1021/bk-2013-1130.ch003
  • The Chemistry of Beer / Barth, Roger / http://dx.doi.org/10.1021/bk-2013-1130.ch004
  • Using an Interdisciplinary Course About Food To Inspire Both Our Science and Non-Science Students To Face the Challenges of Their Twenty-First Century World / Neal, Tom L. / http://dx.doi.org/10.1021/bk-2013-1130.ch005
  • Chemistry of Cuisine: Exploring Food Chemistry by Cooking Meals with Honors Students / Malapati, S. / http://dx.doi.org/10.1021/bk-2013-1130.ch006
  • The Kitchen Chemistry Sessions: Palatable Chemistry through Molecular Gastronomy and Cuisine / Das, Subha R. / http://dx.doi.org/10.1021/bk-2013-1130.ch007
  • Putting It All Together: A Capstone Course in Culinary Chemistry / Symcox, Keith / http://dx.doi.org/10.1021/bk-2013-1130.ch008
  • Impact of Metal Ions in Nutrition: How a Student Seminar Is Catalyzing Change among Students, Faculty, and Society in a Small Town of Northern India / Kumar, Sangeeta, Department of Chemistry, Tika Ram Girls' Post-Graduate College, Aligarh, India; Gupta, Viniti, Department of Chemistry, Tika Ram Girls' Post-Graduate College, Aligarh, India; Nigam, Manisha, Department of Chemistry, University of Pittsburgh at Johnstown, 450 Schoolhouse Road, Johnstown, Pennsylvania 15904 / http://dx.doi.org/10.1021/bk-2013-1130.ch009
  • Quantitative Use of Red Cabbage To Measure pH through Spectrophotometry: A Laboratory Experience for General Chemistry Students / Cannon, Mark B.; Ong, Kai Li / http://dx.doi.org/10.1021/bk-2013-1130.ch010
  • Challenging the Food Pyramid - A Reacting to the Past Simulation Game for Chemistry and Nutrition Courses / Henderson, Susan K., Chemistry Department, Quinnipiac University, Hamden, Connecticut 06518; Henderson, David E., Chemistry Department, Trinity College, Hartford, Connecticut 06106 / http://dx.doi.org/10.1021/bk-2013-1130.ch011
  • Faculty Development Through a Workshop in Food Chemistry / Pollock, E. C., School of Natural Sciences and Mathematics, The Richard Stockton College of New Jersey, 101 Vera King Farris Drive, Galloway, New Jersey 08205; Symcox, K. D., Department of Chemistry and Biochemistry, University of Tulsa, 800 S. Tucker Drive, Tulsa, Oklahoma 74104; Malapati, S., Department of Chemistry, Clarke University, 1550 Clarke Drive, MS1816, Dubuque, Iowa 52001 / http://dx.doi.org/10.1021/bk-2013-1130.ch012
  • Editor's Biography / http://dx.doi.org/10.1021/bk-2013-1130.ot001

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