Results 1 to 7 of 7
- Why there's antifreeze in your toothpaste : the chemistry of household ingredients / by Field, Simon(Simon Quellen)(CARDINAL)758998;
Preservatives -- Buffers -- Chelating or sequestering agents (water softeners) -- Alcohols and phenols -- Waxes -- Flavorings -- Sweeteners -- Salt substitutes -- Fats -- Colors -- Moisture controllers -- Emulsifiers -- Stabilizers and thickeners -- Dough conditioners and whipping agents -- Stimulants -- Medicines -- Bleaching agents -- Surfactants -- Foam stabilizers -- Conditioners -- Propellants -- Polymers and glues -- Abrasives and dental additives.- Subjects: Chemical elements.; Chemicals.; Inorganic compounds.; Organic compounds.;
- Available copies: 1 / Total copies: 2
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- Return of gonzo gizmos : more projects & devices to channel your inner geek / by Field, Simon(Simon Quellen)(CARDINAL)758998;
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- Subjects: Handbooks and manuals.; Electronic apparatus and appliances; Science;
- Available copies: 1 / Total copies: 2
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- Culinary reactions : the everyday chemistry of cooking / by Field, Simon(Simon Quellen);
Introduction -- 1. Measuring and weighing -- 2. Foams -- 3. Emulsions -- 4. Colloids, gels, and suspensions -- 5. Oils and fats -- 6. Solutions -- 7. Crystallization -- 8. Protein chemistry -- 9. Biology -- 10. Scaling recipes up and down -- 11. Heating -- 12. Acids and bases -- 13. Oxidation and reduction -- 14. Boiling, freezing, and pressure."When you're cooking, you're a chemist! Every time you follow or modify a recipe you are experimenting with acids and bases, emulsions and suspensions, gels and foams. In your kitchen you denature proteins, crystallize compounds, react enzymes with substrates, and nurture desired microbial life while suppressing harmful microbes. And unlike in a laboratory, you can eat your experiments to verify your hypotheses. In Culinary Reactions, author Simon Field explores the chemistry behind the recipes you follow every day. How does altering the ratio of flour, sugar, yeast, salt, butter, and water affect how high bread rises? Why is whipped cream made with nitrous oxide rather than the more common carbon dioxide? And why does Hollandaise sauce call for "clarified" butter? This easy-to-follow primer even includes recipes to demonstrate the concepts being discussed, including Whipped Creamsicle Topping (a foam), Cherry Dream Cheese (a protein gel), and Lemonade with Chameleon Eggs (an acid indicator). It even shows you how to extract DNA from a Halloween pumpkin. You'll never look at your graduated cylinders, Bunsen burners, and beakers -- er, measuring cups, stovetop burners, and mixing bowls -- the same way again"--Provided by publisher.- Subjects: Cooking.; Food;
- Available copies: 1 / Total copies: 2
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- Gonzo gizmos : projects & devices to channel your inner geek / by Field, Simon(Simon Quellen)(CARDINAL)758998;
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- Subjects: Handbooks and manuals.; Electronic apparatus and appliances; Science;
- Available copies: 1 / Total copies: 1
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- Gut reactions : the science of weight gain and loss / by Field, Simon(Simon Quellen),author.(CARDINAL)758998;
Includes bibliographical references and index.Sugars and other carbohydrates -- Fats and protein -- Physiology and psychology -- Hormones -- Gut microbes -- Genetics -- Environment -- When we eat affects homeostasis -- How to tell which of the weight-gain factors apply to you -- Remedies."A scientific look at weight control that explains how our bodies react to food and the environment, and how our brain affects what and how much we eat and, in turn, is affected by what we eat"--- Subjects: Weight gain.; Weight loss.;
- Available copies: 6 / Total copies: 6
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- Why is milk white? : & 200 other curious chemistry questions / by Coelho, Alexa.(CARDINAL)606214; Field, Simon(Simon Quellen)(CARDINAL)758998;
People and animals -- Plants -- Household chemistry - Health and safety -- Things that catch fire or go bang -- Things that stink -- Color -- Chemistry in the world -- Chemists -- Food -- Glossary.Includes answers to perplexing chemistry questions, and includes 12 experiments to try at home.1110L- Subjects: Trivia and miscellanea.; Chemistry; Chemistry;
- Available copies: 8 / Total copies: 11
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- Culinary reactions [sound recording]: the everyday chemistry of cooking / by Field, Simon Quellen.; Pratt, Sean.;
Read by Sean Pratt."When you're cooking, you're a chemist! Every time you follow or modify a recipe you are experimenting with acids and bases, emulsions and suspensions, gels and foams. In your kitchen you denature proteins, crystallize compounds, react enzymes with substrates, and nurture desired microbial life while suppressing harmful microbes. And unlike in a laboratory, you can eat your experiments to verify your hypotheses. In Culinary Reactions, author Simon Field explores the chemistry behind the recipes you follow every day. How does altering the ratio of flour, sugar, yeast, salt, butter, and water affect how high bread rises? Why is whipped cream made with nitrous oxide rather than the more common carbon dioxide? And why does Hollandaise sauce call for "clarified" butter? This easy-to-follow primer even includes recipes to demonstrate the concepts being discussed, including Whipped Creamsicle Topping (a foam), Cherry Dream Cheese (a protein gel), and Lemonade with Chameleon Eggs (an acid indicator). It even shows you how to extract DNA from a Halloween pumpkin. You'll never look at your graduated cylinders, Bunsen burners, and beakers -- er, measuring cups, stovetop burners, and mixing bowls -- the same way again"--Provided by publisher.- Subjects: Food; Cooking.; Food habits.; Audiobooks.;
- Available copies: 0 / Total copies: 1
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Results 1 to 7 of 7