Chemistry of Cooking A Course for Non-Science Majors

被引：0

作者：

Vohs, Jason K. ^{[1
]}

机构：

[1] St Vincent Coll, Dept Chem, Latrobe, PA 15650 USA

来源：

USING FOOD TO STIMULATE INTEREST IN THE CHEMISTRY CLASSROOM | 2013年 / 1130卷

关键词：

FOOD; BEER;

D O I：

暂无

中图分类号：

G40 [教育学];

学科分类号：

040101 ; 120403 ;

摘要：

Chemistry of Cooking focuses on the chemistry involved in the structure, preparation, color, flavor, aroma, and texture of the foods we eat everyday. It is designed for the non-science major who is looking to fulfill the natural science general education requirement. The emphasis in this course is on understanding chemical concepts such as physical and chemical changes, chemical bonding, solubility, energy, acids and bases, and the structure and function of simple organic molecules. The evolution of the course over time as well as the lab activities associated with the course are discussed herein.

引用

页码：23 / 35

页数：13