000			01491cam a22002657a 4500
020			_a0854043896
082	0	0	_a664.04 LIS
100	1		_aLister, Ted.
245	1	0	_aKitchen chemistry /
260			_aLondon, UK : _bRoyal Society of Chemistry, _cc2005.
300			_axvii, 125 p. : _bill., (some col.) ; _e1 CD-ROM (4 3/4 in.)
505	0		_aThe use of salt in cooking (1) -- The use of salt in cooking (2) -- By how much does salt increase the boiling point of water? -- It all salt the same? -- "Low sodium" salt substitutes -- What affects the colour and texture of cooked vegetables? -- Should beans be cooked with the lid on or off? -- The chemistry of baking powder -- The structure of ice and water -- Why do pans stick? -- Enzymes and jellies -- The chemistry of flavour -- Chemical changes during cooking -- The science of ice cream -- 'Asparagus pee' -- How hot are chilli peppers?
520			_aThis resource for schools and colleges demonstrates the role of chemistry in the kitchen and highlights the wide applicability of chemical principles.
650		0	_aScience
650		0	_aChemical reactions.
650		0	_aInterdisciplinary approach in education.
650		0	_aCooking.
650	1	7	_aChemie.
650	1	7	_aLevensmiddelen.
650	1	7	_aDagelijks leven.
700	1		_aBlumenthal, Heston.
856	4	2	_uhttp://www.loc.gov/catdir/enhancements/fy0625/2006298065-d.html
856	4	1	_uhttp://www.loc.gov/catdir/enhancements/fy1109/2006298065-t.html
942			_cBK
999			_c1854 _d1854