Chemistry at Home

Author: John Emsley
Publisher: Royal Society of Chemistry
ISBN: 1782626379
Format: PDF, Mobi
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Hand cream, detergent, shower gel, toothpaste, toilet cleaner, air freshener, lipstick, perfume, low-fat spread, painkiller, diet drink, insect repellent... hundreds of everyday products that make our lives so much better than those of our forebears. And yet most of us know little about the ingredients they contain and why they deliver the benefits we enjoy. Some people find it worrying when they examine the list of ingredients on a packaging label, because all they read may be unintelligible names or E numbers. It appears to be just chemicals, chemicals, chemicals. The aim of this book is to examine the ingredients more closely and explain the reasons for their being used. Start reading and stop worrying. Chemistry at Home has been written by award-winning popular science writer and chemist, John Emsley, using non-technical language. The book has 12 chapters, each devoted to the kinds of products we are likely to find around the home, including in the garage and the garden shed. Chemistry at Home also includes a glossary which gives more technical information about the molecules mentioned in the book.

Was It Something You Ate

Author: John Emsley
Publisher: Oxford University Press, USA
ISBN: 9780198509660
Format: PDF, ePub, Mobi
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'This excellent book explains all you need to know about food allergy and intolerance.' -Good Food Magazine'Highly informative yet easy-to-read book about the nutrients and non-nutrients in our diet and our reactions to them. A very interesting book that can easily be kept as a reference text. Highly recommended.' -M2 Best Books

Materials for the 21st Century

Author: David Segal
Publisher: Oxford University Press
ISBN: 0192526081
Format: PDF, ePub, Mobi
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What does cotton candy, which dissolves at the touch, have in common with Kevlar, used for bullet-proof vests? How can our understanding of such materials help us to tackle essential problems of the 21st century? Materials play a key role in our search for solutions to many pressing issues. They underpin many industries, are critical for the development of consumer goods, are essential components of medical diagnostic techniques, offer hope for the treatment of currently incurable diseases, and provide answers to environmental problems. This handbook is a guide to the materials we rely on for the future. Materials for the 21st Century serves as a useful resource for undergraduate and high school students preparing for a career in physical sciences, life sciences,or engineering, by helping them to identify new areas of interest. It is also an excellent reference for readers interested in learning more about the diverse range of materials that underlie key aspects of our economy and everyday lives.

Culinary Reactions

Author: Simon Quellen Field
Publisher: Chicago Review Press
ISBN: 1569769605
Format: PDF, ePub, Mobi
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"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"--

Vanity Vitality and Virility The Science Behind the Products You Love to Buy

Author: John Milton
Publisher: OUP Oxford
ISBN: 0191501158
Format: PDF, Kindle
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Vanity, Vitality, and Virility is a fascinating portrait gallery of chemicals involved in our everyday life, from Viagra and selenium to whispering asphalt, nappies, and chewing gum. While it will not advise you what to do if you want to improve your looks, your health, your peace of mind or your sex life, it explains the science behind many of the products that claim to be able to do just that. Lift the lid on the secrets behind products we use every day with renowned science communicator John Emsley, author of The Consumer's Good Chemical Guide, Molecules at an Exhibition, and Nature's Building Blocks. - ;Vanity, Vitality, and Virility is a fascinating portrait gallery of chemicals involved in our everyday life, from Viagra and selenium to whispering asphalt, nappies, and chewing gum. While it will not advise you what to do if you want to improve your looks, your health, your peace of mind or your sex life, it explains the science behind many of the products that claim to be able to do just that. Chemistry is too often associated with poisonous gases and strange bubbling solutions, yet it is all around us, and inside us too. Renowned science communicator John Emsley lifts the lid on the secrets inside the products we use every day. -

How Baking Works

Author: Paula I. Figoni
Publisher: John Wiley & Sons
ISBN: 0470392673
Format: PDF, Docs
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The guide to understanding and applying food science in the bakeshop-now in a revised and updated 3rd Edition How Baking Works, 3rd Edition thoroughly covers the entire baking process, emphasizing the "whys" at work behind basic techniques. The book takes the user through the major ingredient groups, explaining how sweeteners, fats, milk, leavening agents, and other ingredients affect the appearance, flavor, and texture of the end product. The coverage also includes scaling and measurements, heat transfer, and sensory properties in baking. Includes hands-on exercises and experiments at the end of each chapter to illustrate the sensory properties of ingredients and their impact on baked goods Covers variety grains, enzymes, starch structure and gelatinization, and gluten structure, and includes an all-new chapter on baking for health and wellness Features end-of-chapter questions that review content and require readers to apply and synthesize what they've learned With explanatory photographs to illustrate the science of baking, How Baking Works, 3rd Edition offers a dynamic, hands-on learning experience for both practicing and future bakers and pastry chefs.

More Molecules of Murder

Author: John Emsley
Publisher: Royal Society of Chemistry
ISBN: 1788011031
Format: PDF, Kindle
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How can a plant as beautiful as the foxglove be so deadly and yet for more than a century be used to treat heart disease? The same is true of other naturally occurring molecules as will be revealed in this current book by award-winning author and chemist, John Emsley. More Molecules of Murder follows on from his highly-acclaimed earlier book Molecules of Murder, and again it deals with 14 potential poisons; seven of which are man-made and seven of which are natural. It investigates the crimes committed with them, not from the point of view of the murderers, their victims, or the detectives, but from the poison used. In so doing it throws new light on how these crimes were carried out and ultimately how the perpetrators were uncovered and brought to justice. Each chapter starts by looking at the target molecule itself, its discovery, its chemistry, its often-surprising use in medicine, its effects on the human body, and its toxicology. The rest of the chapter is devoted to murders and attempted murders in which it has been used. But, be reassured that murder by poison is not the threat it once was, thanks to laws which restrict access to such materials and to the skills of analytical chemists in detecting their presence in incredibly tiny amounts.

Chemistry in Your Kitchen

Author: Matthew Hartings
Publisher: Royal Society of Chemistry
ISBN: 1782623132
Format: PDF, ePub
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Introducing basic chemistry through everyday foods and meal preparations, this book is a fascinating read for anyone interested in the science behind cooking.

Molecular Gastronomy

Author: Hervé This
Publisher: Columbia University Press
ISBN: 9780231133128
Format: PDF, Docs
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Bringing the instruments and experimental techniques of the laboratory into the kitchen, Herve This uses recent research in the chemistry, physics, and biology of food to challenge traditional ideas about cooking and eating. What he discovers will entertain, instruct, and intrigue cooks, gourmets, and scientists alike. Molecular Gastronomy, This's first work to appear in English, is filled with practical tips, provocative suggestions, and penetrating insights. This begins by reexamining and debunking a variety of time-honored rules and dictums about cooking and presents new and improved ways of preparing a variety of dishes from quiches and quenelles to steak and hard-boiled eggs. He goes on to discuss the physiology of flavor and explores how the brain perceives tastes, how chewing affects food, and how the tongue reacts to various stimuli. Examining the molecular properties of bread, ham, foie gras, and champagne, the book analyzes what happens as they are baked, cured, cooked, and chilled.

Kitchen Science Lab for Kids

Author: Liz Lee Heinecke
Publisher: Quarry
ISBN: 1592539254
Format: PDF, Kindle
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DIVHands-On Family: Kitchen Science Lab for Kids offers 52 fun science activities for families to do together. The experiments can be used as individual projects, for parties, or as educational activities groups./div