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UWX CH114: Chemistry in the Kitchen

Nguồn ngoài

UWX CH114: Chemistry in the Kitchen

Chemistry is happening all around us, and within all of us. This course of study builds on an understanding of the chemistry of food and cooking by starting with the basics of chemistry.

Chemistry
Tác giả
Kim Kostka
Nhà xuất bản
UW-Whitewater at Rock County
Nguồn
LibreTexts
Ngôn ngữ
EN
Danh mục
Khoa học cơ bản
Đọc trực tuyến Tải PDF (nguồn mở)
Mục lục· 69 mục
  1. 01: Matter - Atoms Elements and Compounds
  2. 1.01: The Elements
  3. 1.1.01: What is Chemistry
  4. 1.1.02: Measurements
  5. 1.02: Atomic Theory
  6. 1.03: The Structure of Atoms
  7. 1.04: Nuclei of Atoms
  8. 1.05: Atomic Masses
  9. 1.06: Arrangements of Electrons
  10. 1.07: The Periodic Table
  11. 1.08: The Classification of Matter
  12. 02: Compounds - Ionic and Molecular
  13. 2.01: Two Types of Bonding
  14. 2.02: Ions
  15. 2.2.01: Formulas for Ionic Compounds
  16. 2.2.02: Ionic Nomenclature
  17. 2.2.03: Characteristics of Ionic Compounds
  18. 03: Covalent Bonds
  19. 3.01: Characteristics of Covalent Bonds
  20. 3.02: Covalent Compounds - Formulas and Names
  21. 3.03: Drawing Lewis Structures
  22. 3.3.01: Characteristics of Molecules - Shape and Polarity
  23. 3.04: Organic Compounds
  24. 3.4.01: Structures and Names of Alkanes
  25. 3.4.02: Branched-Chain Alkanes
  26. 3.4.03: Condensed Structural and Line-Angle Formulas
  27. 04: Interactions Between Substances
  28. 4.01: Heat and Temperature
  29. 4.02: Phase Changes
  30. 4.03: Intermolecular Interactions
  31. 05: Macronutrients - Carbohydrates
  32. 5.01: Carbohydrates
  33. 5.02: Classes of Monosaccharides
  34. 5.03: Important Hexoses
  35. 5.04: Cyclic Structures of Monosaccharides
  36. 5.05: Sugars and Cooking
  37. 5.06: Disaccharides- Maltose Lactose and Sucrose
  38. 5.07: Polysaccharides- Starch Glycogen and Cellulose
  39. 06: Macronutrients - Fats
  40. 6.01: Fatty Acids
  41. 6.02: Fats and Oils
  42. 6.03: Membranes and Membrane Lipids
  43. 6.04: Steroids
  44. 6.05: Lipids (Summary)
  45. 07: Macronutrients - Proteins
  46. 7.01: Properties of Amino Acids
  47. 7.02: Peptides
  48. 7.03: Proteins
  49. 7.04: Enzymes
  50. 08: Energy from Food
  51. 8.01: Energy and Its Units
  52. 8.02: Heat and Temperature
  53. 8.03: Phase Changes
  54. 09: Cooking - Chemical Change
  55. 9.01: Prelude to Introduction to Chemical Reactions
  56. 9.02: Chemical Change vs. Physical Change
  57. 9.03: The Law of Conservation of Matter
  58. 9.04: Chemical Equations
  59. 9.05: Some Types of Chemical Reactions
  60. 9.06: Acids and Bases
  61. 9.6.01: Acids and Bases - Definition and Neutralization Reactions
  62. 9.6.02: Water - Both an Acid and a Base
  63. 9.6.03: The Strengths of Acids and Bases and the pH Scale
  64. 9.07: Oxidation and Reduction Reactions
  65. 9.7.01: Oxidation-Reduction (Redox) Reactions
  66. 9.7.02: Redox Reactions in Organic Chemistry and Biochemistry
  67. 9.08: Reactions in Proteins
  68. 9.8.01: Enzyme Action
  69. 9.8.02: Enzyme Activity