Culinary Reactions: The Everyday Chemistry of Cooking

Chicago Review Press
6
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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"--
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Additional Information

Publisher
Chicago Review Press
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Published on
Nov 30, 2011
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Pages
288
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ISBN
9781569769607
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Language
English
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Genres
Cooking / Essays & Narratives
Cooking / General
Cooking / Reference
Science / Chemistry / General
Technology & Engineering / Food Science
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Content Protection
This content is DRM protected.
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Available on Android devices
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Not all artists want to create static, unilluminated works to hang on a wall, and with Electronics for Artists, they don't have to. With today's modern technology-LEDs, servo motors, motion sensors, speakers, and more-artwork can incorporate elements of light, sound, and motion for dramatic effects. Author and educator Simon Quellen Field has developed a primer for creative individuals looking for new ways to express themselves though electronically enhanced art. Following step-by-step examples of basic circuitry and programming, even a novice reader will develop the skills necessary to enhance their works. Demonstration projects then give artists a chance to build and program a more efficient light dimmer, randomly flashing LEDs using an integrated circuit, a controlled servo motor, and more. The book even includes art projects to try, include a bouquet of glowing flowers; an LED metronome; a talking computer; Cecil, a sensile robot; and Rover, a simple wheeled robot. A variety of artistic works created by Field's students and based on these open-ended lessons are also included to provide creative sparks for the readers. For those interested in programming their circuits, Field explores the basics of Energia, a free software package, and provides simple programs to create flashing light patterns, computer controlled motors, and LCD text displays. Simon Field is the author of Why Is Milk White?, Culinary Reactions, Why There's Antifreeze in Your Toothpaste, and Gonzo Gizmos, and is the creator of the popular Web site www.scitoys.com.
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