MIT Open Courseware: Kitchen Chemistry
Nov. 25th, 2009 02:35 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
dreamweaverKitchen Chemistry
As taught in: Spring 2009
Level:
Undergraduate
Instructors:
Dr. Patricia Christie
Course Description
This seminar is designed to be an experimental and hands-on approach to applied chemistry (as seen in cooking). Cooking may be the oldest and most widespread application of chemistry and recipes may be the oldest practical result of chemical research. We shall do some cooking experiments to illustrate some chemical principles, including extraction, denaturation, and phase changes.
As taught in: Spring 2009
Level:
Undergraduate
Instructors:
Dr. Patricia Christie
Course Description
This seminar is designed to be an experimental and hands-on approach to applied chemistry (as seen in cooking). Cooking may be the oldest and most widespread application of chemistry and recipes may be the oldest practical result of chemical research. We shall do some cooking experiments to illustrate some chemical principles, including extraction, denaturation, and phase changes.
