KC
Introduction The use of salt in cooking (1) The use of salt in cooking (2) By how much does salt increase the boiling point of water? Is 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?


This website is intended for use alongside the book Kitchen Chemistry, which contains additional material for teachers.

The Index of topics page is designed to enable users to find material of interest quickly and easily. The material relates directly to the chapters of the book and includes student worksheets as Microsoft® Office Word and pdf files, as well as video clips, rotatable images of molecules and a PowerPoint® presentation.

You will need Adobe Acrobat® Reader to view the pdf files and a Chime plug-in for the rotatable molecules. This software is readily available for download on the internet sites of the relevant software providers. You can use the links below to access these websites:

Adobe Acrobat® Reader

Chime plug-in

More information about the video clip files can be found on the Video clips page of this site.

It is the responsibility of the user to equip their computer with the software required for viewing material available on this site.
© RSC 2005