Kitchen Chemistry
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The chemistry of
food and cooking is just one example of the many roles chemistry plays in our
everyday lives. Although not directly part of most school curricula, this topic
provides an exciting context for some familiar chemistry and a way to engage
students with the subject. |
The resource contains a wide
variety of activities, from class practicals and demonstrations to reading
comprehension and paper-based exercises. Each activity deals with an aspect of
the chemistry of food and/or cooking. The material is suitable for a wide range
of ages, from primary to post-16, and helps reinforce the idea that everything
is made of chemicals and that there is no difference between 'man-made' and
'natural' chemicals.
Maillard
reactions - a clarification (page 90)
Enter the Kitchen Chemistry website
Mini Guide
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