Searching for denaturation : 4 results found | RSS Feed for this search

SP.287 Kitchen Chemistry (MIT) SP.287 Kitchen Chemistry (MIT)

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. 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.

Subjects

cooking | cooking | food | food | chemistry | chemistry | experiment | experiment | extraction | extraction | denaturation | denaturation | phase change | phase change | capsicum | capsicum | biochemistry | biochemistry | chocolate | chocolate | cheese | cheese | yeast | yeast | recipe | recipe | jam | jam | pectin | pectin | enzyme | enzyme | dairy | dairy | molecular gastronomy | molecular gastronomy | salt | salt | colloid | colloid | stability | stability | liquid nitrogen | liquid nitrogen | ice cream | ice cream | biology | biology | microbiology | microbiology

License

Content within individual OCW courses is (c) by the individual authors unless otherwise noted. MIT OpenCourseWare materials are licensed by the Massachusetts Institute of Technology under a Creative Commons License (Attribution-NonCommercial-ShareAlike). For further information see http://ocw.mit.edu/terms/index.htm

Site sourced from

http://ocw.mit.edu/rss/all/mit-allcourses.xml

Attribution

Click to get HTML | Click to get attribution | Click to get URL

All metadata

See all metadata

ES.SP.287 Kitchen Chemistry (MIT) ES.SP.287 Kitchen Chemistry (MIT)

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. 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.

Subjects

cooking | cooking | food | food | chemistry | chemistry | experiment | experiment | extraction | extraction | denaturation | denaturation | phase change | phase change | capsicum | capsicum | biochemistry | biochemistry | chocolate | chocolate | cheese | cheese | yeast | yeast | recipe | recipe | jam | jam | pectin | pectin | enzyme | enzyme | dairy | dairy | molecular gastronomy | molecular gastronomy | salt | salt | colloid | colloid | stability | stability | liquid nitrogen | liquid nitrogen | ice cream | ice cream | biology | biology | microbiology | microbiology

License

Content within individual OCW courses is (c) by the individual authors unless otherwise noted. MIT OpenCourseWare materials are licensed by the Massachusetts Institute of Technology under a Creative Commons License (Attribution-NonCommercial-ShareAlike). For further information see http://ocw.mit.edu/terms/index.htm

Site sourced from

http://ocw.mit.edu/rss/all/mit-allcourses.xml

Attribution

Click to get HTML | Click to get attribution | Click to get URL

All metadata

See all metadata

ES.287 Kitchen Chemistry (MIT) ES.287 Kitchen Chemistry (MIT)

Description

Includes audio/video content: AV faculty introductions. 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. Includes audio/video content: AV faculty introductions. 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.

Subjects

cooking | cooking | food | food | chemistry | chemistry | experiment | experiment | extraction | extraction | denaturation | denaturation | phase change | phase change | capsicum | capsicum | biochemistry | biochemistry | chocolate | chocolate | cheese | cheese | yeast | yeast | recipe | recipe | jam | jam | pectin | pectin | enzyme | enzyme | dairy | dairy | molecular gastronomy | molecular gastronomy | salt | salt | colloid | colloid | stability | stability | liquid nitrogen | liquid nitrogen | ice cream | ice cream | biology | biology | microbiology | microbiology

License

Content within individual OCW courses is (c) by the individual authors unless otherwise noted. MIT OpenCourseWare materials are licensed by the Massachusetts Institute of Technology under a Creative Commons License (Attribution-NonCommercial-ShareAlike). For further information see http://ocw.mit.edu/terms/index.htm

Site sourced from

http://ocw.mit.edu/rss/all/mit-allavcourses.xml

Attribution

Click to get HTML | Click to get attribution | Click to get URL

All metadata

See all metadata

ES.287 Kitchen Chemistry (MIT)

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.

Subjects

cooking | food | chemistry | experiment | extraction | denaturation | phase change | capsicum | biochemistry | chocolate | cheese | yeast | recipe | jam | pectin | enzyme | dairy | molecular gastronomy | salt | colloid | stability | liquid nitrogen | ice cream | biology | microbiology

License

Content within individual OCW courses is (c) by the individual authors unless otherwise noted. MIT OpenCourseWare materials are licensed by the Massachusetts Institute of Technology under a Creative Commons License (Attribution-NonCommercial-ShareAlike). For further information see https://ocw.mit.edu/terms/index.htm

Site sourced from

https://ocw.mit.edu/rss/all/mit-allcourses.xml

Attribution

Click to get HTML | Click to get attribution | Click to get URL

All metadata

See all metadata