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5.S16 Advanced Kitchen Chemistry (MIT) 5.S16 Advanced Kitchen Chemistry (MIT)

Description

This seminar will be a scientific exploration of the food we eat and enjoy. Each week we shall have a scientific edible experiment that will explore a specific food topic. This will be a hands-on seminar with mandatory attendance of at least 85%. Topics include, but are not limited to, what makes a good experiment, cheese making, joys of tofu, food biochemistry, the science of spice, what is taste? This course is the second in a series of two courses in kitchen chemistry. The prerequisite to Advanced Kitchen Chemistry is ES.287 Kitchen Chemistry, which is also on OCW. This seminar will be a scientific exploration of the food we eat and enjoy. Each week we shall have a scientific edible experiment that will explore a specific food topic. This will be a hands-on seminar with mandatory attendance of at least 85%. Topics include, but are not limited to, what makes a good experiment, cheese making, joys of tofu, food biochemistry, the science of spice, what is taste? This course is the second in a series of two courses in kitchen chemistry. The prerequisite to Advanced Kitchen Chemistry is ES.287 Kitchen Chemistry, which is also on OCW.

Subjects

food | food | edible | edible | hands-on | hands-on | cooking | cooking | chemistry | chemistry | cook | cook | kitchen | kitchen | tofu | tofu | cake | cake | muffin | muffin | cheese | cheese | marinade | marinade | ice cream | ice cream | liquid nitrogen | liquid nitrogen

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

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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 | cook | cook | edible | edible | kitchen | kitchen

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

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24.964 Topics in Phonology: Phonetic Realization (MIT) 24.964 Topics in Phonology: Phonetic Realization (MIT)

Description

Includes audio/video content: AV special element audio. Many details of phonetic realization cannot be predicted from standard phonological representations on a language-independent basis, so phonetic realization must be specified in grammar. In this seminar we will investigate phonetic realization as a component of grammar. The basic questions that we will address are: What is the form of the phonetic realization component? What is its relationship to phonology? Includes audio/video content: AV special element audio. Many details of phonetic realization cannot be predicted from standard phonological representations on a language-independent basis, so phonetic realization must be specified in grammar. In this seminar we will investigate phonetic realization as a component of grammar. The basic questions that we will address are: What is the form of the phonetic realization component? What is its relationship to phonology?

Subjects

food | food | edible | edible | hands-on | hands-on | cooking | cooking | chemistry | chemistry | cook | cook | kitchen | kitchen | tofu | tofu | cake | cake | muffin | muffin | cheese | cheese | marinade | marinade | ice cream | ice cream | liquid nitrogen | liquid nitrogen | root beer | root beer | candy | candy | spice | spice | taste | taste | biochemistry | biochemistry

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

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Space-filling fire-resistant composite Barrikade (R)

Description

The concertina-like structure of the exfoliated vermiculite particles is clear. This configuration is set by the binder during the initial cure. This is then followed by a moulding operation and secondary, inter-particulate binding.

Subjects

Barrikade | composite material | edible | filler | fire resistant | thermal | vermiculite | ZnO | DoITPoMS | University of Cambridge | micrograph | corematerials | ukoer

License

http://creativecommons.org/licenses/by-nc-sa/2.0/uk/

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24.964 Topics in Phonology: Phonetic Realization (MIT)

Description

Many details of phonetic realization cannot be predicted from standard phonological representations on a language-independent basis, so phonetic realization must be specified in grammar. In this seminar we will investigate phonetic realization as a component of grammar. The basic questions that we will address are: What is the form of the phonetic realization component? What is its relationship to phonology?

Subjects

food | edible | hands-on | cooking | chemistry | cook | kitchen | tofu | cake | muffin | cheese | marinade | ice cream | liquid nitrogen | root beer | candy | spice | taste | biochemistry

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

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Inter-particle bond in the fire-resistant composite Barrikade (R)

Description

This cross-section shows a typical bond, made between the two expanded vermiculite particles by the water soluble glass (sodium silicate) which is used as a binder. The flow of the binder towards such necks is driven by surface tension.

Subjects

Barrikade | composite material | edible | filler | fire resistant | thermal | vermiculite | ZnO | DoITPoMS | University of Cambridge | micrograph | corematerials | ukoer

License

http://creativecommons.org/licenses/by-nc-sa/2.0/uk/

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Space-filling fire-resistant composite Barrikade (R)

Description

The concertina-like structure of the exfoliated vermiculite particles is clear. This configuration is set by the binder during the initial cure. This is then followed by a moulding operation and secondary, inter-particulate binding.

Subjects

barrikade | composite material | edible | filler | fire resistant | thermal | vermiculite | zno | doitpoms | university of cambridge | micrograph | corematerials | ukoer | Engineering | H000

License

Attribution-Noncommercial-Share Alike 2.0 UK: England & Wales Attribution-Noncommercial-Share Alike 2.0 UK: England & Wales http://creativecommons.org/licenses/by-nc-sa/2.0/uk/ http://creativecommons.org/licenses/by-nc-sa/2.0/uk/

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Inter-particle bond in the fire-resistant composite Barrikade (R)

Description

This cross-section shows a typical bond, made between the two expanded vermiculite particles by the water soluble glass (sodium silicate) which is used as a binder. The flow of the binder towards such necks is driven by surface tension.

Subjects

barrikade | composite material | edible | filler | fire resistant | thermal | vermiculite | zno | doitpoms | university of cambridge | micrograph | corematerials | ukoer | Engineering | H000

License

Attribution-Noncommercial-Share Alike 2.0 UK: England & Wales Attribution-Noncommercial-Share Alike 2.0 UK: England & Wales http://creativecommons.org/licenses/by-nc-sa/2.0/uk/ http://creativecommons.org/licenses/by-nc-sa/2.0/uk/

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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.

Subjects

cooking | food | chemistry | cook | edible | kitchen

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

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5.S16 Advanced Kitchen Chemistry (MIT)

Description

This seminar will be a scientific exploration of the food we eat and enjoy. Each week we shall have a scientific edible experiment that will explore a specific food topic. This will be a hands-on seminar with mandatory attendance of at least 85%. Topics include, but are not limited to, what makes a good experiment, cheese making, joys of tofu, food biochemistry, the science of spice, what is taste? This course is the second in a series of two courses in kitchen chemistry. The prerequisite to Advanced Kitchen Chemistry is ES.287 Kitchen Chemistry, which is also on OCW.

Subjects

food | edible | hands-on | cooking | chemistry | cook | kitchen | tofu | cake | muffin | cheese | marinade | ice cream | liquid nitrogen

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

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