Your Mother Was a Chemist: Science in the Kitchen

 

 

 

  • Introduction
  • Measuring and Weighing
  • Foams
  • Emulsions
  • Colloids, Gels and Suspensions
  • Oils and Fats
  • Solutions
  • Crystallization
  • Protein Chemistry
  • Biology
  • Scaling recipes
  • The Effects of Heating
  • Acids and Bases
  • Boiling, Freezing, and Pressure
  • Oxidation and reduction
  • Recipes
Introduction ›
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