A class on the science of cooking. This course was originally developed as a way to teach science to non-science majors at Harvard University.
Wähle die Ordner aus, zu welchen Du "Science & Cooking: From Haute Cuisine to Soft Matter Science (Part 1 ; Module 1 - Food Components and Flavor)" hinzufügen oder entfernen möchtest
What are the molecules of cooking?
What are main types of carbohydrates?
In which form do fats exist at room temperature?
What are examples of carbohydrates?
What do proteins do when you heat them up?
What do proteins consist of?
How many different amino acids are there?
Of which elemts do carbohydrates exist?
How many molecules are in 1 mole?
1 mole = 6.022 * 1023 molecules
Which senses are involved in detecting flavor?
How is the pH-Value defined? How is the value for water?
pH = - log[H+]
where H+ is the number of hydrogen ions.
Which chemical reaction comes by adding vinegar to baking soda?
Sodium bicarbonate + acetic acid -> sodium acetate + water + gas
NaHCO3+CH3COOH -> CH3COONa + H2O + CO2
What is the volume of one mol of gas?
What are the chemical formulas for acetic acid and tartaric acid?
What is Keq ?
The ratio between the concentrations of products and reactans at equilibrium
Lernkarten und Hörbücher
Lehrmittel für die KV-Berufsbildung
Lernmedien für Wirtschaft & Recht auf Sekundarstufe II
Jagen lernen - modern und praxisorientiert