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Science & Cooking: From Haute Cuisine to Soft Matter Science (Part 1 ; Module 1 - Food Components and Flavor)

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.

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Karten	15 Karten
Lernende	0 Lernende
Sprache	English
Stufe	Universität
Erstellt / Aktualisiert	04.09.2017 / 06.09.2017
Lizenzierung	Keine Angabe
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9 Exakte Antworten 6 Text Antworten 0 Multiple Choice Antworten

How many molecules are in 1 mole?

1 mole = 6.022 * 10²³molecules

Which senses are involved in detecting flavor?

Sight, smell, taste, touch

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?

22.4 L

What are the chemical formulas for acetic acid and tartaric acid?

CH₃OOH

C₄H₆O₆

What is K_eq?

The ratio between the concentrations of products and reactans at equilibrium