Coverart for item
The Resource Using food to stimulate interest in the chemistry classroom, Keith Symcox, editor, University of Tulsa, Tulsa, Oklahoma

Using food to stimulate interest in the chemistry classroom, Keith Symcox, editor, University of Tulsa, Tulsa, Oklahoma

Label
Using food to stimulate interest in the chemistry classroom
Title
Using food to stimulate interest in the chemistry classroom
Statement of responsibility
Keith Symcox, editor, University of Tulsa, Tulsa, Oklahoma
Contributor
Subject
Language
eng
Member of
Cataloging source
ACY
Dewey number
540.71
http://bibfra.me/vocab/relation/editorofcompilations
yn2Rf-zpBFg
Illustrations
illustrations
Index
index present
Language note
English
LC call number
QD40
LC item number
.U85 2013
Literary form
non fiction
Nature of contents
  • dictionaries
  • bibliography
NLM call number
QD 40
NLM item number
US85 2013
http://library.link/vocab/relatedWorkOrContributorName
Symcox, Keith
Series statement
ACS symposium series
Series volume
1130
http://library.link/vocab/subjectName
  • Chemistry
  • Food
  • Food
  • Chemistry
  • Food Analysis
  • SCIENCE
  • Chemistry
  • Food
  • Food
  • Chemistry
  • Physical Sciences & Mathematics
  • Chemistry - General
Label
Using food to stimulate interest in the chemistry classroom, Keith Symcox, editor, University of Tulsa, Tulsa, Oklahoma
Instantiates
Publication
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Color
multicolored
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
The chemistry of food: a first-year three-week seminar course -- Better eating through chemistry : using chemistry to explore and improve local cuisine -- "Chemistry of cooking : a course for non-science majors" -- The chemistry of beer -- Using an interdisciplinary course about food to inspire both our science and non-science students to face the challenges of their twenty-first century world -- Chemistry of cuisine : exploring food chemistry by cooking meals with honors students -- The kitchen chemistry sessions : palatable chemistry through molecular gastronomy and cuisine -- Putting it all together : a capstone course in culinary chemistry innovative techniques -- Impact of metal ions in nutrition : how a student seminar is catalyzing change among students, faculty and society in a small town of northern India -- Quantitative use of red cabbage to measure ph through spectrophotometry : a laboratory experience for general chemistry students -- Challenging the food pyramid- a reacting to the past simulation game for chemistry and nutrition courses -- Faculty development through a workshop in food chemistry
Control code
849345439
Dimensions
unknown
Extent
1 online resource (x, 176 pages)
Form of item
online
Isbn
9780841228191
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Other physical details
illustrations (some color).
http://library.link/vocab/ext/overdrive/overdriveId
9780841228191
Specific material designation
remote
System control number
(OCoLC)849345439
Label
Using food to stimulate interest in the chemistry classroom, Keith Symcox, editor, University of Tulsa, Tulsa, Oklahoma
Publication
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Color
multicolored
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
The chemistry of food: a first-year three-week seminar course -- Better eating through chemistry : using chemistry to explore and improve local cuisine -- "Chemistry of cooking : a course for non-science majors" -- The chemistry of beer -- Using an interdisciplinary course about food to inspire both our science and non-science students to face the challenges of their twenty-first century world -- Chemistry of cuisine : exploring food chemistry by cooking meals with honors students -- The kitchen chemistry sessions : palatable chemistry through molecular gastronomy and cuisine -- Putting it all together : a capstone course in culinary chemistry innovative techniques -- Impact of metal ions in nutrition : how a student seminar is catalyzing change among students, faculty and society in a small town of northern India -- Quantitative use of red cabbage to measure ph through spectrophotometry : a laboratory experience for general chemistry students -- Challenging the food pyramid- a reacting to the past simulation game for chemistry and nutrition courses -- Faculty development through a workshop in food chemistry
Control code
849345439
Dimensions
unknown
Extent
1 online resource (x, 176 pages)
Form of item
online
Isbn
9780841228191
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Other physical details
illustrations (some color).
http://library.link/vocab/ext/overdrive/overdriveId
9780841228191
Specific material designation
remote
System control number
(OCoLC)849345439

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