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
Resource Information
The item Using food to stimulate interest in the chemistry classroom, Keith Symcox, editor, University of Tulsa, Tulsa, Oklahoma represents a specific, individual, material embodiment of a distinct intellectual or artistic creation found in University of Missouri Libraries.This item is available to borrow from 1 library branch.
Resource Information
The item Using food to stimulate interest in the chemistry classroom, Keith Symcox, editor, University of Tulsa, Tulsa, Oklahoma represents a specific, individual, material embodiment of a distinct intellectual or artistic creation found in University of Missouri Libraries.
This item is available to borrow from 1 library branch.
- Language
- eng
- Extent
- 1 online resource (x, 176 pages)
- 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
- Isbn
- 9780841228191
- 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
- Subject
-
- Chemistry
- Chemistry - General
- Chemistry -- Study and teaching
- Chemistry -- Study and teaching
- Chemistry -- Study and teaching
- Chemistry -- education
- Food -- Analysis | Study and teaching
- Food -- Analysis | Study and teaching
- Food -- Analysis | Study and teaching
- Food -- Composition | Study and teaching
- Food -- Composition | Study and teaching
- Food -- Composition | Study and teaching
- Food Analysis
- Physical Sciences & Mathematics
- SCIENCE -- Chemistry | General
- Language
- eng
- 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
- 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
- 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
Subject
- Chemistry
- Chemistry - General
- Chemistry -- Study and teaching
- Chemistry -- Study and teaching
- Chemistry -- Study and teaching
- Chemistry -- education
- Food -- Analysis | Study and teaching
- Food -- Analysis | Study and teaching
- Food -- Analysis | Study and teaching
- Food -- Composition | Study and teaching
- Food -- Composition | Study and teaching
- Food -- Composition | Study and teaching
- Food Analysis
- Physical Sciences & Mathematics
- SCIENCE -- Chemistry | General
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<div class="citation" vocab="http://schema.org/"><i class="fa fa-external-link-square fa-fw"></i> Data from <span resource="http://link.library.missouri.edu/portal/Using-food-to-stimulate-interest-in-the-chemistry/wEEFHLcmUvw/" typeof="Book http://bibfra.me/vocab/lite/Item"><span property="name http://bibfra.me/vocab/lite/label"><a href="http://link.library.missouri.edu/portal/Using-food-to-stimulate-interest-in-the-chemistry/wEEFHLcmUvw/">Using food to stimulate interest in the chemistry classroom, Keith Symcox, editor, University of Tulsa, Tulsa, Oklahoma</a></span> - <span property="potentialAction" typeOf="OrganizeAction"><span property="agent" typeof="LibrarySystem http://library.link/vocab/LibrarySystem" resource="http://link.library.missouri.edu/"><span property="name http://bibfra.me/vocab/lite/label"><a property="url" href="http://link.library.missouri.edu/">University of Missouri Libraries</a></span></span></span></span></div>
