LEADER 00000cam  2200433Ka 4500 
001    ocn849345439 
003    OCoLC 
005    20140603082430.0 
006    m     o  d         
007    cr cn| 
008    130618s2013    dcu     ob    001 0 eng d 
020    9780841228191 (electronic bk.) 
020    0841228191 (electronic bk.) 
020    9780841228184 (alk. paper) 
020    0841228183 (alk. paper) 
035    (OCoLC)849345439 
037    9780841228191|bAmerican Chemical Society|nhttp://
       pubs.acs.org 
040    ACY|beng|cACY|dACY|dCOO|dOHS|dAS 
049    MAIN 
050  4 QD40|b.U85 2013 
082 04 540.71|223 
245 00 Using food to stimulate interest in the chemistry 
       classroom|h[electronic resource] /|cKeith Symcox, editor 
260    Washington, DC :|bAmerican Chemical Society,|c[2013] 
300    1 online resource 
490 1  ACS symposium series ;|v1130 
504    Includes bibliographical references and index 
505 0  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 
588    Description based on print version record 
650  0 Chemistry|xStudy and teaching 
650  0 Food|xAnalysis|xStudy and teaching 
650  0 Food|xComposition|xStudy and teaching 
650  2 Chemistry|xeducation 
650  2 Food Analysis 
655  7 Electronic books.|2local 
700 1  Symcox, Keith 
776 08 |iPrint version:|tUsing food to stimulate interest in the 
       chemistry classroom|z9780841228184|w(DLC)  2013012374
       |w(OCoLC)843785069 
830  0 ACS symposium series ;|v1130 
856 40 |3American Chemical Society|uhttp://dx.doi.org/10.1021/bk-
       2013-1130|zeBook(ACS)