SP.287 / 5.S15 / ESG.SP287 Kitchen Chemistry, Spring 2006
Name
SP-287Spring-2006/OcwWeb/Special-Programs/SP-287Spring-2006/CourseHome/index.htm
Size
13.68 KB
Format
HTML
Checksum (MD5)
8340d2a7f449682f9f0c1b7ba62db611
Author(s)
Christie, Patricia Dianne, 1967-
Alternative Title
Kitchen Chemistry
Date Issued
June 2006
Abstract
This course includes Special topic seminars and independent study projects. Seminars are run by a staff member or supervised undergraduate instructor and meet weekly. Independent study projects require approval and regular supervision by a staff member, as well as a written proposal and a final report. From the course home page: Course Description This seminar is designed to be an experimental and hands-on approach to applied chemistry (as seen in cooking). Cooking may be the oldest and most widespread application of chemistry and recipes may be the oldest practical result of chemical research. We shall do some cooking experiments to illustrate some chemical principles, including extraction, denaturation, and phase changes.
Subjects
cooking
food
chemistry
cook
edible
kitchen
SP.287
5.S15
MIT Department
Massachusetts Institute of Technology. Department of Chemistry
MIT Experimental Study Group
Terms of Use
Persistent DSpace Link
