Chemistry for Non-Scientists

Updated September 17, 2024
T
Tarleton State University Library
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Culinary reactions the everyday chemistry of cooking
Field, Simon (Simon Quellen)
Paper Book
When you're cooking, you're a chemist! Every time you follow or modify a recipe, you are experimenting with acids and bases, emulsions and suspensions, gels and foams. In your kitchen you denature proteins, crystallize compounds, react enzymes with substrates, and nurture desired...
The elements a visual exploration of every known atom in the universe
Gray, Theodore W.
Paper Book
With more than 1 million copies sold worldwide, The Elements is the most entertaining, comprehensive, and visually arresting book on all 118 elements in the periodic table. Includes a poster of Theodore Gray's iconic photographic periodic table of the...
The disappearing spoon and other true tales of madness, love, and the history of the world from the periodic table of the elements
Kean, Sam author.
Paper Book
From New York Times bestselling author Sam Kean comes incredible stories of science, history, finance, mythology, the arts, medicine, and more, as told by the Periodic Table. Why did Gandhi hate iodine (I, 53)? How did radium (Ra, 88) nearly ruin Marie...
The food lab better home cooking through science
López-Alt, J. Kenji, author, photographer.
Paper Book
A New York Times Bestseller Winner of the James Beard Award for General Cooking Winner of the IACP Cookbook of the Year Award "The one book you must have, no matter what you're planning to cook or where your skill level falls."--New York Times Book Review

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