Mục lục

  • Cover

  • Introduction to the Chemistry of Food

  • Copyright

  • Acknowledgments

  • One - Chemical properties of water and pH

    • Introduction

      • Structure of water

      • Physical properties of water

        • How can surface tension be demonstrated using a cup of water and a paperclip?

        • Phase changes of water

        • Water as a solid

          • Why did my can of pop explode in the freezer?

          • Water as a gas

            • Why does it take longer to boil potatoes in Denver than in Chicago?

            • Chemical properties of water

            • Acid-base chemistry

              • What is an acid or base?

              • Ionization of water

              • pH and measuring acidity

                • What about the pH scale?

                • Strong and weak acids

                • Using Ka to calculate pH

                  • What is pKa?

                  • Weak acids and buffering

                  • Henderson-Hasselbalch equation

                  • Acid-base chemistry in food

                    • Gee fizz, what makes soda pop tasty?

                    • Chemical leavening

                    • Acidic salts

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