Appendix A Chemistry Primer Atoms, Molecules, Energy Atoms, Molecules, and Chemical Bonds Atoms and Molecules Electrical Imbalance, Reactions, and Oxidation Electrical Imbalance and Chemical Bonds Energy Energy Causes Change The Nature of Heat: Molecular Movement Bond Energy The Phases of Matter Solids Liquids Gases Many Food Molecules Can’t Change Phase Mixtures of Phases: Solutions, Suspensions, Emulsions, Gels, Foams Cooking is applied chemistry, and the basic concepts of chemistry — molecules, energy, heat, reactions — are keys to a clearer understanding of what our foods are and how we transform them A casual acquaintance with these concepts is enough to follow most of the explanations in this book For readers who’d like to get to know them better, here’s a brief review Atoms, Molecules, and Chemical Bonds It was the ancient Greeks who gave us the idea of atoms, fundamental and invisibly small particles of matter, and also the word atom, which means “uncuttable,” “indivisible.” Greek philosophers proposed that there are just four basic kinds of particles in the world — atoms of earth, air, water, and fire — and that all material things, our bodies and our ...Suspensions, Emulsions, Gels, Foams Cooking is applied chemistry, and the basic concepts of chemistry — molecules, energy, heat, reactions — are keys to a clearer understanding of what our foods are and how... a brief review Atoms, Molecules, and Chemical Bonds It was the ancient Greeks who gave us the idea of atoms, fundamental and invisibly small particles of matter, and also the word atom, which means “uncuttable,” “indivisible.”... understanding of what our foods are and how we transform them A casual acquaintance with these concepts is enough to follow most of the explanations in this book For readers who’d like to get to know them better, here’s