On food and cooking the science and lore of the kitchen ( PDFDrive ) 1523

Appendix

AChemistryPrimer
Atoms,Molecules,Energy

Atoms,Molecules,andChemicalBonds
AtomsandMolecules
Electrical Imbalance, Reactions, and
Oxidation
ElectricalImbalanceandChemicalBonds
Energy
EnergyCausesChange
TheNatureofHeat:MolecularMovement
BondEnergy
ThePhasesofMatter
Solids
Liquids
Gases
ManyFoodMoleculesCan’tChangePhase
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
understandingofwhatourfoodsareandhow
we transform them. A casual acquaintance

withtheseconceptsisenoughtofollowmost
of the explanations in this book. For readers
who’dliketogettoknowthembetter,here’s
abriefreview.
Atoms,Molecules,andChemicalBonds

ItwastheancientGreekswhogaveustheidea
ofatoms,fundamentalandinvisiblysmall
particlesofmatter,andalsothewordatom,
whichmeans“uncuttable,”“indivisible.”
Greekphilosophersproposedthatthereare
justfourbasickindsofparticlesintheworld
—atomsofearth,air,water,andfire—and
thatallmaterialthings,ourbodiesandour