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Course Info

  • Course Number / Code:
  • 5.S15 (Spring 2006) 
  • Course Title:
  • Kitchen Chemistry 
  • Course Level:
  • Undergraduate 
  • Offered by :
  • Massachusetts Institute of Technology (MIT)
    Massachusetts, United States  
  • Department:
  • Special Programs 
  • Course Instructor(s):
  • Dr. Patricia Christie 
  • Course Introduction:
  •  


  • SP.287 / 5.S15 / ESG.SP287 Kitchen Chemistry



    Spring 2006




    Course Highlights


    This course features assignments, recipes in the readings section, and supplementary reading materials in the related resources section.


    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.
     

ACKNOWLEDGEMENT:
This course content is a redistribution of MIT Open Courses. Access to the course materials is free to all users.






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