Your Mother Was a Chemist
Science in the Kitchen
Introduction
Measuring and Weighing
Foams
Emulsions
Colloids, Gels and Suspensions
Oils and Fats
Solutions
Crystallization
Protein Chemistry
Biology
Scaling recipes
Heating
Acids and Bases
Oxidation and reduction
Boiling, Freezing, and Pressure
Recipes
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Your Mother Was a Chemist: Science in the Kitchen
Recipes
Christmas Turkey
Whipped Orange Creamsicle Topping
Cherry Dream Cheese
Red, White, and Blue Cheese
How to make a cheese press
Pumpkin DNA
Lemonade with Chameleon Eggs
‹ Oxidation and reduction
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Very Tiny Things
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200 Questions
