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CHEM 1007- Chemistry in the Kitchen for Sustainability (Juszczak): Unit 3

OER alternative textbook for Chemistry 1007 providing the basic understanding of chemistry and physical processes in the context of food chemistry, metabolism and cooking.

About Unit 3: Water

Unit Reading

Chapter 5, McGraw Hill

The unique properties of water; hydrogen bonding Intro, 5.1 – .2
Potable water; future water sources, influence on food availability 5.3 – .4
Aqueous solutions, solutes, ionic compounds, naming ionic compounds 5.5-.7
Solubility of Ionic Compounds 5.8
Covalent compounds and solutions, water purification 5.9, .11, pp. 237 -38

Kitchen as Lab: Chapter 4 Spherification: Faux Caviar and Skinless Ravioli (pdf)

Kitchen as Lab: Chapter 12 Scandinavian “Sushi” (pdf)

Required Reading: Water for Life

Water for Life: Chapter 5 McGraw Hill
The unique properties of water; hydrogen bonding Intro, 5.1 – .2
Potable water; future water sources, influence on food availability 5.3 – .4
Aqueous solutions, solutes, ionic compounds, naming ionic compounds 5.5-.7
Solubility of Ionic Compounds 5.8
Kitchen as Lab: Chapter 4 Spherification: Faux Caviar and Skinless Ravioli (pdf)
Covalent compounds and solutions, water purification 5.9, .11, pp. 237 -38

Kitchen as Lab (ch. 4)

Kitchen as Lab Ch. 4
Spherification: Faux Caviar and Skinless Ravioli
Kitchen as Lab Ch. 12
Scandinavian Sushi

Videos: Unit 3

The Mole and Avogadro's Number
Percentage Composition

UC Davis Libretext for Unit 5

The following chapters from An Introductory Chemistry Libretexts Textmap organized around the textbook Introductory Chemistry by Nivaldo Tro

Chemical Compositions: Ch. 6

Solutions: Ch. 11

Liquids, Solids, and Intermolecular Force: Ch. 12

Open Educational Resource created as part of the Digital Initiatives of the Brooklyn College Library