Speech I. The history of molecular gastronomy Molecular gastronomy is a new discipline about food science. This science investigates‚ explains and makes practical use of the physical and chemical transformations of ingredients that take place while cooking. But the truth is‚ using this science in cooking is not new. Pioneer Professors Evelyn G. Halliday and Isabel T. Noble: they said in their book “The main purpose of this book is to give an understanding of the chemical principles upon
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Acetyl chloride‚ CH3COCl‚ also known as ethanoyl chloride or acyl chloride‚ is an acid chloride derived from acetic acid. It belongs to the class of organic compounds called acyl halides. It is a colorless liquid. Acetyl chloride does not exist in nature‚ because contact with water would hydrolyze it into acetic acid and hydrogen chloride. In fact‚ if handled in open air it gives off white smoke owing to the hydrolysis from the moisture in the air. The "smoke" is actually small droplets of hydrochloric
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olives) The first three items on this list (atoms‚ molecules‚ and macromolecules) will be discussed further in the chapter on chemistry. Cells are considered to be the smallest structure that is alive. They are often too small to see without the aid of a microscope. All living organisms are composed of cells. The smallest organisms are composed of a single cell; larger organisms are composed of more than one cell. Similar kinds of cells may be arranged together to form a tissue. Tissues have
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Cellular Respiration  Cellular respiration is the process of oxidizing food molecules‚ like glucose‚ to carbon dioxide and water. C6H12O6 + 6O2 + 6H2O → 12H2O + 6 CO2 The energy released is trapped in the form of ATP for use by all the energy-consuming activities of the cell. The process occurs in two phases: glycolysis‚ the breakdown of glucose to pyruvic acid the complete oxidation of pyruvic acid to carbon dioxide and water In eukaryotes‚ glycolysis occurs in the cytosol. (Link to
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Materials:1). 0.02 mol dm-3 Potassium Manganate2). 0.2 mol dm-3 Glucose3). 2 mol dm-3 Sulphuric Acid4). 50 cm3 Burette5). 250 cm3 Beaker6). Measuring Cylinder7). Thermometer (-10 to 110 oC)Hypothesis:By adding glucose to a solution of KMnO4 and H2SO4‚ the solution will turn colourless and it will take a specific time for the reaction to complete. By increasing the temperature‚ the time it takes (the rate) for the solution to completely change to colourless will be increased. Thus it can be said‚
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Molecular gastronomy is a subdiscipline of food science that seeks to investigate‚ explain and make practical use of the physical and chemical transformations of ingredients that occur while cooking‚ as well as the social‚ artistic and technical components of culinary and gastronomic phenomena in general.[4] Molecular gastronomy is a modern style of cooking‚ which is practiced by both scientists and food professionals in many professional kitchens and labs and takes advantage of many technical innovations
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importance of following a direct order Last night at final formation the company was directly told from‚ “The BAD GUY” to put our phones up before we went to sleep. This was just a simple task that should have been too easy to follow‚ right‚ wrong after lights out I was laying in bed not talking on my phone but I was still fumbling around with my phone trying to set my alarm‚ which was wrong because in the back of my mind I knew all I had to do was just leave the phone alone. Now this order was just
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MOLECULAR ELECTRONICS INTRODUCTION Molecular electronics (sometimes called moletronics) is a branch of applied physics which aims at using molecules as passive (e.g. resistive wires) or active (e.g. transistors) electronic components. The concept of molecular electronics has aroused much excitement both in science fiction and among scientists due to the prospect of size reduction in electronics offered by such minute components. It is an enticing alternative to extend Moore’s Law beyond the
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held together with covalent bonds involving single‚ double‚ and/or triple bonds‚ where a "bond" is a shared pair of electrons (the other method of bonding between atoms is called ionic bonding and involves a positive cation and a negative anion). Molecular geometries can be specified in terms of bond lengths‚ bond angles and torsional angles. The bond length is defined to be the average distance between the centers of two atoms bonded together in any given molecule. A bond angle is the angle formed
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Preparation of t-Butyl-Chloride March 8 & 15‚ 2012 Theory: Alkyl halides can be synthesized when alcohols react with hydrogen halides. An alkyl halide is a halogen-substituted alkane‚ and a hydrogen halide is a compound consisting of a hydrogen bonded to a halogen (H-X). Alkyl halides are classified as primary‚ secondary‚ or tertiary depending on the number of alkyl substituents directly attached to the carbon bearing the halogen atom. The purpose of this laboratory experiment was to prepare
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