The Chemistry of the Kitchen

Chemistry 140

May Term

Lecture Outlines

| Biology Review |  Atoms and Molecules | Intermolecular Interactions |

| Water | Acids, Bases and pH |  Organic Molecules | Carbohydrates: part I ,  part II |

|  Fats and Lipids |  Sauces  |  Proteins | Dairy Products | Eggs and Meat |

| Digestion:  the Enzymes |  Plants as Food | The Chemical Senses |

| Cooking Methods | Vitamins and Minerals | Food Additives |