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Simon Quellen Field

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  • Culinary Reactions: The Everyday Chemistry of Cooking | Simon Quellen Field

    Culinary Reactions: The Everyday Chemistry of Cooking

    • UNABRIDGED (4 hrs and 29 mins)
    • By Simon Quellen Field
    • Narrated By Sean Pratt
    • Whispersync for Voice-ready

    When you're cooking, you're a chemist! Every time you follow or modify a recipe you are experimenting with acids and bases, emulsions and suspensions, gels and foams. In your kitchen you denature proteins, crystallize compounds, react enzymes with substrates, and nurture desired microbial life while suppressing harmful microbes. And unlike in a laboratory, you can eat your experiments to verify your hypotheses.

    Kyle Thomas says: "A story of the arts"
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