- Page 1 and 2: Physics of Cooking Dave Weitz Harva
- Page 3 and 4: Jose Andres
- Page 5 and 6: Jose Andres
- Page 9 and 10: Ferran Adria Cooking and Science
- Page 14 and 15: A science class Based on cooking
- Page 16 and 17: Michael Brenner
- Page 18 and 19: Wide coverage in the press
- Page 20 and 21: Mathematics Review Here is a warm-u
- Page 22 and 23: Mathematics Review Here is a warm-u
- Page 24 and 25: Why I took the course
- Page 26 and 27: The lab Recipe of the week
- Page 33 and 34: Bill Yosses
- Page 35 and 36: What is cooking
- Page 37 and 38: Phases transitions: A Physicist’s
- Page 39 and 40: Phases of water A Micro-scale View
- Page 41 and 42: Cook an egg Solidify it Frozen
- Page 43 and 44: Molecular structure of proteins Ass
- Page 45 and 46: New ways to cook: Sous Vide
- Page 47 and 48: Phase transitions in food Egg in te
- Page 49 and 50: Effect of Pressure What about other
- Page 51 and 52: Phases of water Melting/boiling poi
- Page 53 and 54: Pressure (atm) Applications of the
- Page 55 and 56: Applications of the Phase Diagram P
- Page 57 and 58: Pressure (atm) Applications of the
- Page 59 and 60: Super cool dessert
- Page 61 and 62: Super cool dessert Clap when you se
- Page 63 and 64: Elasticity of a spring Hooke’s La
- Page 65 and 66: Elasticity of a hard-boiled egg
- Page 67 and 68: Elasticity of a hard-boiled egg
- Page 69 and 70: Calculation Elasticity of faux shar
- Page 71 and 72: Calculation Elasticity of hard-boil
- Page 73 and 74: Calculation Elasticity of hard-boil
- Page 75 and 76: Elasticity of a cooked steak Depend
- Page 77 and 78: Elasticity of a gel Ex: bouncing ge
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Gel are mainly water But behave lik
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Polymers chains form a network Enta
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Microscopic view Deformations in th
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Sodium alginate gel Cross link with
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Spherification: a use of gelation G
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Spherification: Direct Alginate dro
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Random walk in two-dimenions Motion
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Time scale for spherification Diffu
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Inverse spherification Form thin la
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Emulsion: Mixing oil and water
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Emulsion: Drops of one fluid in ano
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Formation of emulsions Droplets of
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Surfactants stabilize emulsions. Am
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Emulsions can be solids Compressed
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Elasticity, E Elasticity as a funct
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Example: beer foam Gas becomes trap
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Foam: Bubbles of gas in a liquid Em
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Foam micro-structure There are seve
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Foam: Mix compressed gas with fluid
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Elasticity, E Elasticity as a funct
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Cocktails: Cooling and Dilution
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Molecular viewpoint Ice is in a low
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Equilibrium: at melting point The s
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Above melting point More molecules
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Heat energy leaves the liquid phase
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Encore: Ice cream Foams, emulsions,
- Page 131:
Phase diagram of salt water At 0°C