Culinary reactions : (Record no. 6745)

MARC details
000 -LEADER
fixed length control field 03249cam a2200433 a 4500
001 - CONTROL NUMBER
control field u160255
003 - CONTROL NUMBER IDENTIFIER
control field SIRSI
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20240916205826.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 110816s2012 ilua 001 0 eng
010 ## - LIBRARY OF CONGRESS CONTROL NUMBER
LC control number 2011029366
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9781569767061
Qualifying information (pbk.)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 1569767068
Qualifying information (pbk.)
035 ## - SYSTEM CONTROL NUMBER
System control number (OCoLC)712124382
Canceled/invalid control number (OCoLC)765910675
-- (OCoLC)799405290
037 ## - SOURCE OF ACQUISITION
Source of stock number/acquisition Independent Pub Group, 814 N Franklin st, Chicago, IL, USA, 60610, (312)3370747
Note SAN 201-2936
050 00 - LIBRARY OF CONGRESS CALL NUMBER
Classification number TX545
Item number .F46 2012
082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 664/.07
Edition information 23
092 ## - LOCALLY ASSIGNED DEWEY CALL NUMBER (OCLC)
Classification number 664.07
Item number F456c
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name Field, Simon
Fuller form of name (Simon Quellen)
245 10 - TITLE STATEMENT
Title Culinary reactions :
Remainder of title the everyday chemistry of cooking /
Statement of responsibility, etc. Simon Quellen Field.
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of publication, distribution, etc. Chicago, Ill. :
Name of publisher, distributor, etc. Chicago Review Press,
Date of publication, distribution, etc.
300 ## - PHYSICAL DESCRIPTION
Extent xv, 238 pages :
Other physical details illustrations ;
Dimensions 23 cm
336 ## - CONTENT TYPE
Content type term text
Content type code txt
Source rdacontent
337 ## - MEDIA TYPE
Media type term unmediated
Media type code n
Source rdamedia
338 ## - CARRIER TYPE
Carrier type term volume
Carrier type code nc
Source rdacarrier
500 ## - GENERAL NOTE
General note Includes index.
520 ## - SUMMARY, ETC.
Summary, etc. "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 bacteria and fungi. But unlike in a laboratory, you can eat your experiments to verify your hypotheses. In Culinary Reactions, author Simon Quellen Field turns measuring cups, stovetop burners, and mixing bowls into graduated cylinders, Bunsen burners, and beakers. How does altering the ratio of flour, sugar, yeast, salt, butter, and water affect how high bread rises? Why is whipped cream made with nitrous oxide rather than the more common carbon dioxide? And why does Hollandaise sauce call for "clarified" butter? This easy-to-follow primer even includes recipes to demonstrate the concepts being discussed, including Whipped Creamsicle Topping (a foam), Cherry Dream Cheese (a protein gel), and Lemonade with Chameleon Eggs (an acid indicator). It even shows you how to extract DNA from a Halloween pumpkin. You'll never look at your graduated cylinders, Bunsen burners, and beakers -- er, measuring cups, stovetop burners, and mixing bowls -- the same way again"--
Assigning source Provided by publisher.
505 0# - FORMATTED CONTENTS NOTE
Formatted contents note Measuring and weighing -- Foams -- Emulsions -- Colloids, gels, and suspensions -- Oils and fats -- Solutions -- Crystallization -- Protein chemistry -- Biology -- Scaling recipes up and down -- Heating -- Acids and bases -- Oxidation and reduction -- Boiling, freezing, and pressure.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food
General subdivision Analysis.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Cooking.
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element SCIENCE
General subdivision Chemistry
-- General.
Source of heading or term bisacsh
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element COOKING
General subdivision Reference.
Source of heading or term bisacsh
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element COOKING
General subdivision Essays.
Source of heading or term bisacsh
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Cooking.
Source of heading or term fast
Authority record control number or standard number (OCoLC)fst01754966
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food
General subdivision Analysis.
Source of heading or term fast
Authority record control number or standard number (OCoLC)fst00930460
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food
General subdivision Analysis.
Authority record control number or standard number http://id.loc.gov/authorities/subjects/sh85050185.
Source of heading or term sears
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Cooking.
Authority record control number or standard number http://id.loc.gov/authorities/subjects/sh2010008400.
Source of heading or term sears
655 #4 - INDEX TERM--GENRE/FORM
Genre/form data or focus term Nonfiction.
949 ## - LOCAL PROCESSING INFORMATION (OCLC)
c c.1
l CIRCSTACKS
t BOOK
x PRINT
p
999 ## - SYSTEM CONTROL NUMBERS (KOHA)
-- DEWEY
-- 51994001703901
-- 6/29/2023
-- 2
-- CIRCSTACKS
-- LRC
-- $11.75
-- Y
-- Y
-- BOOK
-- 9/2/2020
-- PRINT
Holdings
Withdrawn status Lost status Source of classification or shelving scheme Damaged status Not for loan Home library Current library Shelving location Date acquired Cost, normal purchase price Total checkouts Full call number Barcode Copy number Koha item type
    Dewey Decimal Classification     Odessa College Odessa College Stacks 09/02/2020 12.00   664.07 F456C 51994001703901 1 Books