Objects & Places from On Food and Cooking

Harold McGee
This set of Lesson Plans consists of approximately 95 pages of tests, essay questions, lessons, and other teaching materials.
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Object Descriptions

Phenolic Compounds - These are chemical molecules made from rings of 6 carbon atoms, which are vital to plant life.

Antioxidants - These are molecules that react with free radicals within the body to help stop them from degenerating DNA.

Tannins - These are compounds of three to five carbon rings that span two or more normally-separate protein molecules, bond to them and hold them together.

Alkaloids - These are bitter tasting toxins in some plants used as a defense mechanism against predators.

Cyanogens - These are bitter, hydrogen cyanide molecules that plants use to generate energy.

Hydrazines - These are substances in many plants containing nitrogen, which causes liver damage and cancer.

Protease Inhibitors and Letins - These plant chemicals cause red blood cells to bind to one another, as well as a variety of other symptoms related to food poisoning.

Maillard reactions - These are known...

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