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On Food and Cooking Setting & Symbolism

Harold McGee
This Study Guide consists of approximately 37 pages of chapter summaries, quotes, character analysis, themes, and more - everything you need to sharpen your knowledge of On Food and Cooking.
This section contains 448 words
(approx. 2 pages at 300 words per page)
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Objects/Places

Phenolic Compounds

Phenolic compounds are chemical molecules made from rings of 6 carbon atoms, which are vital to plant life. These compounds are often antioxidants and minerals beneficial to human health.

Antioxidants

Antioxidants are molecules that react with free radicals within the body to help stop them from degenerating DNA. Since these free radicals are the causes of cancers and tumors, antioxidants are important for human health.

Tannins

Tannins are compounds of three to five carbon rings that span two or more normally-separate protein molecules, bond to them and hold them together. The result in the human mouth is a sense of astringency because the tannins bond to saliva to force the proteins to stick to the tongue, increasing friction.

Alkaloids

Alkaloids are bitter tasting toxins in some plants used as a defense mechanism against predators. At high doses, alkaloids are toxic.

Cyanogens

Cyanogens are bitter, hydrogen cyanide molecules...

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This section contains 448 words
(approx. 2 pages at 300 words per page)
Purchase our On Food and Cooking Study Guide
Copyrights
On Food and Cooking from BookRags and Gale's For Students Series. ©2005-2006 Thomson Gale, a part of the Thomson Corporation. All rights reserved.
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