Kitchen chemistry / (Record no. 10568)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01802cam a2200337Ia 4500 |
| 001 - CONTROL NUMBER | |
| control field | 62408221 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OCoLC |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250203133502.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 051202s2005 enka g b 000 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 0854043896 |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | FLT |
| Transcribing agency | FLT |
| Modifying agency | FLT |
| -- | BAKER |
| -- | NLGGC |
| -- | YBM |
| -- | ORW |
| -- | MiTN |
| 049 ## - LOCAL HOLDINGS (OCLC) | |
| Holding library | EY8Z |
| 050 #4 - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | QD43 |
| Item number | .L57 2005 |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Lister, Ted. |
| 245 10 - TITLE STATEMENT | |
| Title | Kitchen chemistry / |
| Statement of responsibility, etc. | written by Ted Lister in collaboration with Heston Blumenthal. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | London, UK : |
| Name of publisher, distributor, etc. | Royal Society of Chemistry, |
| Date of publication, distribution, etc. | c2005. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | xvii, 125 p. : |
| Other physical details | ill., (some col.) ; |
| Dimensions | 30 cm. + |
| Accompanying material | 1 CD-ROM (4 3/4 in.) |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes bibliographical references. |
| 505 0# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | The use of salt in cooking (1) -- The use of salt in cooking (2) -- By how much does salt increase the boiling point of water? -- It all salt the same? -- "Low sodium" salt substitutes -- What affects the colour [color] and texture of cooked vegetables? -- Should beans be cooked with the lid on or off? -- The chemistry of baking powder -- The structure of ice and water -- Why do pans stick? -- Enzymes and jellies -- The chemistry of flavour [flavor] -- Chemical changes during cooking -- The science of ice cream -- 'Asparagus pee' -- How hot are chilli [chili] peppers? |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | This resource for schools and colleges demonstrates the role of chemistry in the kitchen and highlights the wide applicability of chemical principles. |
| 596 ## - | |
| -- | 1 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Science |
| General subdivision | Experiments. |
| 9 (RLIN) | 3235 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Chemical reactions. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Interdisciplinary approach in education. |
| 9 (RLIN) | 2745 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Cooking. |
| 9 (RLIN) | 4571 |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Blumenthal, Heston. |
| 948 ## - LOCAL PROCESSING INFORMATION (OCLC); SERIES PART DESIGNATOR (RLIN) | |
| Series part designator, SPT (RLIN) | u178588 |
| 949 ## - LOCAL PROCESSING INFORMATION (OCLC) | |
| a | QD43 .L57 2005 |
| w | LC |
| c | 1 |
| h | EY8Z |
| i | 33039000764018 |
| 949 ## - LOCAL PROCESSING INFORMATION (OCLC) | |
| a | QD43 .L57 2005 CD |
| w | LC |
| c | 1 |
| h | EY8 |
| i | 33039000764000 |
| 903 ## - LOCAL DATA ELEMENT C, LDC (RLIN) | |
| a | 10568 |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Shelving location | Date acquired | Total Checkouts | Full call number | Barcode | Date last seen | Copy number | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Library of Congress Classification | Stacks | 06/19/2018 | QD43 .L57 2005 | 33039000764018 | 08/14/2023 | 1 | Book |