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- https://chem.libretexts.org/Bookshelves/Introductory_Chemistry/Introductory_Chemistry_(CK-12)/14%3A_The_Behavior_of_Gases/14.05%3A_Gay-Lussac's_LawGay-Lussac's Law states that the pressure of a given mass of gas varies directly with the absolute temperature of the gas, when the volume is kept constant. Gay-Lussac's Law is very similar to Charles...Gay-Lussac's Law states that the pressure of a given mass of gas varies directly with the absolute temperature of the gas, when the volume is kept constant. Gay-Lussac's Law is very similar to Charles's Law, with the only difference being the type of container. Whereas the container in a Charles's Law experiment is flexible, it is rigid in a Gay-Lussac's Law experiment.
- https://chem.libretexts.org/Bookshelves/Introductory_Chemistry/Introductory_Chemistry_(CK-12)/11%3A_Chemical_Reactions/11.01%3A_Word_EquationsThis page explores the evolution of recipe recording, likening it to chemical equations in chemistry. It notes the shift from handwritten recipes to printed and online formats, while also explaining h...This page explores the evolution of recipe recording, likening it to chemical equations in chemistry. It notes the shift from handwritten recipes to printed and online formats, while also explaining how chemical reactions are represented. Examples like tarnishing silver and burning methane illustrate these reactions. However, the summary points out that word equations have limitations due to their inability to provide quantitative details about the reactants and products.
- https://chem.libretexts.org/Bookshelves/Introductory_Chemistry/Introductory_Chemistry_(CK-12)/02%3A_Matter_and_Change/2.18%3A_Recognizing_Chemical_ReactionsThis page compares making pizza, from simple to complex, with identifying chemical reactions. Key indicators for pizza doneness are a light brown crust and melted cheese, while signs of chemical react...This page compares making pizza, from simple to complex, with identifying chemical reactions. Key indicators for pizza doneness are a light brown crust and melted cheese, while signs of chemical reactions include color changes, gas production, precipitate formation, and energy transfer. Examples like heating mercury(II) oxide and zinc reacting with hydrochloric acid illustrate these processes. Confirming a reaction necessitates testing for compositional changes in the substances involved.
- https://chem.libretexts.org/Courses/University_of_North_Carolina_Charlotte/CHEM_2141%3A__Survey_of_Physical_Chemistry/08%3A_Optional-_Special_topics/8.01%3A_Chemistry_of_Cooking_(Rodriguez-Velazquez)This book is intended to give students a basic understanding of the chemistry involved in cooking such as caramelization, Maillard reaction, acid-base reactions, catalysis, and fermentation. Students ...This book is intended to give students a basic understanding of the chemistry involved in cooking such as caramelization, Maillard reaction, acid-base reactions, catalysis, and fermentation. Students will be able to use chemistry language to describe the process of cooking, apply chemistry knowledge to solve questions related to food, and ultimately create their own recipes.
- https://chem.libretexts.org/Bookshelves/Biological_Chemistry/Chemistry_of_Cooking_(Rodriguez-Velazquez)This book is intended to give students a basic understanding of the chemistry involved in cooking such as caramelization, Maillard reaction, acid-base reactions, catalysis, and fermentation. Students ...This book is intended to give students a basic understanding of the chemistry involved in cooking such as caramelization, Maillard reaction, acid-base reactions, catalysis, and fermentation. Students will be able to use chemistry language to describe the process of cooking, apply chemistry knowledge to solve questions related to food, and ultimately create their own recipes.
- https://chem.libretexts.org/Bookshelves/Introductory_Chemistry/Introductory_Chemistry_(CK-12)/12%3A_Stoichiometry/12.07%3A_Limiting_ReactantThis page explains limiting reactants in chemistry using a cooking analogy, particularly focusing on pancake ingredients, where the smallest amount of an ingredient (eggs) limits the number of batches...This page explains limiting reactants in chemistry using a cooking analogy, particularly focusing on pancake ingredients, where the smallest amount of an ingredient (eggs) limits the number of batches. It parallels this with the Haber process, identifying hydrogen as the limiting reactant that dictates the amount of product produced, while nitrogen is in excess.
