MTU Cork Library Catalogue

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An introduction to science for catering and homecraft students / O.F.G. Kilgour.

By: Kilgour, O. F. G. (Owen Frederick George).
Material type: materialTypeLabelBookPublisher: London : Heinemann, 1976Edition: 3rd ed.Description: vii, 424 p : ill ; 22 cm. + pbk.ISBN: 0434910570 .Subject(s): Science | Home economicsDDC classification: 640.724
Contents:
Part I: Physical aspects -- Measurement -- Pressure in fluids -- Surface behaviour and elasticity -- Heat, temperature and energy values -- Heat on the move -- Boiling, freezing and damp -- Electricity, circuits and electrical terms -- Electrical power and heat -- Electrical safety, circuits and repairs -- Electric generators, motors and electronic cooking -- Illumination and acoustics -- Part II: Chemical aspects -- Foundations of chemical knowledge -- The air: oxidation and reduction -- Acids, bases and salts -- Carbon, the key element -- Hydrocarbons and carbohydrates -- A variety of oils -- Proteins -- Detergents and solutions -- Metals, plastics and paints -- Textiles, wood and ceramics -- Components of foods, natural and additional -- Part III: Biological aspects -- Plant products and man -- Body structure and function -- Foods from animals -- Microbiology and food poisoning -- Food spoilage and preservation. Yeast.
Holdings
Item type Current library Call number Copy number Status Date due Barcode Item holds
General Lending MTU Bishopstown Library Store Item 640.724 (Browse shelf(Opens below)) 1 Available 00035876
General Lending MTU Bishopstown Library Store Item 640.724 (Browse shelf(Opens below)) 1 Available 00049119
Total holds: 0

Bibliography: p. 408. - Includes index.

Part I: Physical aspects -- Measurement -- Pressure in fluids -- Surface behaviour and elasticity -- Heat, temperature and energy values -- Heat on the move -- Boiling, freezing and damp -- Electricity, circuits and electrical terms -- Electrical power and heat -- Electrical safety, circuits and repairs -- Electric generators, motors and electronic cooking -- Illumination and acoustics -- Part II: Chemical aspects -- Foundations of chemical knowledge -- The air: oxidation and reduction -- Acids, bases and salts -- Carbon, the key element -- Hydrocarbons and carbohydrates -- A variety of oils -- Proteins -- Detergents and solutions -- Metals, plastics and paints -- Textiles, wood and ceramics -- Components of foods, natural and additional -- Part III: Biological aspects -- Plant products and man -- Body structure and function -- Foods from animals -- Microbiology and food poisoning -- Food spoilage and preservation. Yeast.

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