000			01754 am a2200277 a 4500
001			ocm0434910570
008			761125s1976 enka r 001 eng
020			_a0434910570
040			_dOCoLC
082	0	4	_a640.724
100	1		_aKilgour, O. F. G. _q(Owen Frederick George) _92568
245	1	3	_aAn introduction to science for catering and homecraft students / _cO.F.G. Kilgour.
250			_a3rd ed.
260			_aLondon : _bHeinemann, _c1976.
300			_avii, 424 p : _bill ; _c22 cm. + _epbk.
504			_aBibliography: p. 408. - Includes index.
505	0		_aPart 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.
650		0	_aScience. _942159
650		0	_aHome economics _938203
907			_a.b10180217 _b150723 _c011116
942			_n0
969	0	0	_a831
979	0	0	_aOB2 _b02 NOV 2001
989	0	0	_aOB2
998			_ac _b011115 _cm _da _e- _feng _genk _h3
999			_c12906 _d12906