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Chapter 4. The Foods We Eat
4.1 Introduction
4.2 Water
Boiling and Freezing 4.2.1 Solid, Liquid, Gas—How Do They Differ?
4.2.2 Heating Water: A Temperature “History”
4.2.3 Latent Heat of Fusion: Is It Melting or Freezing?
4.2.4 Is the Boiling and Melting of Water Abnormal?
Making Connections: Latent Heat of Fusion and Vaporization
Specific Heat 4.2.5(I) Heat Capacity and Specific Heat/Part 1
4.2.5(II) Heat Capacity and Specific Heat/Part 2
Making Connections: Heat Capacity and Specific Heat
Is Water an Acid or a Base? 4.2.6 Household Items—Acid or Base?
4.2.7 Household Items—What is the pH?
4.3 Energy in Food 4.3.1 Measuring the Energy Content of Food
4.3.2 Exercise—Why Bother?
4.4 Carbohydrates 4.4.1 Which “Carbs” are Present?
4.4.2 Sugar in Soft Drinks and Fruit Juices
4.5 Fats 4.5.1 Why Is Fat Such a Good Fuel?
4.5.2 Fatty Acids
4.5.3 Tests for Fats and Oils
4.6 Proteins 4.6.1 Test for Protein
Making Connections: Carbohydrates, Fats, Proteins
Appendix (^)
“Fold-Up Chemistry” (^) Foldable cut-outs to illustrate condensation reactions of
carbohydrates and fats.