Use the search box to find print and electronic books. (You are searching all three SDCCD libraries, not just City.)
These can be either reference, circulating, or on reserve (textbooks).
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These are only a few examples of chemistry-related terms found using the SDCCD Books+ tab. For ebooks, limit Availability (in the left-hand column) to Available online.
Food -- Composition. This search is limited to subjects, which means the titles are mainly about this topic.
Use the SDCCD Books+ tab to limit to books in both our print and electronic collections. Click the links below to check on their availability. Circulating books are located on the third floor.
CRC Handbook of Chemistry and Physics
Proudly serving the scientific community for over a century, this 97th edition of the CRC Handbook of Chemistry and Physics is an update of a classic reference, mirroring the growth and direction of science. This venerable work continues to be the most accessed and respected scientific reference in the world. An authoritative resource consisting of tables of data and current international recommendations on nomenclature, symbols, and units, its usefulness spans not only the physical sciences but also related areas of biology, geology, and environmental science. The 97th edition of the Handbook includes 20 new or updated tables along with other updates and expansions. It is now also available as an eBook. This reference puts physical property data and mathematical formulas used in labs and classrooms every day within easy reach.
The Elements
From water, air, and fire to tennessine and oganesson, celebrated science writer Philip Ball leads us through the full sweep of the field of chemistry in this exquisitely illustrated history of the elements. The Elements is a stunning visual journey through the discovery of the chemical building blocks of our universe. By piecing together the history of the periodic table, Ball explores not only how we have come to understand what everything is made of, but also how chemistry developed into a modern science. Ball groups the elements into chronological eras of discovery, covering seven millennia from the first known to the last named. As he moves from prehistory and classical antiquity to the age of atomic bombs and particle accelerators, Ball highlights images and stories from around the world and sheds needed light on those who struggled for their ideas to gain inclusion. By also featuring some elements that aren't true elements but were long thought to be--from the foundational prote hyle and heavenly aetherof the ancient Greeks to more recent false elements like phlogiston and caloric--The Elements boldly tells the full history of the central science of chemistry.
Cooking As a Chemical Reaction
With this book, students are able to perform experiments and then make observations that they will frequently see in the kitchen and other food preparation and processing areas and learn the science behind these phenomena. The second edition of Cooking as a Chemical Reaction: Culinary Science with Experiments features new chapters on food hygiene and safety, kitchen terminology, and taste pairing, as well as an expanded chapter on the role of food additives in culinary transformations. The text uses experiments and experiences from the kitchen, and other food preparation areas, rather than theory, as the basic means of explaining the scientific facts and principles behind food preparation and food processing. It engages students in their own learning process.　This textbook is designed so that students can first perform certain experiments and record their observations in tables provided in the book. The book then explains the science behind their observations. Features: Experiments and recipes form the basic means of teaching culinary chemistry Features new chapters on food hygiene and safety, kitchen terminology, and taste pairing Employs real kitchen practices to explain the subjects Covers traditional food chemistry including water in culinary transformations, protein, carbohydrates, fats, sensorial properties Many concepts throughout the book are marked with a symbol that indicates the concept is one that they will come across frequently not just in this text, but in the kitchen and other food preparation and processing areas. A second symbol precedes the scientific explanation of the observation made during the experiments in the chapter. At the end of each chapter, students are presented with important points to remember, more ideas to try, and study questions to reinforce concepts that were presented in the chapter. The book is designed for each chapter to be read and studied in chronological order, as the concepts of each chapter will reoccur in subsequent chapters. Written at the undergraduate level,　this book is designed for students in culinary arts, nutrition, dietetics, food science and technology, and gastronomy programs. It is intended for students with limited scientific background who are studying different aspects of food preparation and processing.
As of 8/1/2024, the following information is true:
| For | Use |
|---|---|
| Library databases & ebooks, canvas, Office 365 | Student email and student password |
| myLibrary Account, Wifi, my SDCCD | Your 10-digit student ID and mySDCCD password |
| Library computers, printer, copier, scanner | Your 10-digit student ID and your 8-digit birthday (MMDDYYY) |
