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Registration: Interim

Interim 2008

Chemistry & Biochemistry

W10 The Chemistry of Flavors and Fragrances. In this interim course, we will examine the chemistry of flavors and fragrances. The first part of the course will explore the role of chemistry in food and cooking. We will attempt to answer questions such as, what’s the role of salt in cooking, what affects the color and texture of cooked vegetables, what chemical changes occur during cooking, how hot are chili peppers, and what is the chemistry of instant ice-cream are a few examples. In the second part of the course, we will examine how perfumes and toilet waters are developed, and why different smells appeal to different people. We will explore the human relationship with fragrances, the history of perfume materials of natural origin, and formularies of perfumes and toilet waters. The students will be able to understand the differences between natural and synthetic essences and develop a perfume with several synthetic chemicals available to them as part of an interim project E. Arnoys, K. Sinniah. 2:00 p.m. to 5:00 p.m.

IDIS W60 Applications of Fluorescence. M. Muyskens.

IDIS 242 Global Eco-Sustainability. K. Piers.