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Iron(III) bromide is an ionic compound.
CH3OH is molecular.
A short answer: molecular distortion is a change (reduction) of the molecular symmetry.
Molecular
Your mom did.
Sounds like Gastronomy or Molecular Gastronomy
There are many options once can use in terms of chemicals chemicals for encapsulation in molecular gastronomy. The most popular is Sodium alginate, derived from algae.
If you are interested in scientific term for the application of knowledge of cooking and gastronomy, it is called molecular gastronomy. There are many websites that have more information such as Wikipedia.
Anne Cazor has written: 'Molecular cuisine' -- subject(s): Cooking, Molecular gastronomy
One cooking technique that is considered molecular gastronomy is sou vide. This technique is done by vacuum-sealing the selected food item with a few other flavor enhancing ingredients and poaching it with those other ingredients to seal in and intensify the desired flavor.
Brillat-Savarin has written: 'The physiology of taste, or, Meditations on transcendental gastronomy' -- subject(s): Gastronomy 'The physiology of taste, or, Meditations on transcendental gastronomy' -- subject(s): Gastronomy
Her knowledge of gastronomy aided her in her pursuit of becoming a chef.
now women are want to gastronomy to make their cooking cheerful and healthy
Gastronomy?There may be several words that meet this criterion but "gastronomy" springs to mind.
Peter Barham is a British physicist and author known for his book "The Science of Cooking," which explores the scientific principles behind cooking techniques. He has also co-authored "Molecular Gastronomy: Exploring the Science of Flavor" with Hervé This, a pioneering work in the field of molecular gastronomy.
Gastronomy.