On Food and Cooking - Table of Contents

Table of Contents

Chapter 1: Milk And Dairy Products

Mammals And Milk

  • The Evolution of Milk
  • The Rise of the Ruminants
  • Dairy Animals of the World
  • The Origins of Dairying
  • Diverse Traditions

Milk And Health

  • Milk Nutrients
  • Milk In Infancy and Childhood: Nutrition and Allergies
  • Milk After Infancy: Dealing With Lactose
  • New Questions About Milk

Milk Biology And Chemistry

  • How the Cow Makes Milk
  • Milk Sugar: Lactose
  • Milk Fat
  • Milk Proteins: Coagulation by Acid and Enzymes
  • Milk Flavor

Unfermented Dairy Products

  • Milks
  • Cream
  • Butter And Margarine
  • Ice Cream

Fresh Fermented Milks & Creams

  • Lactic Acid Bacteria
  • Families of Fresh Fermented Milks
  • Yogurt
  • Soured Creams and Buttermilk, Including Crème fraîche
  • Cooking With Fermented Milks

Cheese

  • The Evolution of Cheese
  • The Ingredients Of Cheese
  • Making Cheese
  • The Sources of Cheese Diversity
  • Choosing, Storing, and Serving Cheese
  • Cooking With Cheese
  • Process and Low-fat Cheeses
  • Cheese and Health

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Chapter 2: Eggs

The Chicken and the Egg

  • The Evolution of the Egg
  • The Chicken, From Jungle to Barnyard
  • The Industrial Egg

Egg Biology and Chemistry

  • How the Hen Makes an Egg
  • The Yolk
  • The White
  • The Nutritional Value of Eggs

Egg Quality, Handling, and Safety

  • Egg Grades
  • Deterioration in Egg Quality
  • Handling and Storing Eggs
  • Egg Safety: The Salmonella Problem

The Chemistry of Egg Cooking: How Eggs Get Hard and Custards Thicken

  • Protein Coagulation
  • The Chemistry of Egg Flavor
  • Basic Egg Dishes
  • "Boiled" Eggs
  • Eggs in Containers: Baked, Shirred, En Cocotte
  • Poached Eggs
  • Fried Eggs
  • Scrambled Eggs
  • Omelets

Egg-Liquid Mixtures: Custards and Creams

  • Definitions
  • Dilution Demands Delicacy
  • Custard Theory and Practice
  • Savory Custards: The Quiche
  • Crème caramel and Crème brulée
  • Cheesecake
  • Cream Theory and Practice
  • Crème anglaise and Other Pourable Creams
  • Pastry Cream, Bouillie, and Cream-Pie Fillings
  • Fruit Curds

Egg Foams: Cooking With the Wrist

  • How the Egg Proteins Stabilize Foams
  • How Proteins Destabilize Foams
  • Blocking Sulfur Bonds
  • The Enemies of Egg Foams
  • The Effects of Other Ingredients
  • Basic Egg-beating Techniques
  • Meringues: Sweet Foams on Their Own
  • Cold Mousses and Souffles: Reinforcement From Fat and Gelatin
  • Soufflés: A Breath of Hot Air
  • Yolk Foams: Zabaglione and Sabayons

Pickled and Preserved Eggs

  • Pickled Eggs
  • Chinese Preserved Eggs

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Chapter 3: Meat

Eating Animals

  • The Essence of the Animal: Mobility From Muscle
  • Humans as Meat Eaters
  • Why Do People Love Meat?

Meat And Health

  • Meat’s Ancient and Immediate Nutritional Advantages . . .
  • And Modern, Long-Term Disadvantages
  • Meat and Foodborne Infections
  • "Mad Cow Disease"

Controversies In Modern Meat Production

  • Hormones
  • Antibiotics
  • Humane Meat Production

The Structure And Qualities Of Meat

  • Muscle Tissues and Meat Texture
  • Muscle Fiber Types: Meat Color
  • Muscle Fibers, Tissues, and Meat Flavor
  • Production Methods and Meat Quality

Meat Animals And Their Characteristics

  • Domestic Meat Animals
  • Domestic Meat Birds
  • Game Animals and Birds

The Transformation Of Muscle Into Meat

  • Slaughter
  • Rigor Mortis
  • Aging
  • Cutting and Packaging

Meat Spoilage and Storage

  • Meat Spoilage
  • Refrigeration
  • Irradiation

Cooking Fresh Meat: The Principles

  • Heat and Meat Flavor
  • Heat and Meat Color
  • Heat and Meat Texture
  • The Challenge of Cooking Meat: The Right Texture
  • Meat Doneness and Safety

Cooking Fresh Meat: The Methods

  • Modifying Texture Before and After Cooking
  • Flames, Glowing Coals and Coils
  • Hot Air and Walls: Oven "Roasting"
  • Hot Metal: Frying, or Sauteing
  • Hot Oil: Shallow and Deep Frying
  • Hot Water: Braising, Stewing, Poaching, Simmering
  • Water Vapor: Steaming
  • Microwave Cooking
  • After The Cooking: Resting, Carving, and Serving
  • Leftovers

Offal, Or Variety Meats

  • Liver
  • Foie Gras
  • Skin, Cartilage, and Bones
  • Fat

Meat Mixtures

  • Sausages
  • Pâtés and Terrines

Preserved Meats

  • Dehydration: Jerky
  • Salting: Hams, Bacon, Corned Beef, Sausages
  • Smoking
  • Fermenting: Sausages
  • Sealing Under Fat: Confits
  • Canning

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Chapter 4: Fish and Shellfish

Fisheries and Aquaculture

  • Advantages and Drawbacks of Aquaculture

Seafood And Health

  • Health Benefits
  • Health Hazards

Life in Water and The Special Nature of Fish

  • The Paleness and Tenderness of Fish Flesh
  • The Flavor of Fish and Shellfish
  • The Healthfulness of Fish Oils
  • The Perishability of Fish and Shellfish
  • The Sensitivity and Fragility of Fish in the Pan
  • The Unpredictability of Fish Quality

The Anatomy And Qualities Of Fish

  • Fish Anatomy
  • Fish Flavor
  • Fish Color

The Fish We Eat

  • The Herring Family: Anchovy, Sardine, Sprat, Shad
  • Carp and Catfish
  • Salmons, Trouts, and Relatives
  • The Cod Family
  • Nile Perch and Tilapia
  • Basses
  • Icefish
  • Tunas and Mackerel
  • Swordfish
  • Flatfish: Soles, Turbot, Halibuts, Flounders

From the Waters to the Kitchen

  • The Harvest
  • The Effects of Rigor Mortis and Time
  • Recognizing Fresh Fish
  • Storing Fresh Fish: Refrigeration and Freezing
  • Irradiation
  • Unheated Preparations of Fish and Shellfish
  • Sushi and Sashimi
  • Tart Ceviche and Kinilaw
  • Salty Poke and Lomi
  • Saltier Gravlax

Cooking Fish and Shellfish

  • How Heat Transforms Raw Fish and Shellfish
  • Preparations for Cooking
  • Techniques for Cooking Fish and Shellfish
  • Fish Mixtures

Shellfish and Their Special Qualities

  • Crustaceans: Shrimps, Lobsters, Crabs and Relatives
  • Molluscs: Clams, Mussels, Oysters, Scallops, Squid and Relatives
  • Other Invertebrates: Sea Urchins

Preserved Fish and Shellfish

  • Dried Fish
  • Salted Fish
  • Fermented Fish
  • Smoked Fish
  • Four-way Preservation: Japanese Katsuobushi
  • Acidifying: Marinated Fish
  • Canned Fish

Fish Eggs

  • Salt Transforms Egg Flavor and Texture
  • Caviar

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Chapter 5: Edible Plants: An Introduction

Plants As Food

  • The Nature of Plants
  • Definitions
  • Plant Foods Through History

Plant Foods and Health

  • Essential Nutrients in Fruits and Vegetables: Vitamins
  • Phytochemicals
  • Fiber
  • Toxins In Some Fruits and Vegetables
  • Fresh Produce and Food Poisoning

The Composition and Qualities of Fruits and Vegetables

  • Plant Structure: Cells, Tissues, Organs
  • Texture
  • Color
  • Flavor

Handling and Storing Fruits and Vegetables

  • Post-Harvest Deterioration
  • Handling Fresh Produce
  • The Storage Atmosphere
  • Temperature Control: Refrigeration
  • Temperature Control: Freezing

Cooking Fresh Fruits and Vegetables

  • How Heat Affects the Qualities of Fruits and Vegetables
  • Hot Water: Boiling, Steaming, Pressure-Cooking
  • Hot Air, Oil, and Radiation: Baking, Frying, and Grilling
  • Microwave Cooking
  • Pulverizing and Extracting

Preserving Fruits and Vegetables

  • Drying and Freeze-drying
  • Fermentation: Cabbage and Cucumber Pickles, Olives
  • Sugar Preserves
  • Canning

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Chapter 6: A Survey Of Common Vegetables

Roots and Tubers

  • Potatoes
  • Sweet potato
  • Tropical Roots and Tubers
  • The Carrot Family: Carrots, Parsnips, and Others
  • The Lettuce Family: Sunchoke, Salsify, Scorzonera, Burdock
  • Other Common Roots and Tubers

Lower Stems and Bulbs: Beet, Turnip, Radish, Onion and Others

  • Beets
  • Celery Root
  • The Cabbage Family: Turnip, Radish
  • The Onion Family: Onions, Garlic, Leeks

Stems and Stalks: Asparagus, Celery, and Others

  • Asparagus
  • The Carrot Family: Celery and Fennel
  • The Cabbage Family: Kohlrabi and Rutabaga
  • Tropical Stems: Bamboo Shoots and Hearts of Palm
  • Other Stem and Stalk Vegetables

Leaves: Lettuces, Cabbages and Others

  • The Lettuce Family: Lettuces, Chicories, Dandelion Greens
  • The Cabbage Family: Cabbage, Kale, Brussels Sprouts and Others
  • Spinach and Chard
  • Miscellaneous Leafy Greens

Flowers: Artichokes, Broccoli, Cauliflower, and Others

  • Flowers as Foods
  • Artichokes
  • The Cabbage Family: Broccoli, Cauliflower, Romanesco

Fruits Used as Vegetables

  • The Nightshade Family: Tomato, Capsicums, Eggplant and Others
  • The Squash and Cucumber Family
  • The Bean Family: Fresh Beans and Peas
  • Other Fruits Used as Vegetables

Seaweeds

  • Green, Red, and Brown Algae
  • Seaweed Flavors

Mushrooms, Truffles, and Relatives

  • Creatures of Symbiosis and Decay
  • The Structure and Qualities of Mushrooms
  • The Distinctive Flavors of Mushrooms
  • Storing and Handling Mushrooms
  • Cooking Mushrooms
  • Truffles
  • Huitlacoche, or Corn Smut
  • Mycoprotein, or Quorn

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Chapter 7: A Survey Of Common Fruits

Making of Fruit: Ripening

  • Before Ripening: Growth and Expansion
  • The Work of Ethylene and Enzymes
  • Two Styles of Ripening, Two Ways of Handling

Common Fruits of Temperate Climates: Apples and Pears, Stone Fruits, Berries

  • Pome Fruits: Apples, Pears and Relatives
  • Stone Fruits: Apricots, Cherries, Peaches, Plums
  • Berries, Including Grapes and Kiwi Fruits
  • Other Temperate Fruits

Fruits from Warm Climates: Melons, Citrus Fruits, Tropical Fruits and Others

  • Melons
  • Fruits from Arid Climates: Figs, Dates, and Others
  • The Citrus Family: Oranges, Lemons, Grapefruits and Relatives
  • Some Common Tropical Fruits

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Chapter 8: Flavorings From Plants: Herbs, Spices, Tea, Coffee, Wood Smoke

The Nature of Flavor and Flavorings

  • Flavor Is Part Taste, Mostly Smell
  • The Evolving World of Taste and Smell
  • Flavorings Are Chemical Defenses
  • Turning Weapons into Pleasures: Just Add Food

The Chemistry and Qualities of Herbs and Spices

  • Most Flavorings Resemble Oils
  • The Flavor of A Herb or Spice Is Several Flavors Combined
  • Flavor Families: The Terpenes
  • Flavor Families: The Phenolics
  • Flavor Families: Pungent Chemicals
  • Why Pain Can Be Pleasurable
  • Herbs, Spices and Health

Handling and Storing Herbs and Spices

  • Preserving Aroma Compounds
  • Storing Fresh Herbs
  • Drying Fresh Herbs

Cooking With Herbs and Spices

  • Flavor Extraction
  • Marinades and Rubs
  • Herbs and Spices as Coatings
  • Extracts: Flavored Oils, Vinegars, Alcohols
  • Flavor Evolution
  • Herbs and Spices as Thickeners

A Survey of Common Herbs

  • The Mint Family
  • The Carrot family
  • The Laurel family
  • Other Common Herbs

A Survey of Temperate-Climate Spices

  • The Carrot Family
  • The Cabbage Family: Mustards, Horseradish, Wasabi
  • The Bean Family: Fenugreek and Licorice
  • Chillis
  • Other Temperate-Climate Spices

A Survey of Tropical Spices

Tea and Coffee

  • Caffeine
  • Tea, Coffee, and Health
  • Water for Making Tea and Coffee
  • Tea
  • Coffee

Wood Smoke

  • The Chemistry of Burning Wood
  • Liquid Smoke

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Chapter 9: Seeds: Grains, Legumes, And Nuts

Seeds as Food

  • Some Definitions

Seeds and Health

  • Essential Nutrients and Their Deficiencies
  • Valuable Phytochemicals From Seeds
  • Problems Caused By Seeds
  • Seeds Are Common Food Allergens
  • Seeds and Food Poisoning

The Composition and Qualities of Seeds

  • Parts of the Seed
  • Seed Proteins: Soluble and Insoluble
  • Seed Starches: Orderly and Disorderly
  • Seed Oils
  • Seed Flavors

Handling and Preparing Seeds

  • Handling and Storing Seeds
  • Sprouts
  • Cooking Seeds

The Grains, or Cereals

  • Grain Structure and Composition
  • Milling and Refining
  • Wheat
  • Barley
  • Rye
  • Oats
  • Rice
  • Maize, or Corn
  • Minor Cereals
  • Pseudocereals

Legumes: Beans and Peas

  • Legume Structure and Composition
  • Legumes and Health: The Remarkable Soybean
  • The Problem of Legumes and Flatulence
  • Bean Flavor
  • Bean Sprouts
  • Cooking Legumes
  • Characteristics of Some Common Legumes
  • Soybeans and Their Transformations

Nuts and Other Oil-Rich Seeds

  • Nut Structures and Qualities
  • The Nutritional Value of Nuts
  • Nut Flavor
  • Handling and Storing Nuts
  • Cooking Nuts
  • Characteristics of Some Common Nuts
  • Characteristics of Other Oil-Rich Seeds

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Chapter 10: Cereal Doughs And Batters: Bread, Cakes, Pastry, Pasta

The Evolution of Bread

  • Prehistoric Times
  • Greece and Rome
  • The Middle Ages
  • Early Modern Times
  • The Decline and Revival of Traditional Breads

The Basic Structure of Doughs, Batters, and Their Products

  • Gluten
  • Starch
  • Gas Bubbles
  • Fats: Shortening

Dough and Batter Ingredients: Wheat Flours

  • Kinds of Wheat
  • Turning Wheat Into Flour
  • Kinds of Flour
  • Minor Flour Components

Dough and Batter Ingredients: Yeasts and Chemical Leavenings

  • Yeasts
  • Baking Powders and Other Chemical Leaveners

Breads

  • The Choice of Ingredients
  • Preparing the Dough: Mixing and Kneading
  • Fermentation, or Rising
  • Baking
  • Cooling
  • The Staling Process; Storing and Refreshing Bread
  • Bread Flavor
  • Mass-Produced Breads
  • Special Kinds of Loaf Breads
  • Other Breads: Flat Breads, Bagels, Steamed Breads, Quick Breads, Doughnuts

Thin Batter Foods: Crêpes, Popovers, Griddle Cakes, Cream-Puff Pastry

  • Batter Foods
  • Crêpes
  • Popovers
  • Griddle Cakes: Pancakes and Crumpets
  • Griddle Cakes: Waffles and Wafers
  • Cream Puff Pastry, Pâte à choux
  • Frying Batters

Thick Batter Foods: Batter Breads and Cakes

  • Batter Breads and Muffins
  • Cakes

Pastries

  • Pastry Styles
  • Pastry Ingredients
  • Cooking Pastries
  • Crumbly Pastries: Short Pastry, Pâte brisée, Pâte sucrée, Pâte sablée
  • Flaky Pastries: American Pie Pastry
  • Laminated Pastries: Puff Pastry, Pâte feuilletée
  • Leaf Pastries: Strudel, Phyllo
  • Bread-Pastry Hybrids: Croissants, Danish Pastries
  • Tender Savory Pastry: Hot-water pastry, Pâte à pâté

Cookies

  • Cookie Ingredients and Textures
  • Making and Keeping Cookies

Pasta, Noodles, and Dumplings

  • The History of Pasta and Noodles
  • Making Pasta and Noodle Doughs
  • Cooking Pasta and Noodles
  • Couscous, Dumplings, Spätzle, Gnocchi
  • Asian Wheat Noodles and Dumplings
  • Asian Starch and Rice Noodles

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Chapter 11: Sauces

The History of Sauces In Europe

  • Ancient Times
  • The Middle Ages: Increasing Refinement and the Principle of Concentration
  • Early Modern Sauces: Refined and Concentrated Meat Flavors, Emulsions
  • The Classic French System: Carême and Escoffier
  • Sauces in Italy: Purees and Meat Juices
  • Sauces in England: Gravies and Condiments
  • The Twentieth Century: Nouvelle Cuisine
  • Post-Nouvelle: Diverse and Innovative Sauces

The Science of Sauces: Flavor and Consistency

  • Flavor in Sauces: Taste and Smell
  • Sauce Consistency
  • The Influence of Consistency on Flavor

Sauces Thickened with Gelatin and Other Proteins

  • The Uniqueness of Gelatin
  • Extracting Gelatin and Flavor From Meats
  • Meat Stocks and Sauces
  • Consommé and Clarification with Egg Whites
  • Commercial Meat Extracts and Sauce Bases
  • Fish and Shellfish Stocks and Sauces
  • Other Protein Thickeners

Solid Sauces: Gelatin Jellies and Carbohydrate Jellies

  • Jelly Consistency
  • Jellies From Meat and Fish: Aspics, Chaude-froides, Boeuf à la mode
  • Other Jellies and Gelées
  • Manufactured Gelatins
  • Carbohydrate Gelling Agents: Agar, Carrageenan, Gellan

Sauces Thickened with Flour and Starch

  • The Nature of Starch
  • Gelation, Thickening, and Thinning
  • Cooling, Further Thickening, and Congealing
  • Different Starches and Their Qualities
  • The Influence of Other Ingredients on Starch Sauces
  • Incorporating Starch Into Sauces: Slurries, Kneaded Butter, Roux
  • Starch in Classic French Sauces
  • Milk-Based Sauces: Béchamel and Boiled
  • Gravy

Sauces Thickened With Plant Particles: Purees

  • Plant Particles Are Coarse and Inefficient Thickeners
  • Refining The Texture of Purees
  • Fruit and Vegetable Purees
  • Seeds and Dried Plant Foods: Nuts and Spices as Thickeners
  • Complex Mixtures: Indian Curries, Mexican Moles

Sauces Thickened with Droplets of Oil or Water: Emulsions

  • The Nature of Emulsions
  • Emulsifiers and Stabilizers
  • Guidelines for Successful Emulsified Sauces
  • Cream and Butter Sauces
  • Eggs as Emulsifiers
  • Cold Egg Sauces: Mayonnaise
  • Hot Egg Sauces: Hollandaise and Béarnaise
  • Vinaigrettes

Sauces Thickened with Bubbles: Foams

  • Making Foams
  • Stabilizing Foams
  • Heat-Stabilized Foams: Sabayons

Salt

  • The Virtues of Salt
  • Salt Production
  • Kinds of Salt
  • Salt to Taste: Salt Preference
  • Salt and Health

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Chapter 12: Sugars, Chocolate, and Confectionery

The History of Sugars and Confectionery

  • Before Sugar: Honey
  • Sugar: Beginnings In Asia
  • Early Confectionery in Southwest Asia
  • In Europe: A Spice and Medicine
  • Confectionery for Pleasure
  • A Pleasure for All
  • Sugar In Modern Times
  • The Nature of Sugars
  • Kinds of Sugar
  • The Complexities of Sweetness
  • Crystallization
  • Caramelization
  • Sugars and Health
  • Sugar Substitutes
  • Sugars and Syrups
  • Honey
  • Tree Syrups and Sugars: Maple, Birch, Palm
  • Table Sugar: Cane and Beet Sugars and Syrups
  • Corn Syrups, Glucose and Fructose Syrups, Malt Syrup

Sugar Candies and Confectionery

  • Setting the Sugar Concentration: Cooking the Syrup
  • Setting the Sugar Structure: Cooling and Crystallization
  • Kinds of Candies
  • Chewing Gum
  • Candy Storage and Spoilage

Chocolate

  • The History of Chocolate
  • Making Chocolate
  • The Special Qualities of Chocolate
  • The Kinds and Qualities of Chocolate
  • Chocolate and Cocoa as Ingredients
  • Tempered Chocolate For Coating and Molding
  • Chocolate and Health

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Chapter 13: Wine, Beer, and Distilled Spirits

The Nature of Alcohol

  • Yeasts and Alcoholic Fermentation
  • The Qualities of Alcohol
  • Alcohol as a Drug: Intoxication
  • How The Body Metabolizes Alcohol
  • Cooking With Alcohol
  • Alcoholic Liquids and Wood Barrels

Wine

  • The History of Wine
  • Wine Grapes
  • Making Wine
  • Special Wines
  • Storing and Serving Wine
  • Enjoying Wine

Beer

  • The Evolution of Beer
  • Brewing Ingredients: Malt
  • Brewing Ingredients: Hops
  • Brewing Beer
  • Storing and Serving Beer
  • Kinds and Qualities of Beer

Asian Rice Alcohols: Chinese Chü and Japanese Sake

  • Sweet Moldy Grains
  • Starch-Digesting Molds
  • Brewing Rice Alcohols

Distilled Spirits

  • The History of Distilled Spirits
  • Making Distilled Alcohols
  • Serving and Enjoying Spirits
  • Kinds of Spirits

Vinegar

  • An Ancient Ingredient
  • The Virtues of Acetic Acid
  • The Acetic Fermentation
  • Vinegar Production
  • Common Kinds of Vinegar
  • Balsamic Vinegar
  • Sherry Vinegar

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Chapter 14: Cooking Methods and Utensil Materials

Browning Reactions and Flavor

  • Caramelization
  • The Maillard Reactions
  • High Temperatures and Dry Cooking Methods
  • Drawbacks of the Browning Reactions

Forms of Heat Transfer

  • Conduction: Direct Contact
  • Convection: Movement in Fluids
  • Radiation: The Pure Energy Of Radiant Heat and Microwaves

Basic Methods of Heating Foods

  • Grilling and Broiling: Infrared Radiation
  • Baking: Air Convection and Radiation
  • Boiling and Simmering: Water Convection
  • Steaming: Vapor Condensation and Convection
  • Pan-Frying and Sauteing: Conduction
  • Deep Frying: Oil Convection
  • Microwaving: Microwave Radiation

Utensil Materials

  • The Different Behaviors of Metals and Ceramics
  • Ceramics
  • Aluminum
  • Copper
  • Iron and Steel
  • Stainless Steel
  • Tin

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Chapter 15: The Four Basic Food Molecules

The Four Basic Food Molecules

  • Water
  • Water Clings Strongly to Itself
  • Water is Good At Dissolving Other Substances
  • Water and Heat: From Ice to Steam
  • Water and Acidity: The pH Scale

Fats, Oils, and Relatives: Lipids

  • Lipids Don’t Mix With Water
  • The Structure of Fats
  • Saturated and Unsaturated Fats, Hydrogenation, and Trans Fatty Acids
  • Fats and Heat
  • Emulsifiers: Phospholipids, Lecithin, Monoglycerides

Carbohydrates

  • Sugars
  • Oligosaccharides
  • Polysaccharides: Starch, Pectins, Gums

Proteins

  • Amino acids and Peptides
  • Protein Structure
  • Proteins in Water
  • Protein Denaturation
  • Enzymes

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Appendix: A Chemistry Primer:Atoms, Molecules, Energy

Atoms, Molecules, and Bonds

  • Atoms and Molecules
  • Electrical Imbalance, Reactions, and Oxidation
  • Electrical Imbalance and Chemical Bonds

Energy

  • Energy Causes Change
  • The Nature of Heat and Temperature: Molecular Movement
  • Bond Energy

The Phases of Matter

  • Solids
  • Liquids
  • Gases
  • Many Food Molecules Can’t Change Phase
  • Mixtures of Phases: Solutions, Suspensions, Emulsions, Gels, Foams

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