The chemistry courses on the tip of the tongue are as follows:

The book "China on the Tip of the Tongue" reminds people of the Chinese food among mountains, grass and swamps, and people can't help but admire the breadth and depth of Chinese food culture . However, if we deconstruct food from a chemist's perspective, these delicacies on the tip of our tongue are just a combination of some chemical elements or compounds. No delicacy in the world can escape chemical transformation.

There are also some disturbing facts: more and more chemical fertilizers and pesticides are used, additives account for most of the ingredient list, and the safety of food is questionable... People blame food safety problems on chemistry. Chemical discoloration. So, should I memorize this pot of chemistry? ?

This course will explain the taste and food on our tongues from a chemical perspective. Through the study of this course, we will understand the role of chemistry in food; at the same time, we will popularize chemical knowledge, cultivate correct dietary concepts, and establish scientific and dialectical chemical values ????and a chemical social outlook.

It can be used as a prerequisite course for "College Chemistry" or as a public elective course for the whole school to cultivate scientific literacy. It can also be used as a popular science lecture to popularize chemical knowledge in daily life.