Annotations for Why Is Milk White? : And 200 Other Curious Chemistry Questions


Baker & Taylor
Covering a wide range of everyday chemistry concepts, a question-and-answer primer explains key ideas through various unique experiments, from lifting fingerprints and hollowing out the zinc interior of a penny to separating food coloring into its component dyes and using easy-to-find chemicals to create chemically based toys. Original.

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Baker & Taylor
Covers a wide range of chemistry concepts, in question-and-answer format explains key ideas through various experiments.

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Book News
Simon Quellen Field answers hundreds of questions posed to him by 11-year old Alexa Coelho about chemistry and biology. The questions come from a place of wondering how everyday things work or are the way they are, which Fields answers in a way she might appreciate while also introducing basic but nonetheless technical chemistry concepts and nomenclature, as well as scientific ways of thinking. To this end, Fields explains the utility of, and repeatedly returns to, structural chemical diagrams where relevant. Each question and answer takes up only a few pages or less. The questions and answers are organized into 10 chapters on people and animals, plants, household chemistry, health, explosive things, things with strong odors, colors, ordinary chemistry, questions about chemists, and food. Most of these chapters also include instructions for simple science experiments. A glossary, but no index, is offered at the end. Distributed by Independent Publishers Group. Annotation ©2013 Book News, Inc., Portland, OR (booknews.com)

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Independent Publishing Group

Covering a wide variety of everyday chemistry concepts from the very simple to the more complex, this question-and-answer primer provides straightforward, easy-to-understand explanations for inquisitive young scientists' questions. A dozen unique experiments to try at home--from lifting latent fingerprints from a "crime scene" using super glue (for smooth surfaces) or iodine (for paper) to hollowing out the zinc interior of a penny using muriatic acid--are interspersed with the answers to such questions as What makes soda so fizzy? and Why do you get cavities when you eat too much sugar? From separating food coloring into its component dyes to using easy-to-find chemicals to create "slime," Silly Putty, or bouncing balls, this handy guide is the ideal resource for the budding chemist.

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