Reviews for Science of a Loaf of Bread : The Science of Changing Properties


Library Media Connection Reviews 2009 August/September
Curious students will like the colorful photos and highlighted text of this series as they learn about the science of some common objects. This set of books includes more information than the titles suggest. For example, in The Science of a Loaf of Bread, readers not only will learn how bread rises, how yeast works, and about unleavened bread, but they will also learn what actually happens to bread in the digestive system. The information is presented attractively with information interspersed throughout the text in photos, graphics, and side boxes of fascinating facts. The covers of the books are a little dull, but this series would be a great addition to the library and useful for student research or a teacher resource. Glossary. Websites. Index. Recommended. Susan Black, Librarian, Arlee (Montana) Elementary School ¬ 2009 Linworth Publishing, Inc.

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School Library Journal Reviews 2009 April

Gr 2-5-This series cleverly draws kids in by using everyday objects such as a guitar to explain sound, hearing, decibels, pitch, and musical notation or a bicycle to outline physics concepts such as gravity, friction, and torque. Some history is included as well-for example, Glasses discusses Leonardo da Vinci's 1508 sketch of a design for contact lenses and Benjamin Franklin's invention of bifocals. Employing illustrations, colorful photographs, highlighted fact boxes, and bold-faced text, the books are eye-catching and compelling. Bread is particularly enjoyable as it describes the role of yeast and the chemical reactions that occur during baking, and introduces the digestive process. Great additions.

[Page 93]. Copyright 2008 Reed Business Information.

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