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- 128 pages
- 5 hours of reading
More about the book
What makes popcorn pop? How does jelly jell? Why does bread rise? Experiment and find out. Your kitchen is a perfect laboratory for these thirty-nine easy and delicious science experiments with foodstuffs. Investigate starches, sugars, acids, bases, proteins, carbohydrates, emulsifiers, and more -- then eat the results! "This cheerily casual and inviting book is a first-rate introduction to the sciences of matter." --Scientific America
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Science Experiments You Can Eat, Vicki Cobb, Peter Lippman
- Language
- Released
- 1991
- product-detail.submit-box.info.binding
- (Paperback)
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- Title
- Science Experiments You Can Eat
- Language
- English
- Authors
- Vicki Cobb, Peter Lippman
- Publisher
- Scholastic Inc
- Released
- 1991
- Format
- Paperback
- Pages
- 128
- ISBN10
- 0590453882
- ISBN13
- 9780590453882
- Rating
- 4.2 out of 5
- Description
- What makes popcorn pop? How does jelly jell? Why does bread rise? Experiment and find out. Your kitchen is a perfect laboratory for these thirty-nine easy and delicious science experiments with foodstuffs. Investigate starches, sugars, acids, bases, proteins, carbohydrates, emulsifiers, and more -- then eat the results! "This cheerily casual and inviting book is a first-rate introduction to the sciences of matter." --Scientific America