Why Is Milk White?
eBook - ePub

Why Is Milk White?

& 200 Other Curious Chemistry Questions

  1. English
  2. ePUB (mobile friendly)
  3. Available on iOS & Android
eBook - ePub

Why Is Milk White?

& 200 Other Curious Chemistry Questions

About this book

When it comes to chemistry, most kids have more questions than answers. Why do you get cavities when you eat too much sugar? How does sun block protect your skin from getting a sunburn? What makes soda so fizzy? And why do you need antifreeze in your car? Teenager Alexa Coelho quizzed her neighbor, chemist Simon Field, with hundreds of perplexing questions, and now she has the answers. Field covers a wide variety of concepts from simple to complex, but always with straightforward, easy-to-understand explanations.

            And for those readers who want to see chemistry in action, Why Is Milk White? also includes a dozen unique experiments to try at home. Lift latent fingerprints from a "crime scene" using super glue (for a glass or smooth surface) or iodine (for paper). Hollow out the zinc interior of a penny using muriatic acid, leaving only a thin copper shell. Conduct a paper chromatography experiment to separate food coloring into its component dyes. Or use easy-to-find chemicals to create plastic "slime," Silly Putty, or a bouncing ball. This book is the perfect resource for budding scientists everywhere.

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Yes, you can access Why Is Milk White? by Alexa Coelho,Simon Quellen Field,Simon Quellen Field in PDF and/or ePUB format. We have over one million books available in our catalogue for you to explore.

Information

Publisher
Chicago Review Press
Year
2013
eBook ISBN
9781613744550
Edition
1

Table of contents

  1. Cover
  2. Book Title
  3. Copyright
  4. Dedication
  5. Contents
  6. Preface by Simon Quellen Field
  7. How to Read Structural Formulas
  8. 1. People and Animals
  9. 2. Plants
  10. 3. Household Chemistry
  11. 4. Health and Safety
  12. 5. Things That Catch Fire or Go Bang :
  13. 6. Things That Stink
  14. 7. Color
  15. 8. Chemistry in the World
  16. 9. Chemists
  17. 10. Food
  18. Glossary