Catalog Search Results
Author
Pub. Date
2016.
Description
"From the best-selling author of Why We Get Fat, a groundbreaking, eye-opening expose that makes the convincing case that sugar is the tobacco of the new millennium: backed by powerful lobbies, entrenched in our lives, and making us very sick. Among Americans, diabetes is more prevalent today than ever; obesity is at epidemic proportions; nearly 10% of children are thought to have nonalcoholic fatty liver disease. And sugar is at the root of these,...
Author
Pub. Date
2014.
Description
"Why is glass see-through? What makes elastic stretchy? Why does a paperclip bend? Why does any material look and behave the way it does? With clarity and humor, world-leading materials scientist Mark Miodownik answers all the questions you've ever had about your pens, spoons, and razor blades, while also introducing a whole world full of materials you've never even heard of: the diamond five times the size of Earth; concrete cloth that can be molded...
Author
Description
"Blending a fascinating personal history with dramatic historical events, this book brings long-overdue attention to a brilliant woman whose work proved essential for America's early space program. This is the extraordinary true story of America's first female rocket scientist. Told by her son, it describes Mary Sherman Morgan's crucial contribution to launching America's first satellite and the author's labyrinthine journey to uncover his mother's...
Author
Pub. Date
[2014]
Physical Desc
xii, 388 pages : illustrations ; 24 cm
Description
"Simplifying the complex chemical reactions that take place every day through the well-stated answers for more than 900 common chemistry questions, this reference is the go-to guide for students and professionals alike. The book covers everything from the history, major personalities, and groundbreaking reactions and equations in chemistry to laboratory techniques throughout history and the latest developments in the field. Chemistry is an essential...
Author
Pub. Date
c2012
Physical Desc
xv, 238 p. : ill. ; 23 cm.
Description
"When you're cooking, you're a chemist! Every time you follow or modify a recipe you are experimenting with acids and bases, emulsions and suspensions, gels and foams. In your kitchen you denature proteins, crystallize compounds, react enzymes with substrates, and nurture desired microbial life while suppressing harmful microbes. And unlike in a laboratory, you can eat your experiments to verify your hypotheses. In Culinary Reactions, author Simon...
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