Books
2 results found| Title | Authors | Description | OpenBook ID | |
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Culinary reactions | Simon Field | "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 pr… | OL16117054W |
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Return of gonzo gizmos | Simon Field | A Scientific American Book Club selectionThis fresh collection of more than 20 science projects—from hydrogen fuel cells to computer-controlled radio transmitters—is perfect for the tireless tinkerer… | OL4670178W |