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Every Day, Chemistry

Author: Julia Sooy

Publisher: Feiwel & Friends

Published: 2021-06-29

Total Pages: 19

ISBN-13: 1250845084

A mother and daughter go about their day as chemical reactions in their everyday lives occur around them in Everyday Chemistry, a nonfiction picture book by writer Julia Sooy and illustrator Bonnie Pang. Science is all around us in our daily lives. Specifically, chemistry! When your bread toasts, when your shampoo foams, when the playground slide rusts--those are all chemical reactions. In this book, a mother and daughter expereince all these things and more as they go about their day, from when they wake up, to when they go to bed. This story is a great way to introduce young readers into the world of science!

Every-day Chemistry

Author: Alfred Sibson

Publisher:

Published: 1861

Total Pages: 272

ISBN-13:

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Everyday Chemistry

Author: William J. Iannuccilli

Publisher:

Published: 2022-01-30

Total Pages: 0

ISBN-13: 9781792465970

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Chemistry is all around us, we use it often, although unknowingly and it helps us each day to perform our daily tasks. How can anyone use something constantly and not know anything about how it works. Everyday Chemistry helps the average person learn about the chemistry they use every day. It is designed to be used for an introductory chemistry class that will satisfy the need for a lecture course requirement in a science for a student to graduate with a bachelor's degree from most colleges. This book is meant to teach chemistry with interesting insights and applications to hopefully make the treatment of the subject interesting, informative, and hopefully enjoyable.

Chemistry for Breakfast

Author: Mai Thi Nguyen-Kim

Publisher: Greystone Books Ltd

Published: 2021-04-13

Total Pages: 172

ISBN-13: 1771647493

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FINALIST for the Subaru Prize for Excellence in Science Books “This book shows that chemistry is not just relevant to life; it’s really, really interesting.”—Foreword Reviews, STARRED review A perfect book for readers of The Physics of Everyday Things and Storm in a Teacup Have you ever wondered why your alarm clock sends you spiraling? Or how toothpaste works on your teeth? Why do cakes and cookies sometimes turn out dry? (Hint: you may not be adding enough sugar.) In Chemistry for Breakfast, award-winning chemist and science communicator Mai Thi Nguyen-Kim reveals the amazing chemistry behind everyday things (like baking and toothpaste) and not-so-everyday things (like space travel). With a relatable, funny, and conversational style, she explains essential chemical processes everyone should know—and turns the ordinary into extraordinary. Over the course of a single day, Mai shows us that chemistry is everywhere: we just have to look for it. In the morning, her partner’s much-too-loud alarm prompts a deep dive into biological clocks, fight-or-flight responses, and melatonin’s role in making us sleepy. Before heading to the lab, she explains how the stress hormone cortisol helps wake us up, and brews her morning coffee with a side of heat conduction and states of matter. Mai continues her day with explainers of cell phone technology, food preservation, body odor, baking, the effects of alcohol, and the chemistry behind the expression “love drunk.” All the while, she shows us what it’s really like to be a working chemist, and fights against the stereotype of a nerd playing with test tubes in a lab coat. Filled with charming illustrations, laughter, and plenty of surprises, Chemistry for Breakfast is a perfect book for anyone who wants to deepen their understanding of chemistry without having prior knowledge of the science. With Mai as your guide, you’ll find something fascinating everywhere around you.

Chemistry at Home

Author: John Emsley

Publisher: Royal Society of Chemistry

Published: 2015-11-06

Total Pages: 395

ISBN-13: 1782626379

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Hand cream, detergent, shower gel, toothpaste, toilet cleaner, air freshener, lipstick, perfume, low-fat spread, painkiller, diet drink, insect repellent... hundreds of everyday products that make our lives so much better than those of our forebears. And yet most of us know little about the ingredients they contain and why they deliver the benefits we enjoy. Some people find it worrying when they examine the list of ingredients on a packaging label, because all they read may be unintelligible names or E numbers. It appears to be just chemicals, chemicals, chemicals. The aim of this book is to examine the ingredients more closely and explain the reasons for their being used. Start reading and stop worrying. Chemistry at Home has been written by award-winning popular science writer and chemist, John Emsley, using non-technical language. The book has 12 chapters, each devoted to the kinds of products we are likely to find around the home, including in the garage and the garden shed. Chemistry at Home also includes a glossary which gives more technical information about the molecules mentioned in the book.

Exploring the World of Chemistry

Author: John Hudson Tiner

Publisher: New Leaf Publishing Group

Published: 2001-09-01

Total Pages: 142

ISBN-13: 1614581541

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Chemistry is an amazing branch of science that affects us every day, yet few people realize it, or even give it much thought. Without chemistry, there would be nothing made of plastic, there would be no rubber tires, no tin cans, no television, no microwave ovens, or something as simple as wax paper. This book presents an exciting and intriguing tour through the realm of chemistry as each chapter unfolds with facts and stories about the discoveries and discoverers. Find out why pure gold is not used for jewelry or coins. Join Humphry Davy as he made many chemical discoveries, and learn how they shortened his life. See how people in the 1870s could jump over the top of the Washington Monument. Exploring the World of Chemistry brings science to life and is a wonderful learning tool with many illustrations, biographical information, chapter tests, and an index for easy referencing.

Culinary Reactions

Author: Simon Quellen Field

Publisher: Chicago Review Press

Published: 2011-11-01

Total Pages: 258

ISBN-13: 1569769605

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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 bacteria and fungi. And unlike in a laboratory, you can eat your experiments to verify your hypotheses. In Culinary Reactions, author Simon Quellen Field turns measuring cups, stovetop burners, and mixing bowls into graduated cylinders, Bunsen burners, and beakers. How does altering the ratio of flour, sugar, yeast, salt, butter, and water affect how high bread rises? Why is whipped cream made with nitrous oxide rather than the more common carbon dioxide? And why does Hollandaise sauce call for “clarified” butter? This easy-to-follow primer even includes recipes to demonstrate the concepts being discussed, including: &· Whipped Creamsicle Topping—a foam &· Cherry Dream Cheese—a protein gel &· Lemonade with Chameleon Eggs—an acid indicator