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1) Chemistry
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Explores the world of natural chemistry, how it is used on a daily basis to produce food and water, to check for infections and diseases, and to help in forensics; and contains full-color captioned photographs and text that explains such topics as chemical reactions, the periodic table, atoms and molecules, and more.
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One of the greatest experimental scientists of all time, Michael Faraday (1791–1867) developed the first electric motor, electric generator, and dynamo - essentially creating the science of electrochemistry. This book, the result of six lectures he delivered to young students at London's Royal Institution, concerns another form of energy - candlelight. Faraday titled the lectures "The Chemical History of a Candle," choosing the subject because,...
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From the Publisher: Kids will learn how to shoot candy and soda 10 feet up in the air or create a crystal collage with the key chemistry concepts and exciting yet educational projects in this handbook. With more than two dozen fascinating projects illustrating major chemistry themes-including atoms and molecules; the characteristics of solids, liquids, and gases; chemical reactions; acids and bases; and the properties of water-children learn the...
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Different Kinds of Soil will help children understand the composition of soil, its layers, and what organic and inorganic matter is found in soil. Comparisons of soil particles help describe different types of soil, soils from different climates, how soil type effects plant and animal life, and the value of fertile soil.
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"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,...
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Bring chemistry to your kitchen with a book that offers hands-on science activities that can be done with ingredients from your pantry and the refrigerator!
What's going on when you cook in the kitchen? Science!
In Kitchen Chemistry: Cool Crystals, Rockin' Reactions, and Magical Mixtures with Hands-On Science Activities, readers ages 9 to 12 discover that the cooking, mixing, and measuring you do in the kitchen all
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"The Heat Will Kill You First is about the extreme ways in which our planet is already changing. It is about why spring is coming a few weeks earlier and fall is coming a few weeks later and the impact that will have on everything from our food supply to disease outbreaks. It is about what will happen to our lives and our communities when typical summer days in Chicago or Boston go from 90°F to 110°F. A heatwave, Goodell explains, is a predatory...
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The gripping story of the most important overlooked commodity in the world -- sand -- and the crucial role it plays in our lives. After water and air, sand is the natural resource that we consume more than any other -- even more than oil. Every concrete building and paved road on Earth, every computer screen and silicon chip, is made from sand. From Egypt's pyramids to the Hubble telescope, from the world's tallest skyscraper to the sidewalk below...
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In this probing look at how plastic built the modern world-- and the price the world has paid for plastic-- journalist Freinkel points out that we're nearing a crisis point and gives readers the tools needed through lively anecdotes and analysis.
Trekking through history, science, and the global economy, Freinkel assesses the impact of plastic on our lives through eight familiar plastic objects: comb, chair, Frisbee, IV bag, disposable lighter, grocery...
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"An engaging and far-reaching exploration of refrigeration, tracing its evolution from scientific mystery to globe-spanning infrastructure, and an essential investigation into how it has remade our entire relationship with food--for better and for worse. How often do we open the fridge or peer into the freezer with the expectation that we'll find something fresh and ready to eat? It's an everyday act, easily taken for granted, but just a century ago,...
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