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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 and other critical society-wide, health-related problems. With a combination of science and straight talk, Gary Taubes delves into Americans' history with sugar: its uses as a preservative, as an additive in cigarettes, the contemporary overuse...
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Sometimes explosive, often delicious, occasionally poisonous, and always fascinating: the New York Times bestselling author of Stuff Matters offers an "entertaining discussion of the various ways our lives are enriched by fluids" (The Wall Street Journal). We know that we need water to survive, and that, for some of us, a cup of coffee or a glass of wine can feel just as vital. But do we really understand how much we rely...
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In this New York Times Notable Book, "Mark Miodownik, a materials scientist, explains the history and science behind things such as paper, glass, chocolate, and concrete with an infectious enthusiasm."—Scientific American
Winner of the Royal Society Winton Prize for Science Books
Why is glass see-through? What makes elastic stretchy? Why does any material look and behave the way it does? These are the sorts of questions...
Winner of the Royal Society Winton Prize for Science Books
Why is glass see-through? What makes elastic stretchy? Why does any material look and behave the way it does? These are the sorts of questions...
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Accelerated Reader
IL: UG - BL: 10 - AR Pts: 19
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The periodic table of the elements is a crowning scientific achievement, but it's also a treasure trove of passion, adventure, obsession, and betrayal. These tales follow carbon, neon, silicon, gold, and all the elements in the table as they play out their parts in human history. The usual suspects are here, like Marie Curie (and her radioactive journey to the discovery of polonium and radium) and William Shockley (who is credited, not exactly justly,...
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Exploring the scientific principles behind everyday recipes, this informative blend of lab book and cookbook reveals that cooks are actually chemists. Following or modifying recipes is shown to be an experiment with acids and bases, emulsions and suspensions, gels and foams. This easy-to-follow primer includes recipes that demonstrate the scientific concepts, such as Whipped Creamsicle Topping (a foam), Cherry Dream Cheese (a protein gel), and Lemonade...
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A New York Times bestseller, science journalist Adam Rogers'sProof is a spirited narrative on the fascinating art and science of alcohol, sure to inspire cocktail party chats on making booze, tasting it, and its effects on our bodies and brains, from "one of the best science writers around" (National Geographic).
Winner of Gourmand Award for Best Spirits Book
An IACP Cookbook Awards Winner
Finalist...
Winner of Gourmand Award for Best Spirits Book
An IACP Cookbook Awards Winner
Finalist...
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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...
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In The Dorito Effect, Mark Schatzker shows us how our approach to the nation's number one public health crisis has gotten it wrong. The epidemics of obesity, heart disease, and diabetes are not tied to the overabundance of fat or carbs. Instead, we have been led astray by the growing divide between flavor - the tastes we crave - and the underlying nutrition. Since the late 1940s, we have been slowly leeching flavor out of the food we grow. Simultaneously,...
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INSTANT NEW YORK TIMES BESTSELLER!
NATIONAL BESTSELLER
Finalist for The Los Angles Times Book Prize in Science & Technology
Finalist for the Helen Bernstein Award for Excellence in Journalism
Most Anticipated Book by The New York Times, The Washington Post, The Los Angeles Times • A Next Big Idea Book Club
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In this fresh and engaging guide to chemistry, Dr. Kate Biberdorf, aka "Kate the Chemist," reveals the fascinating science we experience every day
Have you ever wondered what makes dough rise? Or how your morning coffee gives you that energy boost? Or why your shampoo is making your hair look greasy? The answer is chemistry. From the moment we wake up until the time we go to sleep (and even while we sleep), chemistry is at work—and...
Have you ever wondered what makes dough rise? Or how your morning coffee gives you that energy boost? Or why your shampoo is making your hair look greasy? The answer is chemistry. From the moment we wake up until the time we go to sleep (and even while we sleep), chemistry is at work—and...
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The Guardian's Best Science Book of 2017: the fascinating science and history of the air we breathe.
It's invisible. It's ever-present. Without it, you would die in minutes. And it has an epic story to tell.
In Caesar's Last Breath, New York Times bestselling author Sam Kean takes us on a journey through the periodic table, around the globe, and across time to tell the story of the air we breathe, which, it turns...
It's invisible. It's ever-present. Without it, you would die in minutes. And it has an epic story to tell.
In Caesar's Last Breath, New York Times bestselling author Sam Kean takes us on a journey through the periodic table, around the globe, and across time to tell the story of the air we breathe, which, it turns...
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