| Record ID | ia:scienceprojectsa0000gard_v6r1 |
| Source | Internet Archive |
| Download MARC XML | https://archive.org/download/scienceprojectsa0000gard_v6r1/scienceprojectsa0000gard_v6r1_marc.xml |
| Download MARC binary | https://www.archive.org/download/scienceprojectsa0000gard_v6r1/scienceprojectsa0000gard_v6r1_meta.mrc |
LEADER: 03586cam 2200577 a 4500
001 ocm39627503
003 OCoLC
005 20201124074015.0
008 980710s1999 njua c b 001 0 eng
010 $a 98035050
040 $aDLC$beng$cDLC$dOCL$dXY4$dBAKER$dBTCTA$dYDXCP$dOCLCG$dOCLCO$dOCLCF$dOCLCA$dOCLCQ$dOCLCO$dI8M$dOCLCQ$dLKC$dVBO$dBRL$dJDP$dOCL$dOCLCO$dTL4
020 $a0894909533
020 $a9780894909535
035 $a(OCoLC)39627503
042 $alcac
050 00 $aQD38$b.G382 1999
082 00 $a540/.78$221
096 $a540.78 G228k
100 1 $aGardner, Robert,$d1929-
245 10 $aScience projects about kitchen chemistry /$cRobert Gardner.
246 30 $aKitchen chemistry
260 $aSpringfield, NJ :$bEnslow Publishers,$c©1999.
300 $a128 pages :$billustrations ;$c24 cm.
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
490 1 $aScience projects
504 $aIncludes bibliographical references (pages 123-124) and index.
520 $aPresents experiments suitable for science fair projects, dealing with the chemistry involved with foods and activities related to the kitchen.
505 0 $aSome chemicals and foods in the kitchen: Sugar, salt, water: solutions and the Tyndall effect -- Soluble or insoluble? -- Saturated solutions and solubility -- Solutions, solvents, and density -- Precipitation and precipitates -- Does temperature affect solubility? -- Solvents other than water -- Liquids in liquids -- Exploring emulsions -- Three cleaning solutions -- Three basic foods: Nutritional research -- Energy stored in a peanut -- Fatty food -- Carbohydrates -- Decomposing carbohydrates -- Proteins -- Egg white protein -- Glue from milk protein -- Glue from gluten -- Charging gelatin -- Gelatin: a readily available protein -- Kitchen liquids: Identifying acids and bases in the kitchen -- Another natural indicator -- Acid + base = neutral substance -- Acidic foods and apples -- Acids, bases, and conductivity -- Potato as a battery pole indicator -- Gases, liquids, and diffusion -- Silver-cleaning battery -- Kitchen liquids thick and thin -- Kitchen liquids, viscosity, and temperature -- Pouring speed, viscosity, and temperature -- Baking chemistry: Yeast: the baker's and brewer's favorite organisms -- Yeast and different sugars -- Yeast as a catalyst -- Baking soda -- Many uses of baking soda -- Experimenting with solids from the kitchen: Tensile strength of spaghetti -- Eggs and the equinoxes -- Evidence from a spinning egg -- Eggs in water and salt water -- An egg, a bottle, and air pressure -- An egg in an acid.
650 0 $aChemistry$xExperiments$vJuvenile literature.
650 1 $aChemistry$xExperiments.
650 1 $aExperiments.
650 1 $aScience projects.
650 7 $aChemistry$xExperiments.$2fast$0(OCoLC)fst00853375
650 7 $aChemistry$xExperiments.$2sears
650 7 $aScience projects.$2sears
655 7 $aLiterature.$2fast$0(OCoLC)fst01921716
655 7 $aJuvenile works.$2fast$0(OCoLC)fst01411637
655 4 $aSeries.
655 7 $aLiterature.$2lcgft
800 1 $aGardner, Robert,$d1929-$tScience projects.
938 $aBaker & Taylor$bBKTY$c26.60$d26.60$i0894909533$n0003195043$sactive
938 $aBaker and Taylor$bBTCP$n98035050
938 $aYBP Library Services$bYANK$n1575159
029 1 $aNLNZL$b994531043502836
029 1 $aNZ1$b2373112
029 1 $aNZ1$b453104
029 1 $aYDXCP$b1575159
994 $aZ0$bP4A
948 $hNO HOLDINGS IN P4A - 484 OTHER HOLDINGS