More Science Experiments

by Vicki Cobb

Book Overview

Experiments with food demonstrate various scientific principles and produce eatable results. Includes beef jerky, cottage cheese, synthetic cola, and pudding. This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 0064460037
• ISBN13: 9780064460033
• Release Date: October 1984
• Publisher: HarperCollins Publishers
• Length: 126 Pages
• Weight: 0.50 lbs.
• Dimensions: 0.3" x 5.2" x 7.6"
• Age Range: 4 to 8 years
• Grade Range: Preschool to Grade 3

Customer Reviews

Really cool science experiments

If you've got a kitchen, you can make science, with the easy edible experiments contained in this book. Cobb points out that an ordinary kitchen has all the same necessary equipment as a basic laboratory: materials, equipment, water, a heat source and refrigeration.The text and experiments are set up to help kids learn the hows and whys of scientific experimentation. The experiments include making cheese, studying food additives, methods of food preservation and the effects of freezing and thawing.After reading the book, I was itching to try some of the experiments myself, particularly the ones for making homemade cheese and bootleg Coca-Cola®.