composition

A collection of essays that explore the physics and chemistry behind cooking.

Introduces recipes and fun science facts, including black hole swallow-ups, munch on molecules with atomic popcorn balls, and invisible ink snack pockets.

Describes common food additives telling which are harmful, safe, or not adequately tested and rates the nutritive value of foods.

Presents a practical guide to calculating the nutritional value of over five thousand fast food products and contains content listings for carbohydrates, fats, calories, protein, sodium, cholesterol, and fiber.

Provides nutritional values for over 2,500 common foods, including information on brand-name packaged foods, fast food, fruit, and vegetables, containing easy-to-read tables that list calories, sodium, fat, sugars, protein, vitamins, and minerals.

Describes the chemical composition, or saltiness, of the ocean and discusses the effect of man on the oceans as well as the processes that formed the oceans and now maintain their balance.

"A variety of snacks for kids to make, and science facts explaining how ingredients react with each other"--Provided by publisher.

"A dozen different baking recipes and each recipe has a short science bit explaining the mysteries of food"--Provided by publisher.

Answers nine questions about matter, such as why does an ice cube float?, how much does air weigh?, how does wood burn? and other concepts about the nature of matter.