Be a Food Scientist
$28.68
- Paperback
32 pages
- Release Date
31 October 2024
Summary
Why does chocolate melt when it’s heated? Can a fried egg ever return to being liquid? Why do flour, eggs, and butter become crunchy cookies when combined? And why does lemon juice turn pasta into rainbow-coloured noodles?
Working step-by-step through a series of accessible and fun experiments, young scientists will discover the science of “changing states of matter” and look at the foods we eat through new eyes. They will also get the chance to investigate the world of food technicia…
Book Details
| ISBN-13: | 9781788564328 |
|---|---|
| ISBN-10: | 1788564324 |
| Author: | Ruth Owen |
| Publisher: | Ruby Tuesday Books Ltd |
| Imprint: | Ruby Tuesday Books Ltd |
| Format: | Paperback |
| Number of Pages: | 32 |
| Release Date: | 31 October 2024 |
| Weight: | 195g |
| Dimensions: | 210mm x 280mm |
| Series: | FUNdamental Hands On Science |
| Audience Age: | 7-10 |
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Ruth Owen
Ruth Owen has written more than 400 children’s books. She writes on many subjects but her favourite topics are science and nature, which she enjoys researching and making accessible for young readers.
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