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Experiments with solids, liquids, and gases / by Taylor-Butler, Christine.(CARDINAL)465269;
Includes bibliographical references (page 44) and index.The states that matter -- A solid state -- The three phases of H₂O -- How do liquids behave? -- Gas all around you! -- Colloids.580LAccelerated Reader AR
Subjects: Matter;
Available copies: 2 / Total copies: 2
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Mixtures and solutions / by Aloian, Molly.(CARDINAL)317593;
What is matter? -- All about elements -- Properties -- Ions -- Compounds -- Mixtures -- Same or different? -- Alloys -- Colloids -- Solutions -- Getting the solution -- More solutions -- Separating solutions.Simple introduction to chemical mixtures and solutions, with examples from everyday life.IG810LAccelerated Reader ARAccelerated Reader/Renaissance Learning
Subjects: Chemistry; Matter; Mixtures; Solution (Chemistry);
Available copies: 2 / Total copies: 2
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5 unique whipped soap DIY to make at home / by Goodwin, Jasmine,author.; Goodwin, Jasmine,author.;
Make gorgeous and luxurious whipped soap at home that is not only great for your skin but also perfect to pamper yourself and is a wonderful gift for friends and family. Whipped soaps are great to make at home because you can create so many variations that can be used for any season and use your favorite colors and scents. Customize your bathing experience with these wonderful variations of whipped soap that will get you started. There are five different formulations including whipped soap from scratch, facial whipped soap, whipped soap with shea butter and colloidal oatmeal, and more!
Subjects: Soap making.;
Available copies: 1 / Total copies: 1
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Mixtures and solutions / by Meyer, Cassie,author.(CARDINAL)857206; Lee-Mackie, Maxine,illustrator.;
A graphic nonfiction volume that introduces mixtures and solutions.5-11.K-6.GN 920GN920LReading Lexile
Subjects: Comics (Graphic works); Educational comics.; Graphic novels.; Nonfiction comics.; Chemistry; Chemistry; Mixtures; Mixtures; Solution (Chemistry); Solution (Chemistry);
Available copies: 5 / Total copies: 5
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Mixtures and solutions / by Ballard, Carol.(CARDINAL)637256;
Includes bibliographical references (page 47) and index.What is a mixture? -- What is a solution? --Colloids and alloys -- Solubility -- Separating mixtures -- Getting clean water -- Oil distillation -- Chromatography -- Chromatography and crimes -- Discovery timeline.810LAccelerated Reader AR
Subjects: Chemistry; Mixtures; Molecules; Solution (Chemistry);
Available copies: 1 / Total copies: 1
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Science experiments you can eat / by Cobb, Vicki,author.(CARDINAL)721201; Carpenter, Tad,illustrator.(CARDINAL)343000;
Ages 8-12.Hungry? -- Solutions -- Suspensions, colloids, and emulsions -- Carbohydrates and fats -- Proteins -- Kitchen chemistry -- Plants we eat -- Microwave cooking -- Microbes -- Enzymes and hormones -- Science experiments we do eat."Experiments with food demonstrate various scientific principles and produce an eatable result. Includes rock candy, grape jelly, cupcakes, and popcorn. Revised and updated edition."--
Subjects: Food; Science; Cooking; Science projects; Experiments;
Available copies: 3 / Total copies: 4
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Examining mixtures & solutions / by Rusick, Jessica,author.(CARDINAL)826722;
This book provides young readers with an overview of mixtures and solutions. The text includes a simple overview of mixtures and solutions and examines homogeneous and heterogeneous mixtures, suspensions and colloids, solubility, saturation, and concentration. Information is explained using real-world examples and supported with graphics and photos.730L
Subjects: Instructional and educational works.; Chemistry; Mixtures; Solution (Chemistry);
Available copies: 1 / Total copies: 1
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Kitchen science lab for kids : 52 family-friendly experiments from around the house / by Heinecke, Liz Lee,author.(CARDINAL)612244;
Carbonated chemical reactions -- Crystal creations -- Physics in motion -- Life science -- Astonishing liquids -- Polymers, colloids, & misbehaving materials -- Acids & bases -- Marvelous microbiology -- Shocking science -- Bodacious botany -- Sunny science -- Rocket science.Outlines fifty-two kitchen experiments that utilize common pantry items to introduce fundamental concepts in physics, chemistry, and biology.IG1050L
Subjects: Instructional and educational works.; Science; Experiments;
Available copies: 11 / Total copies: 12
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Science meets alternative medicine : what the evidence says about unconventional treatments / by Sampson, Wallace.(CARDINAL)700988; Vaughn, Lewis.(CARDINAL)525223;
Includes bibliographical references.Machine generated contents note: ORIGINS AND TRENDS - 1. In Defense of Scientific Medicine -- Paul Kurtz -- 2. The Braid of "Alternative Medicine" -- Wallace Sampson -- 3. Science, Politics, and Alternative Medicine: -- What Physicians Should Know -- Saul Green PSYCHOLOGY AND BELIEF 4. Alternative Medicine and the Psychology of Belief -- James E. Alcock 6 SCIENCE MEETS ALTERNATIVE MEDICINE 5. Social and Judgmental Biases That Make -- Inert Treatments Seem to Work -- Barry L. Beyerstein -- 6. The Mischief-Making of Ideomotor Action -- Ray Hyman THERAPIES AND THEORIES 7. Andrew Weil: Public Perception and Reality -- Arnold S. Relman -- 8. Naturopathy -- Barry L. Beyerstein and Susan Downie -- 9. Perception of Conventional Sensory Cues as an Alternative -- to the Postulated "Human Energy Field" of Therapeutic Touch -- Rebecca Long, Paul Bernhardt, and William Evans -- 10. The Colloidal Silver Fraud -- Rosemary Jacobs -- 11. Medical Conspiracies and the Myth of the "Hidden Cure" -- Steven Novella ETHICS, FRAUD, AND RISKS 12. The Ethics of Promoting Unproven Treatments -- Lewis Vaughn -- 13. The Ethics of Alternative Medicine -- Lawrence J. Schneidennrman -- 14. Therapeutic Touch: What Could Be the Harm? -- Donal P. O'Mathuna -- Contributors.
Subjects: Alternative medicine.; Evidence.;
Available copies: 1 / Total copies: 1
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Culinary reactions : the everyday chemistry of cooking / by Field, Simon(Simon Quellen);
Introduction -- 1. Measuring and weighing -- 2. Foams -- 3. Emulsions -- 4. Colloids, gels, and suspensions -- 5. Oils and fats -- 6. Solutions -- 7. Crystallization -- 8. Protein chemistry -- 9. Biology -- 10. Scaling recipes up and down -- 11. Heating -- 12. Acids and bases -- 13. Oxidation and reduction -- 14. Boiling, freezing, and pressure."When you're cooking, you're a chemist! Every time you follow or modify a recipe you are experimenting with acids and bases, emulsions and suspensions, gels and foams. In your kitchen you denature proteins, crystallize compounds, react enzymes with substrates, and nurture desired microbial life while suppressing harmful microbes. And unlike in a laboratory, you can eat your experiments to verify your hypotheses. In Culinary Reactions, author Simon Field explores the chemistry behind the recipes you follow every day. How does altering the ratio of flour, sugar, yeast, salt, butter, and water affect how high bread rises? Why is whipped cream made with nitrous oxide rather than the more common carbon dioxide? And why does Hollandaise sauce call for "clarified" butter? This easy-to-follow primer even includes recipes to demonstrate the concepts being discussed, including Whipped Creamsicle Topping (a foam), Cherry Dream Cheese (a protein gel), and Lemonade with Chameleon Eggs (an acid indicator). It even shows you how to extract DNA from a Halloween pumpkin. You'll never look at your graduated cylinders, Bunsen burners, and beakers -- er, measuring cups, stovetop burners, and mixing bowls -- the same way again"--Provided by publisher.
Subjects: Cooking.; Food;
Available copies: 1 / Total copies: 2
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