Now in it's tenth edition, this text makes chemistry exciting to students by showing them why important concepts are relevant to their lives and future careers.

    Bringing the instruments and experimental techniques of the laboratory into the kitchen, This uses recent research in the chemistry, physics, and biology of food to challenge traditional ideas about cooking and eating. What he discovers will entertain, instruct, and intrigue cooks, gourmets, and scientists alike.Molecular Gastronomy, This's first work to appear in English, is filled with practical tips, provocative suggestions, and penetrating insights. This begins by reexamining and debunking a variety of time-honored rules and dictums about cooking and presents new and improved ways of preparing a variety of dishes from quiches and quenelles to steak and hard-boiled eggs. He goes on to discuss the physiology of flavor and explores how the brain perceives tastes, how chewing affects food, and how the tongue reacts to various stimuli. Examining the molecular properties of bread, ham, foie gras, and champagne, the book analyzes what happens as they are baked, cured, cooked, and chilled.Looking to the future, Herv' This imagines new cooking methods and proposes novel dishes. A chocolate mousse without eggs? A flourless chocolate cake baked in the microwave? Molecular Gastronomy explains how to make them. This also shows us how to cook perfect French fries, why a souffl' rises and falls, how long to cool champagne, when to season a steak, the right way to cook pasta, how the shape of a wine glass affects the taste of wine, why chocolate turns white, and how salt modifies tastes.

    Problems are designed to progressively enhance MATLAB-use proficiency, so students need not be familiar with MATLAB at the start of your course. Program scripts that are answers to exercises in the text are available at no charge in electronic form (see Teaching Resources below). *Supplement and Review Mini-Chapters after each of the text's three parts contain an extensive review list of terms, test-like problem sets with answers, and detailed suggestions on supplemental reading to reinforce students' learning and help them prepare for exams. *Read-Only Chapters, strategically placed to provide a change of pace during the course, provide informative, yet enjoyable reading for students. *Measurement Details and Results samples offer students a realistic perspective on the seldom-perfect nature of device characteristics, contrary to the way they are often represented in introductory texts. Content Highlig

    This edition contains NEW tables on Properties of Ionic Liquids, Solubilities of Hydrocarbons in Sea Water, Solubility of Organic Compounds in Superheated Water, and Nutritive Value of Foods. It also updates many tables including Critical Constants, Heats of Vaporization, Aqueous Solubility of Organic Compounds, Vapor Pressure of Mercury, Scientific Abbreviations and Symbols, and Bond Dissociation Energies. The 88th Edition also presents a new Foreword written by Dr. Harold Kroto, a 1996 Nobel Laureate in Chemistry.

    Coffee. Sunscreen. Vapes. George Zaidan reveals what will kill you, what won't, and why--explained with high-octane hilarity, hysterical hijinks, and other things that don't begin with the letter H. INGREDIENTS offers the perspective of a chemist on the stuff we eat, drink, inhale, and smear on ourselves. Apart from the burning question of whether you should eat that Cheeto, Zaidan explores a range of topics. Here's a helpful guide:Stuff in this book: - How bad is processed food? How sure are we?- Is sunscreen safe? Should you use it?- Is coffee good or bad for you?- What's your disease horoscope?- What is that public pool smell made of?- What happens when you overdose on fentanyl in the sun?- What do cassava plants and Soviet spies have in common?- When will you die?Stuff in other books: - Your carbon footprint- Food sustainability- GMOs- CEO pay- Science funding- Politics- Football- Baseball- Any kind of ball reallyZaidan, an MIT-trained chemist who cohosted CNBC's hit Make Me a Millionaire Inventor and wrote and voiced several TED-Ed viral videos, makes chemistry more fun than Hogwarts as he reveals exactly what science can (and can't) tell us about the packaged ingredients sold to us every day. Sugar, spinach, formaldehyde, cyanide, the ingredients of life and death, and how we know if something is good or bad for us--as well as the genius of aphids and their butts--are all discussed in exquisite detail at breakneck speed.

    Why do we consume 35 percent more food when eating with one other person, and 75 percent more when dining with three? How do we explain the fact that people who like strong coffee drink more of it under bright lighting? And why does green ketchup just not work? The answer is gastrophysics, the new area of sensory science pioneered by Oxford professor Charles Spence. Now he's stepping out of his lab to lift the lid on the entire eating experience how the taste, the aroma, and our overall enjoyment of food are influenced by all of our senses, as well as by our mood and expectations. The pleasures of food lie mostly in the mind, not in the mouth. Get that straight and you can start to understand what really makes food enjoyable, stimulating, and, most important, memorable. Spence reveals in amusing detail the importance of all the off the plate elements of a meal: the weight of cutlery, the color of the plate, the background music, and much more. Whether we re dining alone or at a dinner party, on a plane or in front of the TV, he reveals how to understand what we re tasting and influence what others experience. This is accessible science at its best, fascinating to anyone in possession of an appetite. Crammed with discoveries about our everyday sensory lives, Gastrophysics is a book guaranteed to make you look at your plate in a whole new way."

    Poisons permeate our world. They are in the environment, the workplace, the home. They are in food, our favorite whiskey, medicine, well water. They have been used to cure disease as well as to incapacitate and kill. They smooth wrinkles, block pain, stimulate, and enhance athletic ability. In this entertaining and fact-filled book, science writer Peter Macinnis considers poisons in all their aspects. He recounts stories of the celebrated poisoners in history and literature, from Nero to Thomas Wainewright, and from the death of Socrates to Hamlet and Peter Pan. He discusses the sources of various poisons-from cyanide to strychnine, from Botox to ricin and Sarin gas-as well as their detection. Then he analyzes the science of their action in the body and their uses in medicine, cosmetics, war, and terrorism. With wit and precision, he weighs such questions as: Was Lincoln's volatility caused by mercury poisoning? Was Jack the Ripper an arsenic eater? Can wallpaper kill? For anyone who has ever wondered and been afraid to ask, here is a rich miscellany for your secret questions about toxins.

    It strikes a balance between theory and application by incorporating real-world examples; helping students visualize the three-dimensional atomic and molecular structures that are the basis of chemical activity; and developing problem-solving and critical thinking skills. Although the fifth edition incorporates many new features, such as macro to micro artwork, six new animations correlated to the text, and the addition of new hand-sketched worked examples, General Chemistry is still 200 to 300 pages shorter and much less expensive than other two-semester textbooks. Dr. Chang's concise-but-thorough approach will appeal to efficiency-minded instructors and value-conscious students.

    It covers the entire scope of mechanical metallurgy, from an understanding of the continuum description of stress and strain, through crystalline and defect mechanisms of flow and fracture, and on to a consideration of major mechanical property tests and the basic metalworking process. It has been updated throughout, SI units have been added, and end-of-chapter study questions are included.

     Although one in five Americans now takes at least one psychotropic drug, the fact remains that nearly seventy years after doctors first began prescribing them, we still don't know exactly how or why these drugs work--or don't work--on what ails our brains. Blue Dreams offers the explosive story of the discovery, invention, people, and science behind our licensed narcotics, as told by a riveting writer and psychologist who shares her own intimate experience with the highs and lows of psychiatry's drugs. Lauren Slater's account ranges from the earliest, Thorazine and lithium, up through Prozac and other antidepressants, as well as Ecstasy, "magic mushrooms," the most cutting-edge memory drugs, and even neural implants. Along the way, she narrates the history of psychiatry itself, illuminating the imprint its colorful little capsules have left on millions of brains worldwide, and demonstrating how these wonder drugs may heal us or hurt us.

    Mark Siddall, curator of Invertebrate Zoology at the American Museum of Natural History, delves into earth's deadliest and most sinister creatures. Seventy-five wittily written, engaging, and illustrated entries cover things that sting, that bite, and that you shouldn't touch or eat. Siddall provides fascinating insight into these species and their sometimes lethal, occasionally beneficial poisons.

    It is within the realm of possibility that their work may usher in a change in global economics as profound as the Industrial Revolution. As may be expected, press reports dealing with asteroid mining have been numerous, ranging in scope from short and breezy to broad and serious, and in quality from accurate to impressionistic to simply uninformed. There is good reason to be curious about what may be the biggest game-changer in human economic history. And there is good reason to look closely at the underlying science and engineering that form the foundation of this work.

    But two decades ago, real chemistry sets began to disappear as manufacturers and retailers became concerned about liability. ,em>The Illustrated Guide to Home Chemistry Experiments steps up to the plate with lessons on how to equip your home chemistry lab, master laboratory skills, and work safely in your lab. The bulk of this book consists of 17 hands-on chapters that include multiple laboratory sessions on the following topics:Separating Mixtures Solubility and Solutions Colligative Properties of Solutions Introduction to Chemical Reactions & Stoichiometry Reduction-Oxidation (Redox) Reactions Acid-Base Chemistry Chemical Kinetics Chemical Equilibrium and Le Chatelier's Principle Gas Chemistry Thermochemistry and Calorimetry Electrochemistry Photochemistry Colloids and Suspensions Qualitative Analysis Quantitative Analysis Synthesis of Useful Compounds Forensic Chemistry With plenty of full-color illustrations and photos, Illustrated Guide to Home Chemistry Experiments offers introductory level sessions suitable for a middle school or first-year high school chemistry laboratory course, and more advanced sessions suitable for students who intend to take the College Board Advanced Placement (AP) Chemistry exam. A student who completes all of the laboratories in this book will have done the equivalent of two full years of high school chemistry lab work or a first-year college general chemistry laboratory course. This hands-on introduction to real chemistry -- using real equipment, real chemicals, and real quantitative experiments -- is ideal for the many thousands of young people and adults who want to experience the magic of chemistry.

    It's goal is the successful design and operation of chemical reactors. This text emphasizes qualitative arguments, simple design methods, graphical procedures, and frequent comparison of capabilities of the major reactor types. Simple ideas are treated first, and are then extended to the more complex.

    Throughout the book, the reader will meet the hedonists and swindlers, monks and heretics, and men and women laboring in garages and over kitchen sinks who expanded our understanding of the elements and discovered such new substances as plastic, rubber, and aspirin. Creations of Fire expands our vision of the meaning of chemistry and reveals the oddballs and academics who have helped shape our world.