Description

Book Synopsis
What is it in chocolate that makes us feel good when we eat it? What's the molecule that turns men on? What's the secret of Coca-Cola? In this fascinating book, John Emsley takes us on a guided tour through a rogue's gallery of molecules, some harmful some pleasant, showing how they affect our lives. There are eight galleries in all, full of individual portraits on molecules that are to be found on a daily basis in the home, the environment, and in our bodies - fromcaffeine to teflon, nicotine to zinc.

Trade Review
'A broad audience, regardless of whether it has a background in chemistry, will enjoy browsing and reading it.' Nature
popular science writing at its best. It is educational, interesting, may prove inspirational and..deserves to find a very wide readership * THES *
highly readable and entertaining * New Scientist *

Molecules at an Exhibition

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    A Paperback / softback by John Emsley

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      Publisher: Oxford University Press
      Publication Date: 07/10/1999
      ISBN13: 9780192862068, 978-0192862068
      ISBN10: 0192862065
      Also in:
      Science & Nature Chemistry Science: general issues

      Description

      Book Synopsis
      What is it in chocolate that makes us feel good when we eat it? What's the molecule that turns men on? What's the secret of Coca-Cola? In this fascinating book, John Emsley takes us on a guided tour through a rogue's gallery of molecules, some harmful some pleasant, showing how they affect our lives. There are eight galleries in all, full of individual portraits on molecules that are to be found on a daily basis in the home, the environment, and in our bodies - fromcaffeine to teflon, nicotine to zinc.

      Trade Review
      'A broad audience, regardless of whether it has a background in chemistry, will enjoy browsing and reading it.' Nature
      popular science writing at its best. It is educational, interesting, may prove inspirational and..deserves to find a very wide readership * THES *
      highly readable and entertaining * New Scientist *

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