Search results for ""Author Simon Quellen Field""

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 bacteria and fungi. And unlike in a laboratory, you can eat your experiments to verify your hypotheses. In Culinary Reactions, author Simon Quellen Field turns measuring cups, stovetop burners, and mixing bowls into graduated cylinders, Bunsen burners, and beakers. 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 gle; Lemonade with Chameleon Eggs—an acid indicator; and more!

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Step-by-step instructions to building more than 30 fascinating devices are included in this book for workbench warriors and grown-up geeks. Detailed illustrations and diagrams explain how to construct a simple radio with a soldering iron, a few basic circuits, and three shiny pennies. Instructions are included for a rotary steam engine that requires a candle, a soda can, a length of copper tubing, and just 15 minutes. To use optics to roast a hot dog, no electricity or stove is required, just a flexible plastic mirror, a wooden box, a little algebra, and a sunny day. Also included are experiments most science teachers probably never demonstrated, such as magnets that levitate in midair, metals that melt in hot water, a Van de Graaff generator made from a pair of empty soda cans, and lasers that transmit radio signals. Every experiment is followed by an explanation of the applicable physics or chemistry.

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Black powder, the world’s first chemical explosive, was originally developed in the seventh century, during China’s Tang dynasty. It was a crude mixture at first, but over time chemists discovered the optimum proportion of sulfur, charcoal, and nitrates, as well as the best way to mix them so that the particles of each component were tiny and homogenous, resulting in a complete and powerful reaction. Author and chemistry buff Simon Quellen Field takes readers on a decades-long journey through the history of things that go boom, from the early days of black powder to today’s modern plastic explosives. Not just the who, when, and why, but also the how. How did Chinese alchemists come to create black powder? What accidents led to the discovery of high explosives? How do explosives actually work on a molecular scale? And though most people have a vague understanding that dynamite is more powerful than gunpowder, what does it mean to be more powerful? Boom! The Chemistry and History of Explosives goes back to the original papers and patents written by the chemists who invented them, to shed light on their development, to explore the consequences of their use for good and ill, and to give the reader a basic understanding of the chemistry that makes them possible.

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