The chemistry of food
Title:
The chemistry of food
Author:
Mooney, Carla, 1970- author.
ISBN:
9781647410230
Personal Author:
Physical Description:
ix, 118 pages : illustrations (chiefly color) ; 27 cm.
Series:
Focus on science
Inquire & Investigate
Focus on science (Nomad Press)
Inquire and investigate.
General Note:
"Focus on science"--Page 4 of cover.
Contents:
Timeline -- The periodic table of elements -- A tasty experiment -- The chemicals in our food -- Cooking : a chemical reaction -- Nutrition : what makes food healthy? -- Flavor : mixing it up -- Texture : what food feels like -- Glossary.
Abstract:
Introduces middle school readers to the science behind the food they love to eat as they explore the chemistry within meals, how nutrition works, what creates flavor, and why texture is important. Includes experiments.
Reading Level:
Ages 12-15; guided reading level Y.
Added Author:
