How to Fossilise Your Hamster: And other amazing experiments for the armchair scientist.

by New Scientist (Author)  Format: Kindle Edition



4.4 4.4 out of 5 stars    52 ratings



How can you measure the speed of light with chocolate and a microwave? Why do yo-yos yo-yo? Why does urine smell so peculiar after eating asparagus (includes helpful recipe)? How long does it take to digest different types of food? What is going on when you drop mentos in to cola? 100 wonderful, intriguing and entertaining scientific experiments which show scientific principles first hand - this is science at its most popular.



How can you measure the speed of light with chocolate and a microwave? Why do yo-yos yo-yo? Why does urine smell so peculiar after eating asparagus (includes helpful recipe)? How long does it take to digest different types of food? What is going on when you drop mentos in to cola? 100 wonderful, intriguing and entertaining scientific experiments which show scientific principles first hand - this is science at its most popular.

Publisher information

Publisher: John Murray Press

ISBN: 9781473651265





Editorial Reviews



From Publishers Weekly



If you've ever wondered why a dried spaghetti noodle, when bent, always breaks into three or more pieces, rest assured that none less than Nobel Prize-winning physicist Richard Feynman devoted hours to the same puzzle. O'Hare, a member of the New Scientist editorial team that produced Why Don't Penguins' Feet Freeze?, provides such entertaining tidbits and empirical knowledge, alongside hours of activities, in this volume of science experiments for adults. Perfect for home scientists, it requires only basic household supplies (cornstarch, vinegar and milk are frequent components) and approximate measurements to carry out such tasks as measuring the speed of light (using a microwave and a chocolate bar), extracting DNA at home (with dish soap and alcohol), and accounting for toothpaste's effect on orange juice. Beside fun, each provides lessons in fundamental scientific principles, logic and problem solving. O'Hare even makes complex fluid dynamics such as thixotropy easy to understand-it's what makes ketchup "gloopy," but able to change from "gelatinous" to "runny" through "the input of energy, typically by shaking." From food science to party tricks (complete with booze), O'Hare offers entertainment and edification for anyone who enjoyed (or missed out on) a childhood chemistry set.





About the Author

Mick O'Hare is the production editor of New Scientist and the editor of the international bestsellers Does Anything Eat Wasps? and Why Don't Penguins' Feet Freeze? He lives in London. New Scientist is the bestselling and fastest growing science magazine in the world.



Product details

ASIN ‏ : ‎ B01J24WKPM

Publisher ‏ : ‎ John Murray



Edition ‏ : ‎ UK ed.

Language ‏ : ‎ English

File size ‏ : ‎ 5.19 MB

Screen Reader ‏ : ‎ Supported

Enhanced typesetting ‏ : ‎ Enabled

X-Ray ‏ : ‎ Not Enabled

Word Wise ‏ : ‎ Enabled

Print length ‏ : ‎ 224 pages

ISBN-13 ‏ : ‎ 978-1473651272

Page Flip ‏ : ‎ Enabled