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Edible Science: Experiments You Can Eat

Edible Science: Experiments You Can Eat

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Did you know the yeast that causes bread to rise is a type of fungi? When the yeast organisms consume the natural sugars in flour for energy, they produce carbon dioxide gas which causes the bread to expand!

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Cook up some quirky science with the National Geographic Edible Science: Experiments You Can Eat book! Create purple cookies and test the pH, learn about osmosis with couscous and fool your friends with mock apple pie! Bringing together chemistry, biology and life science, this book is packed with a fantastic range of edible experiments that will delight your mind and tastebuds. Thoroughly-tested, each experiment has detailed instructions, amazing science facts, a specified difficulty level and expected completion time. Children will learn while having fun, making it the perfect book for aspiring scientists and cooks!

Book Size: 275 x 217 x 7mm

80 pages

Written By: Jodi Wheeler-Toppen and Carol Tennant
Format: Paperback
ISBN 9781426321115

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