Uses hands-on demonstrations with familiar materials to illustrate the concepts of chemistry in terms of everyday experience. The original edition was selected as an Outstanding Academic Title by the American Library Association.

Explores the world of chemistry, including its structure, core concepts, and contributions to human culture and material comforts.

All new hands-on demonstrations and fictional minute mysteries illustrate chemical concepts as the authors present the science--and the realities--of forensic chemistry in a narrative style that makes this timely topic accessible to the nonchemist.

Something about our modern way of life is making us sick. The antidepressants of old caused such painful and disabling side effects that the new sophisticated medications featuring fewer side effects seem to present an effortless solution to overcoming depression. Although depression requires physical intervention to correct the brain chemistry imbalance, author Henry Emmons believes that this physical intervention can be effectively achieved without medication. Many physicians and psychologists rely on medication as the first response to treating depression but medications are certainly not the only way to treat depression nor are they always the best way to provide the necessary physical intervention. Dr Emmons believes that it is crucial to treat depression with a diet, exercise and lifestyle plan that helps to rebalance brain chemistry. The programme as presented in his book, focuses on creating a pathway from depression to joyful living and shares a plan for each of the three types of depression: anxious depression, agitated depression and sluggish depression.

Join Clara, a creative and curious chemist, as she discovers the many ways sugar affects the body! She'll learn from friends, family, and medical professionals how the body works with sugar and what side effects can happen if there's too much of it. Introduce the field of chemistry and biology through simple words and beautiful illustrations, as Clara goes on a sweet adventure! This material is based on work supported by the UC Irvine Undergraduate Research Opportunity Grant, UC Irvine Beall Applied Innovation Undergraduate Innovation Fellowship, and Student Start-up Grant.

We wake up every morning hoping to be happy and, by conventional wisdom, we should be! If we work hard, we will be more successful, and if we are more successful, we will be happy. If we can just find that great job, get that next promotion, or lose those five pounds, happiness will follow. But happiness is far more than a positive feeling that comes and goes. Neuroscience has now proven that keeping happy is a skill you can develop! In JOY.OLOGY, Professor Turker Bas delves into this, revealing fascinating new insights into the science of happiness and taking us on a groundbreaking tour of the mind and the four chemicals that drive the way we feel. JOY.OLOGY presents an unprecedented view of the intersection of neurology, psychology, and contemplative practice, and is filled with practical tools and skills that you can use every day to tap into the unused potential of your brain and rewire it for greater happiness. Each chapter will help you understand the role of one the "happy chemicals" in your brain-serotonin, dopamine, oxytocin, and endorphin-focusing on exactly what that chemical is and how it can boost your happiness. Read this practical, easy-to-understand, and often entertaining book, and you'll know exactly how to trigger your happy chemicals, nourish your mind, balance your brain, and help others do the same.

The author explores 250 of the most significant and interesting chemistry milestones from c. 500,000 BCE to 2030. Chronologically organized, the entries each consist of a short summary and an image. The book presents an array of discoveries, theories, and technological applications as it traces the evolution of the "central science"--Publisher's description.

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 gel &· Lemonade with Chameleon Eggs—an acid indicator