MORE SCIENCE EXPERIMENTS YOU CAN EAT by Vicki Cobb

MORE SCIENCE EXPERIMENTS YOU CAN EAT

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KIRKUS REVIEW

This sequel to Cobb's Science Experiments You Can Eat (1972) continues in the same inviting vein, with experiments that are instructive beyond their immediate findings and with brisk but suggestive explanations that encourage further investigation. Looking into the ripening process, readers will begin by observing differently packaged bananas and end by making cheese; then the reverse procedure, food preservation, is elucidated via homemade beef jerky and home-frozen zucchini (with commercially frozen and fresh zucchini for comparison). Other activities deal with the effects of heat on vitamin C, of vitamin C on color change and vitamin E on rancidity, of MSG and smell on taste, and of carrogeenan as a stabilizer of milk protein. One objection--to Cobb's complacency about FDA-approved additives--and one quibble (apropos of her use of teabags in a subtle test of boiling time on tea taste) should be well outweighed by admiration for this energizing and informative source of kitchen and classroom fun.

Pub Date: June 29th, 1979
ISBN: 397-31826-6
Publisher: Lippincott