In series with Lots of Rot and Fuzz Does It, the similarly loose concept of ""goo"" is here divided into ""greasy goo"" (containing fat), ""sticky goo"" (containing sugar), and ""slimy goo"" (on or in living things)--with a special note on ""goo in you"" (which is ""not disgusting."" ""If scientists thought goo was disgusting they would not study it""). As in the previous volumes, readers are directed to explore these substances through activities, such as making mayonnaise (an example of emulsion, under ""greasy goo"") or making butter from another emulsion, cream. Under ""sticky goo,"" they are put to work using syrup or honey as glue and making a flour-and-water glue while Cobb explains how the chains of sugar molecules in syrup, or the starch molecules in flour paste, ""will hook into a rough surface like paper."" Blowing bubbles in egg white or soap is ""something you can do with slimy goo."" Other slimy goo experiments--melting chocolate, cheese, an old candle, and a plastic bag in muffin dishes set in lamp wires above the light bulbs--may become precarious beyond their value. (And who's going to try to clean the plastic from the muffin tin?) Like its predecessors, it's a scattered assortment of activities and information; but, once more, the breezy approach may stir up a little scientific curiosity about the stuff of everyday life.