Catalog Search Results
Author
Pub. Date
[2021]
Language
English
Description
In this practical pop science book, a scientist dubbed "the Cooler Bill Nye" looks at how we experience chemistry every day, answering questions such as what makes dough rise and how coffee gives us an energy boost.
From the time we wake up until the time we go to sleep (and even while we sleep), chemistry is at work. Biberdorf is lighting the world on fire and changing the face of chemistry as we know it, and here she demystifies the fundamental...
Author
Pub. Date
2023.
Language
English
Description
"Drawing on alchemical theory, Edouard Laugier and Auguste Laurent set out to find the vital essence of life through the craft of perfumes. While drawing the ire of enlightened Bohemian Paris, they discovered fundamental differences in the structures of naturally occurring and synthetic molecules, inaugurating a persistent scientific mystery"--
Author
Pub. Date
[2018]
Language
English
Description
"The co-recipient of the 2009 Nobel Prize in Chemistry discusses his critical research on the ribosome, a molecular machine that actually forces DNA into action, turning genetic code into functioning proteins that create life." --
"Everyone has heard of DNA--the molecule that seems to hold the secrets to all life. But by itself, DNA is little more than a blueprint for life, resting inertly within our cells. Hardly anyone, however, has heard of a...
Author
Pub. Date
2014.
Language
English
Description
"Why is glass see-through? What makes elastic stretchy? Why does a paperclip bend? Why does any material look and behave the way it does? With clarity and humor, world-leading materials scientist Mark Miodownik answers all the questions you've ever had about your pens, spoons, and razor blades, while also introducing a whole world full of materials you've never even heard of: the diamond five times the size of Earth; concrete cloth that can be molded...
Author
Language
English
Description
"The Heat Will Kill You First is about the extreme ways in which our planet is already changing. It is about why spring is coming a few weeks earlier and fall is coming a few weeks later and the impact that will have on everything from our food supply to disease outbreaks. It is about what will happen to our lives and our communities when typical summer days in Chicago or Boston go from 90° F to 110°F. A heatwave, Goodell explains, is a predatory...
Author
Language
English
Description
A round-the-globe journey through the periodic table explains how the air people breathe reflects the world's history, tracing the origins and ingredients of the atmosphere to explain air's role in reshaping continents, steering human progress, and powering revolutions.
Author
Language
English
Description
Before Isaac Newton became the father of physics, an accomplished mathematician, or a leader of the scientific revolution, he was a boy living in an apothecary's house, observing and experimenting, recording his observations of the world in a tiny notebook. As a young genius living in a time before science as we know it existed, Isaac studied the few books he could get his hands on, built handmade machines, and experimented with alchemy--a process...
Author
Language
English
Description
"From the best-selling author of Why We Get Fat, a groundbreaking, eye-opening expose that makes the convincing case that sugar is the tobacco of the new millennium: backed by powerful lobbies, entrenched in our lives, and making us very sick. Among Americans, diabetes is more prevalent today than ever; obesity is at epidemic proportions; nearly 10% of children are thought to have nonalcoholic fatty liver disease. And sugar is at the root of these,...
Author
Pub. Date
2015
Edition
Unabridged
Language
English
Description
In The Dorito Effect, Mark Schatzker shows us how our approach to the nation's number one public health crisis has gotten it wrong. The epidemics of obesity, heart disease, and diabetes are not tied to the overabundance of fat or carbs. Instead, we have been led astray by the growing divide between flavor - the tastes we crave - and the underlying nutrition. Since the late 1940s, we have been slowly leeching flavor out of the food we grow. Simultaneously,...
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