Why does chocolate melt when it’s heated? Can a fried egg ever return to being liquid? Why do flour, eggs, and butter become crunchy cookies when combined? And why does lemon juice turn pasta into rainbow-coloured noodles? Working step-by-step through a series of accessible and fun experiments, young scientists will discover the science of “changing states of matter” and look at the foods we eat through new eyes. They will also get the chance to investigate the world of food technicians— the scientists that invent new tastes and foodstuffs for us to enjoy.
This is Book 1 in the FUNdamental Hands On Science Series. See all FUNdamental Hands On Science books here.
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Ruth Owen has been developing, writing and editing children's books for over ten years. Her books include early learning titles, maths and science books, and fiction and non-fiction for children with reading difficulties.
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