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  1. The science of everyday life : why teapots dribble, toast burns and light bulbs shine

    Jopson, Marty
    London : Michael O'Mara Books, 2015.

    Have you ever wondered why ice floats and water is such a freaky liquid? Or why chillies and mustard are both hot but in different ways? Or why microwaves don't cook from the inside out? In this fascinating scientific tour of household objects, The One Show presenter and all-round Science Bloke Marty Jopson has the answer to all of these, and many more, baffling questions about the chemistry and physics of the everyday stuff we use every day.

  2. The science of everyday life : why teapots dribble, toast burns and light bulbs shine

    Jopson, Marty
    Paperback edition. - London : Michael O'Mara Books Limited, 2018.

    Have you ever wondered why ice floats and water is such a freaky liquid? Or why chillies and mustard are both hot but in different ways? Or why microwaves don't cook from the inside out? In this fascinating scientific tour of household objects, The One Show presenter and all-round Science Bloke Marty Jopson has the answer to all of these, and many more, baffling questions about the chemistry and physics of the everyday stuff we use every day.Have you ever wondered why ice floats, how the GPS on your mobile phone works (and what it has to do with Einstein), or why woollen jumpers shrink in the wash? In this fascinating scientific tour of household objects, The One Show's resident scientist Marty Jopson explains the answers to all of these, and many more, baffling questions about the chemistry and physics of the stuff we use every day. Always entertaining and with no special prior scientific knowledge required, this is the perfect book for anyone curious about the science that surrounds us.

  3. The science of food : an exploration of what we eat and how we cook

    Jopson, Marty
    London : Michael O'Mara Books Limited, 2017.

    In this highly entertaining and accessible book, BBC's The One Show's science and technology presenter and all-round science guy Marty Jopson turns his attentions to things culinary and, more specifically, the everyday miracles that happen in the kitchen. Why does popcorn puff? Why do cakes rise? Why do onions make you cry? Bacteria - good or bad? There are many reactions and cooking processes that we may use everyday but have never really understood. From fascinating facts from microbiology to maximizing the benefits of proteins and vitamins, and the future of food and food production, there is a wealth of information to enjoy here. You'll never approach the kitchen in the same way again.In this fascinating and easily digestible book, The One Show's resident scientist Marty Jopson takes us on a mouth-watering tour of the twenty-first century kitchen and the everyday food miracles that we all take for granted. Ever wondered what modified starch is and why it's in so much of the food we buy? What do instant mash and freeze-dried coffee have in common? What's the real truth behind the five-second rule? And as the world population grows and the pressure on agriculture to produce more cost-effective and sustainable products increases, what could the future hold for both farmers and consumers?From mindboggling microbiology to ingenious food processing techniques and gadgets, The Science of Food takes a look at the details that matter when it comes to what we eat and how we cook, and lays bare the science behind how it all works. By understanding the chemistry, physics and biology of the food we cook, buy and prepare, we can all become better consumers and happier cooks!.

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