Kitchen science experiments How does your mold garden grow?

Sudipta Bardhan-Quallen

Book - 2010

Introduces basic chemistry concepts that can be learned in everyday kitchens, with easy-to-follow instructions and scientific explanations for each experiment.

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Mad science (Sterling Publishing Company)
New York : Sterling c2010.
Physical Description
64 p. : col. ill. ; 24 cm
Includes bibliographical references (p. 63) and index.
Main Author
Sudipta Bardhan-Quallen (-)
Other Authors
Edward Miller, 1964- (illustrator)
  • It's alive!
  • Bacteria in the kitchen
  • Fungus among us
  • Kitchen chemistry.
Review by Booklist Reviews

Play with your food. Make a mummy from a dead fish. Find out how temperature and time affect the growth of microbes in milk. Biology and chemistry are part of daily life in this book of experiments in the Mad Science series, with a chatty interactive text and clear, hands-on directions and explanations of "what's going on." Safety tags warn about the dangers of heat, infection, cutting, and more, and the caution to "have an adult help" is a constant refrain. The language is as much fun as the science, including wordplay warnings ("Fungus among us"), and the design is inviting, with colorful diagrams on each spacious, double-page spread. Occasionally, the tone is a bit condescending ("You know, those teeny-tiny organisms"), but many students will be hooked by the fascinating revelations about the world around them. Copyright 2010 Booklist Reviews.

Review by Publishers Weekly Reviews

The 18 experiments in this collection, second in the Mad Science series, investigate micro-organisms thriving in kitchens. Using readily available materials (plus extras like powdered agar), readers can learn bacteria basics by taking samples from around the house and examining the growth in agar plates, inflating a balloon using yeast, and mummifying a fish with baking soda. Clear explanations of each experiment's end result make this a good choice for those just starting to tinker around with home chemistry sets. Ages 9–12. (Dec.) [Page ]. Copyright 2010 PWxyz LLC

Review by School Library Journal Reviews

Gr 5–7—The promised mold garden is only one of 18 activities in this collection. Introductory material covers microscope use and offers steps to become a "mad scientist," including, "Be prepared for anything." The first three chapters focus on cell properties, bacteria or single cells, and fungus, the unseen things that lurk around a kitchen. The section concludes with an activity to mummify a fish, scaled and gutted, demonstrating how decay is avoided. The final chapter covers a range of mostly chemistry-oriented experiments using acids and bases, oxidation, and Charles's Law. Background information and simplified explanations accompany each experiment, which is set apart in a recipe format using a smaller type size. Directions include few illustrations and broadly labeled steps, such as "Prepare the Fish," requiring careful reading. Safety reminders are highlighted when potentially dangerous supplies or equipment is used. The only photos are of a sampling of common bacteria. Cartoon spot art adds design interest. Many of the experiments are in other collections, but this combination is fresh. Readers will want to grab an apron and get started.—Carol S. Surges, McKinley Elementary School, Wauwatosa, WI [Page 123]. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

Review by Publisher Summary 1

Introduces basic chemistry concepts that can be learned in everyday kitchens, with easy-to-follow instructions and scientific explanations for each experiment.

Review by Publisher Summary 2

Introduces young science enthusiasts to basic chemistry concepts that can be learned in everyday kitchens, suggesting a range of experiments from using yeast to inflate balloons and making a fish mummy to growing a mold garden and removing eggshells in innovative ways. By the creators of Nature Science Experiments: What’s Hopping in a Dust Bunny?

Review by Publisher Summary 3

What do a glass of milk, a sponge in the sink, and a refrigerator have in common? THEY'RE ALIVE with bacteria, mold, and kitchen chemistry possibilities. The kitchen is a perfect place for budding ?mad scientists” to experiment. Kids 9 to 12 will have a blast using yeast to inflate balloons; making a fish mummy; growing a mold garden; and removing an eggshell with kitchen science experiments! Every topic features sidebars, illustrations, photographs, and extension activities.