KITCHEN SCIENCE EXPERIMENTS

Bardhan-Quallen’s latest collection (Last-Minute Science Fair Projects, 2006, etc.) includes 18 demonstrations and experiments. They range from simple cell observation to growing bacteria and fungi and using kitchen materials to demonstrate scientific principles, nicely graduated to encourage learning about experimental procedures and simple chemistry. Many experiments require the use of a simple microscope, and some call for bacterial culture plates, made at home with chicken broth and powdered agar. Adult supervision is suggested for cooking, cutting and handling strong chemicals and microwaved marshmallows. Clear step-by-step instructions call for readily available materials, include illustrations of the materials, equipment and some processes and usually fit on a single page. There are suggestions for extension activities. A "What's going on?" section explains potential results. These intriguing projects range from watching osmosis in action and testing plants for antibacterial properties to making a mummy from a fresh fish, dissolving eggshells and softening bones. Making ice cream demonstrates the phases of matter. Printed on glossy paper, this useful and interesting book will stand up to repeated handling in the kitchen lab. (bibliography, index) (Nonfiction. 9-13)