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Chapter 1 Compounds of Carbon 1-1 Molecular Models 1-2 Ionic and Covalent Bonds 1-3 Models of Other Organic Molecules 1-4 Alkenes and Alkynes 1-5 Isomers Chapter 2 Polar and Nonpolar Compounds 2-1 Polar and Non-Polar Compounds 2-2 Polarity, Alcohols, and Density 2-3 Polarity, Solubility, and Density 2-4 Polarity, Soap, and Suds 2-5 Food Coloring, Water, Milk, and Soap 2-6 Making Soap 2-7 Cis-Trans Isomers 2-8 Polymers and Diapers 2-9 Polymers and Plastics Chapter 3 Food: Organic Compounds 3-1 Testing for Carbohydrates 3-2 Heating for Carbohydreates 3-3 Testing for Fatty Food 3-4 Testing for Proteins 3-5 A Catalyst for the Reaction of an Organic Compound Chapter 4 Organic Chemistry in Your Life 4-1 Testing for Acids and Bases 4-2 A Teary Experiment 4-3 Acidic Effects on Other Items 4-4 Partially Decomposing Sugar 4-5 Adding a Chemical Reaction to Partially Decomposed Sugar Chapter 5 Baking: Organic Chemistry in the Kitchen 5-1 Making Popovers: Using Air and Steam as Leavening Agents 5-2 Baking Soda as a Leavening Agent 5-3 Baking Powder as a Leavening Agent 5-4 The Same Recipe Using Different Leavening Agents 5-5 Yeast as a Leavening Agent 5-6 Testing Flours for Gluten Content Chapter 6 Preserving Food and Making Them Edible! 6-1 Making Raising, a Dried Fruit 6-2 Antioxidants as Preservatives 6-3 Why not Freeze All Foods to Preserve Them? 6-4 The Effect of Salt and Sugar on Frozen Foods 6-5 Freezing Milk 6-6 Softening Cellulose 6-7 Using Acid to Soften Meat 6-8 An Enzyme at Work 6-9 Making Edible Yogurt from a Bacterial Culture 6-10 Making Cottage Cheese Further Reading Internet Addresses Appendix: Science Supply Companies Index
Library of Congress Subject Headings for this publication: Chemistry, Organic Experiments Juvenile literature, Science projects Juvenile literature