Mostrando resultados por Editor "Audible Studios" en Química

Written by award-winning science writer John Emsley, this informative and highly enjoyable book explains the what, the why and the wherefore of the elements. Arranged alphabetically, from Actinium to Zirconium, it is a complete guide to all the elements that are currently known, with more extensive coverage of those we encounter in our everyday life. The entry on each element reveals where it came from, what role it may have in the human body, the foods that contain it, how it was discovered, its role in human health, the uses and misuses to which it is put, and its environmental role.

In an engaging tour of the science and history of cheese, Michael Tunick explores the art of cheese making, the science that lies underneath the deliciousness, and the history behind how humanity came up with one of its most varied and versatile of foods. Dr. Tunick spends his everyday deep within the halls of the science of cheese, as a researcher who creates new dairy products, primarily, cheeses.

The cells in our bodies consist of molecules, made up of the same carbon, oxygen, and hydrogen atoms found in air and rocks. But molecules, such as water and sugar, are not alive. So how do our cells - assemblies of otherwise "dead" molecules - come to life, and together constitute a living being? In Life’s Ratchet, physicist Peter M. Hoffmann locates the answer to this age-old question at the nanoscale.

Through family interviews, diaries, letters, and workbooks that had been sealed for over 60 years, Barbara Goldsmith reveals the Marie Curie behind the myth - an all-too-human woman struggling to balance a spectacular scientific career, a demanding family, the prejudice of society, and her own passionate nature. Obsessive Genius is a dazzling portrait of Curie, her amazing scientific success, and the price she paid for fame.

This book will appeal to foodies and those who are deprived of cookbooks in audio format. Molecular Gastronomy documents the sensory phenomena of eating and uses basic physics to put to bed many culinary myths. This audiobook presents pieces of conventional wisdom - such as whether it is better to make a stock by placing meat in already boiling water, or water before it is boiled - and gives its history before making scientific pronouncements.

The periodic table is one of the most potent icons in science. It lies at the core of chemistry and embodies the most fundamental principles of the field. The one definitive text on the development of the periodic table by van Spronsen (1969), has been out of print for a considerable time. The present book provides a successor to van Spronsen, but goes further in giving an evaluation of the extent to which modern physics has, or has not, explained the periodic system. The book is written in a lively style to appeal to experts and interested lay-persons alike.

A Short History of Nearly Everything is Bill Bryson's quest to understand everything that has happened from the Big Bang to the rise of civilization. He takes subjects that normally bore the pants off most of us, like geology, chemistry, and particle physics, and aims to render them comprehensible to people who have never thought they could be interested in science. In the company of some extraordinary scientists, Bill Bryson reveals the world in a way most of us have never seen it before.

From Beethoven's connection to plumbing to why rotten eggs smell like sulfur, the technical explanations included in this scientific primer tackle 99 chemistry-related questions and provide answers designed to inform and entertain. What jewelry metal is prohibited in some European countries? What does Miss Piggy have to do with the World Cup? How can a cockroach be removed from a human ear? The quirky information offered incorporates scientific savvy, practical advice, and amusing anecdotes.

Seventy years ago, Erwin Schrdinger posed a simple, yet profound, question: What is life?. How could the very existence of such extraordinary chemical systems be understood? This problem has puzzled biologists and physical scientists both before, and ever since. Living things are hugely complex and have unique properties, such as self-maintenance and apparently purposeful behaviour which we do not see in inert matter. So how does chemistry give rise to biology?

Long before Oliver Sacks became a distinguished neurologist and best-selling writer, he was a small English boy fascinated by metals - also by chemical reactions (the louder and smellier the better), photography, squids and cuttlefish, H.G. Wells, and the periodic table. In this endlessly charming and eloquent memoir, the he chronicles his love affair with science and the magnificently odd and sometimes harrowing childhood in which that love affair unfolded.

At the dawn of the 20th century, humanity was facing global disaster. Mass starvation, long predicted for the fast-growing population, was about to become a reality. A call went out to the worlds scientists to find a solution. This is the story of the two enormously gifted, fatally flawed men who found it: the brilliant, self-important Fritz Haber and the reclusive, alcoholic Carl Bosch. Together they discovered a way to make bread out of air, built city-sized factories, controlled world markets, and saved millions of lives.

When Speaker Newt Gingrich greeted Dr. David Lewis in his office overlooking the National Mall, he looked at Dr. Lewis and said: "You know you’re going to be fired for this, don’t you?" "I know," Dr. Lewis replied, "I just hope to stay out of prison." Gingrich had just read Dr. Lewis' commentary in Nature, titled "EPA Science: Casualty of Election Politics".

Crave answers? A Feast of Science demystifies the chemistry of everyday life, serving up practical knowledge to both inform and entertain. Guaranteed to satiate your hunger for palatable and relevant scientific information, Dr. Joe Schwarcz proves that "chemical" is not necessarily synonymous with "toxic".

Interesting anecdotes and engaging tales make science fun, meaningful, and accessible. Separating sense from nonsense and fact from myth, these essays cover everything from the ups of helium to the downs of drain cleaners and provide answers to numerous mysteries, such as why bug juice is used to color ice cream and how spies used secret inks. Mercury in teeth, arsenic in water, lead in the environment, and aspartame in food are discussed.

Each day, headlines warn that baby bottles are leaching dangerous chemicals, nonstick pans are causing infertility, and plastic containers are making us fat. What if green chemistry could change all that? What if rather than toxics, our economy ran on harmless, environmentally-friendly materials? Elizabeth Grossman, an acclaimed journalist who brought national attention to the contaminants hidden in computers and other high tech electronics, now tackles the hazards of ordinary consumer products.

Eric Scerri presents the intriguing stories of these seven elements - protactinium, hafnium, rhenium, technetium, francium, astatine and promethium. The book follows the historical order of discovery, roughly spanning the two world wars, beginning with the isolation of protactinium in 1917 and ending with that of promethium in 1945. For each element, Scerri traces the research that preceded the discovery, the pivotal experiments, the personalities of the chemists involved, the chemical nature of the new element, and its applications in science and technology.

Have you ever wondered why ice floats and water is such a freaky liquid? Or why chilis 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.

Comment le dentifrice agit-il sur nos dents, les effets du café sur notre cerveau, l'incroyable chimie des odeurs corporelles, les molécules du stress, pourquoi dit-on "brûler ses graisses"... La chimie est partout et personne ne vous l'avait dit ! Mai Thi Nguyen-Kim, jeune chimiste passionnée, nous invite, le temps d'une journée, à parcourir le laboratoire de chimie qu'est notre vie, jusqu'à notre propre microbiome, un écosystème encore plus fort que le microbiote.

Wissenschaft ermöglicht Atombomben und kann helfen, das Klima zu retten. Ist das jetzt gut undoder schlecht? Schwarz undoder weiß? Wissenschaftlerin Martina Preiner und Wissenschaftsjournalistin Franziska Konitzer stellen sich in ihrem Podcast den großen und kleinen Fragen des Lebens und erklären, was sie und Sie schon immer mal wissen wollten. Was ist Leben? Ab wann sind Maschinen menschlich? Funktioniert Hypnose? Kann man den Klimawandel wandeln?