From School Library Journal
Grade 5 Up. Concoctions galore fill the pages of this science-experiment book. Clear instructions and easy-to-follow pen-and-ink illustrations, well marked for safety procedures, accompany each step of the activities that range from creating original soda flavors to analyzing commercial soft drinks. Zubrowski's instructions also help young scientists learn the importance of measuring accurately, keeping precise notes, keeping equipment clean, and practicing good lab management, even though the lab may be the kitchen. Scientific method is emphasized. Students and adults looking for new ideas for science-fair explorations will find new approaches here. This title contains less history and much more science than Stephen Tchudi's Soda Poppery (Scribners, 1986).?Kathryn Kosiorek, Cuyahoga County Public Library, Brooklyn, OH
Copyright 1997 Reed Business Information, Inc.
Gr. 5^-8. Zubrowski uses a series of fun, simple kitchen science experiments to explore the process of soda pop manufacturing. More than 50 experiments are included, demonstrating such things as how colors and flavors are extracted from natural ingredients and how yeast and baking soda can be used to create "stills" for distilling water. Young scientists can create their own soda recipes with utensils and ingredients found at home as they learn what occurs in commercial soft drink production. Basic math and science concepts are introduced along the way, with black-and-white cartoon-style illustrations and diagrams enhancing the explanations. There is even a section with sample surveys for testing creations on friends. A book that reinforces the idea that science is everywhere--even in your favorite soft drink.
Helen Rosenberg
--This text refers to an out of print or unavailable edition of this title.