La Ciencia Está En El Huevo - Simon, Laurent; Jugra, Cécile; Guichard, Jack
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Why do the eggs float when they are already gone? How can I bounce one? Why do the whites sponge when we beat them? These questions and many more find their answers in this activity book about this curious food. Each double page proposes experiments with common materials in the kitchen that will lead the reader to discover concepts such as the anatomy of an egg, surface tension, the resistance of its shape or porosity. Thus, this simple text, accompanied by charming illustrations, becomes a laboratory within everyone's reach.

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Produktbeschreibung
Why do the eggs float when they are already gone? How can I bounce one? Why do the whites sponge when we beat them? These questions and many more find their answers in this activity book about this curious food. Each double page proposes experiments with common materials in the kitchen that will lead the reader to discover concepts such as the anatomy of an egg, surface tension, the resistance of its shape or porosity. Thus, this simple text, accompanied by charming illustrations, becomes a laboratory within everyone's reach.
Autorenporträt
Jack Guichard is director of the Palais de la Découverte science museum in France. He is a biologist, university professor and specialist in pedagogy and communication of science. He is also the author of numerous non-fiction children's books on all kinds of subjects. Cécile Jugra studied modern literature at the Sorbonne University. She works as an independent editor and has published more than 50 titles. Laurent Simon is a graduate of the Emile Cohl school. He worked in advertising until 2011 when he ventured into the publishing world with his first book for young adults, illustrated by Marie Flusin.