Answers questions such as "How can cricket chirps tell us the temperature?" "Is a rare steak really bloody?" and "Why won't oil and water mix?"
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Robert L. Wolke is a professor emeritus of chemistry at the University of Pittsburgh and an award-winning food columnist for the Washington Post. He is the author of Chemistry Explained and coauthor of What Einstein Kept Under His Hat.
"Entertaining . . . a fun read." ---The San Diego Union-Tribune
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