Summary of Dr. Joe Schwarcz's Dr. Joe & What You Didn't Know PDF Download
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Author: Everest Media,
Publisher: Everest Media LLC
ISBN:
Category : Science
Languages : en
Pages : 38
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Book Description
Please note: This is a companion version & not the original book. Sample Book Insights: #1 The walls of refrigerators are typically insulated with polyurethane foam, which was originally blown with chlorofluorocarbons. The refrigerant was later replaced by hydrofluorocarbons, which contribute to the greenhouse effect. #2 The snake that coiled around a staff is a symbol of healing, and it was originally found in Greece. It may be that snakes have some healing properties because their mouths are vulnerable to damage as they ingest their prey. #3 The workers who built the underwater foundations of the Brooklyn Bridge often experienced excruciating pain when they returned to the surface of the Hudson River. It was caused by decompression sickness, but they referred to it as the bends. #4 The snake that coiled around a staff is a symbol of healing, and it was originally found in Greece. The workers who built the underwater foundations of the Brooklyn Bridge often experienced excruciating pain when they returned to the surface of the Hudson River. It was caused by decompression sickness, but they referred to it as the bends.
Author: Everest Media,
Publisher: Everest Media LLC
ISBN:
Category : Science
Languages : en
Pages : 38
Get Book Here
Book Description
Please note: This is a companion version & not the original book. Sample Book Insights: #1 The walls of refrigerators are typically insulated with polyurethane foam, which was originally blown with chlorofluorocarbons. The refrigerant was later replaced by hydrofluorocarbons, which contribute to the greenhouse effect. #2 The snake that coiled around a staff is a symbol of healing, and it was originally found in Greece. It may be that snakes have some healing properties because their mouths are vulnerable to damage as they ingest their prey. #3 The workers who built the underwater foundations of the Brooklyn Bridge often experienced excruciating pain when they returned to the surface of the Hudson River. It was caused by decompression sickness, but they referred to it as the bends. #4 The snake that coiled around a staff is a symbol of healing, and it was originally found in Greece. The workers who built the underwater foundations of the Brooklyn Bridge often experienced excruciating pain when they returned to the surface of the Hudson River. It was caused by decompression sickness, but they referred to it as the bends.
Author: Joe Schwarcz
Publisher: ECW Press
ISBN: 1554905389
Category : Reference
Languages : en
Pages : 244
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Book Description
The mythbuster and bestselling popular science author of A Grain of Salt tackles questions that show the scientific underpinnings of our culture. Dr. Joe & What You Didn’t Know acts as both the source and satiation of scientific curiosity through a series of 177 chemistry-related questions and answers designed to both inform and entertain. From the esoteric to the everyday, the topics Dr. Joe Schwarcz tackles range from Beethoven’s connection to plumbing to why rotten eggs smell like rotten eggs. How did a sheep, a duck, and a rooster usher in the age of air travel? What does Miss Piggy have to do with the World Cup? And is there really any danger in eating green potatoes? The answers to these whimsical questions and more are revealed in this collection in an accessible scientific fashion. “Only Dr. Joe can turn the world’s most fascinating questions into a compelling journey through the great scientific mysteries of everyday life.” —Paul Lewis, former president and general manager, Discovery Channel “A book with an incredibly high ‘Did you know that. . . ?’ quotient . . . Completely captivating.” —New Brunswick Reader
Author: Joe Schwarcz
Publisher: ECW Press
ISBN: 1770905286
Category : Science
Languages : en
Pages : 202
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Book Description
The bestselling “quackbuster” and “tireless tub-thumper against pseudoscience” fishes for the facts in a flood of misinformation (Maclean’s). Eat this and live to 100. Don’t, and die. Today, hyperboles dominate the media, which makes parsing science from fiction an arduous task when deciding what to eat, what chemicals to avoid, and what’s best for the environment. In Is That a Fact?, bestselling author Dr. Joe Schwarcz carefully navigates through the storm of misinformation to help us separate fact from folly and shrewdness from foolishness. Are GMOs really harmful? Or could they help developing countries? Which “miracle weight-loss foods” gained popularity through exuberant data dredging? Is BPA dangerous or just a victim of unforgiving media hype? Is organic better? Schwarcz questions the reliability and motives of “experts” in this “easy-to-understand yet critical look at what’s fact and what’s plain nonsense. “Takes its readers through the carnival of pseudoscience, the morass of half-truths and, finally, the relatively safe road of reproducible scientific knowledge. This journey is made all the more enjoyable by Dr. Schwarcz’s surgical use of words and his mastery of public writing . . . [He] can always be counted on to write about the chemistry of the world in a way that is both entertaining and educational.” —Cracked Science “Written with a light touch and refreshing humor, this book provides a solid, authoritative starting point for anyone beginning to look at the world with a skeptical eye and a refresher for those further along that path.” —Library Journal
Author: Joe Schwarcz
Publisher: ECW Press
ISBN: 1770907017
Category : Science
Languages : en
Pages : 220
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Book Description
The bestselling popular science author “has made it his mission to tackle myths about science and the so-called experts who spread them” (CBC Radio). The internet is a powerful beast when it comes to science; the answer to any query you may have is just a few keystrokes away. But when there are multiple answers from various sources, how do we know what information is reliable? In Monkeys, Myths, and Molecules, bestselling author Dr. Joe Schwarcz takes a critical look at how facts are misconstrued in the media. He debunks the myths surrounding canned food, artificial dyes, SPF, homeopathy, cancer, chemicals, and much more. Unafraid to expose the sheer nonsense people are led to believe about health, food, drugs, and our environment, Dr. Joe confronts pseudoscience and convincingly and entertainingly advocates for a scientific approach to everyday life. “A compendium of short articles on a variety of subjects, written in a humorous, accessible style, and larded with intriguing trivia . . . Dr. Joe skewers food myths, opposition to GMOs, Dr. Oz, and Vani Hari, aka the Food Babe.” —Science-Based Medicine “Ultimately, the author successfully demonstrates how claims should be queried and analyzed before they are accepted . . . Recommended for readers of health, nutrition, and popular science.” —Library Journal “The book is chock-full of captivating anecdotes . . . The author engages readers with his wit and wisdom.” —The Canadian Jewish News
Author: Joe Schwarcz
Publisher: ECW Press
ISBN: 9781770414754
Category : Health & Fitness
Languages : en
Pages : 0
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Book Description
“This enlightening collection offers every reader something new to learn and marvel over.” — Booklist Bestselling popular science author Dr. Joe Schwarcz debunks the baloney and serves up the raw facts in this appetizing collection about the things we eat Eating has become a confusing experience. Should we follow a keto diet? Is sugar the next tobacco? Does fermented cabbage juice cure disease? Are lectins toxic? Is drinking poppy seed tea risky? What’s with probiotics? Can packaging contaminate food? Should our nuts be activated? What is cockroach milk? We all have questions, and Dr. Joe Schwarcz has the answers, some of which will astonish you. This collection is guaranteed to satisfy your hunger for palatable and relevant scientific information as Dr. Joe separates fact from fiction with an assortment of new and updated articles about what to eat, what not to eat, and how to recognize the scientific basis of food chemistry.
Author: Joe Schwarcz
Publisher: Macmillan
ISBN: 9780805074079
Category : Science
Languages : en
Pages : 308
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Book Description
Presents lighthearted explanations of the chemistry behind sixty-seven everyday objects and processes, from foods and shampoos to flatulence and anesthetics.
Author: Dr. Joe Schwarcz
Publisher: ECW Press
ISBN: 1554903998
Category : Science
Languages : en
Pages : 300
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Book Description
This entertaining examination of everyday science from the fanciful to the factual covers topics ranging from pesticides and environmental estrogens to lipsticks and garlic. Readers are alerted to the shenanigans of quacks and are offered glimpses into the fascinating history of science. The science of aphrodisiacs, DDT, bottled waters, vitamins, barbiturates, plastic wraps, and smoked meat is investigated. Worries about acrylamide, preservatives, and waxed fruits are put into perspective, and the mysteries of bulletproof vests, weight loss diets, green-haired Swedes, laughing gas, and “mad honey” are unraveled. Even those with very little knowledge of science will come away informed and delighted at those humorous and accessible explanations.
Author: Robert L. Wolke
Publisher: Courier Corporation
ISBN: 0486492893
Category : Science
Languages : en
Pages : 244
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Book Description
Presents scientific answers to a series of miscellaneous questions, covering such topics as "Why are bubbles round," "Why are the Earth, Sun, and Moon all spinning," and "How you can tell the temperature by listening to a cricket."
Author: Penny Le Couteur
Publisher: Penguin
ISBN: 9781585423316
Category : Science
Languages : en
Pages : 390
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Book Description
Napoleon's Buttons is the fascinating account of seventeen groups of molecules that have greatly influenced the course of history. These molecules provided the impetus for early exploration, and made possible the voyages of discovery that ensued. The molecules resulted in grand feats of engineering and spurred advances in medicine and law; they determined what we now eat, drink, and wear. A change as small as the position of an atom can lead to enormous alterations in the properties of a substance-which, in turn, can result in great historical shifts. With lively prose and an eye for colorful and unusual details, Le Couteur and Burreson offer a novel way to understand the shaping of civilization and the workings of our contemporary world.
Author: Simon Quellen Field
Publisher: Chicago Review Press
ISBN: 1569769605
Category : Cooking
Languages : en
Pages : 258
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Book Description
When you're cooking, you're a chemist! Every time you follow or modify a recipe, you are experimenting with acids and bases, emulsions and suspensions, gels and foams. In your kitchen you denature proteins, crystallize compounds, react enzymes with substrates, and nurture desired microbial life while suppressing harmful bacteria and fungi. And unlike in a laboratory, you can eat your experiments to verify your hypotheses. In Culinary Reactions, author Simon Quellen Field turns measuring cups, stovetop burners, and mixing bowls into graduated cylinders, Bunsen burners, and beakers. How does altering the ratio of flour, sugar, yeast, salt, butter, and water affect how high bread rises? Why is whipped cream made with nitrous oxide rather than the more common carbon dioxide? And why does Hollandaise sauce call for “clarified” butter? This easy-to-follow primer even includes recipes to demonstrate the concepts being discussed, including: &· Whipped Creamsicle Topping—a foam &· Cherry Dream Cheese—a protein gel &· Lemonade with Chameleon Eggs—an acid indicator
