Who said chemistry was complicated? The exact opposite is the case, as Klaus Roth demonstrates on his multifaceted journey through our world. Chemistry performs miracles when, for example, it turns the sap of the tropical rubber plant into a brightly colored balloon. Chemistry is delicious when sour coffee beans become a cup of aromatic espresso. Chemistry is art when it creates paints that young hands can safely use. Chemistry is a savior when it preserves endangered books and writing for future generations. Chemistry is a protector when the perfectly docile skunk teaches its aggressor an unforgettable lesson, or when butterflies eat toxic plants to protect themselves against their enemies. Chemistry is vegetable when a spoonful of pesto is added to spaghetti and forms a unique aroma. Chemistry is heavenly when bitter cocoa beans become a bar of chocolate, which delights us from the very first bite through to the slow melting on the tongue.You will be surprised by the chemical delicatessen Klaus Roth has prepared. Read it and enjoy. It offers brilliantly written stories, ideal for teaching chemistry at schools and colleges. It provides solid info plus great intros.
It is a beautiful present for yourself and others. It is full-color throughout, and richly illustrated, each page a delicacy. A renowned author offers tried-and-tested anecdotes. Why does liquorice taste so good? What is the chemical basis for the culinary success of espresso? How does a skunk manage to emit such a terrible smell? How can chemistry help to prevent valuable old manuscripts from disintegrating?Formulas, elements, classifications, theories - these are all part of chemistry. But it only comes alive with examples; examples that allow us to recognize the supposed 'subject' of chemistry for what it really is: a fascinating expedition in our everyday lives. The brilliantly written anecdotes in this volume lead us on just such a journey. In so doing, they not only solve many a puzzle, but also whet our appetite for more: more chemistry. Thus this book should fascinate anyone interested in chemistry, not least due to its numerous illustrations. And it also contains a whole series of didactic goodies for teachers. Although the chemistry of absinthe should probably best be explained without a tasting.