What Einstein Didn't Know

Scientific Answers to Everyday Questions

$14.95

Publication Date: 23rd April 2014

Discover how cricket chirps can tell us the temperature, why you can't unburn a match, why ice floats, and a host of mysteries of modern living — including some riddles that maybe even Einstein couldn't solve. From the simple (How does soap know what's dirt? How do magnets work? Why do batteries die?) to the more complex (Why does evaporation have a cooling effect? Where does uranium get its energy?), this book makes science more understandable and fun.
Author Robert Wolke provides definitive and easy-to-comprehend explanations for things that we take for granted, like the illumination be... Read More
Format: Paperback

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Discover how cricket chirps can tell us the temperature, why you can't unburn a match, why ice floats, and a host of mysteries of modern living — including some riddles that maybe even Einstein couldn't solve. From the simple (How does soap know what's dirt? How do magnets work? Why do batteries die?) to the more complex (Why does evaporation have a cooling effect? Where does uranium get its energy?), this book makes science more understandable and fun.
Author Robert Wolke provides definitive and easy-to-comprehend explanations for things that we take for granted, like the illumination be... Read More
Description
Discover how cricket chirps can tell us the temperature, why you can't unburn a match, why ice floats, and a host of mysteries of modern living — including some riddles that maybe even Einstein couldn't solve. From the simple (How does soap know what's dirt? How do magnets work? Why do batteries die?) to the more complex (Why does evaporation have a cooling effect? Where does uranium get its energy?), this book makes science more understandable and fun.
Author Robert Wolke provides definitive and easy-to-comprehend explanations for things that we take for granted, like the illumination behind neon signs and the mysteries of beverage carbonation. Wolke also dares readers to explore and conduct their own experiments with food, kitchen utensils, and common household products. This fifteenth anniversary edition of his bestselling popular science classic has been completely revised and expanded.
Reprint of the Dell Publishing, New York, 1997 edition.
Details
  • Price: $14.95
  • Pages: 240
  • Publisher: Dover Publications
  • Imprint: Dover Publications
  • Publication Date: 23rd April 2014
  • Trim Size: 5.5 x 8.5 in
  • ISBN: 9780486492896
  • Format: Paperback
  • BISACs:
    SCIENCE / Physics / General
Author Bio
Robert L. Wolke is Professor Emeritus of Chemistry at the University of Pittsburgh and a food columnist for The Washington Post. The recipient of numerous awards, he enjoys nationwide renown as an educator, lecturer, and interpreter of science for lay audiences.
Discover how cricket chirps can tell us the temperature, why you can't unburn a match, why ice floats, and a host of mysteries of modern living — including some riddles that maybe even Einstein couldn't solve. From the simple (How does soap know what's dirt? How do magnets work? Why do batteries die?) to the more complex (Why does evaporation have a cooling effect? Where does uranium get its energy?), this book makes science more understandable and fun.
Author Robert Wolke provides definitive and easy-to-comprehend explanations for things that we take for granted, like the illumination behind neon signs and the mysteries of beverage carbonation. Wolke also dares readers to explore and conduct their own experiments with food, kitchen utensils, and common household products. This fifteenth anniversary edition of his bestselling popular science classic has been completely revised and expanded.
Reprint of the Dell Publishing, New York, 1997 edition.
  • Price: $14.95
  • Pages: 240
  • Publisher: Dover Publications
  • Imprint: Dover Publications
  • Publication Date: 23rd April 2014
  • Trim Size: 5.5 x 8.5 in
  • ISBN: 9780486492896
  • Format: Paperback
  • BISACs:
    SCIENCE / Physics / General
Robert L. Wolke is Professor Emeritus of Chemistry at the University of Pittsburgh and a food columnist for The Washington Post. The recipient of numerous awards, he enjoys nationwide renown as an educator, lecturer, and interpreter of science for lay audiences.