Laurent Simon

La Ciencia Esta En El Huevo Laurent Simon

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.