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Simon Quellen Field

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June 2009

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Simon Quellen Field’s books

Average rating: 3.62 · 1,810 ratings · 232 reviews · 24 distinct works • Similar authors

	Culinary Reactions: The Everyday Chemistry of Cooking 3.61 avg rating — 925 ratings — published 2011 — 15 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Gut Reactions: The Science of Weight Gain and Loss 3.58 avg rating — 466 ratings — 9 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Why Is Milk White?: & 200 Other Curious Chemistry Questions by Simon Quellen Field (Goodreads Author), Simon Quellen Field (Goodreads Author) 3.41 avg rating — 156 ratings — published 2013 — 5 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Why There's Antifreeze in Your Toothpaste: The Chemistry of Household Ingredients 3.61 avg rating — 127 ratings — published 2007 — 8 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Gonzo Gizmos: Projects & Devices to Channel Your Inner Geek 4.07 avg rating — 54 ratings — published 2003 — 6 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Boom!: The Chemistry and History of Explosives 3.60 avg rating — 35 ratings — 5 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Return of Gonzo Gizmos: More Projects & Devices to Channel Your Inner Geek 3.86 avg rating — 14 ratings — published 2006 — 5 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Electronics for Artists: Adding Light, Motion, and Sound to Your Artwork 3.60 avg rating — 5 ratings — published 2015 — 4 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Raven it was amazing 5.00 avg rating — 3 ratings — 2 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	A Quiet Place to Die it was amazing 5.00 avg rating — 2 ratings — published 2009 — 3 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars

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“125.00% Mean 149.17% Standard Deviation 43.47%”
― Simon Quellen Field, Culinary Reactions: The Everyday Chemistry of Cooking

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“High-fructose corn syrup is made by using other enzymes to convert some of the glucose into the sweeter simple sugar fructose. To get a syrup that has the same sweetness as sucrose syrup, a ratio of 55 percent fructose to 45 percent glucose is used. This is called HFCS 55. This is the same ratio of fructose to glucose that honey has. Because US corn is subsidized and sugar has tariffs and quotas, high-fructose corn syrup is less expensive than sugar. But for the most part, it is flavorless honey.”
― Simon Quellen Field, Culinary Reactions: The Everyday Chemistry of Cooking

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