ACKNOWLEDGMENTS

Many thanks to biochemist Michael Corey, carbohydrate chemist Jonathan Stapley, and Walter Bowyer, professor of chemistry at Hobart and William Smith Colleges, who reviewed experiments and clarified my understanding of innumerable chemical concepts.

Additional thanks to Frost Steele, associate professor in the department of Nutrition, Dietetics & Food Science at Brigham Young University, for explanations about nutrition and oil in candy; biochemist Lorin R. Thompson, for conversations about gelatin and unhappy gummi worms; Theodore J. Allen, associate professor of physics at Hobart and William Smith Colleges, for reviewing the physics of comets and cold-water currents; geology teacher Michelle Davis, for a description of the butterscotch smashing experiment and explanations of conchoidal fractures; dermatologist Katie Bassett, MD, for conversations about sunscreen and DNA; orthodontist Barton L. Soper, for explaining how sticky candy destroys braces; Dawn Motes of Dawn’s Candy & Cake, for demonstrations of chocolate tempering; and Cynthia McVey, APR, of Hobart and William Smith Colleges and Cindy Lee Associates, for helping me find answers.

Thanks to my candy-experiment testers and reviewers for their careful reading and their experiment excitement.

And finally, thanks to my parents for sending me to Cougar Summer Science Camp, for putting up with my post-camp purple cabbage indicator experiments, and for photographing Diet Coke and Mentos geysers one dark summer night.