ALSO FROM CHICAGO REVIEW PRESS

WHY THERE’S ANTIFREEZE IN YOUR TOOTHPASTE

The Chemistry of Household Ingredients

Simon Quellen Field

978-1-55652-697-8

$16.95 (CAN $18.95)

If you’re like most people, you find it hard enough to pronounce the ingredients found in most household products, much less understand why they’re there. No longer—with Why There’s Antifreeze in Your Toothpaste you’ll be able to distinguish between preservatives and sweeteners, buffers and emulsifiers, stabilizers and surfactants. Ingredients are grouped according to type, and each entry contains the substance’s structural formula, synonymous names, and a description of its common uses. This helpful guide can be used as a basic primer on commercial chemistry or as an indexed reference to specific compounds found on a product label. Never fear the grocery again.

THE WAY KITCHENS WORK

The Science Behind the Microwave, Teflon Pan, Garbage Disposal, and More

Ed Sobey

978-1-56976-281-3

$14.95 (CAN $16.95)

If you’ve ever wondered how a microwave heats food, why aluminum foil is shiny on one side and dull on the other, or whether it is better to use cold or hot water in a garbage disposal, now you’ll have your answers. The Way Kitchens Work explains the technology, history, and trivia behind 55 common appliances and utensils, with patent blueprints and photos of the “guts” of each device. You’ll also learn interesting side stories, such as how the waffle iron played a role in the success of Nike, and why socialite Josephine Cochran really invented the dishwasher in 1885.

Available at your favorite bookstore, by calling (800) 888-4741, or at www.chicagoreviewpress.com