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La Ciencia Está En El Huevo [Spanish]
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Book Overview
Por qu flotan lo huevos cuando ya est n pasados? C mo puedo hacer rebotar uno? Por qu se esponjan las claras cuando las batimos? Estas preguntas y muchas m s encuentran su respuesta en este libro de actividades alrededor de este curioso alimento. Cada doble p gina propone experimentos con materiales comunes en la cocina que llevar n al lector a descubrir conceptos como la anatom a de un huevo, la tensi n superficial, la resistencia de su forma o la porosidad. As , este sencillo texto, acompa ado de encantadoras ilustraciones, se transforma en un laboratorio al alcance de todos.
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.
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.
Format:Hardcover
Language:Spanish
ISBN:6075570799
ISBN13:9786075570792
Release Date:March 2021
Publisher:Oceano Travesia
Length:32 Pages
Weight:0.60 lbs.
Dimensions:0.7" x 7.7" x 8.6"
Age Range:5 to 7 years
Grade Range:Preschool to Grade 2
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