#9 - Kitchen Chemistry
May/June 2007

Chemistry and chemicals are all around us, from the raisins in your breakfast cereal to the materials used to make our magazine. Everything we touch, see, eat, breathe and use is made up of chemicals. In this issue of KNOW, we're taking a closer at chemicals and chemistry. But we're not heading to the lab. Instead, we're going to the kitchen. In Issue 9, you can read about some chemicals you use everyday. Plus, we've provided an easy experiment that combines common kitchen chemicals for a yummy result. So grab a wooden spoon and a mixing bowl — and your copy of KNOW — to study the sweet side of science.

Table of Contents

9. Chemistry in the Kitchen
Grab your mixing bowls and measuring cups. We’re whipping up some chemistry that’s fit to eat.

17. Know It Alls
Finally, the truth about why onions make us so sad.

19. Science in Action
Meet a man who studies ice cream for a living.

20. KNOW How
Cook up an apple pie, without using apples!

22. Great Moments in Science
It’s hard to imagine breakfast without breakfast cereal. This is the story behind those crispy flakes.

Departments
3. KNOW News
6. KNOW It, KNOW You, KNOW Them
18. Poetry Place
23. KNOW How
24. Close-up
26. Sky Spies
27. Digging Dinos
28. Reviewed by You
29. Comic Captions
30. KNOW and Tell

#29 - Shapes and Patterns

#28 - Desert Life

#27 - Backyard Birds

#26 - Sticky Science

#25 - The Winter Olympics