Authors & Events
May 11, 2010
| ISBN 9780385666039
May 11, 2010
| ISBN 9780307372567
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May 11, 2010 | ISBN 9780385666039
May 11, 2010 | ISBN 9780307372567
National BestsellerFrom the #1 bestselling author – a cornucopia of mind-expanding insights into the science of the real world.Dr. Joe – as he is affectionately known to millions of readers, listeners, viewers, and students – brings his magic formula to Doubleday Canada with Brain Fuel.As with Dr. Joe’s previous best-selling books, Brain Fuel informs and entertains on a wild assortment of science-based topics. But this is not "science trivia." If you are looking for serious scientific discussions, you’ll find them here. If you are looking for practical consumer information, that’s here too. If you are searching for ways to stimulate interest in science, look no further, Mom. And if you are simply wondering why the birth of Prince Leopold was so different from Queen Victoria’s previous seven; or why an iron rod that went through a man’s head is now on display in a museum in Boston; or why white chocolate has such a short shelf life; or why eggs terrified Alfred Hitchcock – and what all of this means for the rest of us, and why – then bingo.
DR. JOE SCHWARCZ is director of McGill University’s Office of Science and Society, where he teaches courses on nutrition and the applications of chemistry to everyday life. Among his many honours are the Royal Society of Canada’s McNeil Award, and… More about Dr. Joe Schwarcz
“Falling in love, we all know, is a matter of the right chemistry. Schwarcz gets his chemistry right, and hooks his readers.” — John C. Polanyi, Nobel Laureate“Informative [and] fascinating.” — The Globe and Mail “Packed with scientific answers to questions you didn’t even know you had.” — Chatelaine
Watch Dr. Joe perform experiments on everyday items.
What causes the often-seen green discolouration in potatoes? Exposure to light. The green tint often seen near the surface of potatoes is due to chlorophyll, the pigment in plants that makes photosynthesis possible. Essentially, when potatoes are exposed to excessive light, they will try to photosynthesize; in other words they will try to sprout and grow into potato plants. The green colour is completely harmless, but another substance, called solanine, forms at the same time as chlorophyll. The theory is that this natural toxin forms as the potato tries to protect itself against pests and fungi during the critical sprouting process. Solanine, which falls into the family of compounds known as glycoalkaloids, can be toxic to humans. One would have to eat a fair amount of green potatoes to experience serious toxic effects, but even small doses can cause stomach problems. It is best to peel away the green, which will remove most of the solanine, which tends to concentrate near the surface of the tuber. The best way to avoid discoloration and potential health problems is to keep the potatoes out of the light and store them at a cool temperature. The production of solanine involves an enzymatic reaction that proceeds slowly at low temperatures. So don’t worry about a little green discoloration in your potatoes, but do not go out of your way looking for green potatoes to eat.
1. Introduction2. Potions from the Past3. Food Stuff4. To Your Health5. Toxic Relationships6. Mysterious Connections7. Chemicals in Action8. Just Amazing9. Curiouser and CuriouserIndex
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