Book Review

...for readers in the middle grades, offers nourishing portions of modern technology, brief, never very detailed, indulgently sweetened by nature, but of surprising clarity and breadth. Sweetness is no longer the gift of either cane or beet sugar, at least in our corn-rich USA, but comes from the liquid cornstarch yielded by the wet-milling of field corn kernels, made sweet from bland by specific enzymatic processsing. Carbonation supplies the pop!...

A kid’s experiment with sugar and yeast is enough to inflate a balloon with the gas, and a good look at the ingenuities of the mass assembly and filling of cans and bottles ends the story--except for recipes for home-brewed soda pops.

~ Philip amd Phylis Morrison, Scientific American exerpt