Simon Quellen Field

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Simon Quellen Field

Goodreads Author


Member Since
June 2009

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Average rating: 3.65 · 1,287 ratings · 145 reviews · 15 distinct worksSimilar authors
Culinary Reactions: The Eve...

3.60 avg rating — 626 ratings — published 2011 — 11 editions
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Gut Reactions: The Science ...

3.62 avg rating — 250 ratings6 editions
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Why There's Antifreeze in Y...

3.53 avg rating — 115 ratings — published 2007 — 6 editions
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Theodore Gray's Elements Va...

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4.55 avg rating — 60 ratings — published 2011
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Gonzo Gizmos: Projects  Dev...

4.06 avg rating — 50 ratings — published 2003 — 5 editions
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Boom!: The Chemistry and Hi...

3.38 avg rating — 21 ratings5 editions
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Return of Gonzo Gizmos: Mor...

3.82 avg rating — 11 ratings — published 2006 — 5 editions
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Electronics for Artists: Ad...

3.67 avg rating — 3 ratings — published 2015 — 4 editions
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A Twisted Garden

it was amazing 5.00 avg rating — 1 rating — published 2008
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A Quiet Place to Die

it was amazing 5.00 avg rating — 1 rating — published 2009
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Quotes by Simon Quellen Field  (?)
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“125.00% Mean     149.17% Standard Deviation     43.47%”
Simon Quellen Field, Culinary Reactions: The Everyday Chemistry of Cooking

“High-fructose corn syrup is made by using other enzymes to convert some of the glucose into the sweeter simple sugar fructose. To get a syrup that has the same sweetness as sucrose syrup, a ratio of 55 percent fructose to 45 percent glucose is used. This is called HFCS 55. This is the same ratio of fructose to glucose that honey has. Because US corn is subsidized and sugar has tariffs and quotas, high-fructose corn syrup is less expensive than sugar. But for the most part, it is flavorless honey.”
Simon Quellen Field, Culinary Reactions: The Everyday Chemistry of Cooking

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