How to Fossilise Your Hamster

by Mick O\'Hare

The Real World

LoveReading View on How to Fossilise Your Hamster

A great book for all the family to enjoy. Packed full of experiments that can be done easily around the house and some quite fascinating facts and trivia to entertain your friends with. An absolute must for this Christmas and we are sure quite a few experiments from the first chapter will be enthusiastically participated in.

How to Fossilise Your Hamster Synopsis

How can you measure the speed of light with chocolate and a microwave? Why do yo-yos yo-yo? Why does urine smell so peculiar after eating asparagus (includes helpful recipe)? How long does it take to digest different types of food? What is going on when you drop mentos in to cola? 100 wonderful, intriguing and entertaining scientific experiments which show scientific principles first hand – this is science at its most popular.

How to Fossilise Your Hamster Press Reviews

‘Full of really fun things you can inflict on your family. ’ — BBC Radio 5 Live

‘It’s very funny, very ingenious and not hard to foresee another Christmas bestseller.’
— Publishing News

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All versions of this book

ISBN: 9781846680441
Publication date: 04/10/2007
Publisher: Profile Books Ltd
Format: Paperback

Book Information

ISBN: 9781846680441
Publication date: 4th October 2007
Author: Mick O\'Hare
Publisher: Profile Books Ltd
Format: Paperback
Genres: The Real World,
Categories:

About Mick O\'Hare

Mick O’Hare wears one hat as production editor for New Scientist and another as editor of The Last Word column of questions and answers at the back of the magazine. In this latter guise he edited Profile’s recent bestselling book ‘Does Anything Eat Wasps?’ and its successor ‘Why Don’t Penguins’ Feet Freeze?’. Mick joined New Scientist 14 years ago after being the production editor for Autosport. Because you can take the boy out of the north but you can’t take the north out of the boy, he freelances as a rugby league writer and also edits sports ...

More About Mick O\'Hare

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