Nancy, George, and Bess have been invited to an April Fool's Day party at their new schoolmate's house. It sounds like it's going to be a lot of fun -- each guest is bringing a gag to the party, and the best prank will win a special prize. When two of the guests' fancy new electronics go missing, Nancy knows something's up. Is this someone's idea of a joke? The Clue Crew certainly isn't laughing, and they're on the case to find the missing gadgets.
A young orphan, afraid of being sent to the workhouse, finds himself at the mercy of the unsavory owner of a tavern in Alexandria, Virginia, while he tries to solve the mystery surrounding his past and a missing twin.
This specially priced four-book set includes: Meg Mackintosh and The Mystery in the Locked Library , Meg Mackintosh and The Mystery at the Soccer Match , Meg Mackintosh and The Mystery on Main Street , and Meg Mackintosh and The Stage Fright Secret .
For use in schools and libraries only. Meg witnesses a theft during a trip to an authentic medieval castle with her class and must piece together the clues offered in the text and illustrations to solve the case.
For use in schools and libraries only. Meg and her friends investigate when the gold medal to be given to the winner of the soccer tournament disappears during the championship game.
Writers, game designers, teachers, and students ~this is the book youve been waiting for! Written by storytellers for storytellers, this volume offers an entirely new approach to word finding. Browse the pages within to see what makes this book different:
How does the nose know what it smells? How do we taste foods? What gives foods their characteristic flavours? How do the methods of food preparation and processing change the flavours of foods? Food Flavours answers these questions and much more, in a clear and understandable manner, describing the composition of flavour compounds and the contributions they make to our sensory experiences. The book begins with the chemical reactions by which chemical compounds develop in plants, and continues through the processing and preparation of foods. It then turns to our chemical sensory systems to describe the recognition and neural processing of these compounds in the nervous system, and the reactions that we have to flavours. The way that chemical qualities give foods their characteristic flavours, and the ways various methods of food preparation and preservation affect those compounds and the resulting flavours are dealt with in detail, both from a chemical and a biological aspect. Throughout, Food Flavours provides special in-depth coverage of taste/odour physiology, and it contains a unique chapter providing a learning and problem-solving technique that will prove invaluable to students in all areas of food science, as well as in biological, organic and analytical chemistry, and will be a good addition to any food technologist's bookshelf.
