The Science of Cleaning
Use the Power of Chemistry to Clean Smarter, Easier, and Safer-With Solutions for Every Kind of Dirt
$34.95
- Paperback
256 pages
- Release Date
21 May 2024
Summary
Countless cleaning hacks for every kind of household dirt may vie for our attention, but how do we know which ones really work and which ones will only leave you with a sticky mess that doesn’t actually do the job? Scientific evidence comes to the rescue, as chemistry professor Dario Bressanini teaches you everything worth knowing about cleaning agents and processes (and dispels plenty of myths, too). He answers all of our most pressing housekeeping questions:
- Is it more efficie…
Book Details
| ISBN-13: | 9781891011320 |
|---|---|
| ISBN-10: | 1891011324 |
| Author: | Dario Bressanini |
| Publisher: | The Experiment LLC |
| Imprint: | The Experiment LLC |
| Format: | Paperback |
| Number of Pages: | 256 |
| Release Date: | 21 May 2024 |
| Weight: | 589g |
| Dimensions: | 20mm x 183mm x 236mm |
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Critics Review
“Offers us science at its most elementary, with easy-to-understand explanations of, for instance, surfactants and what they do… . unpacks common myths, such as whether to add water to dishwashing detergent, how often to launder clothes, and what baking soda and vinegar do together (nothing useful). Charts show the difference between, say, hard and soft soap, and introduce new words… in short, a great reference for anyone stumped by reluctant-to-leave dirt—and far cheaper than hiring a professional.” – Booklist
“A fascinating in-depth read that … pairs well with Bonnie Garmus’s popular novel Lessons in Chemistry.” – Library Journal
Dario Bressanini
Dario Bressanini, PhD, is a chemist, science communicator, and YouTuber. He is a professor at the Department of Science and High Technology of the University of Insubria in Como, Italy, where he teaches and conducts research. In his home country, Bressanini has a large social media following and has published several bestselling books about the science of everyday things. He also writes monthly articles about chemistry in the kitchen for the Italian edition of Scientific American (Le Scienze).
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