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Resources share the relationship subject to Chemistry
- Why is milk white?, & 200 other curious chemistry questions, Alexa Coelho & Simon Quellen Field
- Source book in chemistry, 1900-1950., Edited by Henry M. Leicester
- The story of chemistry;, the nature and structure of matter--how chemistry is utilized in our present day economic and industrial development
- The basics of chemistry, Richard Myers
- Hydrocarbon chemistry, George A. Olah, Loker Hydrocarbon Research Institute and Department of Chemistry, University of Southern California, Los Angeles, California, ?rp?d Moln?r, Department of Organic Chemistry, University of Szeged, Szeged, Hungary, G.K. Surya Prakash, Loker Hydrocarbon Research Institute and Department of Chemistry, University of Southern California, Los Angeles, California
- The chemistry of alchemy, from dragon's blood to donkey dung, how chemistry was forged, Cathy Cobb, Monty L. Fetterolf, and Harold Goldwhite
- Chemistry basics
- The visual dictionary of chemistry, written by Jack Challoner
- Princples of chemical philosophy., By Josaih Parsons Cooke
- Chemistry, investigate the matter that makes up your world, Carla Mooney ; illustrated by Samuel Carbaugh
- Beginning chemistry
- High school chemistry review, [extra help for better grades], by Nilanjen Sen
- Laboratory safety for chemistry students, Robert H. Hill, Jr., David C. Finster
- Chemistry, the central science, Theodore L. Brown, H. Eugene LeMay, Jr
- A source book in chemistry, 1400-1900, [by] Henry M. Leicester and Herbert S. Klickstein
- It's elementary!, editor, Agnibesh Das
- The new chemistry, editor-in-chief, Nina Hall
- Mixtures and solutions, Molly Aloian
- The science of cooking, Dr. Stuart Farrimond
- The Science Channel's 100 greatest discoveries, produced by Thinkfilm, Inc. ; the Science Channel ; produced and directed by Michael F. Fountain ; writer, Ivan Amato ; executive producer, Joseph Aloysius Becker
- Chemistry demystified, Linda D. Williams
- Chemistry for dummies, by John T. Moore
- Must know high school chemistry, John T. Moore, EdD, Richard Langley, PhD
- Ingredient, unveiling the essential elements of food, Ali Bouzari
- The history of chemistry, a very short introduction, William H. Brock
- Physical sciences., Edited by Sir William Lawrence Bragg and George Porter
- The chemical history of a candle, with a facsimile reproduction of Faraday's manuscript lecture notes from Royal Institution MS F4 J21, Michael Faraday ; edited and introduced by Frank A.J.L. James
- Superheavy, making and breaking the periodic table, Kit Chapman
- What is chemistry?, Peter Atkins
- La química es buena, Gianna Fochi ; traducción, Elvira Jaén Pérez
- The story of chemistry, from the periodic table to nanotechnology/, Anne Rooney
- The smart guide to chemistry, by Brian Nordstrom
- The last sorcerers, the path from alchemy to the periodic table, Richard Morris
- Chemistry is explosive, Lisa Regan
- Janice VanCleave's wild, wacky, and weird chemistry experiments, Janice VanCleave
- Acids and bases, produced by Tapestry International Productions, Limited for The Discovery Channel ; segment producer/writer, Megan Selheim ; series producer, Karen Carlson
- Strange chemistry, the stories your chemistry teacher wouldn't tell you, Steven Farmer, Sonoma State University, Rohnert Park, California, USA
- Chemistry, an experimental science, George M. Bodner, Harry L. Pardue
- Crackling chemistry, Steve Parker
- Carbon chemistry, produced by Tapestry International Productions, Limited for The Discovery Channel ; segment producer/writer, Andrew Hymas ; series producer, Karen Carlson
- Química, Francisco Becerra
- Early responses to the periodic system, edited By Masanori Kaji, Helge Kragh, and Gabor Pallo
- Cocinología, la ciencia de cocinar, Dr. Stuart Farrimond ; traducción, Ruben Giró i Anglada
- The elements, Matt Mullins
- Chemistry for breakfast, the amazing science of everyday life, Dr. Mai Thi Nguyen-Kim ; translated by Sarah Pybus ; illustrations by Claire Lenkova
- Chemistry, Denise Kiernan and Joseph D'Agnese
- Chemistry for dummies, by John T. Moore
- Chemistry II for dummies, by John T. Moore
- Chemistry
- Science and cooking, physics meets food, from homemade to haute cuisine, Michael Brenner, Pia S?rensen, and David Weitz