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How does the salt in the sea become the salt you use at the dinner table? Follow each step in the process from evaporating the seawater to shipping the salt to a store in this fascinating book!
- Sales Rank: #1095168 in Books
- Published on: 2015-01-01
- Original language: English
- Number of items: 1
- Dimensions: 7.25" h x 8.75" w x .25" l, .0 pounds
- Binding: Paperback
- 24 pages
About the Author
Lisa Owings has a degree in English and creative writing from the University of Minnesota. She has written and edited a wide variety of educational books for young people. Lisa lives in Andover, Minnesota, with her husband and a small menagerie of pets.
Most helpful customer reviews
1 of 1 people found the following review helpful.
This is a fascinating look at how salt is made that the young reader will enjoy ...
By Deb
Mmmmm! If you love salt on your fries, you just might be curious about where it comes from. Of course most of the salt we use “on Earth comes from the sea” where it’s harvested. If you take a close look at the very unusual photograph in this book you will see small ponds. When the sun shines on these ponds “some of the water evaporates.” Once the water is saturated, which means it “can hold no more salt,” it’s taken to other ponds. If you think this doesn’t take very long, you’d be mistaken. In fact “the evaporation process often takes years,” something that will probably surprise you.
After the evaporation process is complete and there are salt crystals, the harvesting begins. You can see a man using a shovel to scoop up some of those crystals to get ready to head to a factory. Off to the factory it goes on the bed of a truck. Once it arrives, it’s time to “wash the salt to clean it.” Then it’s dried and sorted. You’ll be able to watch this entire process by looking at the pictures in this book. The salt is then sorted by screens into “large, medium, and small crystals.” Its then packaged and sent to stores where people can purchase it. What other kinds of foods do you put salt on?
This is a fascinating look at how salt is made that the young reader will enjoy. This is a very basic, but high interest, beginning nonfiction book that newly independent readers will enjoy. More difficult words such as “dissolve” are highlighted in the text and defined in the glossary. There are full-color, full-page photographs illustrating the concept discussed on the adjoining page. In the back of the book is an index, a glossary and additional recommended book and website resources to explore. This is an excellent read and discuss book for circle or story time in the homeschool or classroom setting.
FROM START TO FINISH:
From Goat to Cheese
From Sea to Salt
From Pumpkin to Pie
From Sugar Beet to Sugar
From Bulb to Tulip
From Flower to Honey
This book courtesy of the publisher.
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