Delve into the chemistry behind the spread of this new virus
The smart contact lens equipped with a rechargeable supercapacitor that won’t interfer with vision
Show your students how scientists have created the tiniest ice crystal ever made
Understand the chemistry behind colour changes in food
Surprise discovery as research shows trihalogenated anilines make synthetic chemicals
Bacterial enzymes play a crucial role in cheesemaking and food chemists take advantage of their role to develop new cheeses
Chemists have helped destroy 97% of declared banned substances, finds Andy Extance, and are pushing to get the rest
Understanding enamel, fillings and anaesthetics requires chemistry knowledge
Andy Extance finds out how vaccines help people fight off germs without getting ill
Hayley Bennett reveals the science behind everyone’s favourite household acid
Chemical engineers are exploiting evolution to create perfect catalysts
A video explaining that asparagus should be cooked in butter rather than water because the molecules responsible for its flavour are water-soluble, and a worksheet about the molecules responsible for ‘asparagus pee’.
New enzymes work as ‘greener’ catalysts in chemical industry
Includes curriculum-linked resources to use in your classroom
Test the smell of each enantiomer of carvone and detect the differences
Use titration to determine how much vitamin C is in a fruit drink
Discover the differences in smell of the two enantiomers of limonene
This shows experiments in which different cuts of meat are cooked under different conditions to determine the optimum cooking temperature.
If you add certain fresh fruit such as pineapple to jelly, it will not set. The task in this resource is to investigate why.
Is this causing the dip in applications to university chemistry courses?
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