Students working in a lab

Compact reverse osmosis to make potable water


Meet the students who have desiged a cheap and portable desalinating water bottle

Everyday science


Fire’s state of matter


The burning question – is fire a solid, liquid, gas or plasma?

A hand spraying blue liquid on a window covered in ice which is melting

How de-icers work


Discover the science behind ice removal and prevention

Red hair dye being applied to a woman's hair with a brush

The colourful world of hair dye


How synthetic dye alters our natural hair colour

Batman's the Joker with a burned corpse

What’s the strongest acid in the world?


Delve into the highly corrosive world of superacids

A chemistry teacher in a practical lesson explaining to students

‘I love teaching chemical bonding’


Meet Emma Owens, a chemistry teacher with a passion for curriculum design, after-school science clubs and learning from others

Michael  Seery in a lab

‘Students have to learn how to problem-solve by doing well-designed chemistry experiments’


Meet Michael Seery, an education researcher striving to improve the university experience for chemistry undergraduates

An illustration of scientists working with plants that extract metal ores from the ground

Phytomining: how to mine a tree


Useful metals can be extracted from contaminated soil using plants

A group of bottles highlighting the chemicals used in cosmetics

Toiletries and cosmetics: what’s on the label?


What do all those terms on the ingredients list mean?

An illustration of a landscape showing the water cycle

Teaching the water cycle


Use these ideas, poster and activities with your 11–14 students

A kelp forest

Ocean acidification


How scientists are fighting the serious risk atmospheric carbon dioxide poses to our seas – and the planet

A ring of a magnifying lens showing a silicon microchip reflecting rainbow colours

Highly charged ions


Removing an atom’s electrons improves real-world applications

The word meat made up of raw meat

Meat analogues


How food scientists are developing tasty alternatives to traditional meat