Why fermented foods are good for your gut – and your teaching
From kimchi to kefir, tuck into the complex chemistry of fermentation and its health potential
Sniffing out the science of smells
What makes a bad smell smell bad? Sniff out the chemical culprits behind obnoxious odours
Life cycle assessment of fast-food containers
Examining the environmental impact of single-use takeaway packaging
Weird and wonderful water
Why the universal solvent is unlike any other liquid and its properties are still a mystery
How science can make burial, cremation and memorial greener
Does alkaline hydrolysis offer a more sustainable approach?
Vitamin supplements
What’s in them, why we need them and how you can use them to teach titration