All Food articles – Page 3
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NewsMicrobes and renewable energy turn carbon dioxide into edible protein
A new process uses microbes and renewable energy to make proteins for human consumption
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NewsCatalyst metal recovery adds greener notes to whisky production
Magnetite nanoparticles recover copper waste from whisky manufacturing process
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NewsPoly(ionic liquid)s act like taste buds for simple sugars
New system could find use in food monitoring or disease detection
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Magnificent moleculesHydrochloric acid
The science behind one of the most commonly used laboratory acids
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Magnificent moleculesEthanoic acid
Hayley Bennett reveals the science behind everyone’s favourite household acid
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NewsGenes that make lemons sour revealed
Don’t end your lesson on a sour note; start it with this starter slide on strong and weak acids
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ResourceAsparagus pee
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’.
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NewsThe science of sweeter sugars
The sweetest saccharides form the strongest and shortest hydrogen bonds
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NewsMineral filters cut carcinogens in smoked foods
Cutting edge science research with a consumer application
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ResourceHow hot are chilli peppers?
This resource explores the chemistry of capsaicinoids and the properties they give to chillies.
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ResourceThe science of ice cream
Videos discussing the science of ice cream with, celebrity chef, Heston Blumenthal.
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ResourceChemical changes during cooking
This shows experiments in which different cuts of meat are cooked under different conditions to determine the optimum cooking temperature.
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ResourceEnzymes and jellies
If you add certain fresh fruit such as pineapple to jelly, it will not set. The task in this resource is to investigate why.
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ResourceThe chemistry of flavour
Worksheets and videos on the molecules responsible for flavour, and how cooking affects cell walls.