All Food articles – Page 4
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ResourceWhy do pans stick?
This resource looks at Teflon and its properties. What is Teflon and why does it stop food sticking to the pan?
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ResourceShould beans be cooked with the lid on or off?
An investigation into whether having the lid on or off affects the colour of green vegetables.
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ResourceLow sodium salt substitutes
This resource uses a titration method to analyse the chemical composition of Lo-Salt, a reduced sodium salt alternative.
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ResourceWhat affects the colour and texture of cooked vegetables?
Practical work and questions about the effect of salt, sodium bicarbonate and calcium ions on the colour and texture of cooked vegetables.
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ResourceBy how much does salt increase the boiling point of water?
This resource explores why salt is always added to the water when cooking.
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ResourceIs all salt the same?
This resource looks at types of salt and the differences between them.
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ResourceUse of salt in cooking, part 2
This resource explores why salt is always added to the water when cooking green vegetables.
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ResourceUse of salt in cooking, part 1
In this activity students devise and carry out experiments to test possible reasons for adding salt when cooking vegetables.
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FeatureChromatography fights food fraud
How chromatography helped solve a food safety crisis – includes classroom resources.
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ResourceThe life of water
Get hands on with H2O, changing states of matter and the water cycle. These experiments and investigations involve water in the context of space
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ResourceThe chemistry of sports and energy drinks
Many people think that energy drinks and sports drinks are the same thing but in fact they work in very different ways.
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ExperimentEnergy content in foods
Try this class experiment to investigate how much energy different foods contain. Includes kit list and safety instructions.
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ResourceThe effect of cooking on vitamin C in cabbage | 16–18 years
Plan a titration experiment to discover more about the changes in vitamins and enzymes during cooking. Includes kit list and safety instructions
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ResourceOranges and lemons
Discover the hidden secrets of lemons and oranges with this open experiment, where learners can design their own investigation. Includes kit list and safety instructions.
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ExperimentDetecting starch in food on a microscale
Test different foodstuffs for the presence of starch using iodine in this microscale class practical. Includes kit list and safety instructions.
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ResourceOutreach: speedy star jumps
An activity that allows the collection of data to test whether sports drinks make a difference to performance during short, high intensity exercise.
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ResourceMeasuring vitamin C in food
Get your students to test their fruit and vegetables for vitamin C using simple kitchen equipment and household items