All Food articles – Page 4

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The science of ice cream

Videos discussing the science of ice cream with, celebrity chef, Heston Blumenthal.
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The chemistry of flavour

Worksheets and videos on the molecules responsible for flavour, and how cooking affects cell walls.
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Enzymes 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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Why 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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The chemistry of baking powder

Information and questions about how baking powder works.
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Should 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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What 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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Low 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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Is all salt the same?

This resource looks at types of salt and the differences between them.
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By 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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Use 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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Use 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.
Feature
Chromatography fights food fraud

2018-06-04T11:58:00Z

How chromatography helped solve a food safety crisis – includes classroom resources.
Soundbite
Do teenagers drink too many energy drinks?

2018-05-02T09:00:00Z

Effects of high caffeine doses under scrutiny
Resource
The life of water

2018-04-26T08:55:00Z

Get hands on with H₂O, changing states of matter and the water cycle. These experiments and investigations involve water in the context of space
News
Acid pH heard by modern day Bards

2018-02-26T08:25:00Z

The hot chocolate effect might have practical application
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The 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.
Class experiment
Energy content in foods

In association with Nuffield Foundation

Try this class experiment to investigate how much energy different foods contain. Includes kit list and safety instructions.
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The 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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Oranges 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.