All Food articles – Page 7
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ExperimentThe chemistry of cooking potatoes
Use this class practical to investigate what happens to potatoes and potato cells when they are boiled. Includes kit list and safety instructions.
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ResourceModern applications
Inspirational chemistry book chapter ‘Modern applications’. This chapter suggests games, activities, practicals and demonstrations for teaching various topics, such as observing reactions, making new medicines and composite materials.
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The MoleGels and their uses
Find out about the important role gels play in our daily lives, from jellies to contact lenses, in this article from the ‘Avogadro’s lab’ series.
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ExperimentEmulsifiers in the kitchen
Test a range of common ingredients to see which ones stabilise an oil and water emulsion in this class practical. Includes kit list and safety instructions.
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The MoleAchieving food security for Africa
Isobel Hogg explores a farming technique that has increased food supplies for thousands of African farmers and their families
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ResourceNorbert Rillieux and the sugar industry
This material is divided into two distinct pieces of work: Sparkling white crystals of sugar and Extracting sugar from sugar beet.
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ResourceOther infographics
A collection of visually stimulating and informative infographics that cover a wide variety of topics. These infographics would make a valuable addition to any science classroom. Topics include: the science of sunscreen; what the chemical composition of smartphones and British coins are; and potential indicators of ‘bad science’ in ...
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ResourceEveryday compounds infographics
A collection of visually stimulating and informative infographics about everyday compounds, which would make a valuable addition to any science classroom.
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ResourceAlcohol chemistry infographics
A collection of visually stimulating and informative infographics about the chemistry of wine and beer, which would be a valuable addition to any science classroom.
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ExperimentYeast and the expansion of bread dough
Try this class practical to investigate how temperature affects yeast and the expansion of bread dough. Includes kit list and safety instructions.
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ResourceWhat is honey made of? The optical rotation of sugars
Discover more about carbohydrates, chirality, optical rotation, in honey. Includes kit list and safety instructions.
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ResourceVintage titrations: tannin in wine
Explore Redox titrations using potassium manganate(VII), with this tannin experiment. Includes kit list and safety instructions.
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ResourceVintage titrations: sulfur dioxide concentrations in wine
Explore redox titrations using iodine, and discover the sulfur dioxide concentrations in wine. Includes kit list and safety instructions.
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ResourceFrom milk to curds and whey - which enzyme?
An experiment, and extension, into enzymes and how they work in dairy products. Includes kit list and safety instructions.
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ResourceBlanching - what is the most effective method?
Explore enzymes and catalysts in this experiment into fresh food preservation. Includes kit list and safety instructions.
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ResourceAs sweet as? Detecting aspartame in a table-top sweetener
Use hydrolysis and chromatography to find aspartame in your table-top sweetener. Includes kit list and safety instructions.
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ResourceNBC Learn: Chemistry Now
This resource includes both videos and worksheets. The website makes links to everyday contexts in which chemistry is important. This material would provide enrichment to lessons using contemporary chemical examples.
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The MoleTrade secrets... Curdling of soya milk
Secrets of the trade: Jonathan Hare asks why soya milk tends to form hundreds of floating lumps when added to coffee