All Group work articles
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IdeasThe fast guide to enquiry-based learning
Everything you’ve ever wanted to know about EBL and how to incorporate it into your chemistry lessons
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Ideas
3 ideas to make the most of an hour for practical work
Time in the lab is valuable. Try these three tried-and-tested ways to squeeze the most out of every precious minute of your practical lessons
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Microscale technicians in trouble! investigation
Some solutions have been mixed up – help the technicians work out which is which
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Period products
Complete a life-cycle assessment for three period products: tampons, period pads and menstrual cups. Ask learners to use their judgement to recommend the product with the least environmental impact
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The real prize of entering STEM competitions
Both you and your students can gain a lot from participating in science competitions besides winning
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Ideas
Escape the classroom: and explore colour change reactions
In this escape room article, students explore colour change reactions to reveal hidden codes
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Making effective use of collaborative learning
Get group tasks right and boost student learning
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Human activity and climate change
Develop students’ speaking and listening skills with this debate activity
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Ideas
Escape the classroom: advanced challenges for older students
Six more puzzles to challenge and enthuse your students
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Science concept cartoons: exothermic and endothermic reactions
Spark discussion and stimulate thinking about exothermic and endothermic reactions in a way that encourages pupils to share their ideas.
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Brady’s test for aldehydes and ketones
Identify aldehydes and ketones using Brady’s reagent (2,4-dinitrophenylhydrazine) in this microscale experiment. Includes kit list and safety instructions.
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The chemical properties of hydroxybenzene
Observe and interpret some of the chemical reactions of hydroxybenzene (phenol) inside a plastic petri dish
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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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By how much does salt increase the boiling point of water?
This resource explores why salt is always added to the water when cooking.
