All Resource articles – Page 17
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Resource
How hot are chilli peppers?
This resource explores the chemistry of capsaicinoids and the properties they give to chillies.
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Resource
The science of ice cream
Videos discussing the science of ice cream with, celebrity chef, Heston Blumenthal.
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Chemical 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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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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The chemistry of flavour
Worksheets and videos on the molecules responsible for flavour, and how cooking affects cell walls.
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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 structure of ice and water
A worksheet exploring the structural differences between the solid and liquid versions of this most ubiquitous compound.
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