All Resource articles – Page 17
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How hot are chilli peppers?
This resource explores the chemistry of capsaicinoids and the properties they give to chillies.
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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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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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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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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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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.
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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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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.
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Anecdotes: The Discovery of Buckminsterfullerene
The discovery of buckminsterfullerene, the third allotrope of carbon.
