All Resource articles – Page 24

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Oil Refining

In association with Shell UK

An introduction to oil refining.
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Alchemy: nylon

In association with DuPont

An introduction to nylon production.
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Making Medicines

In association with GlaxoSmithKline

An introduction to nitric acid production.
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Iron and Steel

In association with British Steel

An introduction to iron and steel production.
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Nitric acid

In association with AkzoNobel

An introduction to nitric acid production.
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Copper Refining

In association with IMI Refiners Ltd

An introduction to copper refining.
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Gases from Air

In association with BOC

An introduction to extracting gases from air.
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Combinatorial Chemistry

In association with GlaxoSmithKline

An introduction to combinatorial chemistry.
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Computational Chemistry

In association with GlaxoSmithKline

An introduction to computational chemistry.
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Chemicals from Salt

In association with AkzoNobel

An introduction to extracting chemicals from salts.
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Ammonia

In association with AkzoNobel

An introduction to ammonia.
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Aluminium Extraction

In association with Anglesey Aluminium Metals Ltd

An introduction to aluminium extraction.
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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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The chemistry of baking powder

Information and questions about how baking powder works.