All Resource articles – Page 25

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    Rates and equilibria

    This activity demonstrates the links between the topics of rates of reaction and the equilibrium law. It provides students with an explanation of the equilibrium law and helps them explain why Le Chatelier’s principle works for temperature, concentration and pressure.

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    Sugar rush: edible experiments

    Why is fudge gooey and why are hard boiled sweets hard? Discover the importance of chemistry in everyday eating experiences with this edible experiment.

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    Tooth furry: edible experiments

    What causes that ‘furry’ teeth feeling when eating spinach? Discover the importance of chemistry in everyday eating experiences with this edible experiment.

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    Temper, temper: edible experiments

    Why is tempering chocolate so important? Discover the importance of chemistry in everyday eating experiences with this edible experiment.

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    Supertaster: edible experiments

    Do we all experience exactly the same flavours? Discover the importance of chemistry in everyday eating experiences with this edible experiment.

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    Love you, honey: edible experiments:

    How can honey be solid or runny? Discover the importance of chemistry in everyday eating experiences with this edible experiment.

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    Investigating invertase: edible experiments

    How are fondant centres in chocolate created? Discover the importance of chemistry in everyday eating experiences with this edible experiment.

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    Earth’s perfume: edible experiments

    What is the chemical responsible for the earthy taste of beetroot? Discover the importance of chemistry in everyday eating experiences with this edible experiment.

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    Cheesy chemistry: edible experiments:

    What distinct flavours can you detect in cheese? Discover the importance of chemistry in everyday eating experiences with this edible experiment.

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    Candy coatings: edible experiments

    How do beetles help to make certain sweets? Discover the importance of chemistry in everyday eating experiences with this edible experiment.

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    Blowing hot and cold: edible experiments

    Why do spicy foods tasts hot and minty foods taste cold? Discover the importance of chemistry in everyday eating experiences with this edible experiment.

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    Bitter orange: edible experiments

    Why does orange juice taste horrible after brushing your teeth? Discover the importance of chemistry in everyday eating experiences with this edible experiment.

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    Accessibility awareness

    2017-06-20T10:58:00Z In association with

    This research provides information and current thinking on supporting disabled students at secondary schools with practical chemistry.

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    Food and drink chemistry infographics

    In association with

    Use this collection of visually stimulating and informative infographics about the chemistry of food and drink as a valuable addition to your science classroom. Find the answers to questions such as ‘Is the galaxy raspberry flavoured?’; ‘Why shouldn’t I drink grapefruit juice if I’m taking medication?’ and, ‘What are the ...

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    On This Day - Jun 05 : Johan Gadolin was born

    While analysing minerals from a quarry in Sweden, Gadolin discovered the first rare earth compounds containing the metal oxides of yttrium (Y) and gadolinium (Gd). He is considered the founder of Finnish chemistry research.

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    Titration screen experiment

    Give students the opportunity to conduct their own titration experiment on a computer or tablet. This resource also includes a redox titration experiment.

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    Schools’ Analyst past papers 2017

    Test your students’ practical skills with these Schools’ Analyst past papers from 2017 covering skills such as making standard solutions.

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    The salt cellar mystery

    Introducing the world of forensic science; gathering chemical and fingerprint evidence to solve a crime.

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    Theory v practice - do they compare?

    Examine the reaction of calcium metal with water from both a theoretical and a practical viewpoint.

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    Nobel prize in chemistry

    2017-05-12T10:09:37Z

    The Nobel Prize in Chemistry 2016 was awarded jointly to Jean-Pierre Sauvage, Sir J. Fraser Stoddart and Bernard L. Feringa "for the design and synthesis of molecular machines".Video:Announcement of the nobel prize in chemistry 2016Video:Dan shechtman how to win the nobel prize