This resource explores why salt is always added to the water when cooking green vegetables.
The Royal Society of Chemistry would like to thank the Discovery Channel for providing the video clips for this resource, and Twofour Productions for producing the clips.
Improve 11–14 year-old learners’ understanding of this fundamental chemistry topic
From kimchi to kefir, tuck into the complex chemistry of fermentation and its health potential
What makes a bad smell smell bad? Sniff out the chemical culprits behind obnoxious odours
Use this lesson plan, presentation and student worksheet to recap collision theory, before going on to introduce the Maxwell–Boltzmann distribution.
Identify learning gaps and misconceptions with this set of worksheets offering three levels of support
Identify learning gaps and misconceptions with this set of worksheets offering three levels of support
No comments yet