Kitchen chemistry: What affects the colour and texture of cooked vegetables?

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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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What affects the colour and texture of cooked vegetables instructions
PDF, Size 91.28 kb
Use of salt in cooking
Video, Size 20.12 mb
The role of calcium ions
Video, Size 2.79 mb

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Kitchen Chemistry book

Additional information

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.

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Level

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Specification

Republic of Ireland
- Junior Cycle
  - Science
    - The nature of science
      - Investigating science
        2. Recognise questions that are appropriate for scientific investigation, pose testable hypotheses, and evaluate and compare strategies for investigating hypotheses.
        3. Design, plan and conduct investigations; explain how reliability, accuracy, precision, fairness, safety, ethics, and the selection of suitable equipment have been considered.
        4. Produce and select data (qualitatively/ quantitatively), critically analyse data to identify patterns and relationships, identify anomalous observations, draw and justify conclusions.
        5. Review and reflect on the skills and thinking used in carrying out investigations, and apply their learning and skills to solving problems in unfamiliar contexts.

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