Practical work and questions about the effect of salt, sodium bicarbonate and calcium ions on the colour and texture of cooked vegetables.
What affects the colour and texture of cooked vegetables instructionsPDF, Size 91.28 kb
Use of salt in cookingVideo, Size 20.12 mb
The role of calcium ionsVideo, Size 2.79 mb
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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