Showing 10 results from a total of 243
Karen Bultitude introduces a set of simple, fun and memorable demonstrations using everyday ingredients to explain meteorological phenomena.
Ages: 11-14, 14-16, 16-19;
Dudley Shallcross, Tim Harrison, Steve Henshaw and Linda Sellou offer chemistry and physics experiments harnessing alternative energy sources, such as non-fossil fuels.
Ages: 16-19;
Beat Blattmann and Patrick Sticher from the University of Zürich, Switzerland, explain the science behind protein crystallography and provide a protocol for growing your own crystals from protein – an essential method used by scientists to determine protein structures.
Ages: 16-19;
Matthias Mallmann from NanoBioNet eV explains what nanotechnology really is, and offers two nano-experiments for the classroom.
Ages: 14-16, 16-19;
Wayne A Mitchell, Debonair Sherman, Andrea Choppy and Rachel L Gomes from the Next Generation project describe some of their science activities to introduce primary-school children to the science all around us.
Ages: <11;
Sue Johnson from the Institute of Education, London University, UK, introduces the Plant Scientists Investigate project, and presents three plant-related activities for primary-school children. Compare the carbon dioxide concentrations of inhaled and exhaled air, visualise your own oxygen…
Ages: <11;
Dean Madden from the National Centre for Biotechnology Education (NCBE), University of Reading, UK, suggests an experiment to make lactose-free milk – useful both for cats and for the 75% of the world’s human population that are intolerant to this type of sugar.
Ages: 14-16, 16-19;
Anna Lorenc from the Volvox project explains the importance of the enzyme urease and presents a protocol to demonstrate urease activity in the classroom.
Ages: 14-16, 16-19;
Fred Engelbrecht and Thomas Wendt from the ExploHeidelberg Teaching Lab describe some experiments on sugar detection to demonstrate the problems that people with diabetes face every day.
Ages: 16-19;
Halina Stanley investigates the history of chewing gum, how the chemistry of the gum affects its properties, and how scientists are using this knowledge to make chewing gum less of a pollutant.
Ages: 14-16, 16-19;
| Issue 11
Take the weather with you
Topics: Physics, Chemistry
| Issue 11
Fuelling interest: climate change experiments
Topics: Chemistry
| Issue 11
Growing crystals from protein
Topics: Physics, Biology, Chemistry
| Issue 10
Nanotechnology in school
Topics: Physics, Biology, Chemistry, Engineering
| Issue 10
Science for the Next Generation: activities for primary school
Topics: Physics, Chemistry, Astronomy / space, Earth science
| Issue 10
Planting ideas: climate-change activities for primary school
Topics: Biology, Chemistry
| Issue 10
Better milk for cats: immobilised lactase used to make lactose-reduced milk
Topics: Biology, Chemistry
| Issue 9
Investigating the action of urease
Topics: Biology, Chemistry
| Issue 9
Detecting sugar: an everyday problem when facing diabetes
Topics: Biology, Chemistry, Health
| Issue 9
Materials science to the rescue: easily removable chewing gum
Topics: Physics, Chemistry
