Showing 10 results from a total of 243
Ken Gadd and Luca Szalay introduce a procedure used in industry – and adapted for school students – to measure the citric acid level in chewing gum.
Ages: 14-16, 16-19;
Because of its low alcohol content, ginger ‘beer’ is a popular drink with British children. Dean Madden from the National Centre for Biotechnology Education, University of Reading, UK, gives his recipe for introducing younger students to the principles of fermentation, food hygiene and the…
Ages: 14-16, 16-19;
The StandardBase project has produced 72 standard analytical procedures used in industry and adapted for use by students in schools and colleges via the Internet. Ken Gadd and Luca Szalay explain the goals and the use of StandardBase products.
Ages: 14-16, 16-19;
Catch them young! Alex Griffin, Tim Harrison and Dudley Shallcross from the University of Bristol, UK, show how important it is to interest young children in science – and how much fun it can be!
Ages: <11;
Sigrid Griet Eeckhout from the European Synchrotron Radiation Facility in Grenoble, France, investigates what determines the toxicity of mercury compounds – and how X-ray light is helping to solve the mystery.
Ages: 16-19;
In the first of two articles, climate researcher Rasmus Benestad from the Norwegian Meteorological Institute examines the evidence for climate change.
Ages: 16-19;
Angelika Börsch-Haubold demonstrates the olfactory delights of organic chemistry.
Ages: 16-19;
Do your students find it hard to see the application of science to other subjects? Montserrat Capellas from the European Synchrotron Radiation Facility in Grenoble, France, explains how modern chemical analyses are shedding light on ancient Pompeii.
Ages: 16-19;
One of the many purposes of science is to support the humanities. With this in mind, Gianluca Farusi and his students set out to investigate and prepare iron-gall ink, a historically significant material for the transmission of knowledge.
Ages: 14-16, 16-19;
Darren Hughes from the Institut Laue-Langevin in Grenoble, France takes a look at stress. How can it be manipulated to make safer rails for trains or more efficient wind turbines – and what can we learn from neutron- and X-ray analysis?
Ages: 14-16, 16-19;
| Issue 8
Chewing flavours
Topics: Chemistry
| Issue 8
Ginger beer: a traditional fermented low-alcohol drink
Topics: Biology, Chemistry
| Issue 8
StandardBase: a Leonardo da Vinci pilot project for practical education and training in chemistry
Topics: Chemistry
| Issue 7
Primary circuses of experiments
Topics: Chemistry
| Issue 7
Mercury: a poisonous solution
Topics: Chemistry, Earth science
| Issue 7
What do we know about climate? The evidence for climate change
Topics: Physics, Chemistry, Earth science
| Issue 6
Small molecules make scents
Topics: Biology, Chemistry
| Issue 6
Recovering Pompeii
Topics: Chemistry
| Issue 6
Monastic ink: linking chemistry and history
Topics: Biology, Chemistry
| Issue 5
Taking the stress out of engineering
Topics: Physics, Chemistry, Engineering
