Showing 10 results from a total of 266
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;
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;
| 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
| 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
