Science in School - Chemistry

Mercúrio: uma solução venenosa

rau — Fri, 17 Oct 2008 18:23:26 +0200

Sigrid Griet Eeckhout do European Synchrotron Radiation Facility (Instituto Europeu de Radiação Sincrotrão) em Grenoble, França, investiga as causas da toxicidade de compostos de mercúrio – e como a radiação de raios-X ajuda a resolver o mistério.

Geschmacksstoffe kauen

rau — Fri, 17 Oct 2008 18:00:29 +0200

Ken Gadd und Luca Szalay stellen eine Methode vor, die in der Industrie genutzt wird und hier für Schüler angepasst ist, um den Zitronensäuregehalt in Kaugummi zu bestimmen.

Zencefil Birası: geleneksel düşük alkollü mayalı içece

rau — Fri, 17 Oct 2008 17:44:05 +0200

İçerdiği az alkol oranından dolayı, zencefil birası Britanya’daki gençler arasında oldukça popülerdir. Ulusal Biyoteknoloji Eğitimi Merkezi’nden (National Centre for Biotechnology Education) Dean Madden, genç öğrencilere mayalanmanın, yiyecek hijyeninin ve solunum biyokimyasının yöntemlerini tanıtmak için tarifini veriyor.

StandardBase: ein LEONARDO DA VINCI-Pilotprojekt für berufliche Bildung und Ausbildung in Chemie

rau — Fri, 17 Oct 2008 17:23:30 +0200

Das StandardBase-Projekt hat 72 Standardanalysemethoden aus dem Industriebereich herausgearbeitet und für Schüler und Studenten in Schulen und Instituten zur Nutzung über das Internet angepasst. Ken Gadd und Luca Szalay erläutern die Ziele und die Handhabung der StandardBase-Produkte.

Ginger beer: una bevanda a basso contenuto alcolico dalla tradizione inglese

rau — Fri, 17 Oct 2008 16:29:08 +0200

Per il suo basso contenuto alcolico, la ginger ‘beer’ è una bibita molto popolare tra i ragazzi della Gran Bretagna. Dean Madden del National centre for Biotechnology Education all'Università di Reading (UK), ci rivela la sua ricetta della 'ginger beer' per illustrare i principi della fermentazione, dell'igiene alimentare e della biochimica della respirazione.

Zázvorové pivo – tradičný kvasený nízkoalkoholický nápoj

rau — Fri, 17 Oct 2008 14:01:45 +0200

Zázvorové pivo je pre jeho nízky obsah alkoholu obľúbený nápoj britských detí. Dean Madden, z Národného centra pre výučbu biotechnológií na Univerzite v Readingu vo Veľkej Británii, poskytuje recept pre uvedenie mladších študentov do princípov kvasenia, hygieny potravín a biochemického dýchania.

Kleine duftende Moleküle

rau — Fri, 17 Oct 2008 11:47:45 +0200

Angelika Börsch-Haubold stellt die olfaktorischen Freuden der organischen Chemie vor.

Investigating the action of urease

sis — Thu, 2 Oct 2008 18:08:03 +0200

Anna Lorenc from the Volvox project explains the importance of the enzyme urease and presents a protocol to demonstrate urease activity in the classroom.

Detecting sugar: an everyday problem when facing diabetes

sis — Thu, 2 Oct 2008 17:16:42 +0200

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.

Materials science to the rescue: easily removable chewing gum

sis — Thu, 2 Oct 2008 16:44:51 +0200

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.