Articles

Showing 10 results from a total of 247

Teach

December 10, 2008 | Issue 10

Better milk for cats: immobilised lactase used to make lactose-reduced milk

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;
Topics: Biology, Chemistry
   

Teach

October 2, 2008 | Issue 9

Investigating the action of urease

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;
Topics: Biology, Chemistry
           

Teach

October 2, 2008 | Issue 9

Detecting sugar: an everyday problem when facing diabetes

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;
Topics: Biology, Chemistry, Health
                 

Understand

October 2, 2008 | Issue 9

Materials science to the rescue: easily removable chewing gum

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;
Topics: Physics, Chemistry
           

Teach

April 29, 2008 | Issue 8

Chewing flavours

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;
Topics: Chemistry
           

Teach

April 29, 2008 | Issue 8

Ginger beer: a traditional fermented low-alcohol drink

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;
Topics: Biology, Chemistry
                 

Teach

April 28, 2008 | Issue 8

StandardBase: a Leonardo da Vinci pilot project for practical education and training in chemistry

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;
Topics: Chemistry
         

Teach

December 9, 2007 | Issue 7

Primary circuses of experiments

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;
Topics: Chemistry
         

Understand

December 6, 2007 | Issue 7

Mercury: a poisonous solution

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;
Topics: Chemistry, Earth science
           

Understand

December 6, 2007 | Issue 7

What do we know about climate? The evidence for climate change

In the first of two articles, climate researcher Rasmus Benestad from the Norwegian Meteorological Institute examines the evidence for climate change.

Ages: 16-19;
Topics: Physics, Chemistry, Earth science