Molecular gastronomy in the chemistry classroom
Alginate bubbles are useful in chemistry lessons as well as in molecular gastronomy.
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Alginate bubbles are useful in chemistry lessons as well as in molecular gastronomy.
Science in School is published by EIROforum, a collaboration between eight of Europe’s largest inter-governmental scientific research organisations (EIROs). This article reviews some of the latest news from the EIROs.
The month of May brings with it two different planetary wonders, allowing us to recreate calculations first made 300 years ago
How ten years of science at the EIROforum member institutions has led to many new discoveries.
Science in School is published by EIROforum, a collaboration between eight of Europe’s largest intergovernmental scientific research organisations (EIROs). This article reviews some of the latest news from the EIROs.
Measure the distance from Earth to the Moon using high-school geometry and an international network of schools and observatories.
Brighten up your chemistry lessons by looking at bioluminescence.
This Easter, have some intriguing science fun with eggs. You’ll never look at them the same way again!
Help your students explore an exothermic reaction using the real-world example of a self-heating patch.
Molecular gastronomy in the chemistry classroom
Surfing waves, erasing memories and a twist on the tokamak
Mercury and Mars in May
A decade in review
Unpicking scientific mysteries across Europe
Geometry can take you to the Moon
Living light: the chemistry of bioluminescence
‘Eggsperiments’ for Easter
Handwarmer science