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Showing 10 results from a total of 159

| Issue 32

Investigating blood types

In this experiment, simple liquids that mimic blood are used to demonstrate blood typing.

Ages: 14-16, 16-19;
Topics: Biology, Chemistry, Health
           

| Issue 32

Colour to dye for

The basic chemistry of hair dyes has changed little over the past century, but what do we know about the risks of colouring our hair, and why do we do it?

Ages: 14-16, 16-19;
Topics: Chemistry, Science and society
             

| Issue 32

Infectious cancers

Is it possible to pass cancer from one individual to another? For some animals, it is – and, sadly, a unique Tasmanian species is facing possible extinction as a result.

Ages: 14-16, 16-19;
Topics: Biology, Health
           

| Issue 31

An artistic introduction to anthocyanin inks

Making pH-sensitive inks from fruits and vegetables is a creative variation of the cabbage-indicator experiment.

Ages: <11, 11-14;
Topics: Physics, Biology, Chemistry, General science
               

| Issue 31

The challenging logistics of lunar exploration

The path to the Moon is paved with many challenges. What questions do the next generation of space explorers need to answer?

Ages: <11, 11-14, 14-16, 16-19;
Topics: Physics, Astronomy / space, Earth science, Science and society
       

| Issue 31

The perfect meal

Psychology is teaching us how to make food sweeter without changing its ingredients.

Ages: 16-19;
Topics: Biology, General science, Chemistry, Science and society
     

| Issue 31

Fighting HIV with neutrons

When thinking about diffraction studies, X-rays most often come to mind, but neutrons can also provide important structural information – and could help in the fight against HIV.

Ages: 14-16, 16-19;
Topics: Physics, Biology, Chemistry, Health
       

| Issue 30

From methional to fried chicken

Methional played centre stage at the recent Second International Contest for Note by Note Cooking. The challenge: to make dishes containing only methional and ‘pure’ compounds such as milk proteins, alcohols, amino acids and flavour chemicals, and, ideally, no plant tissues, meat, fish or eggs

Ages: 14-16, 16-19;
Topics: Biology, Chemistry