In these short video clips from Bettys & Taylors, Professor Paul Walton of the University of York shows the science of food through a series of entertaining experiments. He looks at emulsions, bicarbonates, changing molecules, oxidisation, denaturation, boiling and the calorific content of foods. The clips are suitable for students aged 11-16, describing the characteristics of a range of ingredients, including their nutritional, functional and sensory properties.

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Exploding Jellybabies

Paul Walton, Head of Chemistry at York University, demonstrates the calorific content of food in this video produced by Bettys & Taylors. He drops a jelly baby into a boiling tube containing potassium chlorate, which oxidises the sugar to release energy in a dramatic exothermic reaction. This can be compared...

Denaturation

Paul Walton, Head of Chemistry at York University, demonstrates denaturation in this video produced by Bettys & Taylors. He models the structure of a protein using a piece of string to illustrate how it can change under certain conditions, affecting the properties of protein in food. Paul demonstrates this...

Boiling Vegetables

In this video produced by Bettys & Taylors, Paul Walton, Head of Chemistry at York University, demonstrates the effect of boiling on the nutritional content of vegetables. He describes the relative sizes of the molecules of insoluble carbohydrates compared to those of soluble vitamins and minerals, and a...

Oxidisation

Paul Walton, Head of Chemistry at York University, demonstrates how to avoid the oxidation of food in this short video clip produced by Bettys & Taylors. He explains the process of enzymatic browning in apples, the loss of antioxidants during boiling and how to prepare food to maintain its appearance and...

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