This resource, from the Association for Science Education (ASE), contains a number of recipes for making fermented soft drinks and some suggestions about how students could explore the science involved in making them.
The predecessors of modern carbonated drinks were often made at home or on a small scale. Commercial production was encouraged by the popularity of the temperance movement from the 1870s through to the early part of the 20th century. Although some of these drinks are still sold, many are no longer available.
The National Centre for Biotechnology Education (NCBE) has produced the Fizzy Pop resource as an interesting starting point for exploring the science of fermentation.
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|Subject(s)||Design and technology, Biology, Practical work, Science|
|Published||2000 - 2009|
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