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Nuffield Advanced Chemistry (Fourth Edition): Food Science
The popular Food Science Special Study was revised and updated for the Fourth Edition of Nuffield Advanced Chemistry. All the instructions for experiments, theory and questions were included in the Students’ Book. The Teachers’ and Technicians’ Guide provided the technical information for setting up the practical work together with answers to the questions about the experiments. In addition the web pages of the Re:act web site provided a study guide for each chapter to help students work independently.
Contents of the Students’ Book
Chapter 1 Introducing food science page
Chapter 2 The nutrients in food
Chapter 3 The quality of food
Chapter 4 Microbial and biochemical
changes in food
Chapter 5 Food preservation
Chapter 6 Cereal science
Chapter 7 Food legislation
Chapter 8 The hungry world
Glossary
Experiments
Contents of the Teachers’ and Technicians’ Guide
Introduction to Food science
Experiment 1 Investigating the glucose content of drinks
Experiment 2 Investigating the effect of cooking on the vitamin C content of cabbage
Experiment 3a Taste
Experiment 3b The tongue and the primary taste sensations
Notes on investigating browning reactions
Experiment 4 Which substances are involved in the browning reaction?
Experiment 5 When does the browning reaction take place?
Experiment 6 Is the reaction due to micro-organisms?
Experiment 7 Does the reaction require air or some part of the air?
Experiment 8 Can ascorbic acid be used to control the browning reaction?
Experiment 9 Controlling browning by inactivating the enzyme
Experiment 10 Making curd from milk
Experiment 11 The SDS sedimentation test for gluten
Experiment 12 Gelatinization temperature of starch
Optional experiment Extracting gluten from flour
Optional experiment Extracting gluten from flour: Student instructions
Experiment 13 Comparison of flour colour, and qualitative tests for flour improvers
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