This educational booklet, published by Unilever in 1956, gives the history and techniques of food preservation by freezing. Starting with the observations of Clarence Birdseye amongst the Inuits and his subsequent experiments, the booklet follows the story of the changes in the way peas were picked and sold. A full...

This Nuffield Advanced Chemistry Special Study enabled students to see something of the scope of the field of biochemistry, and to appreciate its dependence upon chemical principles The objectives were: *to show the fundamental chemical nature of living processes. *to consider the similarity of the chemical...