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Modelling Climate Change

This booklet is part of the ‘Innovations in Practical Work’ series published by the Gatsby Science Enhancement Programme (SEP) and produced in partnership with the Walker Institute for Climate System Research. Climate scientists do not have a ‘climate in a test tube’ to try out their ideas, so to understand the...
Publication date:
2000 - 2009

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Cracking Hydrocarbons

In this classic experiment, from the Royal Society of Chemistry, students heat a large molecule with a catalyst and collect the gas produced. The gas produced is tested with bromine water for the presence of a double bond. The resource is set out as teachers' notes followed by the students' page which presents the...
Publication date:
2000 - 2009

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Testing the Viability of Yeast

Several different treatments are used to autolyse yeast cells. The viability of the autolysed yeast is then tested by: plating out on agar; testing for dehydrogenase activity; microscopic examination with methylene blue.BackgroundIn the food industry, yeast is grown in huge fermenters and then given different...
Publication date:
2000 - 2009

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Fruit Juice Production

Fruit juice companies use a variety of different treatments and enzymes to maximise their yield. In this experiment students will investigate the effectiveness of these different enzymes.The enzymes used are designed to break down cells walls and release the liquids and sugars which make up the fruit. Pectinases,...
Publication date:
2000 - 2009

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Converting Milk Products Using Lactase

The enzyme lactase is widely used in the dairy industry to convert the naturally occurring disaccharide sugar lactose into glucose and galactose. In this practical students investigate the treatment of milk with lactase. Following treatment they test the glucose content of the converted milk, and compare products...
Publication date:
2000 - 2009

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Upgrading Whey

Whey is a waste product from the cheese industry. In this experiment students upgrade whey, by converting the lactose into glucose and galactose, or by growing the microorganism K.lactis on agar containing whey.Cheese companies are currently developing ways of upgrading the whey so that they can increase their profits...
Publication date:
2000 - 2009

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Fungal Inhibition

In this experiment students grow yeast on agar plates and look at the effect on growth of some common anti-fungal treatments, which are available to treat conditions such athlete's foot and thrush. Antifungal products may be bought from a local pharmacist, for example, Canistan, Daktarin, Diflucan. Several...
Publication date:
2000 - 2009

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Determining Doubling Time

As the number of cells in a microbial culture increases, turbidity increases. In this experiment students calculate doubling time and growth rate constant using absorbance as the measure of growth. Turbidity is caused by suspended cells in the growth medium scattering light, and may be measured using a colorimeter...
Publication date:
2000 - 2009

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Determining Dry Weight

This experiment is a continuation of Determining Doubling Time. Students create a standard curve of absorbance against yeast concentration, and use this to determine the concentration of yeast produced over time.The standard curve (dry mass, grams per litre) is generated from known concentrations of dried yeast in...
Publication date:
2000 - 2009

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Episode 203: Turning Effects

This learning episode from the Institute of Physics, uses discussion and experimental work to help students investigate the application of moments beyond the simple 'see-saw' model. Activities lead to an application of moments to general equilibrium situations. Students look at: * moments and turning effects...
Publication date:
2000 - 2009

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