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A Year 11 module from the Salters Key Stage Four double award science course. This module introduces ideas about how living organisms control their internal environment and respond to changes in their external environment. Students are reminded that few living things...

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...

This Nuffield Working with Science unit was intended to help students to appreciate the purposes of different types of cosmetics, to distinguish between purely decorative and 'useful' preparations, to understand the reasons for the formulations of different types of...

Produced by The Centre for Industry Education Collaboration (CIEC), these materials put curriculum science in a real-life context. The activities are based on the development of a new cough syrup.

Children identify the best conditions for growing micro-organisms to produce the active ingredient in the cough...

This booklet in the Griffin Technical Studies series provides practical activities in which students investigate aspects of forensic science. The resource can be used as part of cross-curricular learning and case studies are provided to encourage logical thought, debate and discussion and decision making skills....

This Nuffield Working with Science unit featured experiments derived from forensic techniques but could only give the 'flavour' of a scientific investigation of a crime. The unit aimed to emphasise the basic needs, in a scientific investigation of evidence, of accurate...

Six groups of practicals produced by the Institute of Physics (IOP) that help students to find out more about how science is applied to using and testing new materials.

In addition to the guidance included for specific activities, please refer to the generic health and safety information before commencing...

When your chocolate company's sales begin to melt away, science comes to the rescue with datalogging! This resource has been provided by the Association for Science Education (ASE).

Chocolate is a datalogging investigation activity. It is set in the context of helping the McChocs company to make better...

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This Unilever Laboratory Experiment, published in 1973, describes two methods for determining the vitamin C in foods. The leaflet describes the estimation of vitamin C (L-ascorbic acid) in foodstuffs, after extraction with metaphosphoric acid, by titration with a standardized dye, 2,6 dichlorophenolindophenol,...

This Unilever Laboratory Experiment, published in 1970, describes the procedure for a titration with EDTA and Eriochrome Black T to determine the total hardness of water. The details cover the preparation of a standard solution of EDTA as well as the steps of the titration.

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...

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...

This mystery deals with a laboratory report in which the written results suddenly vanished. The students need to find out how the writing vanished,  how to recover the vanished data, and what the secret of the pen is.

Curriculum links include ...

This Salters’ Chemistry Course unit from the University of York Science Education Group covered:
* The provision of a safe water supply
* The production of different kinds of drink

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