This Association for Science Education (ASE) publication about plant tissue culture was developed in association with Unilever plc. At the time Unilever was a major producer of consumer goods: mainly food and drinks, detergents and toilet preparations.

This Association for Science Education (ASE) publication about the industrial use of micro-organisms was developed in association with Nipa Laboratories Ltd. At the time, the company was recognised throughout the world as a specialist in the production of microbiocides...

This resource, from SAPS, supports the use of practicals across 2015 A-level biology specifications.

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This experiment provides a quick and eye-catching way to teach about the vascular tissue in plants and the structure of plant stems. It provides students with the opportunity to develop (and demonstrate) their scientific drawing skills as well as their use of a light microscope and eye-piece graticule.

The...

This updated version of the SAPS algal balls resource is designed to support the use of practicals across 2015 A-level biology specifications.

Students measure the rate of photosynthesis in comparison to the rate of respiration. Because of this, it is possible to determine the light intensity at which the...

This resource from SAPS supports the use of practicals across 2015 A level biology specifications.

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Produced for Future Morph, these resources consist of a short video and an accompanying classroom activity. In the video, a First Diploma in Animal Care student describes her work on the course. She illustrates how the course gives experience relevent to working in a range of environments including farming, zoos...

From Solar Spark, this activity allows students to see how chlorophyll can be energised and how this causes it to fluoresce. Chlorophyll in plant leaves absorb red light and pass the energy on to other parts of the plant, hence leaves look green. But if there is nowhere for the energy to go, it gets released as...

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...

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...

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...

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...

Plant gums are often used in the food industry as thickening and stabilising agents. Gums are water soluble polysaccharides, such as starch and cellulose. In this activity, students investigate what happens to the texture when different polysaccharides are mixed.

When solutions of some polysaccharides are...

These resources were developed by the Gatsby Science Enhancement Programme and the Centre for Science Education at Sheffield Hallam University in order to demonstrate new ways that ICT can be used to enhance practical work in science. Research scientists use computer technology in both the collection and the...