International GCSE Chemistry 1g Covalent substances, 1h Metallic crystals Three highly prized gifts two millennia ago given by the three Kings. A scientific analysis follows of the structure of gold, frankincense and myrrh…and still a little mystery Gold is an unusual metal in that it is bright yellow and so unreactive that it is possible […]
Mistletoe and Wine: The Biology of mistletoe and the making of wine
Will Cliff have the Christmas number 1 this year? Who knows, but his Mistletoe and Wine song from 1988 has stood the test of time almost as well as Cliff himself. Here we will learn about Mistletoe’s ecology, and how wine is made. Mistletoe is the Christmas plant hung in doorways to induce passers through […]
Things that go BANG! The Science of Fireworks
A significant number of chemists and chemistry students are not in it for the money …. but in it for the explosions (and I am no exception). A secret hankering to be a fireworks engineer bubbles to the surface (or should that be ‘explodes into the atmosphere’?) every November 5th. Well, it’s time for some […]
How to build a bonfire – the science of Combustion
The centre piece of a Bonfire Night party is, of course, the bonfire: setting fire to Guy Fawkes’s effigy at the start, warming chilly hands during the evening and toasting marshmallows on the embers at the end. A bonfire is a wonderful amalgamation of biology, chemistry and physics. This blog looks at a little of […]
The Biology of Food 8: Curry
Here is another in our series of blogs on the biology of food. This blog looks at the major food groups found in a curry. This blog will be useful for those studying IGCSE Biology, Human Biology or Science, and GCSE Biology or Science. Curry Curry (digestion) comes under the following specification sections: Edexcel IGCSE […]
The Biology of Food 7: Fruit Salad
In this series of ten blogs, various parts of the GCSE Science and IGCSE Biology specifications will be explored through the context of food. As well as assisting students revising for their GCSE and IGCSE exams, the blogs also provide an every-day context for science which all readers should find accessible, interesting and useful. Fruit Salad Fruit Salad (flowers, photosynthesis) comes […]
The Biology of Food 6: A cooked breakfast with coffee
In this series of ten blogs, various parts of the IGCSE Science and IGCSE Biology specifications will be explored through the context of food. As well as assisting students revising for their GCSE and IGCSE exams, the blogs also provide an every-day context for science which all readers should find accessible, interesting and useful. A cooked breakfast with coffee – cholesterol, […]
The Biology of Food 5: Beer and Cheese
In this series of ten blogs, various parts of the GCSE Science, IGCSE Biology specifications will be explored through the context of food. As well as assisting students revising for their GCSE and IGCSE exams, the blogs also provide an every-day context for science which all readers should find accessible, interesting and useful. Beer and Cheese Enzymes and micro-organisms appear in […]
The Biology of Food 4: Lamb chops
In this series of ten blogs, various parts of the GCSE Science, IGCSE Biology specifications will be explored through the context of food. As well as assisting students revising for their GCSE and IGCSE exams, the blogs also provide an every-day context for science which all readers should find accessible, interesting and useful. Lamb chops The topics selective breeding and cloning appear […]
The Biology of Food 3: Pasta
In this series of ten blogs, various parts of the GCSE Science, IGCSE Biology specifications will be explored through the context of food. As well as assisting students revising for their GCSE and IGCSE exams, the blogs also provide an every-day context for science which all readers should find accessible, interesting and useful. Pasta and the Marathon Runner The topics digestion, […]