Food and drink
Brewing. The effects of various conditions on the actions of enzymes are demonstrated as they apply to brewing. Different mashes of water and malt are tested for starch by students using iodine, and the best brewing conditions deduced from these tests. Enzymes are then explained and how the different brewing conditions affect their activity.
The chemistry behind the extraction, purification and crystallisation of sugar is explained including how to produce white sugar from black in less than 20 minutes.
The production of soft drinks in cans and pouches is demonstrated and chemical tests for acidity explained and carried out.
The manufacture of a well-known soft drink is described, helping students learn about the different chemical structures of sugars and the effect of pH and temperature on chemical reactions.
Pasteurisation is explained and how the principles behind it are applied to sterilize canned food.
The principles behind microwave cooking are explained and students carry out various experiments including taste tests to investigate for themselves.
How different types of chocolate are made is demonstrated; students taste different samples.
The complex science involved in making and preserving ice cream is introduced and how the same science may be applied to other areas is discussed.
