Student
Teacher
Description
Type of Activity | : | group |
Audience | : |   |
Age Group | : | 11 to 16 years |
Keywords | : | milk, enzyme, souring, microbe, bacteria, resazurin |
Also of Interest
Classic Chemistry Experiments : Glue from milk
Glue can be made from the protein in milk called casein. In this experiment, polymer
glue is prepared from milk. The casein is separated from milk by...
Type of Activity | : | group |
Audience | : | |
Age Group | : | 11 to 16 years |
Classic Chemistry Experiments : Fermentation
Beer and wine are produced by the fermentation of glucose by yeast. In this
experiment, a glucose solution is left to ferment. The resulting mixture ...
Type of Activity | : | group |
Audience | : | |
Age Group | : | 14 to 18 years |
Classic Chemistry Experiments : Testing for enzymes
Enzymes are biological catalysts, they increase the speed of a chemical reaction. They
are large protein molecules and these enzymes are very specifi...
Type of Activity | : | group |
Audience | : | |
Age Group | : | 11 to 18 years |
In search of more solutions: Blanching - what is the most effective method?
Identify the most effective method of blanching sprouts
Type of Activity | : | group |
Audience | : | |
Age Group | : | 14 to 18 years |
Kitchen chemistry:Enzymes and Jellies
Heston Blumenthal discusses gelatine as a setting agent for various types of jelly.
Type of Activity | : | group |
Audience | : | |
Age Group | : | 7 to 14 years |