This resource explores why salt is always added to the water when cooking.
The Royal Society of Chemistry would like to thank the Discovery Channel for providing the video clips for this resource, and Twofour Productions for producing the clips.
From kimchi to kefir, tuck into the complex chemistry of fermentation and its health potential
What makes a bad smell smell bad? Sniff out the chemical culprits behind obnoxious odours
Examining the environmental impact of single-use takeaway packaging
Explore analytical techniques and their applications with a chromatography investigation and research activity
Describe the metallic bonding model and explain how this leads to particular properties in metals, with this scaffolded writing activity
Understand the models and diagrams used to represent ionic bonding and their limitations, with this scaffolded writing activity
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