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Kitchen chemistry: What affects the colour and texture of cooked vegetables?

Description

Practical work and questions about the effect of salt, sodium bicarbonate and calcium ions on the colour and texture of cooked vegetables.

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An experiment looking at the affect of different additives on the colour and texture of cooked vegetables

ADDITIONAL INFORMATION

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.