This shows experiments in which different cuts of meat are cooked under different conditions to determine the optimum cooking temperature.
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
From dog detectives to AI, discover the cutting-edge advances in forensic science
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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