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In this project you will test a range of foods to find out if they contain protein, reducing sugar, fat or starch. You will then do an experiment to work out how much energy is in each of the foods. F ...
Hipervinculo Química
This science project will demonstrate how starches are converted to sugar during mastication and salivation.It is an educational content by education.com.By clicking on the title of this resource, you ...
Hipervinculo Química
The purpose of this science project is to determine whether people can actually taste the difference between “healthy” cookies – those that are low in fat, carbohydrates, or calories – and the traditi ...
Hipervinculo Química
Probably, at one point or another, you have opened up a bag or box of chocolate to find that it has turned white!This is due to either fat bloom or sugar bloom—a process in which either sugar or fat s ...
It’s commonly known that soda has a large quantity of sugar.But how much sugar is there in fruit juice?Does it matter that it’s “fresh squeezed” or that it’s “organic”? What is the purpose of these la ...
There has been much debate over how sugar affects the minds of young people in America.Sugar has been banned in schools in Palo Alto, and in New York.Is sugar actually causing children to be hyperacti ...
Hipervinculo Química
Learn how long it takes for sugar crystals to form, based on how saturated the sugar/water solution i Learn how changes in the saturation level affect the rate at which crystals form.It is an educati ...
Hipervinculo Química
Discover which kind of sugar will be quickest to form crystals.It is an educational content by education.com.By clicking on the title of this resource, you will be redirected to the content. If you wa ...
Hipervinculo Química
Sugar makes any dessert an extra scrumptious treat, but what happens when you add a bit of science fun to the sweet tasting substance and start heating sugar? Be a chemist for a day and study the simp ...
Hipervinculo Química
The great French chef and teacher August Escoffier claimed that sauces were responsible for the preeminence of French cuisine. Escoffier was usually right, but here he failed to lay all the credit whe ...
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