Food Science at home
Explore scientific ideas and principles using the chemistry set you already have in your own kitchen!
This activity will teach the following key skills:
We will also cover the following areas of the science curriculum:
These videos and resources produced by the National Centre for Biotechnology Education. The NCBE is based on the University of Reading campus and provides scientific resources and practical kits to schools.
We support teachers and technicians in providing hands on practical activities to their students for microbiology and biology topics.
Explore the difference between acids and alkalis, by creating mini “volcanoes” using vinegar, bicarbonate of soda, and food colouring! Perfect for any age, but the detailed scientific explanation is more for older students (secondary school!). Doing this experiment outside if you can would be great!
Learn about the function, structure and complimentary base pairing in DNA by making a model using your favourite sweets! We chose strawberry pencils and jelly beans, let us know what you choose!
Why Do Oil and Water Not Mix?
Learn about why oil and water don’t mix, due to the differences between these molecules and be introduced to the topic of emulsions and emulsifiers. All you need is a jam jar (with lid!), some water, oil and washing up liquid.
Make your own home-made butter, whilst learning about emulsions too! In this video you will understand the two different types of emulsions (water-in-oil and oil-in-water), by switching an oil-in-water emulsion (double cream) to a water-in-oil (butter). All you need is double cream, and a tall jar w