Teaching activity

Ken Gadd and Luca Szalay introduce a procedure used in industry – and adapted for school students – to measure the citric acid level in chewing gum.

David Featonby, del Reino Unido, presenta algunas demostraciones simples para hacer que vuestros alumnos reflexionen sobre los principios científicos.

Prinde-i cât sunt mici! Alex Griffin, Tim Harrison şi Dudley Shallcross de la Universitatea din Bristol, UK, ne arată cât de important e să îi faci pe copii să fie interesaţi de ştiinţă – şi cât te poţi distra făcând acest lucru!

Wayne A Mitchell, Debonair Sherman, Andrea Choppy and Rachel L Gomes from the Next Generation project describe some of their science activities to introduce primary-school children to the science all around us.

Sue Johnson from the Institute of Education, London University, UK, introduces the Plant Scientists Investigate project, and presents three plant-related activities for primary-school children. Compare the carbon dioxide concentrations of inhaled and exhaled air, visualise your own oxygen consumption or weigh up the importance of plant conservation versus economic development.

Dean Madden from the National Centre for Biotechnology Education (NCBE), University of Reading, UK, suggests an experiment to make lactose-free milk – useful both for cats and for the 75% of the world’s human population that are intolerant to this type of sugar.

Dudley Shallcross and Tim Harrison from Bristol University, UK, illustrate chemistry experiments relevant to climate change.

Ken Gadd und Luca Szalay stellen eine Methode vor, die in der Industrie genutzt wird und hier für Schüler angepasst ist, um den Zitronensäuregehalt in Kaugummi zu bestimmen.

İçerdiği az alkol oranından dolayı, zencefil birası Britanya’daki gençler arasında oldukça popülerdir. Ulusal Biyoteknoloji Eğitimi Merkezi’nden (National Centre for Biotechnology Education) Dean Madden, genç öğrencilere mayalanmanın, yiyecek hijyeninin ve solunum biyokimyasının yöntemlerini tanıtmak için tarifini veriyor.

Per il suo basso contenuto alcolico, la ginger ‘beer’ è una bibita molto popolare tra i ragazzi della Gran Bretagna. Dean Madden del National centre for Biotechnology Education all'Università di Reading (UK), ci rivela la sua ricetta della 'ginger beer' per illustrare i principi della fermentazione, dell'igiene alimentare e della biochimica della respirazione.