The science of the sausage sizzle

What’s actually in the sausage and bread you buy? And are there scientifically safer ways to cook it? Apply students' knowledge of living things and chemical reactions in this resource (including an experiment) about food science. It is best suited … Continued

Rising in the yeast

The science of sourdough bread is anything but run of the mill. Kelly Wong gets a starter lesson from sourdough librarian Karl De Smedt. Apply students' knowledge of chemical reactions in this resource about the science of bread baking. It … Continued

Best of: Acids and Alkalis

Our best of series, published regularly, collates our favourite and most popular resources for a particular topic. This week: Acids and Alkalis for year 9, 11 and 12 students studying Chemical Science. Australian Curriculum Code: ACSSU179 Year 7: "Chemical reactions, … Continued

Best of: Chemical Reactions

Our best of series, published each week, collates our favourite and most popular resources for a particular topic. This week: Chemical Reactions for year 8, 9, and 10 students studying Chemical Sciences. Australian Curriculum Codes: ACSSU225, ACSSU178, ACSSU187 Year 8: … Continued