This text-based activity describes a person who is experiencing some unusual, early symptoms of diabetes.
They visit their doctor who refers them to hospital where the condition is diagnosed. Questions reinforce the students’ understanding of the condition and its diagnosis.
In this lesson, students look at artificial sweeteners in carbonated drinks. This is done by comparing the density of normal and diet drinks. Artificial sweeteners in diet drinks are much more potent than glucose, and so much less needs to be added.
In this lesson, students are given basic information on the dietary requirements of a person with diabetes.
They will then do further independent research before producing a booklet for a diabetic person of their own age, detailing diet, menus and recipes.
Food spoilage is often caused by microbial growth. During this lesson, students will investigate the conditions necessary for the growth of microbes in rice.
Making jam is a traditional method of preserving fruit.
Students investigate the best conditions to form a gel using liquid pectin.
Conditions investigated include the amount of pectin, amount of sugar, heating time and temperature.
Stabilisers and emulsifiers are used in foods such as salad dressings, processed cheese, preserve, margarine and yogurt.
Students carry out an investigation to look at the properties and effects of an emulsifier on a mixture of oil and water.
Emulsifiers and stabilisers help to keep foods that contain oil and water mixed, with a regular consistency.
Students research the ingredients for a coleslaw salad and compare them with the ingredients for a salad dressing.
Using this information, students are challenged to develop a recipe for an original coleslaw salad.
Students produce a chromatogram using the colour extracted from jelly babies in the practical experiment C2. This shows that food colours are often mixtures containing several different pigments.
The manufacturers of jelly babies add colours to the sweets. In this investigation, students remove the colours from different jelly babies and use it to dye a piece of wool.
Food colourings are often added to make food look attractive and enhance its appeal. Students look at a range of food colourings and colours found in foods, such as beetroot and cabbage. The effects of pH on these coloured compounds are investigated.
Many foods contain fats and unsaturated fats are prone to oxidation. If this happens, they can produce unpleasant and harmful substances which make the food go rancid.
In this paper-based exercise, students look at the structure of fats and the composition of saturated and unsaturated fats in different foods.
Oxygen is essential for life but oxidation reactions are not always useful. Oxidations in food can cause it to deteriorate. Antioxidants are added to prevent this. Here, students investigate the enzyme-catalysed oxidation that causes cut apples to go brown.