Website update

During the end of July 2018 and early August the UYF website was re-built with a new layout, some new content and many new or

Read More »

Sweeter than sugar

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

Read More »

Foods for diabetics

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

Read More »

Food preservation

Students investigate the effects of a range of preservatives on the storage of peas. Preservatives tested include salt, vinegar, sugar, sodium nitrite and sulphur dioxide

Read More »

Jamming session

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

Read More »

Making salad dressing

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

Read More »

Chromatography

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

Read More »

Fats

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

Read More »

Oxygen: friend or foe?

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

Read More »