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This Cre8ate maths activity draws on measuring stretchiness which involves the collection of real data, calculating percentages and experimental design. This resource models one way in which engineers use their knowledge of mathematics to investigate the properties of materials. Here students investigate the...

Aimed at Key Stage Two, this resource looks at the problem of launching RNLI lifeboats from different types of terrain in all kinds of weather. Linked to work on forces, shape and space and design and technology, it introduces the concept that both force and area affect the pressure applied on a surface. Working...

This booklet is part of the ‘Innovations in Practical Work’ series published by the Gatsby Science Enhancement Programme (SEP). Understanding the idea of a ‘substance’ is central to making sense of the variety of materials in the world and the way that they change. Research on students’ understanding shows that...

This Unilever Laboratory Experiment, published in 1967, describes an experiment to measure the contraction of hair in a hot solution of phenol. The procedure is based on a school-made apparatus to measure the changes of length. The results are discussed in terms of hydrogen bonding and disulphide bonds between...

Several different treatments are used to autolyse yeast cells. The viability of the autolysed yeast is then tested by: plating out on agar; testing for dehydrogenase activity; microscopic examination with methylene blue.

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In this activity, students investigate the three main types of memory - sensory, short-term and long-term. An explanation is given for each one and linked to a memory experiment. Students are also given five memory tasks to complete which include looking at factors that affect peoples' memories and ways in which to...

Details of this challenging experiment were published in this leaflet from the Unilever Laboratory Experiment in 1965. Requirements included a pyrophoric nickel catalyst supplied by Unilever, hydrogen from a cylinder and a vegetable oil treated with activated charcoal to remove impurities. The necessary apparatus...

This Unilever Laboratory Experiment describes the preparation of soap from a mixture of cooking oil and dripping. The leaflet was first published in 1964 and so lacks modern safety guidance. The procedure is authentic; it is designed to produce a convincing sample of soap. This means that it could be the basis of...

The method of preparation of a sulphonate paste described in this Unilever Laboratory Experiment is basically the same as that used by Unilever in the large-scale production of soapless detergents at the time of publication in 1964. The required reactants included an alkylbenzene hydrocarbon supplied by the...

This Unilever Laboratory Experiment, published in 1969, gives the procedure for using corrosion (ferroxyl) indicator to demonstrate anodic and cathodic areas on the surface of steel as it corrodes.

In this practical protocol students investigate one way in which bacteria acquire antibiotic resistance through conjugation - horizontal gene transfer from one bacterial strain or species to another.

Plasmid-mediated evolution is fast because whole functional ‘modules’ are lost and gained, rather than the...

This Unilever Laboratory Experiment, published in 1970, describes the analysis of fluorescers from soap and soapless detergent powders. The procedure describes how the fluorescers can be extracted from the product, separated by thin layer chromatography techniques, and made visible by exposing the chromatograms to...

Produced by Solar Spark, this simple activity helps to answer the simple, yet complex question: Why is the sky blue and the sunset red? It's all to do with light scattering and the Tyndall Effect and can be easily demonstrated using a suspension of milk in water.

Milk particles suspended in the water cause...

Whey is a waste product from the cheese industry. In this experiment students upgrade whey, by converting the lactose into glucose and galactose, or by growing the microorganism K.lactis on agar containing whey.

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This resource, from Siemens UK, encourages students to appreciate the importance of clean water and the problems that may arise in the absence of it. Students consider soluble and insoluble pollutants and methods of filtration. They then explore contamination by microorganisms, water-borne diseases and the...

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