Four groups of practicals, produced by Institute of Physics (IOP), which help students to understand the properties of sound.

In addition to the guidance included for specific activities, please refer to the generic health and safety information before commencing any practical activity.

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This resource describes how students can investigate the sugars in food and drink. Background information is provided about complex and simple carbohydrates.

In the first activity, students use clinistix to test for glucose. The second worksheet describes the use of Benedict's Reagent to test for reducing...

These resources from NASA look at why telescopes are put into space. Students build simple spectroscopes and telescopes to learn the answer to this question. This educator guide is divided into units of study that include science demonstrations, lesson plans and student sheets so that students may learn about Earth...

This resource, aimed at primary level, contains an activity which investigates how to detect starch in everyday foods using iodine. Linked to the topic of animals, including humans, it contains teachers' notes on how to run the activity, worksheet with answers and background knowledge.

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A Year 11 module from the Salters’ Key Stage Four double award science course. The context for this module is the use of scientific ideas to explain human performance. Students discuss what is meant by being ‘fit’. They compare different uses of the word 'work' and are...

A Year 11 module from the Salters’ Key Stage Four double award science course. This module explores the controlled and co-ordinated energy changes which maintain a complex series of interlinked metabolic processes in living tissues.

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 booklet is part of the ‘Innovations in Practical Work’ series published by the Gatsby Science Enhancement Programme (SEP). In recent years, the development of new magnetic materials has shown extraordinary advances. The remarkable strength of the latest generation...

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.

A Year Ten module from the Salters’ double award science course. The first section of the module introduces the formation, composition and structure of the atmosphere. The Sun is our main source of energy. Students consider why sunlight is more intense near the equator...

This chemistry extension module for the Salters’ Science course deals with the nutrients provided by food and their contribution to the diet. It also deals with methods of food processing and preservation. The module begins with a survey of the chemical composition and...

A Year 11 module from the Salters’ Key Stage Four double award science course. This module begins with revision of prior knowledge about stars, planets, moons and other bodies found in space. Students then consider gravity as the force which controls movement of bodies...

In this biology extension module of the Salters’ Science course, an exhibition of foods is used to introduce examples of using microbes in food processing. Students make sauerkraut and learn about the establishment of microbial populations in new habitats. Positive uses...