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Showing 101 - 110 of 243 results for "The wave"
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  • Pentagon

    https://sheffield.ac.uk/media/4915/download?attachment
    Project Find the Pentagon When you find the pentagons in these pictures, draw round them. ... It is really tiny, no more ing the first US re-entry than about 1/20th mm across space capsu. ... 3 View inside a Buckminster Fuller dome at the Montreal...

  • Sugar Rush Why is fudge gooey and why are ...

    https://sheffield.ac.uk/media/7112/download?attachment
    Always make sure you know the allergy advice on the sweets you’re using. ... Put the two different sweets into two separate plastic tubs. Try and buy similar numbers of each. ... Show your edible explorer both types of sweets.  How would you...

  • Sherbet and Popping Candy What makes sherbet fizz and ...

    https://sheffield.ac.uk/media/7127/download?attachment
    They can eat the popping candy and their DIY sherbet whilst you explain. ... Bicarbonate of soda is easy to get hold of on the high street. ... What’s the chemistry? Sherbet: Why buy sherbet when you can make your own? ... Lots of carbon dioxide...

  • Temper, Temper Why is tempering chocolate so important? Stock ...

    https://sheffield.ac.uk/media/7114/download?attachment
    Form V is not the most stable and requires tempering to generate it. ... Always make sure you know the allergy advice on the chocolate you’re using. ... It may take a couple of minutes but take care not to burn the chocolate. ... You’ll need to...
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  • Blowing Hot and Cold Why do spicy foods taste ...

    https://sheffield.ac.uk/media/7101/download?attachment
    Place the container filled with warm water in the middle of the three. ... Then simultaneously put your hands into the middle container containing the warm water. ... Get them to breathe deeply when they are tasting, to allow the flavours to...

  • Tooth Furry What causes that ‘furry’ teeth feeling when ...

    https://sheffield.ac.uk/media/7119/download?attachment
    Open the bag of fresh spinach and put some leaves onto another plate. ... It’s a naturally occurring chemical and it’s indigestible, passing through the body unabsorbed. ... Once large enough, they can detach themselves from the kidney walls...

  • Candy Coatings How do beetles help to make certain ...

    https://sheffield.ac.uk/media/7106/download?attachment
    Presenting ideas Show your edible explorer the apple.  Apples have a shiny exterior. ...  Do you know the link between the two sweets and the two waxes? ... It’s their barrier to the outside world, keeping moisture in and water out. ... When...

  • Cheesy Chemistry What distinct flavours can you detect in ...

    https://sheffield.ac.uk/media/7105/download?attachment
    Usually the milk is pasteurised, where it’s heated to remove unwanted bacteria. ...  How would you describe the taste?  How would you describe the texture? ... Softer cheeses ripen faster by the action of bacteria as they contain more water.

  • Love you, Honey How can honey be solid or ...

    https://sheffield.ac.uk/media/7111/download?attachment
    Invite your edible explorer to try both types of honey.  What’s on the plates? ... Bread contains about 40 % water and it’s drawn out and into the honey by osmosis. ... bold. Generally, paler honeys are milder in taste and it all depends on...

  • Investigating Invertase How are fondant centres in chocolates created? ...

    https://sheffield.ac.uk/media/7110/download?attachment
    What’s the chemistry? Some gooey centres in chocolates owe everything to enzymes. ... The types of cocoa butter crystals in the chocolate play an important role. ... After roughly 3 days stored at 18 ˚C, the enzyme invertase works its magic. ......