Showing 10 results from a total of 524
Anne MJG Piret from the European Commission assisted the jury during the recent EU Contest for Young Scientists.
Ages: 14-16, 16-19;
Because of its low alcohol content, ginger ‘beer’ is a popular drink with British children. Dean Madden from the National Centre for Biotechnology Education, University of Reading, UK, gives his recipe for introducing younger students to the principles of fermentation, food hygiene and the…
Ages: 14-16, 16-19;
The StandardBase project has produced 72 standard analytical procedures used in industry and adapted for use by students in schools and colleges via the Internet. Ken Gadd and Luca Szalay explain the goals and the use of StandardBase products.
Ages: 14-16, 16-19;
Science fact or science fiction? Margarita Marinova from Caltech, USA, investigates the possibility of establishing life on Mars.
Ages: 14-16, 16-19;
Where do astronauts get their food? What happens to their waste? Adam Williams from the European Space Agency in Darmstadt, Germany, describes the development of an unmanned shuttle to supply the International Space Station.
Ages: 14-16, 16-19;
David Featonby, from the UK, presents some simple demonstrations to get your students thinking about scientific principles.
Ages: <11, 11-14, 14-16, 16-19;
Srdjan Verbic tells the story of the Petnica Science Center, which brings enthusiastic students (and teachers) from across Europe to a village in Serbia, where together they discover the joy and fascination of science.
Ages: 14-16, 16-19;
It can be difficult and time consuming to develop materials for really good science lessons. Many scientific research organisations, however, provide teaching resources, often designed together with teachers. Researchers provide scientific expertise and the teachers bring years of experience in the…
Ages: <11, 11-14, 14-16, 16-19;
Why do some people find that their urine smells horribly after eating asparagus? Should green beans be cooked with the lid on or off? How hot are chilli peppers? What affects the colour and texture of cooked vegetables? These are a few of the questions that the Kitchen Chemistry book and CD-ROM aim…
Ages: <11, 11-14, 14-16, 16-19;
Bringing marine science into the classroom can be challenging work for teachers. So why not take the classroom – and the teachers – to sea? Vikki Gunn’s Classroom@Sea project does just that.
Ages: 11-14, 14-16, 16-19;
| Issue 8
Welcome to Valencia! The EU Contest for Young Scientists
Topics: Events
| Issue 8
Ginger beer: a traditional fermented low-alcohol drink
Topics: Biology, Chemistry
| Issue 8
StandardBase: a Leonardo da Vinci pilot project for practical education and training in chemistry
Topics: Chemistry
| Issue 8
Life on Mars: terraforming the Red Planet
Topics: Physics, Astronomy / space, Earth science
| Issue 8
The Automated Transfer Vehicle – supporting Europe in space
Topics: Physics, Astronomy / space
| Issue 7
What happens next? A teaching strategy to get students of all ages talking
Topics: Physics, General science
| Issue 7
Learning through research: a Serbian tradition
Topics: General science
| Issue 7
Free online teaching materials
Topics: Resources
| Issue 7
Kitchen Chemistry, By Ted Lister and Heston Blumenthal
Topics: Resources
| Issue 7
Classroom@Sea: bringing real marine science into the classroom
Topics: Earth science
