Curated Video
Analyzing and Evaluating Results of the Amylase and pH Experiment
The video is the third and final lecture presentation on the topic of the amylase and pH experiment. The main focus of the video is to analyze and evaluate the results obtained by Catherine in the previous lecture. The presenter uses a...
Science360
4 Awesome Discoveries You Probably Didn’t Hear About This Week - Episode 29
AI-boosted birdbot, greater tomaters, battery anatomy, and the evolutionary pursuit of carbs Hummingbird robot using AI to go soon where drones can’t...
Curated Video
The Nutritional Benefits of Khorasan Wheat
In this video, the speaker discusses the nutritional profile and health benefits of Khorasan wheat, also known as Kamut. Khorasan wheat part 2/5
JJ Medicine
Foods to Avoid with Enlarged Prostate | Reduce Symptoms and Risk of Prostate Cancer
An enlarged prostate (also known as Benign prostatic hyperplasia) is a relatively common condition that increases in prevalence as men get older. Certain dietary and lifestyle choices can influence the growth of the prostate, the...
Weird History
Why Did Elizabethan Collars Get So Big?
The Elizabethan ruff is easily identified - a large, stiff, upright, usually lace collar that, in all honesty, looks uncomfortable and awkward. The Elizabethan collar that dominated fashion during the late 16th and 17th centuries,...
Curated Video
The History and Making of Marshmallows
Did you know that the original marshmallow was used to treat ailments like cough and sore throat in ancient Egypt? That ancient marshmallow is very different from the fluffy, sweet candy that is popular today. Learn how marshmallows are...
Catalyst University
Microbiology Lab | Starch Hydrolysis Test (via Amylase)
Here we look at the reaction and results of the Starch Hydrolysis Test in Microbiology Lab.
Science Buddies
Homemade Rice Paper
Have you ever encountered "paper" on your plate—perhaps in the form of thin paper for spring rolls, or cake decorating? Did it make you wonder how this paper relates to the paper you write on? You will find out in this activity! In...
Curated Video
5 Key Uses of Glucose Produced in Photosynthesis
This video explores the different uses of glucose produced through the process of photosynthesis in plants. The video discusses five key uses of glucose in plants, including respiration, starch storage, fat or oil storage, cellulose...
Food Farmer Earth
SakéOne: Pioneering American Craft Sake
SakéOne in Oregon is dedicated to crafting premium junmai ginjo sake, a process that begins with rice from Sacramento and incorporates traditional Japanese techniques and ingredients, including specific strains of yeast and koji mold....
Curated Video
Life Substances - The Chemistry of life
There are a number of substances that are vital to all living organisms. In this lecture, I talk about substances like carbohydrates, lipids, proteins and nucleic acids, going into some detail about their structures and importance.
Curated Video
Non-Newtonian Fluids: The Dancing Oobleck Experiment
In this video, we explore the fascinating properties of non-Newtonian fluids, specifically an oobleck made from water and starch. By introducing sound vibrations, we observe how the oobleck transforms and behaves in unique ways, forming...
Curated Video
Introduction to Quantitative Reagent Tests for Carbohydrates, Lipids, and Proteins
The video is a tutorial on the required practical activities for biology specification that involve the use of quantitative reagents to test for different kinds of carbohydrates, lipids, and proteins. The presenter explains the steps...
Catalyst University
Microbiology | Amylase (Starch Hydrolysis) Test [Theory and Results]
In this video we discuss the theory underlying the Amylase (Starch Hydrolysis) Test and how to interpret the results.
Curated Video
The Role of Digestive Enzymes in Breaking Down Food Molecules
This video is about the role of digestive enzymes in the chemical breakdown of large, insoluble molecules in our food into smaller, soluble ones. The video focuses on the three main types of digestive enzymes - carbohydrase, protease,...
Curated Video
The History and Recipe of Maple Syrup
Maple syrup is a popular sweetener in North America that can be traced back to indigenous North American traditions. Learn where maple syrup comes from and one way to make the substance if you don't have a nearby maple tree to tap.
Professor Dave Explains
Plant Anatomy and Structure
We've learned about the types of plant cells, and the types of plant tissues, so the next step up on the hierarchy of organization is organs and organ systems. Plants have these too! The stem, the leaves, the roots, these are all...
Ancient Lights Media
Starch and Cellulose
Plant Physiology and Chemistry Set: 4. This clip offers a brief look at the roles and chemical structures of the glucose polymers starch and cellulose.
msvgo
Redox Reactions in Titrations
It explains the redox reaction on the basis of titrations. It discusses about permanganametry, dichrometry and Iodometry
FuseSchool
What Are The Reactions Of Halogens
Learn the basics about the reactions of halogens, when learning about the periodic table as a part of properties of matter. Group 7 of the periodic table is the halogens. The reaction between diatomic chlorine gas and cold sodium...
Professor Dave Explains
Carbohydrates Part 2: Polysaccharides
Now that we know about simple sugars, we need to know about how these polymerize to form long polysaccharide chains, like cellulose, starch, and glycogen. Check it out!
Learning Mole
Nutrition in Food
This kitchen science video lesson is all about nutrition in food. Students will love this engaging and interactive video as they learn about science they can do at home.
Curated Video
Introduction to Natural Polymers: From Sugars to DNA
The video provides an overview of natural polymers found in all living things. The video explains that sugars are carbohydrates and can be linked together to form polysaccharides in condensation reactions, with examples of starch and...
Curated Video
The Nutritional Value of Popcorn
Popcorn is a snack made from a unique type of corn that pops when heated. Its three main components - the endosperm, germ, and pericarp - work together to create that satisfying popping sensation that people love. With its low calorie...