Instructional Video3:42
Curated Video

Rancidity: Why Do Foods Turn Rancid?

Pre-K - Higher Ed
Rancidity refers to the complete or incomplete hydrolysis or oxidation of fats and oils when exposed to air, light, moisture, and bacterial activity; this generally occurs in food items, making them undesirable for consumption. In more...
Instructional Video3:08
Let's Tute

The Science Behind the Fragrance of the First Rain: Petrichor Explained

9th - Higher Ed
This video explains the science behind the pleasant fragrance we experience after the first rain, known as petrichor. It explores the role of plant oils and bacteria in the soil that contribute to this unique scent.
Instructional Video3:00
Curated Video

The Science Behind Shampoo

Pre-K - Higher Ed
This video provides a brief history of shampoo and explains how it works to clean the hair and scalp. It discusses the origins of shampoo in Indian head massage and its introduction to the West. The video also highlights the importance...
Instructional Video3:00
Curated Video

The History and Making of Marinades

Pre-K - Higher Ed
People have been marinating food for thousands of years. Learn how this technique adds flavor to food and helps tenderize meat. Follow along with the video to make a sot marinade!
Instructional Video8:05
Australian Broadcasting Corporation

Short Cuts To Glory - Recipes - Ribs

6th - Higher Ed
Colin Fassnidge loves sticky, sweet, BBQ ribs. Who doesn’t? But they can be really tricky to cook, right? Wrong
Instructional Video3:21
FuseSchool

Bile and Emulsification

6th - Higher Ed
We saw that digesting lipids was a little more complicated and required bile and emulsification to help along the way… which is what we’re going to look at in more detail in this video.
Instructional Video3:40
Food Farmer Earth

Truffle Essence: Innovations in Capturing Authentic Flavor

12th - Higher Ed
The video discusses the complexities of reproducing the authentic flavor of truffles in oil, highlighting the differences between synthetically infused and naturally infused truffle oils. It explains how traditional methods, focusing on...
Instructional Video22:56
The Viral Fever

The Food Files: Is Oil Good for You?

12th - Higher Ed
Oil has a lot of star power. We use it in pretty much everything that we cook, from fresh salads to fried foods. But is oil the hero or the villain in our diets?
Instructional Video5:13
Curated Video

5 Key Uses of Glucose Produced in Photosynthesis

Higher Ed
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...
Instructional Video5:45
Curated Video

Detectives Use this Simple Technique to Find Your Fingerprints (Even AFTER You Have Wiped Them Off)!

Pre-K - Higher Ed
There’s a common movie trope of an actor wiping their fingerprints off a gun. It seems like a simple wipe with a cloth eliminates any trace of a criminal’s guilt, but that isn’t actually the case! Scientists have developed a method that...
Instructional Video5:44
Food Farmer Earth

Innovative Aquaponics - Creating Efficient, Sustainable Systems

12th - Higher Ed
This video outlines the development of a sustainable aquaponics system that utilizes a unique heat recovery mechanism to reduce humidity issues and maintenance costs, enhancing the growth environment for fish and plants. By recovering...
Instructional Video3:53
Visual Learning Systems

Maintaining a Healthy Body: a Healthy Diet

3rd - 8th
Maintaining a healthy body is a fundamental part of leading a fulfilling, successful life. This series of videos highlights many of the basic things everyone can do to maintain a safe and healthy lifestyle. Concepts and terminology...
Instructional Video2:54
Food Farmer Earth

The Decline of Local Grist Mills: Impacts of Industrial Flour Production

12th - Higher Ed
The advancement in flour milling technology by major mills enabled the production and distribution of flour with longer shelf life, leading to the decline of small local grist mills. These industrial mills removed the germ and bran for...
Instructional Video4:35
FuseSchool

Fats and oils (Plant Oils)

6th - Higher Ed
Learn the basics about fats and oils, more precisely plant oils. Where are these found? How do we extract fats and oils from plants? What are the fats and oils used for? Find out more in this video!
Instructional Video6:38
Journey to the Microcosmos

Can Algae Fuel Our Cars

9th - Higher Ed
Can Algae Fuel Our Cars
Instructional Video11:45
Weird History

The History of Perfume

12th - Higher Ed
Perfume came a long way before Chanel N°5. These days, many people dab on a touch of perfume or cologne every morning, but perfume in the past was a luxury item associated with deities. Egyptians even called perfume the sweat of the sun...
Instructional Video4:12
FuseSchool

Biological Molecules

6th - Higher Ed
Molecules make you think of chemistry, right? Well, they also are very important in biology too. In this video we are going to look at carbohydrates, proteins and lipids. When I say lipids, I am talking about fats and oils. Life...
Instructional Video4:20
Visual Learning Systems

Understanding Nutrients

9th - 12th
This video provides a basic understanding of the six categories of nutrients found in food: proteins, carbohydrates, fats and oils, vitamins, minerals, and water. It explains the importance of each nutrient and gives examples of foods...