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Two solutions are prepared separately: [2] [3] Solution A: 0.02 g of thymol blue, 0.01 g cresol red and 2 mL of ethanol; Solution B: 0.8 g of sodium bicarbonate, 7.48 g of potassium chloride and 90 mL of water
GCSE Bitesize was launched in January 1998, covering seven subjects. For each subject, a one- or two-hour long TV programme would be broadcast overnight in the BBC Learning Zone block, and supporting material was available in books and on the BBC website. At the time, only around 9% of UK households had access to the internet at home.
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For GCSE Science the old single-award ‘science’ and ‘additional science’ options are no longer available, being replaced with a double award ‘combined science’ option (graded on the scale 9–9 to 1–1 and equivalent to 2 GCSEs). Alternatively pupils can take separate qualifications in chemistry, biology and physics.
Triple Award Science, commonly referred to as Triple Science, results in three separate GCSEs in Biology, Chemistry and Physics and provide the broadest coverage of the main three science subjects. The qualifications are offered by the five main awarding bodies in England; AQA , Edexcel , OCR , CIE and Eduqas .
Food microbiology is the study of the microorganisms that inhabit, create, or contaminate food.This includes the study of microorganisms causing food spoilage; pathogens that may cause disease (especially if food is improperly cooked or stored); microbes used to produce fermented foods such as cheese, yogurt, bread, beer, and wine; and microbes with other useful roles, such as producing ...
Organoleptic tests are sometimes conducted to determine if food or pharmaceutical products can transfer tastes or odors to the materials and components they are packaged in. Shelf-life studies often use taste, sight, and smell (in addition to food chemistry and toxicology tests) to determine whether a food product is safe to consume.
Carbohydrate metabolism is the whole of the biochemical processes responsible for the metabolic formation, breakdown, and interconversion of carbohydrates in living organisms.