6 results found for chemistry

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Johnston 00:10:00

Chemi- and bio-luminescence

by Sarah Johnston
Chemi- and bio-luminescence
for 14-19 and upwards,
Lectures | 14-19 and upwards | 8 years ago | 670 views
Rating:

Chemiluminescence and bioluminescence. General chemistry explained and examples such as fireflies, Wintergreen mints, etc. are introduced

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RSC Scents 01:35:00

Making Sense of Scents

by Various Presenters
Making Sense of Scents
for 14-19 and upwards,
Discussions | 14-19 and upwards | 5 years ago | 878 views
Rating:

A panel of experts discussed the powerful effects that fragrances have on enhancing lives, rehabilitation and triggering reactions and memories.

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Tsien 00:06:00

Seeing green

by Roger Tsien
Seeing green
for 14-19 and upwards,
Lectures | 14-19 and upwards | 8 years ago | 816 views
Rating:

The 2008 Nobel Prize in chemistry was awarded to Roger Tsien and colleagues for work on the green fluorescent protein (GFP). This protein, originally found in jellyfish, enables scientists to track the activity of individual proteins within living ce....

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Agre 00:06:00

Smart drugs and sneaky microbes

by Peter Agre
Smart drugs and sneaky microbes
for 14-19 and upwards,
Lectures | 14-19 and upwards | 8 years ago | 1571 views
Rating:

Young scientists like Maartje Bastings are set to revolutionise the way we deliver drugs. Her work will aid the development of 'smart drugs' which target specific proteins in the membranes of particular cells, proteins like the aquaporins discovered ....

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Edwards-Stuart 00:14:00

The Molecular Gastronomer to the best restaurant in the World

by Rachel Edwards-Stuart
The Molecular Gastronomer to the best restaurant in the World
for 14-19 and upwards,
Lectures | 14-19 and upwards | 9 years ago | 631 views
Rating:

Twenty three year old Rachel is a Cambridge trained biochemist who has been taken on by Heston Blumenthal, owner of the Fat Duck at Bray, to carry out research for her PhD into the molecular make up of flavours and how they can be applied to food in ....

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Stadius 00:17:00

The Red Tide

by Courtney Stadius
The Red Tide
for 14-19 and upwards,
Lectures | 14-19 and upwards | 8 years ago | 686 views
Rating:

The chemical reactions that cause 'red tide', as well as the effect of the chemical processes.

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