Food Science
Read our general notes on Risk Assessment
>>DOWNLOAD the Students' book and experiments here. Food science students book (pdf, 3MB)
Error message Students' book page 15: vitamin K assists not resists blood clotting.
There is now a better overlap with A-level Biology thanks to Angela Hall of the Salters-Nuffield Advanced Biology project. We are also grateful to Kamil Aliss, Andrew Hunt, and Douglas Snowden for their advice on the new edition which you can download from this page. The editor is Alan Furse.
The Longman publication is still available. Ring Longman on 0800 579 579 or email de-order@pearsoned-ema.com , quoting ISBN 0 582 23349 6
The Edexcel specification for Chemistry (Nuffield) has not changed, and you can use either edition as you study for the summer 2006 exam.
>> Download adapted past exam questions (pdf) and answers (pdf)
See also the multiple-choice test for each chapter – you can click on the chapter links below.
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Recently Asked Questions
- I am doing a practical investigation on the amount of vitamin C remaining in red capsicum after I have cooked it by different methods. My results show that the order of most vitamin C to least is: raw, steamed, microwaved, roasted, pan-fried and boiled. I was wondering why it is this way. What is the chemistry behind it? What happens to the vitamin C that causes it to decrease as is there one particular factor which determines it? 280708
- I am investigating the effect of cooking on the vitamin C content of cabbage. My problem appeared when I had to calculate the dye factor. Can you please tell me step-by-step what I have to do? 280708
- I am doing a titration for my investigation on the sugar levels between fruit juice and real fruit. Can you tell me the calculations I need to do in order to get the levels of sugar in each once I have done the titration. 280708
updated: 12 June 2008
Food science exam qs (158 KB)