Year 9 students investigated the processes that occur when heating foodstuffs; looking at whether egg whites, potatoes and chocolate underwent reversible changes and how cell structures alter.
They heated egg whites and chocolate in test tubes, and examined slices of raw and cooked potato under microscopes.
Teacher Mrs Hearne said: ‘We studied the chemistry of cooking and determined whether there was a physical or chemical change happening when heating foodstuffs.’
Jack Lamont said: ‘We worked in groups of three. I examined a raw potato under the microscope and dyed it with iodine to highlight its cell structure. It was a good experiment.’
Owen Stanger added: ‘We observed reversible and non-reversible changes. The chocolate melted but then reverted to normal while the egg white changed its composition permanently.’