Picture It… is proud to present the first in a new series of special short posts inspired by the return of the popular BBC TV baking contest, “The Great British Bake Off” and written by our guest author, Harry Morgan, a chemistry undergraduate at New College, Oxford. Each week we hope to embark on a brief journey into the science behind a particular ingredient, technique or recipe highlighted by the bakers in the GBBO tent.
Orange jelly with a selection of lab glassware and models of limonene, glycine and water.
Here at Picture It, we are as excited as anyone about the return of the Great British Bake Off, and in the opening week the technical challenge provided a chance for a quick glance at some kitchen chemistry. It saw the bakers attempting to make Jaffa cakes, a favourite sweet snack since their introduction in 1927, and normally flavoured…
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Last Wednesday, a few summer students, recent PhD graduate Steph Flynn, and Natalie Fey, Picture It’s co-founder and editor, made the short trip to At-Bristol, a collection of science exhibits which is located in Bristol’s Harbourside area.
There are lots of summer students in the School of Chemistry at the moment, and we’re mostly doing projects that last between 8 and 10 weeks. Funding is either provided by Bristol’s School of Chemistry, or by external organisations like the Royal Society of Chemistry. To varying degrees, these projects involve time in the lab, in the library and out on trips, and as my project relates closely to science and education, I wasn’t going to miss out on the opportunity to see some science communication in action!
Despite the fact that At-Bristol is only a ten minute walk from our desks, most of the group hadn’t visited before. We were impressed…
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