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    Exploding custard at the Kitchen Chemistry Show.

    The author igniting custard (cornflour actually) at a Secondary School in Hermanus, South Africa. (©Jason Hudson Photography)
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    Why you should eat your greens.

    Using vitamin C to decolourise an iodine and starch solution behind the rest of the paraphernalia used in the Kitchen Chemistry show.

Welcome

Welcome to the home of the Kitchen Chemistry Outreach Project on the web. Experiments are broken down under Topics, but can also be searched by keyword. Avogadro's Lab links to articles written for The Mole - a publication from the Royal Society of Chemistry. In the Etc menu is the Blog and links to more information on the activities of the Kitchen Chemist and interactive pictures of molecules.

Browse through the pages, search for keywords, take a look at the photos, try some of the experiments, and leave your own tips and tricks as comments.

About

The Kitchen Chemistry Outreach Project developed in partnership with Scifest Africa from a simple science show. In these pages you will find resources that have been produced for the science show, and adapted from a course at Futurelearn, and more.

These pages are continually under development. Please send and email to info@kitchenchemistry.eu, tweet to @Kitchen_Chem, or subscribe to the blog to be kept up to date with developments.

About the Author

Dr Stephen H. Ashworth is a Reader in the School of Chemistry at the University of East Anglia. He has been giving demonstration lectures to audiences from the Womens' Institute to primary school children for over a decade. In the last few years he has developed strong links with Scifest Africa and is now a member of their Advisory Committee. He is also a Public Engagement Ambassador. In his spare time he likes cooking, eating and making music.