1. 1)Why is Kevlar used to make bullet-proof vests? Weight for weight is five times as strong as steel. 2) Thinsulate material is good insulator because its very thick/thin fibres trap more air/water. 3)Sunblock with nanoparticles does not leave white streaks because the nanoparticles are too small/big to reflect/absorb the light. 4) The main products you get when you electrolyse salt water are... Chlorine, hydrogen and sodium hydroxide

2. GCSE workshop: today, 7 th November, 4:15 pm, N303.

3. How alcohol affects the human body? L.O.:  How beer and wine are made.  How yeast can be used to ferment.  what alcohol does to the human body.  How the excessive use of alcohol can cause harm to society

4. Beer and wine are alcoholic drinks made by fermentation reactions that use yeast to convert sugars into ethanol. sugar → alcohol + carbon dioxide To get stronger alcohol, the alcohol must be concentrated by distillation.

5. Ethanol is a depressant - it slows down signals in the nerves and brain. Small amounts of alcohol help people to relax, but greater amounts lead to a lack of self- control and loss of judgement.

6. Damage done by alcohol: o Brain: clouds judgement o Liver: can be damaged Liver o Brain: shrinks and cause headache o Heart: loss of potassium lower blood pressure, cause irregularities. o Kidneys: pass too much urine

7. Intelligent packaging L.O.:  How intelligent packing is used to keep food fresh.

8. Why wrapped food keeps longer than ‘open’ food?

9. Food goes off because of: o bacteria and fungi that grow on or in the food o chemical reactions that take place in the food, such as fats reacting with oxygen to make rancid products

10. The air in modern packaging is often replaced by gases such as nitrogen

11. Water can be removed by drying the food. Modern ‘freeze-drying' methods allow many food items to be dried so that they last longer.

12. How does mayonnaise work? L.O.:  How emulsions are formed.  How they are used in the food industry.

14. Immiscible liquids do not mix together To stop the two liquids separating, we need a substance called an emulsifier. The emulsifier in mayonnaise is egg yolk, which contains a chemical called lecithin

15. Emulsion: mixture of oil and water than do not separate out

16. Lecithin

17. Emulsifiers are molecules that have two different ends: a hydrophilic end - water-loving - that forms chemical bonds with water but not with oils a hydrophobic end - water-hating - that forms chemical bonds with oils but not with water

18. Examples of other emulsions: o mil (oil in water) o Cream o Butter

19. Emulsifiers: o egg yolk (contains lecithin) o Soup and detergent.