Instructional Video2:11
Ancient Lights Media

Starch and Cellulose

6th - 8th
Plant Physiology and Chemistry Set: 4. This clip offers a brief look at the roles and chemical structures of the glucose polymers starch and cellulose.
Instructional Video7:37
msvgo

Redox Reactions in Titrations

K - 12th
It explains the redox reaction on the basis of titrations. It discusses about permanganametry, dichrometry and Iodometry
Instructional Video4:36
FuseSchool

What Are The Reactions Of Halogens

6th - Higher Ed
Learn the basics about the reactions of halogens, when learning about the periodic table as a part of properties of matter. Group 7 of the periodic table is the halogens. The reaction between diatomic chlorine gas and cold sodium...
Instructional Video3:48
Professor Dave Explains

Carbohydrates Part 2: Polysaccharides

9th - Higher Ed
Now that we know about simple sugars, we need to know about how these polymerize to form long polysaccharide chains, like cellulose, starch, and glycogen. Check it out!
Instructional Video13:09
Learning Mole

Nutrition in Food

Pre-K - 12th
This kitchen science video lesson is all about nutrition in food. Students will love this engaging and interactive video as they learn about science they can do at home.
Instructional Video5:41
Curated Video

Introduction to Natural Polymers: From Sugars to DNA

Higher Ed
The video provides an overview of natural polymers found in all living things. The video explains that sugars are carbohydrates and can be linked together to form polysaccharides in condensation reactions, with examples of starch and...
Instructional Video3:00
Curated Video

The Nutritional Value of Popcorn

Pre-K - Higher Ed
Popcorn is a snack made from a unique type of corn that pops when heated. Its three main components - the endosperm, germ, and pericarp - work together to create that satisfying popping sensation that people love. With its low calorie...
Instructional Video4:09
FuseSchool

Digestion By Enzymes

6th - Higher Ed
In this video we examine the process of digesting our food. We shall see how biological catalysts called enzymes break these food molecules apart and why they are necessary. Think of our food molecules as a train of trucks all coupled...
Instructional Video3:56
FuseSchool

Digestive enzymes

6th - Higher Ed
In this video, we’re going to look at the enzymes involved in digestion in more detail.
Instructional Video0:46
Next Animation Studio

How biodegradable corn plastic is made

12th - Higher Ed
This video illustrates how plastic is made from corn. Corn plastic is a kind of polylactide, or PLA, plastic. Polylactides are made from the resin of corn and other plants. Polylactides are biodegradable but also more fragile and...
Instructional Video2:37
Visual Learning Systems

Understanding Carbohydrates and Fiber

9th - 12th
The video explains the importance of carbohydrates in our diet. It discusses the two basic types of carbohydrates, simple and complex, and their chemical structures. The video also explains the role of carbohydrates as the body's main...
Instructional Video4:53
American Chemical Society

Fact or Fiction: Uncooked Rice Is Bad for Birds

9th - Higher Ed Standards
Rice is made of starches that absorb moisture, but is it enough to be harmful to birds? In true myth-buster form, a video lesson explains the science that disproves the thought that rice is bad for birds. The episode compares the...
Instructional Video2:41
Steve Spangler Science

Chemical Magic - Think Ink - Cool Science Experiment

7th - 10th
This is a classic chemical reaction to use in your science class. Starch and iodine mix to cause a color change. Discuss with aspiring chemists the chemical and physical changes that occur as you demonstrate.
Instructional Video4:32
Curated OER

Health: Digestive System 101

9th - 12th
Colorful pictures and animation accompany a thorough explanation of the digestive process. Each anatomical part of the digestive system is explained as well as the chemical signals that are affiliated with digestion and absorption....
Instructional Video2:41
Curated OER

Chemical Magic - Think Ink!

7th - 10th
This is a classic chemical reaction to use in your science class. Starch and iodine mix to cause a color change. Discuss with aspiring chemists the chemical and physical changes that occur as you demonstrate.
Instructional Video
Bozeman Science

Bozeman Science: Diffusion Demo

9th - 10th
Mr. Andersen talks you through the diffusion demo. After you finish watching this video you should be able to rank the following from smallest to largest: starch, glucose, water, IKI and the pores in the dialysis tubing.