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Welcome to Group 8's Learning Skills Project Wiki

This Wiki is presented as Group 8's artifact for the Learning Skills Group Project. It contains or provides links to all of the work undertaken by the group towards the project.


Aim

The main aim of our project was to investigate how varying sugar percentages in common foodstuffs affected the vigour of an oxidation reaction. To complement this, the group completed secondary research into both the mechanics of the reaction and the food industry. 

Navigation

The links below follow through the various phases and sections of the project.


Project Beginnings and Evolution

Planning

Primary Research

Secondary Research

Conclusions

Acknowledgements

The group would like to acknowledge the University of Keele's Chemistry faculty for allowing the group to use their facilities, along with Dr B. Zarychta for supervising the experiment. References are listed at the end of each page where required.

Community content is available under CC-BY-SA unless otherwise noted.