1. Making Clear Soup Scientists work in many industries to help design and produce products. They often work as part of a team.

2. Making Clear Soup A scientist involved with making clear soup might look at such topics as:- How fast the ingredients dissolve How they behave when they are heated How well they keep in a can How vegetables float in the soup The answers to these questions are important to the makers of the clear soups.

3. Making Clear Soup Who might also be part of the team trying to make clear soup? Why might a company want to make clear soup?

4. Making Clear Soup Kerry Bioscience with sites in many countries including Canada, Malaysia, Netherlands, Scotland, Ireland and Philippines. They produce some of the unique ingredients and natural products from yeast which help to flavour the clear soup.

5. Making Clear Soup These types of soups are very popular in countries such as Japan, Netherlands and Germany.

6. Making Clear Soup Your challenge is to help to design a clear soup for the European market. To do this you will have to look at many of the variables involved in such a design. What kinds of things can go into soups?

7. Making Clear Soup If the soup is to be clear, then the ingredients have to be able to dissolve. What does dissolve mean? What does solution mean?

8. Making Clear Soup Pick out the soluble from the insoluble in this list. Sugar Corn flour Tea Salt Butter

9. Making Clear Soup A substance which dissolves to make a solution is said to be soluble. A substance which does not dissolve is said to be insoluble. A solute is a substance which is dissolved. A solvent is the substance which does the dissolving. Water is the most common solvent.