Our Food - Analysis, Production, Digestion

End products of alcoholic fermentation

Catalase

Dissolved components in different waters

Alcoholic fermentation

Carbohydrate as a nutrient - starch

The energy content of food

Fats that are easy/hard to digest

Determination of the heating value of fuel oil and of thecalorific value of olive oil

Principle

A simple modification can be used to convert the glass jacket into a vertical calorimeter, which is particularly well suited for determining the energy content of fluids such as vegetable oils, for example.

Steam distillation

Principle

An elegant and simple apparatus for carrying out water vapour distillations: the advantage of this arrangement is that it eliminates the need for a separate vapour generator, making it possible to operate with a single heat source (other set-ups require two). ...

Production of curd cheese

Principle

In the production of natural curd cheese, milk is acidified through the addition of rennet or the action of lactic acid bacteria. For purposes of this experiment, students lower the pH by adding acid. As a result, the main protein fraction of the milk, the casei ...

Quantitative fat determination in foodstuffs

Congealing, melting and boiling point of fats

Determination of the alcohol content of wine

Table sugar made from sugar beets - determination of thesaccharose content in accordance with the lime regulation

Conversion of fructose into glucose - enzymatic sugar deter-mination