Our Food - Analysis, Production, Digestion

 
Pleas use the tabs to display the product type (Experiments, Sets, Products or Lit./Softw.).
 

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End products of alcoholic fermentation

 
Details

Product-No: P0797000

Catalase

 
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Product-No: P0906100

Dissolved components in different waters

Drinking water is one of the most important things our bodies need. Dissolved salts in various samples of water, mineral water, tap water, rain water, etc. are invisible but they can in certain circumstances greatly affect the quality of the water and its taste. Such contents ca ...
 
Details

Product-No: P1027200

Alcoholic fermentation

Parallel experiments will be conducted to compare the fermentation of fruit juice and sugar solution using wine yeast. The speed of fermentation of the sugar solution can be increased by adding minerals. The fermentation tube can be placed on top of a variety of vessels with a neck capable of ...
 
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Product-No: P1037800

Carbohydrate as a nutrient - starch

 
Details

Product-No: P1051300

The energy content of food

 
Details

Product-No: P1052200

Fats that are easy/hard to digest

 
Details

Product-No: P1052700

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.


Details

Product-No: P1224300

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). ...

 
Details

Product-No: P1224551

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 ...

 
Details

Product-No: P1255600

Quantitative fat determination in foodstuffs

 
Details

Product-No: P1257200

Congealing, melting and boiling point of fats

 
Details

Product-No: P1258800

Determination of the alcohol content of wine

 
Details

Product-No: P1259100

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

 
Details

Product-No: P1261300

Conversion of fructose into glucose - enzymatic sugar deter-mination

 
Details

Product-No: P1261400

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X-ray expert unit

This product is a world first

PHYWE presents the new x-ray unit: innovative technology, top safety, maximum comfort!

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