TESS Chemistry manual Food Chemistry

 Product No: 01839-02



Documentation language: ENG

This documentation contains the following experiments

Title Product
The structure and composition of proteins P1255100
Proteins contain sulphurous components P1255200
Production of curd cheese P1255600
Detection of fat by fluorescence under UV-light P1256500
Solubility of fats P1256600
Extraction of oil P1256700
Extraction of lard P1256800
Determination of the density of fats P1256900
Extinguishing fat fires P1257000
The composition of fats P1257100
The water content of fatty products P1257300
Production of cream P1257400
Egg oil P1257900
Extraction of lecithin P1258000
The production of magarine P1258100
Detection of fats with dyes P1258400
Removal of grease strains P1258500
Production of butter P1258600
Fresh and deep-fry fat guished from used deep-frying P1258700
Alcohol from fruit P1259000
Detection of methanol P1259200
Tanning matter in tea P1259300
Coffee in beverages P1259400
The solubility of carbohydrates P1260300
Caramel P1260400
The detection of glucose with Fehling´s solution P1260500
Reducing properties of glucose P1260600
Fructose P1260800
Invert sugar, also known as artificial honey P1260900
Lactose P1261600
Detection of starch P1261700
Potatoe starch and paste P1261800
Composition of starch P1261900
Obtaining alcohol from starch P1262001
Wheat gluten P1262100
Detection of vitamin C P1262700
Ashing P1262900
Detection of cations P1263000
Detection of anions P1263100
Mineral water, table water or tap water? P1263200
Drinking water treatment P1263400
Nitrogen-containing compounds P1263500
Carbon dioxide P1263600
Ammonia in liquorice P1263800
Phosphate in meat products P1263900
Detection of nitrite in meat products P1264000
Detection of sulphite P1264100
Enzymatic browning P1264300
Baking powder? P1264400
Water soluble dyes P1264500
Emulsifying agents P1264600
Processed cheese P1264700
Taste enhancers P1264800
Enzymatic cleavage of proteins P1264900
Catalases P1265000
Production of cream cheese P1265800
Production of soap P1265900
Quantitavie determination of fat P1266000
The purity of fats P1266100
Aromatic essences from raw spices P1266300
Extracting sugar P1266400
Pectins P1266500
Cleavage of starch during digestion P1266600

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Product No: 01839-02

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