| Title |
Product |
| Production of soup seasoning |
P1255700 |
| Albumins and globulins in egg white |
P1255900 |
| Production and properties of gelatine |
P1256000 |
| Protein content of foodstuffs - Kjeldahl method |
P1256100 |
| Precipitation of casein at the isoelectric point |
P1256300 |
| Quantitative fat determination in foodstuffs |
P1257200 |
| Determination of the acid value of vegetable oils |
P1257500 |
| Determination of the saponification value of fats |
P1257700 |
| Extraction and detection of lecithin |
P1257800 |
| Determination of the non-saponifiable components in butterfat |
P1258200 |
| Cholesterol, a fat-associated substance |
P1258300 |
| Congealing, melting and boiling point of fats |
P1258800 |
| Determination of the alcohol content of wine |
P1259100 |
| Composition of cocoa powder |
P1259600 |
| Fruit acids in fruit juices |
P1259700 |
| Extraction of citric acid from fruit juices |
P1259900 |
| Constituents of pepper |
P1260000 |
| Spice essence from cloves powder - steam distillation |
P1260100 |
| Molecular form of glucose |
P1260700 |
| Polarimetric determination of sugar - specific rotation ofvarious sugars and mutarotation |
P1261100 |
| Determination of saccharose in lemonade |
P1261200 |
| Table sugar made from sugar beets - determination of thesaccharose content in accordance with the lime regulation |
P1261300 |
| Conversion of fructose into glucose - enzymatic sugar deter-mination |
P1261400 |
| Dietary fibres |
P1262300 |
| Obtaining pectin and properties of pectin |
P1262400 |
| Molecular structure and reactivity of vitamin C |
P1262800 |
| Titration curve and buffering capacity of an amino acid(glycine) |
P1265100 |
| Obtaining vegetable oils by extraction |
P1265300 |
| The pH value and degree of acidity of coffee |
P1265500 |
| Absorption spectrum of ß-carotene |
P1265600 |
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