Detection of nitrite in meat products
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Unknown Principle
Meat products which are treated with nitrite pickling salt keep a fresh red colour, which is resistant to heat. Meat products are treated with salt, nitrite and nitrate to keep them longer. Nitrite pickling salt is a mixture of common salt with approx. 0.5 % nitrite. Nitrite changes the muscle substance myoglobin in meat and meat products to a heat-stable dye, nitroso-myoglobin, by addition of NO. In addition, nitrite inhibits the propagation of spoilage microorganisms, generates a typical pickling aroma and delays fat from going rancid. Learning objectives Benefits - Easy teaching and efficient learning by using interactive experimentation PHYWE-Software
- Experiment is part of a complete solution set with experiments for the topic Food Chemistry matched with international curriculum: all topics are covered
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Support base, separable for 2 rods
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02001-00
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Stand rods, stainless steel, various sizes
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02059-00
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Wire gauze with ceramic, 160 x 160 mm
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33287-01
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Watch glass, dia.100 mm
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34574-00
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Beakers, Boro, low form, various sizes
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46055-00
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Test tube, laboratory glass, various lengths, 100 pcs.
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37658-10
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Test tube brush w. wool tip,d20mm
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38762-00
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Test tube rack, wood, for 6 tubes d= 22mm
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MAU-20042200
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Ring with boss head, i. d. = 10 cm
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37701-01
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Laboratory pen, waterproof, black
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38711-00
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Test tube holder, up to d 22mm
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38823-00
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Nitrate, nitrite, tester, 100 pcs
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30346-07
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1
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Boiling beads, 200 g
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36937-20
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Butane burner with cartridge, 220 g
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32180-00
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Protecting glasses, clear glass
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39316-00
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