The water content of fatty products Principle
Butter and margarine are water-in-fat emulsions, which contain about 18 % water. Medium-fat products, such as medium-fat milk, contain more than 50 % water and are therefore not suitable for frying, cooking or baking. The water content of various fatty products are determined in this experiment. Learning objectives - Detection method for water in foods
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, variable
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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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1
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Spoon, special steel
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33398-00
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1
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Beakers, Boro, low form, various sizes
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46055-00
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1
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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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1
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Students thermometer,-10...+110°C, l = 180 mm
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38005-02
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1
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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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1
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Glass rod, boro 3.3, l=200mm, d=6mm
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40485-04
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1
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Boiling beads, 200 g
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36937-20
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1
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Butane burner with cartridge, 220 g
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32180-00
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1
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Protecting glasses, clear glass
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39316-00
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1
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