Student Set – Food chemistry – Analog Set – 39 Experiments

ABOUT THIS PRODUCT:

Function and Applications

Equipment set allowing the performance of 40 experiments about the following topics:

• Proteins (3 experiments)
• Fat (9 experiments)
• Beverage (3 experiments)
• Spices (1 experiment)
• Carbohydrate (12 experiments)
• Vitamines and minerals (1 experiment)
• Water (3 experiments)
• Additives (8 experiments)

Benefits

• Complete equipment set: simple execution of the experiments
• The equipment is stored in a rugged, stackable and compact box, allowing quick control of completeness (foam insert)
• Experimenting literature for pupils and teachers available: minimal preparation time
• Matched with international curriculum: all topics are covered
• Set developed by pedagogues for introduction into food chemistry
• Ideal experimental introduction to the topic of food chemistry with references to everyday life
• Easy teaching and efficient learning by using the interactive experimentation software interTESS

Equipment and technical data

• The equipment set consists of all necessary components for the experiments; only one for the existing gas supply suitable burner must be purchased separately
• Robust, stackable storage box with a foam insert fitting to the contained equipment

Necessary accessories

• TESS advanced Food Chemistry, necessary Accessories for 1 group (13484-88)
• TESS advanced Food Chemistry, consumables and chemicals for 10 groups (13485-88)

Optional accessories

• TESS advanced Chemistry manual Food Chemistry (01839-02)
• interTESS DVD, complete version with all experiments in physics, chemistry, biology and applied sciences (01100-00)
• interTESS DVD Chemistry, Chemistry experiments only (01060-00)
• TESS advanced Chemistry set General Chemistry (15300-88)
• TESS advanced Chemistry set Inorganic Chemistry, CH-2 (15301-88)
• TESS advanced Chemistry set Acids / Bases / Salts (15302-88)
• TESS advanced Chemistry set Chemistry of Polymers (15305-88)

39 Experiments:

• The structure and composition of proteins
• The coagulation of egg white changes its composition
• Procedure for producing Quark
• The solubility of fats
• Winning oils
• Production of soap
• The composition of fats
• The water content of fatty products
• The production of margarine
• Detection of fats with dyes
• Removal of grease stains
• Fresh and spent deep-fry fat
• Detection of methanol
• Tanning matter in tea
• Coffee in beverages
• Active agents in pepper
• The term carbohydrate
• The solubility of carbohydrates
• The detection of glucose with Fehling’s solution
• Reducing properties of glucose
• Fructose
• Lactose
• Detection of starch
• Potatoe starch and paste
• Composition of starch
• Wheat gluten
• Pectins
• Cleavage of starch during digestion
• Detection of vitamin C
• Drinking water treatment
• Carbon dioxide
• Ammonia in liquorice
• Phosphate in meat products
• Detection of nitrite in meat products
• Enzymatic browning
• Baking powder
• Emulsifying agents
• Enzymatic cleavage of proteins
• Catalases