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The structure and composition of proteins

Principle
When protein is heated, carbon, water and ammonia are formed. The black residure on combustion is identifiable as carbon. Ammonia colours universal indicator paper blue and has a pungent smell. Water changes the colour of water indicator paper to blue. Protein is composed of the four ...
 
Детали

Продукт No: P7185000

The coagulation of egg white changes its composition

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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Детали

Продукт No: P7185100

Procedure for producing Quark



Principle
Quark is won by acidifying milk and subsequently separating off the whey. The quark so won is a mixture of protein (casein) and fat, from which cheese can be produced. The acidification of milk results in products which keep longer. The flocculation of casein is analogous ...

 
Детали

Продукт No: P7185200

The solubility of fats

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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Детали

Продукт No: P7185300

Winning oils



Principle
Vegetable oils can be separated by pressing or extraction. Vegetable oils are mainly won from oil seeds and oil fruit such as peanuts, soybean, rape, sunflowers, corn and olives. The quality and the price of oils is dependent upon the raw material and the ...

 
Детали

Продукт No: P7185400

Production of soap

Principle
The production of soap dates back to antiquity. Animal or vegetable fats were boiled down with wood ashes. Soaps can be produced from long chain alkane acids of fats by adding lye. Soap must therefore consist of alkali salts of fatty acids. Soap is prepared from stearic acid or ...
 
Детали

Продукт No: P7185500

The composition of fats

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

 

...
 
Детали

Продукт No: P7185600

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 ...
 
Детали

Продукт No: P7185700

The production of margarine

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

 

...
 
Детали

Продукт No: P7185800

Detection of fats with dyes

What you can learn about
  •  Some dyes can be used for detection of fat

 

 
Детали

Продукт No: P7185900

Removal of grease stains

Principle
Grease stains can be dissolved out by treating them with petroleum ether. With coloured textiles, the colour-fastness of the material must be tested on an inconspicuous part prior to stain removal. Halogenated hydrocarbons are favourized because of their solubility for fats, but ...
 
Детали

Продукт No: P7186000

Fresh and spent deep-fry fat



Principle
Usually vegetable fats and oils are used for deep-frying. Animal fats, such as beef suet and leaf fat are less suitable. Alongside fat, they contain protein, which separates as a brown turbidity on heating and negatively influences the usability of the fat. When fats and ...

 
Детали

Продукт No: P7186100

Detection of methanol



Principle
The entry to this theme should be the damage to health caused by alcohol. Methanol can be detected with Schiff's reagent after oxidizing it to formaldehyde. Fruit brandies contain small amounts of methanol, in contrast to other spirits. Spirits which have a high methanol ...

 
Детали

Продукт No: P7186200

Tanning matter in tea

Principle
Black tea contains tanning agent, which goes into solution on longer infusion times . Tanning agent changes colour according to the pH value. It forms flocculent precipitates with proteins and metal ions, and is therefore used as a clarifying agent. To determine the differences in ...
 
Детали

Продукт No: P7186300

Coffee in beverages

What you can learn about
  • A lot of foods (e.g. tee and coffee) contain caffeine

 

 
Детали

Продукт No: P7186400

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