: Food Chemistry Reports for Laboratory
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FAT DETERMINATION
THEORY
Lipids are a family of naturally occurring compounds grouped together on the basis of their relative insolubility in water and solubility in nonpolar solvents. These are naturally occurring molecules that can be isolated from cells and tissues by extraction using nonpolar organic solvents.There are two classes of lipids:
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carbohydrates
PURPOSE:
In this experiment, the main aim is to determine the amount of sugar in any food material.
MATERIAL:
- Pipette
- conical flask
- burette
- Erlenmeyer flask
- Filter
- Fehling’s1 solution
- Fehling’s2 solution
- Methylene blue
- Carrez1
- Carrez2
- Distilled water
METHOD:
In this experiment, we used non-stoichiometric volumetric method of Lane and Eynon method.
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