Food analysis

The students will investigate the most important food ingredients (carbon hydrates, proteins, fats, and vitamins). Detection methods for the different components will be tested. Some characteristic properties of the food components will be analysed. The experiments will be carried out by a great variety of experimental methods, ranging from simple detection reaction to quantitative techniques like a titration in order to determine the vitamin content or the extraction of fat by means of a Soxhlet apparatus.

Recommended:
from grade 9 on
Duration: 0.5 – 2 days

Öffnet internen Link im gleichen FensterApplication