Enzymatic browning

Item No. P7188500 | Type: Experiments

10 Minutes
20 Minutes
grades 5-7 , grades 7-10 , grades 10-13
medium
Pupils
EUR 107.60
Content 1 piece
EUR 128.04 Incl. VAT

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Student set Food chemistry, TESS advanced Chemistry

Item No. 25306-88 | Type: Set

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EUR 547.40 Incl. VAT
Student set Food chemistry digital, TESS advanced Chemistry

Item No. 25306-88D | Type: Set

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 Principle
When cut fruit or vegetables become brownly coloured within a short time, this colour change is known as "enzymatic browning". "Enzymatic browning" can be prevented by adding acid or reducing agent, as well as by excluding oxygen. Vinegar or lemon juice are old household remedies, which prevent the discolouration of fruit when it is preserved.

 

Learning objectives

  • Principle of enzymatic browning

 

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

 

Name
Filename
Filesize
Filetyp
(de) Versuchsbeschreibung
p7188500d .pdf
Filesize 0.35 Mb
pdf
(en) Experiment guide
p7188500e .pdf
Filesize 0.35 Mb
pdf