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Student set Food chemistry, TESS advanced Chemistry
Item No. 25306-88 | Type: Set
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EUR 460.00 Excl. VAT
EUR 547.40 Incl. VAT
Student set Food chemistry digital, TESS advanced Chemistry
Item No. 25306-88D | Type: Set
EUR 560.10 Excl. VAT
EUR 666.52 Incl. VAT
Principle
When egg white is heated, the protein contained in it coagulates. Protein flocculates out on the addition of alcohol, solutions of heavy metals or small quantities of acids. When protein flocculates out, it loses its natural composition. The protein is denatured. The experience of the students can be used as an entry to this problem. Boiling eggs or the flocculation of milk offer opportunities for a discussion on this subject.
Learning objectives
- Composition and properties of proteins
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
Device name
Item No.
Quantity
Name
Filename
Filesize
Filetyp
(de) Versuchsbeschreibung
p7185100d .pdf
Filesize 0.49 Mb
pdf
(en) Experiment guide
p7185100e .pdf
Filesize 0.48 Mb
pdf