FOOD CHEMISTRY/ANALYSIS
1. Qualitative test for carbohydrate using iodine solution.Click Here to view
2. Qualitative test for carbohydrate using fehling solution.Click Here to view
3. Quality test for carbohydrate using Benedict solutionClick Here to view
4. Quality test for carbohydrate using molish raegent.Click Here to view
5. Quality test for protein using copper sulphate and sodium hydroxide solution.Click Here to view
6. Quality test for protein using Ninhydrin test.Click Here to view
7. Qualitative test for protein using Xanthoprotic test.Click Here to view
8. Water solubility of protein.Click Here to view
9. Denaturation of protein.Click Here to view
10. Demonstration of colour reactions of proteinClick Here to view
11. Amphoteric nature of protein.Click Here to view
12. Classification of vitamins based on their solubilities.Click Here to view
13. Demonstration of Riboflavin.Click Here to view
14. Hydrolysis of sucrose: reparation.Click Here to view
15. Reaction of glucose.Click Here to view
16. Test for cholesterol.Click Here to view
17. Determination of solubility of liquid.Click Here to view
18. Emulsification of oil.Click Here to view
19. Test for unsaturation.Click Here to view
20. Saponification test.Click Here to view
21. Test for fats and oilClick Here to view
22. Identifying natural and artificial emulsifying agent.Click Here to view
23. Determination of moisture content in a food sample using oven method.Click Here to view
24. Determination of moisture content in food in a food sample using calcium carbide.Click Here to view
25. Determination of fat using gravimetric acid wet extraction method.Click Here to view
26. Determination of fat in food sample using volumetric and wet extraction method.Click Here to view
27. Determination of fat in food sample using soxhlet extraction method.Click Here to view
28. Protein determination by formol titration.Click Here to view
29. Determination of protein content in food sample using kjehdal method.Click Here to view
30. Determination of vitamin c (Ascorbic acid)Click Here to view
31. Determination of carbohydrate using lane and Eynon method.Click Here to view
32. Determination of ash content in food sample.Click Here to view
33. Determination of acidity in fruit juice.Click Here to view
34.determination of sugar as a dissolved soild in fruit juice.Click Here to view
35. Determination of alcoholic content of fruit juice.Click Here to view
36. Determination of specific gravity of fruit juice.Click Here to view
37. Determination of total soild in fruit juice.Click Here to view
38. Determination of pH in fruit juiceClick Here to view
39. Determination of chloride in water.Click Here to view
40. Determination of alkalinity of water.Click Here to view
41. Determination of total hardness of water.Click Here to view
42. Determination of soild of water sample.Click Here to view
43. Determination of fruit and fruit juice content.Click Here to view
44. Determination of ion concentration in water using beer. Lambert's law and spectrophotometre.Click Here to view
45. Triangle test.Click Here to view
46. Multiple comparison test.Click Here to view
47. Ranking test.Click Here to view
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