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RB012 - Benedict's quantitative solution
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Guidance on the preparation of Benedict's quantitative solution. This is used for the quantitative analysis of reducing sugars. 
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PP085 - Using colorimetry to quantify reducing sugar concentrations
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This provides an opportunity to develop and practice colorimetric techniques, and to plot a calibration curve. 
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RB011 - Benedict's qualitative reagent
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Guidance on the preparation of Benedict’s qualitative solution. This is used to qualitatively test for reducing sugars e.g. glucose, via a colour change
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PP011 - Testing for carbonyl compounds with Fehling's solution
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Although both aldehydes and ketones contain the carbonyl functional group (-C=O), only aldehydes give a positive test (formation of an orange to brick-red precipitate of copper(I) oxide) with Fehling’.. more
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RB034 - 3,5-dinitrosalicylic acid (DNSA)
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Guidance for the preparation and use of DNSA (or DNS) reagent for reducing sugars. The reagent may be used qualitatively or quantitatively (colorimetric method).
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RB040 - Fehling's solutions
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Guidance on the preparation (and use) of Fehling's solutions A and B.
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GL057 - Recipe Index
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Index to currently published guidance on the preparation of specific solutions and other reagents. Includes a summary Contents List giving the dates of the most recent versions of recipes. Note: this .. more
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GL106 - Visking tubing models of the gut; a comparison
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Describes the advantages and disadvantages of various Visking tubing practical activities intended to illustrate the workings of the gut. Suggests a range of solutions to problems identified.
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RB000 - Recipe Book (Contents & CHIP recipes); interim document
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 Please note: This is a temporary resource providing a summary Contents List of all recipe sheets published to date. RB 000 is a working document, subject to frequent changes as our guidance is update.. more
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All CLP Recipe Sheets
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All-in-one pdf file of the CLP Recipe sheets published (or updated) up to, and including, 9th March 2021.
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