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This provides a method to plot a calibration curve using the starch-iodine reaction. 
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This provides an opportunity to develop and practice colorimetric techniques, and to plot a calibration curve. 
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Guidance on how to prepare Benedict's quantitative solution. This is used for the quantitative analysis of reducing sugars. 
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Guidance on how to prepare and use of DNSA (or DNS) reagent for reducing sugars. The reagent may be used qualitatively or quantitatively (colorimetric method).
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Guidance on how to prepare enzyme 'solutions' from solid (powder) or liquid stock. Also includes guidance on the preparation of bile salts (sodium tauroglycocholate) solution.
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The ‘shelf-life’ of a reagent depends on its chemical properties, how it is stored and how frequently the container is opened, thus exposing the reagent to air, moisture and other contaminants. Over t.. more
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Chemiluminescent reactions provide an exciting visual hook for students when studying reaction energetics and redox chemistry. The production of light instead of heat in these exothermic reactions pro.. more
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This document contains:An outline of colorimetryThe principles of the CLEAPSS colorimeterUsing a CLEAPSS colorimeter which has been set upSetting up the CLEAPSS colorimeterproducing a calibration curv.. more
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Covers a range of issues and practicalities associated with gene technology experiments in schools including legal and ethical issues as well as an indepth exploration of health and safety topics.
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All-in-one pdf file of the CLP Recipe Sheets published (or updated) up to, and including, 15th November 2024.Since 16th November 2024, up to and including 23rd January 2025 a new Recipe RB119 was adde.. more
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