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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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A simple method for identifying reducing sugars using chromatography. The reducing sugars need to be stained with Benedict’s reagent to reveal the spots after the run.
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Risk assessment guidance for carbohydrates including various sugars, cellulose and dextrin.
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Covers a wide range of enzymes commonly used in school science, and includes advice on how they can be prepared for use in lessons.
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Guidance on how to prepare Benedict’s qualitative solution. This is used to qualitatively test for reducing sugars e.g. glucose, via a colour change.
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Safely handling a range of sugars, starch and cellulose in practical activities.
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This provides an opportunity to develop and practice colorimetric techniques, and to plot a calibration curve.
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This protocol explores the effects of different carbohydrase enzymes on a range of carbohydrates of varying molecular size by measuring the resulting concentrations of reducing sugars using a colorime..
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This document explains how to carry out a circus of qualitative food tests for:carbohydratesstarch – iodine testreducing sugars - Benedict’s testnon-reducing sugars – hydrolysis then Benedict’s test p..
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Complete index for the Student Safety Sheets
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Showing results 1 to 10 of 15
