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Introduction to Biochemistry II Lab Activity

A More In-Depth Biochemical Analysis of Foods.

  • Ideal for biology, nutrition, general science, and biochemistry courses
  • All required chemicals included
  • Target grades 9-12
Expose upper level students to an expansive survey of fascinating biochemistry experiments. The kit introduces students to scientific techniques while examining ten different topics at a more in-depth level than Biochemistry I (363000). Includes: Determining the pH of Foods, Saliva, and Soil; Starch Determination; Sugar Determination; Fat Determination; Protein Determination; Amino Acid Determination; Pepsin to Digestion of Protein; Ninhydrin Amino Acid Detection; Effects of Varying Conditions on Salivary Amylase Activity; Modeling How Digestion Works; Determination of Ascorbic Acid Concentration; and Paper Chromatography of Various Dyes and Plant Pigments Using Different Solvents. Designed for 24 students working in six groups of four.

Instructor Manual
Methods of Assessment Manual
Chromatography Paper
pH Paper 1-14
Filter Paper
Dialysis Tubing
Snap Caps
8 Dram Shell Vials
Micro Pipettes
Empty Bottles
Benedict's Solution
Biuret Solution
Hydrochloric Acid Solution
Sodium Hydroxide Solution
Teacher's Guide and Student Copymaster

Required but Not Included: A hot plate or water bath, 50 mL beakers, forceps, storage jars with caps, funnels, and food samples for testing.



Item # Description No. of Lab Groups Unit Availability Price Quantity
470144-272 Introduction to Biochemistry II Lab Activity
6 Case of 6 Retrieving
Kit of 1 Retrieving


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