Description

Introduce students to the chemistry of living things through five classic biochemistry experiments. Students use chemical methods to test for proteins, carbohydrates and lipids, use Pepsin to digest protein and use Ninhydrin to detect amino acids. They test the activity of salivary amylase (both in vitro and in vivo), develop a technique for determining ascorbic acid concentration and use it to evaluate vitamin C levels, and determine of the alkalinity of acidity of foods. Ideal for students in biology, general science, or biochemistry courses. Allow 3-1/2 to 4 hours of lab time. Designed for 24 students working in groups of four. Required, but not included: a hot plate or water bath, glass rods, and food samples for testing.