Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
612-822-4611

  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Vocational Skill Course (Vsc)

Vocational Skill Course (Vsc)

Navale, Dinesh
Ranade, Prasanna
Jagasia, Pooja

Paperback

Chemistry

ISBN10: 6209783201
ISBN13: 9786209783203
Publisher: LAP Lambert Academic Publishing
Published: Mar 16 2026
Pages: 72
Weight: 0.24
Height: 0.17 Width: 6.00 Depth: 9.00
Language: English
This practical handbook presents essential laboratory experiments for analyzing the chemical composition, quality, and nutritional value of common food products. Designed for students of food science, nutrition, and chemistry, it provides hands-on experience in food analysis techniques.The experiments include determination of titratable acidity in fruit juices, iodine in iodized salt and cereals, magnesium in food samples, and phosphoric acid in beverages and dairy products. It also covers simple tests for detecting food adulteration.Additional analyses include iodine value of oils, vitamin C in lemon squash, reducing sugars in honey, and lactose in milk powder. This guide helps students develop practical laboratory skills and understand key methods used in food quality and nutritional analysis.

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