BIOSCIENCE EDUCATION

DETERMINATION OF SUGAR IN HONEY (FEHLING’S TEST) AIM: To detect reducing sugars in honey. APPARATUS: Test tubes, burette, water bath. REAGEN...

Tollen’s Reagent Purpose:  Detects aldehydes (reducing agents). Procedure: Prepare fresh before use: Mix 2 ml of 0.1 M silver nitrate soluti...

DETERMINATION OF PROTEIN (KJELDAHL METHOD) AIM: To determine total protein content in a sample. APPARATUS: Digestion flask, distillation uni...

Seliwanoff’s Reagent Purpose:  Differentiates between aldose and ketose sugars. Procedure: Dissolve 0.05 g resorcinol in 100 ml of 3M HCl. S...

DETERMINATION OF ALCOHOL IN WINE (DISTILLATION + DENSITY) AIM: To measure ethanol content in wine. APPARATUS: Distillation setup, pycnometer...

Biuret Reagent Purpose:  Detects proteins (peptide bonds). Procedure: Dissolve 1.5 g CuSO₄·5H₂O in 500 ml distilled water. Add 6 g sodium po...