Tag: Laboratory procedure

The fat content of milk can significantly affect its quality, nutritional value, and market price, with many dairy payment systems relying on this metric. Knowing how to calculate fat in milk by the Gerber method is crucial for quality control in the dairy industry, providing a reliable and rapid volumetric test for fat determination.

Ascorbic acid, or Vitamin C, is a crucial antioxidant often used in biochemical assays. Preparing a precise 0.1 mM ascorbic acid solution is a fundamental laboratory skill that requires careful calculation and technique to ensure accuracy and stability.

According to scientific principles, the presence of starch, and more specifically its amylose component, can be detected through a classic laboratory procedure. So, what is the indicator in the experiment to test for the presence of starch amylose? The answer is a solution containing iodine and potassium iodide, such as Lugol's solution.

Approximately 70% of the total protein found in the body wall of a sea cucumber consists of collagen, making it a valuable marine source for this protein. Learning how to extract collagen from sea cucumber is crucial for harnessing its potential in biomedical, cosmetic, and nutraceutical applications.

Over 70% of the starch in plants consists of amylopectin, but it's the coiled amylose that makes the simple iodine test so effective. Discover how to test for the presence of starch in a solid sample with this straightforward and classic scientific procedure.