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Detection of saccharides

Reducing properties of simple sugars

The formulae of the monosaccharides

Chemical hydrolysis of sucrose

Detection of saccharides – non-reducing sugars

Detecting the presence of fats

Investigating the solubility of fats

Detecting the presence of fats using a dye

Detection of fats

Fat content in the given samples

Detection of proteins

Electrophoresis of amino acid

Electrophoresis

Polyacrylamide gel

Agarose gel electrophoresis

Agarose support matrix

Paper chromatography

Chromatography

Methods of cell disruption

Homogenisation

Separation of the constituents of tissues