Water content of foods

In this activity, students quantitatively analyse carrot and banana for moisture content and total solids using and comparing two drying methods.

Water is the most abundant and most frequently overlooked component of food. The water content of solid foods is variable, ranging from ‘wet’ foods such as...

In this activity, students qualitatively analyse common foods such as breakfast cereals, parsley and raisins for the presence of the micronutrient iron, which involves a colorimetric...

In this activity, students quantitatively analyse carrot and banana for moisture content and total solids using and comparing two drying methods.