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Biochemistry II 2-217

Target Grades: 9-12

Expose upper level students to an expansive survey of fascinating biochemistry experiments.  The kit introduces students to scientific techniques while examining ten different topics at a more in-depth level than Biochemistry I. Includes: Determining the pH of Foods, Saliva, and Soil; Starch Determination, Sugar Determination, Fat Determination, Protein Determination, Amino Acid Determination, Pepsin to Digestion of Protein, Ninhydrin Amino Acid Detection, Effects of Varying Conditions on Salivary Amylase Activity, Modeling How Digestion Works, Determination of Ascorbic Acid Concentration, Paper Chromatography of Various Dyes and Plant Pigments
Using Different Solvents. Ideal for biology, nutrition, general science, or biochemistry courses.  Required, but not included: a hot plate or water bath, 50mL beakers, forceps, storage jars with caps, funnels, and food samples for testing. Designed for 24 students working in six groups of four. Kit Contains:
Instructor Manual
Material Safety Data Sheets
Methods of Assessment Manual
Chromatography Paper
pH paper 1-14
Filter Paper
Dialysis Tubing
Snap Caps
8 Dram Shell Vial
Pipettes
Micro Pipettes
Empty Bottles
Benedict's Solution
Biuret Solution
Hydrochloric Acid Solution
Sodium Hydroxide Solution
Starch
Glucose
Protein
Lipase
Pepsin
Lipase
Pepsin