Tests to identify the presence of sugars, starch, proteins, fats and vitamin C.

This document is a description of a number of food tests that can be carried out in schools.

Enzymes may be used in making cheese and junket, to tenderise meat, in extracting juice from fruit purées and for a variety of other tasks.

Burning tests on very small samples.Chemical tests of fabrics, yarns and threads using the reagents listed below.