AN ELEMENTARY COURSE OF FOOD CHEMISTRY

Composition of organic substances, Hydrocarbons, Methane, Acetylene, Illuminating gas, Benzene,Fractional distilation, Alcohols ethyl alcohol, Ethers, ethyl ether, Aldehydes and ketones Formaldehyde Acetone, Acids Acetic acid, Esters, Ethyl acetate Ethyl butyrate, Fats, Soaps and glycerine, Simple sugars, glucose Fructose, Determinaion of reducing sugar in syrup, Disaccharide sugars cane sugar, malt sugar milk sugar, Starches starch glyeogen, Peetin, Cellulose, Proteins tests for nutrients in foods, Baking powders, Food adulterants