Contents Chapter one – Diffusion 1. Diffusion in gases 2. Diffusion in liquid 3. Diffusion and size 4. Diffusion through a membrane 5. Control of diffusion 6. Two-way diffusion Chapter Two – Enzymes 1. Effect of amylase on starch 2. Effect of temperature 3. Hydrolysis of starch 4. Saliva on starch 5. Catalase 6. Effect of enzyme concentration 7. Pepsin on egg white 8. Action of lipase 9. Pepsin and PH 10. The Reaction of Starch Phosphorylase 11. Dehydrogenase in Yeast Chapter Three – Food Tests 1. The Test for Starch 2. The Test for Glucose 3. The Test for Protein 4. The Test for Fats 5. How Sensitive is the Iodine Test? 6. Testing Food Sample for Starch 7. Comparison of Vitamin C Content 8. How specific is Benedicts’ Reagent? 9. The test for sucrose 10. Testing food sample for the presence of sugar (other than sucrose) 11. Testing food sample for protein 12. Testing food sample for fats (emulsion test) 13. Co
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