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Working Principle – Colour changes in a solution to show a presence of Fats, Proteins and Carbohydrates
We are familiar with all types of food items we eat for our survival. All these foods have some important constituents in the form of fats, proteins, sugars and starches. There are ways and methods of detecting these constituents in food items.
The aim of this experiment is to demonstrate various methods to detect these constituents.
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