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The sausage and its additives is the subject of the present work.
Fundamental rudiments have been discussed which are important for the production of sausage. The additives which are used by workshops daily in reality have been looked to very closely. They have been analysed by the aid of chemical methods of determination. The application of additives has two reasons: On the one side the addition of salpetre or nitrite curing salt has a traditional origin. On the other side additives are used in order to increase the productivity. L-ascorbic acid resp. L-ascorbate and the Na3HP2O7 belong to these. L-ascorbic acid and diphosphate have been proved qualitatively. The NO2-/NO3--content, the total phosphor content, the added diphosphate as well as the percentage reddening and the pickling colouring matter resp. the total colouring matter content have been proved quantitatively. By simplification of these procedures of investigation suitable methods for school lessons could be worked out.
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