Authors: Eszter Imola Tisza-Kósa, András S. Szabó, Gergely Levente Szabó, Margit Izsák, János Bozi
Experiments are of primary importance in the teaching of scienctific knowledge. In our experience, it is a welcome sight for students if the subjects of the experiments are substances well known to them, in this case, different foodstuffs. Once again, 10 simple experiments of physical, chemical and biological character are described in the following topics: color development and pH value, masking of taste recognition, reaction of egg whites with salt and lemon juice, identification of glucose and sucrose, preparation of effervescent powder, determination of the fat content of milk, xanthoproteic reaction, wavelength-determination with cheese in a microwave oven, cooking in a pressure cooker (Kukta pot), detection of carotenoids.Foodstuffs used in the measurements and experiments are: carrots, cheese, citric acid, egg whites, glucose, lemon juice, milk, powdered sugar , raspberry syrup, red beet juice, red wine, sodium bicarbonate, table salt, tartaric acid.
In the previous articles , ,  information was given about the dominant role of experiments in the teaching of subjects of natural science. Hopefully, education will be more successful and effective if the teaching programs for natural science contain experiments as well.
Our former papers dealt with 10 experiments each, belonging to the physical, chemical or biological type. Of course, there are no sharp boundaries between these fields, and presenting the connections is an important part of the modern method of education in the natural sciences. This paper provides information again about 10 simple experiments, covering the field of food investigations. The measurements can be carried out without problems in normal shool labs, suitable for physical, biological and chemical investigations.