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Last updated

15 September 2022

pdf, 387.16 KB
pdf, 387.16 KB
pptx, 24.97 MB
pptx, 24.97 MB

Powerpoint lecture and associated PDF worksheet covering the following in a modern, concise format:

Specification Point 2.9 - Practical: Investigate food samples for the presence of glucose, starch, protein and fat.

Complete set of Chapter 1 Lessons are available.

Creative Commons "Sharealike"

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5

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sanderj77

4 years ago
5

Well structured, great free resource.

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