3B Scientific Experiment Set - On the Trail of Flavour Enhancers Brand new and topical-versatile in classroom situations - Manual (Page 8)

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Solutions:
for task no. 2:
• The glutamic acid serves as a standard control approach. Without it, a glutamic acid spot of the sam-
ple mixture can not be identified because there are other amino acids present in the tested food, these
would also be stained.
no. 3:
• Using the dilutions, the amount of glutamic acid in the studied samples can be estimated
semi-quantitatively.
no. 4:
• For which kind of food can you prove the flavour enhancer MSG?
• In which kind of food can you detect the greatest concentration of glutamate, in comparison
to other foods examined?
VIII. Safety and Disposal
The safe handling of chemicals and laboratory equipment requires a certain level of basic knowledge and
safety measures. During the experiment, lab coats and protective goggles should be worn. Gloves must be
provided by the teacher and should be used if necessary.
Also the handling of the equipment and risks of its use should be known. In particular, one should pay
attention to the dangers of electricity. All connectors, power cords, work areas and hands must be dry
before handling electrical devices.
Other health and safety measures: tie up long hair, remove any jewellery, and wear tight-fitting sleeves, to
avoid unwanted contact with equipment, chemicals, etc.
All waste should be disposed of in accordance with the instructions and local regulations.
Hazard Classification of the Kit Components
Extraction Solution
Classification according to Regulation (EC) No 1272/2008:
Not harmful, contains H
2
O and NaCl merely in the physiological range.
Classification according to Directive 67/548/EEC or Directive 1999/45/EC:
Not harmful, contains H
2
O and NaCl merely in the physiological range.
L-Glutamic Acid
Classification according to Regulation (EC) No 1272/2008:
Not harmful.
Classification according to Directive 67/548/EEC or Directive 1999/45/EC:
Not harmful.
Tracking Flavour Enhancers