Sistema de Entrenamiento y Experimentación para Estudiantes TESS

 
Utilice las fichas para mostrar el tipo de producto (Experimentos, Sets, Productos o Lit./Softw.).
 

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Modificación de los plásticos (5): producción de espuma de poliestireno

Principle
Suitable plastics are pre-polymerized in granular form, which can be further processed to basic material or similar products later. A foamed plastic can be easily produced by addition of highly volatile substances during the polymerization. Polystyrene foam from polystyrene beads ...
 
Detalles

Num.Producto: P7182000

Identificación de plásticos (1): plásticos termoestables

What you can learn about
  •  Detection methods for thermoplastics and duroplastics

 

 
Detalles

Num.Producto: P7182200

Identificación de plásticos (2): esquema para la identificacíón de termoplásticos

Benefits
  • Easy teaching and efficient learning by using interactive experimentation PHYWE-Software
  • Experiment is part of a complete solution set with experiments for the topic Chemistry of Polymers matched with international curriculum: all topics are covered

 

...
 
Detalles

Num.Producto: P7182300

Procedimientos de reciclaje (1): derretimiento

Benefits
  • Easy teaching and efficient learning by using interactive experimentation PHYWE-Software
  • Experiment is part of a complete solution set with experiments for the topic Chemistry of Polymers matched with international curriculum: all topics are covered

 

...
 
Detalles

Num.Producto: P7182400

Estructura y composición de proteínas

Principle
When protein is heated, carbon, water and ammonia are formed. The black residure on combustion is identifiable as carbon. Ammonia colours universal indicator paper blue and has a pungent smell. Water changes the colour of water indicator paper to blue. Protein is composed of the four ...
 
Detalles

Num.Producto: P7185000

Coagulación de la clara del huevo y cambios en su composición

Benefits
  • Easy teaching and efficient learning by using interactive experimentation PHYWE-Software
  • Experiment is part of a complete solution set with experiments for the topic Food Chemistry matched with international curriculum: all topics are covered

 

...
 
Detalles

Num.Producto: P7185100

Procedimiento para la producción de queso Quark



Principle
Quark is won by acidifying milk and subsequently separating off the whey. The quark so won is a mixture of protein (casein) and fat, from which cheese can be produced. The acidification of milk results in products which keep longer. The flocculation of casein is analogous ...

 
Detalles

Num.Producto: P7185200

Solubilidad de las grasas

Benefits
  • Easy teaching and efficient learning by using interactive experimentation PHYWE-Software
  • Experiment is part of a complete solution set with experiments for the topic Food Chemistry matched with international curriculum: all topics are covered

 

...
 
Detalles

Num.Producto: P7185300

Producción de aceite



Principle
Vegetable oils can be separated by pressing or extraction. Vegetable oils are mainly won from oil seeds and oil fruit such as peanuts, soybean, rape, sunflowers, corn and olives. The quality and the price of oils is dependent upon the raw material and the ...

 
Detalles

Num.Producto: P7185400

Producción de jabón

Principle
The production of soap dates back to antiquity. Animal or vegetable fats were boiled down with wood ashes. Soaps can be produced from long chain alkane acids of fats by adding lye. Soap must therefore consist of alkali salts of fatty acids. Soap is prepared from stearic acid or ...
 
Detalles

Num.Producto: P7185500

Composición de las grasas

Benefits
  • Easy teaching and efficient learning by using interactive experimentation PHYWE-Software
  • Experiment is part of a complete solution set with experiments for the topic Food Chemistry matched with international curriculum: all topics are covered

 

...
 
Detalles

Num.Producto: P7185600

El contenido de agua de productos grasos

Principle
Butter and margarine are water-in-fat emulsions, which contain about 18 % water. Medium-fat products, such as medium-fat milk, contain more than 50 % water and are therefore not suitable for frying, cooking or baking. The water content of various fatty products are determined ...
 
Detalles

Num.Producto: P7185700

Porducción de margarina

Benefits
  • Easy teaching and efficient learning by using interactive experimentation PHYWE-Software
  • Experiment is part of a complete solution set with experiments for the topic Food Chemistry matched with international curriculum: all topics are covered

 

...
 
Detalles

Num.Producto: P7185800

Detección de grasas en tintes

What you can learn about
  •  Some dyes can be used for detection of fat

 

 
Detalles

Num.Producto: P7185900

Eliminación de manchas de grasa

Principle
Grease stains can be dissolved out by treating them with petroleum ether. With coloured textiles, the colour-fastness of the material must be tested on an inconspicuous part prior to stain removal. Halogenated hydrocarbons are favourized because of their solubility for fats, but ...
 
Detalles

Num.Producto: P7186000

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