Show your students exactly what's in the food they eat! The purpose of this kit is to examine, in depth, the chemical nature of many familiar food products. Among the experiments that are in the 30 page Teacher's Manual are: the presence of sugars, starches, fats, and proteins; fruit discoloration; the chemical composition of milk; the presence of iodine in salt; calcium propionate in bread; and the qualitative test for vitamin C and sulfur dioxide in fruit.