Читать книгу Food Chemistry - Dennis D. Miller - Страница 20

1 pH meter equipped with a pH electrode

2 Analytical balance

3 Household blender

4 Centrifuge

5 Centrifuge tubes

6 Pipette and pipette bulb, 10 ml

7 Volumetric flask, 200 ml

8 Beakers, 150 ml

9 Burette, 25 or 50 ml

10 Burette holder and stand

11 Thermometer

12 Funnel

13 Graduated cylinder, 100 ml

14 Squeeze bottle for deionized water

15 Tissue

16 Weighing paper

17 Spatula

18 Stirring hot plate with stirring bars